New Items

The Morinoki series, from Shizu Hamono, is a pragmatic tool with a simple, clean, and straightforward design. The handle is made from Japanese Zelkova and is lightweight and comfortable. The blade is 170mm long, enough for prepping small vegetables and fabricating meat.

• Knife Type: Petty Knife
• Steel Type: DSR1K6
• Handle Type: Western
• Construction Type: Mono-Steel
• Hand Orientation: Ambidextrous

• Handle Length: 118mm
• Handle Height: 24.59mm
• Handle Width: 13.60mm
• Handle to Tip Length: 172mm
• Width of Spine at Handle: 1.67mm
• Width of Spine at Heel: 1.63mm
• Width of Spine at Middle: 1.58mm
• Width of Spine 1cm from the Tip: 0.80mm
• Blade Height at Heel: 35mm
• Weight: 70g

This Gesshin Ittetsu 270mm Blue #2 Hon-Kasumi Hamokiri is a special order from the talented craftsmen responsible for our Ittetsu series. Expertly forged and precisely ground, the overall fit and finish and performance of this knife are second to none. The size and weighty nature of this blade give it a really nice presence and in-hand feel. The hamokiri knife is used for making very fine cuts along the fillet of a hamo, aka conger eel, in order to break the small bones that run throughout it.

We are proud of our Gesshin Kagekiyo series. These knives represent some of the highest levels of craftsmanship and quality we have seen. The blacksmiths, sharpeners, and even lacquer-ware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). These knives have amazing fit and finish, spectacular grinds, some of the most beautiful handles and saya we've seen on Japanese knives, and amazing geometry. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. The lacquer craftsmen uses real lacquer on these, not synthetic lacquer as more commonly used. Even the boxes are beautiful lacquer-ware. We hope you guys are as excited as we are.

These mizu-honyaki (water quenched honyaki) are representative of some of the finest work we have seen. They feature ebony octagon handles, as opposed to the lacquerware handles we normally put on this series. Mizu-honyaki knives can be a bit more brittle and time-consuming to sharpen, but they also often represent the best work that the craftsmen offer.

This is a new part of our Gesshin Kagekiyo series.  We wanted to introduce something a little more practical and make this series a bit more accessible. These knives represent some of the highest levels of craftsmanship and quality we have seen. The blacksmiths, sharpeners, and even lacquer-ware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). These knives have amazing fit and finish, spectacular grinds, and amazing geometry. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen. They come with black lacquered saya and handles featuring matte black and polished dark green lacquer.  The knives are on the very thin and relatively hard side of things.

"Honyaki" is a traditional Japanese term used to describe a type of high-quality knife made from a single piece of steel, usually carbon, without any additional layers or cladding. The term “honyaki” emphasizes the knife's craftsmanship and the purity of its materials.

This particluar example is made of White #1, is very finely mirror-polished, comes with a very handsome tagayasan (wenge) handle and impressive tagayasan saya, and the hamon depicts Mount Fuji with a sun on one side of the blade and a crescent moon on the other side.

The process of making a honyaki knife involves heating the steel to a glowing, cherry red temperature, forging it into shape, differentially heat-treating the blade by placing a layer of insulating clay on the spine, and quenching it in either oil or water. Water-quenched blades are much more difficult to work with, resulting in a higher rate of loss. This type of knife is known for its exceptional sharpness, edge retention, and craftsmanship. However, honyaki knives require more care and attention during use compared to sanmai knives, as they are exceptionally hard and brittle.

Due to their intricate and demanding production process, honyaki knives are often considered the pinnacle of knife craftsmanship and are highly prized by chefs and culinary enthusiasts.

The pursuit of mastering the honyaki blacksmithing technique is one that can take a craftsman years. Within that time there is a huge number of lost kiji (rough forged blanks) that shatter or crack during the heat treatment process. I remember touring the workshop of a really talented craftsman. Tucked away in a corner of the space was a box filled with dozens of kiji, possibly a hundred, and they were all cracked.

As these knives are carbon steel, they will need to be cared for as such. You can read more in our about knife care section. Carbon steel can rust if not cared for properly, so please make sure to clean and dry your knife after use.

• Knife Type: Gyuto
• Steel Type: White #1 Carbon
• Handle Type: Octagonal Tagayasan (
• Construction Type: Monosteel Honyaki
• Hand Orientation: Ambidextrous

• Handle Length: 142mm
• Handle Height: 28mm
• Handle Width: 22mm
• Handle to Tip Length: 214mm
• Heel to Tip Length: 201mm
• Width of Spine at Middle: 2.28mm
• Width of Spine 1cm from the Tip: 0.93mm
• Width of Spine at Handle: 2.22mm
• Width of Spine above Heel: 2.20mm
• Blade Thickness 1/2 way between the Spine and Edge: 1.73mm
• Blade Height at Heel: 48mm
• Weight: 163g

The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. The blacksmiths, sharpeners, and even lacquerware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). These knives have amazing fit and finish, spectacular grinds, some of the most beautiful handles and saya we've seen on Japanese knives, and amazing geometry. These Ko Yanagiba were originally a special request from our friend Liwei Liao at The Joint Eatery in Los Angeles.  He uses them for tsukibiki and other fish-related cleaning tasks, but we just think they are a fun small single bevel shape.

Asano Kajiya is a swordmaking company based out of Hashima City, in Gifu Prefecture. Asano Taro is a nationally recognized swordmaker, a very prestigious honor in an industry that is very highly regulated. He started apprenticing in the practice of swordmaking in 1997 under Fujiwara Kanefusa, a 25th generation swordmaker. Asano-san is a very involved member in the community, giving talks all throughout Japan and internationally and devoting a lot of his time to research to the sword and steel making industry. The company started making kitchen knives in 2017. The kitchen knives became a part of the business in order to showcase the workmanship of the steel that they have spent decades perfecting.

These are entirely sole-authorship knives. The blades are fully made in-house from the forging to the heat treatment to the stock removal and finish. This authorship allows them to have the most possible control over the knifemaking process. There is no pre-clad barstock to be found in the workshop. He is doing the forge-welding of the stainless cladding himself. Their kitchen knives have a very hard heat treatment that promotes edge retention and the very thin cross-sectional geometry does the same for sharpness.

These knives have a handsome, rustic, kurouchi finish that contrasts nicely with the brushed wide bevels. They come in a beautiful presentation box that elevates the knife nicely.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki just has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.

Deba are single-bevel knives used for breaking down fish. This is a right-handed knife. This series of Toki knives features a blue #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. Blue #2 steel is known for good edge retention while still being easy to sharpen. We have some videos on knife skills with a deba here (specifically videos 4-84).

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.

Mioroshi Deba are single-bevel knives used for breaking down and slicing fish. They combine the functionality of yanagiba and deba and, therefore, make compromises for each individual task. Thinner than a deba, but thicker than a yanagiba, they are really fun to use on softer boned fish like salmon. This is a right-handed knife. This series of Toki knives features a blue #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. Blue #2 steel is known for good edge retention while still being easy to sharpen. We have some videos on knife skills with a deba here (specifically videos 4-84).

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

Single Bevel Ajikiri are small, thin deba, used for breaking down fish like aji. This is a right handed knife. This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it.  White #2 steel is known for taking a very sharp edge with great ease.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.

Single Bevel Ajikiri are small, thin deba, used for breaking down fish like aji. This is a right handed knife. This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods.  We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. White #2 steel is known for taking a very sharp edge with great ease.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. And, because we love burnt chestnut handles, and they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.

This series of Toki knives features an SLD (semi-stainless) core with soft stainless cladding. Semi-stainless knives are generally easier to care for than carbon steel knives, but do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. They are just less reactive than carbon steel knives. They will, however, form a patina. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it (you can leave the patina if you don't mind it). SLD is known for good edge retention, toughness and durability, and relative ease of sharpening when compared to many stainless steels.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. And, because we love burnt chestnut handles, and they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.

This series of Toki knives features an SLD (semi-stainless) core with soft stainless cladding. Semi-stainless knives are generally easier to care for than carbon steel knives, but do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. They are just less reactive than carbon steel knives. They will, however, form a patina. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it (you can leave the patina if you don't mind it). SLD is known for good edge retention, toughness and durability, and relative ease of sharpening when compared to many stainless steels.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. And, because we love burnt chestnut handles, and they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.

"Azumagata" translates directly to "Eastern style," meaning, in this case, that it is a subtle variation on the nakiri originating from the Tokyo area, i.e. the East of Honshu. This series of Toki knives features an SLD (semi-stainless) core with soft stainless cladding. Semi-stainless knives are generally easier to care for than carbon steel knives, but do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. They are just less reactive than carbon steel knives. They will, however, form a patina. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it (you can leave the patina if you don't mind it). SLD is known for good edge retention, toughness and durability, and relative ease of sharpening when compared to many stainless steels.

• Knife Type: Azumagata/Nakiri
• Steel Type: SLD Semi-Stainless
• Handle Type: Octagonal Burnt Chestnut
• Construction Type: Stainless Clad
• Hand Orientation: Ambidextrous

• Handle Length: 128mm
• Handle Height: 27mm
• Handle Width: 23mm
• Handle to Tip Length: 173mm
• Heel to Tip Length: 145mm
• Width of Spine at Middle: 172mm
• Width of Spine 1cm from the Tip: 1.77mm
• Width of Spine at Handle: 4.81mm
• Width of Spine above Heel: 3.66mm
• Blade Thickness 1/2 way between the Spine and Edge: 2.08mm
• Blade Height at Heel: 52mm
• Weight: 159g

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. And, because we love burnt chestnut handles, and they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.

This series of Toki knives features an SLD (semi-stainless) core with soft stainless cladding. Semi-stainless knives are generally easier to care for than carbon steel knives, but do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. They are just less reactive than carbon steel knives. They will, however, form a patina. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it (you can leave the patina if you don't mind it). SLD is known for good edge retention, toughness and durability, and relative ease of sharpening when compared to many stainless steels.

• Knife Type: Nakiri
• Steel Type: SLD Semi-Stainless
• Handle Type: Octagonal Burnt Chestnut
• Construction Type: Stainless Clad
• Hand Orientation: Ambidextrous

• Handle Length: 127mm
• Handle Height: 26mm
• Handle Width: 22mm
• Handle to Tip Length: 184mm
• Heel to Tip Length: 161mm
• Width of Spine at Middle: 1.69mm
• Width of Spine 1cm from the Tip: 1.45mm
• Width of Spine at Handle: 4.10mm
• Width of Spine above Heel: 3.17mm
• Blade Thickness 1/2 way between the Spine and Edge: 1.59mm
• Blade Height at Heel: 49mm
• Weight: 148g

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. And, because we love burnt chestnut handles, and they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.

This series of Toki knives features an SLD (semi-stainless) core with soft stainless cladding. Semi-stainless knives are generally easier to care for than carbon steel knives, but do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. They are just less reactive than carbon steel knives. They will, however, form a patina. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it (you can leave the patina if you don't mind it). SLD is known for good edge retention, toughness and durability, and relative ease of sharpening when compared to many stainless steels.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. And, because we love burnt chestnut handles, and they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.

This series of Toki knives features an SLD (semi-stainless) core with soft stainless cladding. Semi-stainless knives are generally easier to care for than carbon steel knives, but do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. They are just less reactive than carbon steel knives. They will, however, form a patina. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it (you can leave the patina if you don't mind it). SLD is known for good edge retention, toughness and durability, and relative ease of sharpening when compared to many stainless steels.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.

This series of Toki knives features a blue #2 (carbon steel) core with stainless cladding. The stainless cladding minimizes the exposed carbon steel core, making the knife a bit easier to care for than a knife made entirely from carbon steel. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. Blue #2 steel is known for having solid edge retention and still being easy to sharpen.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release.  We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

This series of Toki knives features a blue #2 (carbon steel) core with stainless cladding. The stainless cladding minimizes the exposed carbon steel core, making the knife a bit easier to care for than a knife made entirely from carbon steel. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. Blue #2 steel is known for having solid edge retention and still being easy to sharpen.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release.  We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

"Azumagata" translates directly to "Eastern style," meaning, in this case, that it is a subtle variation on the nakiri originating from the Tokyo area, i.e. the East of Honshu. This series of Toki knives features a blue #2 (carbon steel) core with stainless cladding. The stainless cladding minimizes the exposed carbon steel core, making the knife a bit easier to care for than a knife made entirely from carbon steel. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. Blue #2 steel is known for having solid edge retention and still being easy to sharpen.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release.  We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

This series of Toki knives features a blue #2 (carbon steel) core with stainless cladding. The stainless cladding minimizes the exposed carbon steel core, making the knife a bit easier to care for than a knife made entirely from carbon steel. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. Blue #2 steel is known for having solid edge retention and still being easy to sharpen.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release.  We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

This series of Toki knives features a blue #2 (carbon steel) core with stainless cladding. The stainless cladding minimizes the exposed carbon steel core, making the knife a bit easier to care for than a knife made entirely from carbon steel. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. Blue #2 steel is known for having solid edge retention and still being easy to sharpen.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules.

This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. White #2 steel is known for taking a very sharp edge with great ease. The kurouchi finish can help protect that area from rust and corrosion (but remember, its still not stainless). These knives are some of the thinner ones in the Toki series.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki just made sense. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. White #2 steel is known for taking a very sharp edge with great ease. The kurouchi finish can help protect that area from rust and corrosion (but remember, its still not stainless). These knives are some of the thinner ones in the Toki series.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations.  As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release.  We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

Sobakir or Menkiri Bocho are knives specially designed for cutting noodles like soba. They are often used with a koma ita, or wooden board for keeping straight lines and measuring cut thickness. Their grip places the hand near the center of balance and makes the cutting motion more comfortable for the wrist. These are single bevel knives for right-handed users. This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. White #2 steel is known for taking a very sharp edge with great ease.

• Knife Type: Sobakiri
• Steel Type: White #2 Carbon
• Handle Type: Walnut
• Construction Type: Carbon Clad
• Hand Orientation: Right-Handed

• Handle Length: 162mm
• Handle Height: 41mm
• Handle Width: 25mm
• Handle to Tip Length: 149mm
• Heel to Tip Length: 333mm
• Width of Spine at Middle: 2.7mm
• Width of Spine 1cm from the Tip: 1.6mm
• Width of Spine at Handle: 2.7mm
• Width of Spine above Heel: 2.7mm
• Blade Thickness 1/2 way between the Spine and Edge: 1.7mm
• Blade Height: 134mm
• Weight: 764g

Our Gesshin Magomitsu workshop is dedicated to the production of historical styles of knives and the preservation of history and traditions of the people of the Noto Peninsula. Their strong ties to the sea and the cuisine they developed from it prove the need for dependable tools that can withstand the rigors of the ocean.

The funayuki is a single-bevel knife, similar in function and shape to the deba, but notably thinner. Because of this thinness, the fish cutting ability of this kind of knife is more graceful and agile. It is also, consequently, more delicate. Furthermore, the fishermen of the Noto Peninsula would bring these on board to prepare meals for themselves to sustain their energy while fishing all day. They would use funayuki to cut fruits and vegetables.

Our Gesshin Magomitsu workshop is dedicated to the production of historical styles of knives and the preservation of history and traditions of the people of the Noto Peninsula. Their strong ties to the sea and the cuisine they developed from it prove the need for dependable tools that can withstand the rigors of the ocean.

The ikasaki is a squid butchery knife. Small, but quite robust with an "s" wide bevel grind, it is a decently tough little knife. In the case of the Ainu people in the Peninsula, these ikasaki were used in home kitchens and not strictly limited to processing squid. They would be used for general food prep; squid, fish, and vegetables were cut equally.

Yaki Sugi is a process of roasting the wood on knife handles to create a darker and more water-resistant finish (but not waterproof), often with better grip.  This service can be offered on ho wood, ichii, and cherry Japanese style handles and creates a look and finish similar to the burnt chestnut handles featured on some knives we carry.  We can not provide this service for western style handles, ebony handles, pakkawood handles, or burnt chestnut handles.

*Products with this add-on are not eligible for returns under any circumstances... all sales are final.

Rounding the spine and choil of knives can have a significant impact on the in-hand feel.  While many of the knives we carry do have some easing or rounding already, some do not.  However, even for the ones that already do, we can improve upon the comfort by further rounding and polishing those areas.

For this process, we use a belt grinder and buffer.  If the knife has a kurouchi finish, that finish will be removed in the polished areas.  The area closest to the handle (the closest 1-2mm may not be possible to reach, though we will do our best to do the most complete job possible.

If ordering multiple knives, please email us with which ones you want this service for. If there are any issues that would prevent us from offering this service for the knife or knives you've requested, we will reach out via email or phone.

*Products utilizing this service are not eligible for returns under any circumstances... all sales are final

This Gesshin Heiji 210mm Wa-Gyuto is made from Heiji's special Semi-Stainless steel. It is hardened to about 63hrc. It comes with a burnt chestnut octagonal handle. This knife does not come with a saya.

This set is discounted 20%. The Gesshin Stainless Wa-Series are exclusive for Japanese Knife Imports. We designed these from a sketch on paper all the way through to the final product. The steel is AUS-8 at about 58-59 HRC, so they will sharpen easily and have very good toughness (resistance to chipping). They are also relatively thin behind the edge, so they will move through food pretty easily, with very little wedging. The neck of the knives is a bit longer, helping to make the pinch grip a bit more comfortable. The handles are American cherry in an oval shape, with an inner copper ring for stability over time.  They also come with a ho wood sayas, which feature a  pin attached by a string to help prevent loss.

We hope these knives serve you well.  We think they will make great first Japanese knives, are good workhorses for home cooks and professionals alike, and will provide a very nice balance of cutting performance with ease of use and care.

* These knives are sharpened prior to shipping.

Add on laser engraving or etching for knives and/or sayas. This is for simple names, words, or short phrases (approx. 10 words or less).  Sizing and placement will be determined by our team to ensure good balance and a nice aesthetic, as well as feasibility based on finish, available space, etc.  Engravings on kurouchi or tsuchime (hammer mark finished) knives may not be as crisp or easy to read.  Sayas with painted or lacquer finishes can not be engraved.

Please pick a font from the product images and provide the font number along with the text you wish to engrave in the "Note to Seller" section during checkout. You can also email us with your order number, font selection, and text for engraving.

If any clarification is needed, we may follow up via email or phone. This is a per laser charge, so, for example, if you wanted to engrave both the knife and saya, you would select 2 of these.

*Products with engravings are not eligible for returns under any circumstances... all sales are final

This set is discounted 20%. The Gesshin Stainless Wa-Series are exclusive for Japanese Knife Imports. We designed these from a sketch on paper all the way through to the final product. The steel is AUS-8 at about 58-59 HRC, so they will sharpen easily and have very good toughness (resistance to chipping). They are also relatively thin behind the edge, so they will move through food pretty easily, with very little wedging. The neck of the knives is a bit longer, helping to make the pinch grip a bit more comfortable. The handles are American cherry in an oval shape, with an inner copper ring for stability over time.  They also come with a ho wood sayas, which feature a  pin attached by a string to help prevent loss.

We hope these knives serve you well.  We think they will make great first Japanese knives, are good workhorses for home cooks and professionals alike, and will provide a very nice balance of cutting performance with ease of use and care.

* These knives are sharpened prior to shipping.

This set is discounted 20%. The Gesshin Stainless Wa-Series are exclusive for Japanese Knife Imports. We designed these from a sketch on paper all the way through to the final product. The steel is AUS-8 at about 58-59 HRC, so they will sharpen easily and have very good toughness (resistance to chipping). They are also relatively thin behind the edge, so they will move through food pretty easily, with very little wedging. The neck of the knives is a bit longer, helping to make the pinch grip a bit more comfortable. The handles are American cherry in an oval shape, with an inner copper ring for stability over time.  They also come with a ho wood sayas, which feature a  pin attached by a string to help prevent loss.

We hope these knives serve you well.  We think they will make great first Japanese knives, are good workhorses for home cooks and professionals alike, and will provide a very nice balance of cutting performance with ease of use and care.

* These knives are sharpened prior to shipping.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki just has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

Deba are single-bevel knives used for breaking down fish. This is a right-handed knife. This series of Toki knives features a blue #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. Blue #2 steel is known for good edge retention while still being easy to sharpen. We have some videos on knife skills with a deba here (specifically videos 4-84).