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Nenohi Ao-ko Highest Kasumi Kiritsuke with Saya 10.5" (27cm) - Right - 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-purp..

Yasukiko Three Piece Set Yanagi/Usuba/Deba - Right - 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. The Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Originated ..