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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..

Kochi Mirror Finish Hongasumi Ao-ko Yanagi 11.7" ( 30cm) - Right - Korin Kochi Knives are hand crafted by Korin's select blacksmith in partnership with the top sharpener in Sakai City Japan. These knives have an extreme attention to detail that is evident from the first second you pick them up. The heel is completely finished and hand polish..

Kochi Mirror Finish Hongasumi Ao-ko Yanagi 10.5" ( 27cm ) - Right - Korin Kochi Knives are hand crafted by Korin's select blacksmith in partnership with the top sharpener in Sakai City Japan. These knives have an extreme attention to detail that is evident from the first second you pick them up. The heel is completely finished and hand polis..

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 Deba 7.6" (19.5cm) - The Ginsan-ko embodies a new concept in Japanese knife making. A stain-resistant steel core is encased in a soft iron jacket to which 13% chromium has been added. Traditional methods of craftsmanship are combined with modern metallurgical advances to produce a true Japanese knife that has both an exacting sharpn..

Korin Ginsan-ko Deba 8.2" (21cm) - The Ginsan-ko embodies a new concept in Japanese knife making. A stain-resistant steel core is encased in a soft iron jacket to which 13% chromium has been added. Traditional methods of craftsmanship are combined with modern metallurgical advances to produce a true Japanese knife that has both an exacting sharpne..

Korin Ginsan-ko Deba 6.4" (16.5cm) - The Ginsan-ko embodies a new concept in Japanese knife making. A stain-resistant steel core is encased in a soft iron jacket to which 13% chromium has been added. Traditional methods of craftsmanship are combined with modern metallurgical advances to produce a true Japanese knife that has both an exacting shar..

Korin Ginsan-ko Deba 7.0" (18cm) - The Ginsan-ko embodies a new concept in Japanese knife making. A stain-resistant steel core is encased in a soft iron jacket to which 13% chromium has been added. Traditional methods of craftsmanship are combined with modern metallurgical advances to produce a true Japanese knife that has both an exacting sharpnes..

Korin Ginsan-ko Kamagata Usuba 7.0" (18cm) - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Ginsan-ko Kamagata Usuba 7.6"(19.5cm) - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Ginsan-ko Kamagata Usuba 8.2" (21cm) - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Ginsan-ko Kiritsuke 10.5" (27cm) - Used only by the most skilled master chefs in Japan, the single-edged kiritsuke requires an accomplished technique and talent to use effectively, making ownership of this knife a symbol of status and prestige for top Japanese chefs. The kiritsuke is used by pros as a multi-purpose chef's knife and get..

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 ..