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Alumina White Rectangular Plate 13.25" L x 8.5"W x 1"H (4/16) - The Korin Alumina White collection is made out of a special clay with 30% more alumina, fired at a high temperature of 1350ºC (2462ºF), then glazed with a lead-free hard glaze. This makes for a stronger and longer lasting porcelain perfect for any restaurant.Use and PrecautionsCare✔︎ D..

Alumina White Round Edged Rectangular Plate 7.5"L x 5"W x .75"H (10/60) - The Korin Alumina White collection is made out of a special clay with 30% more alumina, fired at a high temperature of 1350ºC (2462ºF), then glazed with a lead-free hard glaze. This makes for a stronger and longer lasting porcelain perfect for any restaurant.Use and Precautio..

Glestain Indented-Blade Sole Knife 8.2" (21cm) - Glestain knives are immediately recognizable by their unique design. "Dimples" in the blade's surface reduce surface tension between the blade and the food being cut, allowing faster, easier, and more efficient cutting. The blade is constructed of Glestain's original Acuto steel, which und..

Glestain Indented-Blade Sole Knife 9.7" (25cm) - Glestain knives are immediately recognizable by their unique design. "Dimples" in the blade's surface reduce surface tension between the blade and the food being cut, allowing faster, easier, and more efficient cutting. The blade is constructed of Glestain's original Acuto steel, which und..

Korin Aoko Hongasumi Yanagi 10.5" (27cm) - The yanagi used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke.Originated in Kansai (Osaka) region...

Korin Aoko Hongasumi Yanagi 11.7" (30cm) - The yanagi used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke.Originated in Kansai (Osaka) region...

Korin Ginsan-ko Sushikiri 8.8" (22.5cm) - Due to the ever-increasing popularity of the sushi roll, or makimono, restaurants around the world are serving thicker custom sushi rolls with unique combinations of ingredients. But makimono can be difficult to cut without crushing or disturbing the delicate contents. The ingenious style and shape of the ..

Masamoto Shiro-ko Hongasumi Ai-deba 7"(18cm) - Right -..

Masamoto Shiro-ko Hongasumi Hamokiri 11.7" (30cm) - Right - Hamokiri knives are used for slicing shallow cuts and pieces of hamo fish (pike conger) fillet. In order to serve hamo fish, it is important to make shallow cuts into the fillet to crush the small bones. The reason why hamokiri knives are so large, is because of the way the fish is prepa..

Masamoto Shiro-ko Hongasumi Kiritsuke-Yanagi 6.4" (16.5cm) - Right - The kiritsuke is one of the few multi-purpose traditional Japanese knives, and it may be used as a yanagi or usuba knife. This style of knife is traditionally only used by the executive chef in the Japanese kitchen...

Masamoto Shiro-ko Hongasumi Kyo-saki 4.25" (11cm) - Right - Unagisaki knives are special traditional Japanese knives used for cutting and filleting eel. What makes the unagisaki knives especially interesting in comparison to other traditional Japanese knives is the number of styles that exist. If you were to divide unagisaki knives into two catego..

Masamoto Shiro-ko Hongasumi Mukimono 7 (18cm) - Right -..

Masamoto Shiro-ko Hongasumi Nagoya-saki 4.7" (12cm) - Right - Unagisaki knives are special traditional Japanese knives used for cutting and filleting eel. What makes the unagisaki knives especially interesting in comparison to other traditional Japanese knives is the number of styles that exist. If you were to divide unagisaki knives into two cate..

Masamoto Shiro-ko Hongasumi Osaka-saki 7"(18cm) - Right - Unagisaki knives are special traditional Japanese knives used for cutting and filleting eel. What makes the unagisaki knives especially interesting in comparison to other traditional Japanese knives is the number of styles that exist. If you were to divide unagisaki knives into two categori..

Masamoto Shiro-ko Hongasumi Unagisaki 7.6" (19.5cm) - Right - Unagisaki knives are special traditional Japanese knives used for cutting and filleting eel. What makes the unagisaki knives especially interesting in comparison to other traditional Japanese knives is the number of styles that exist. If you were to divide unagisaki knives into two cate..