Now Open in Chinatown, Vancouver!
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Featured Collections

Limited/ Rare Items

Limited/ Rare Items
Workshops

Workshops

New Arrivals

Hitohira SW Stainless Damascus Gyuto 210mm Walnut Handle

Hitohira SW Stainless Damascus Gyuto 210mm Walnut Handle

$229.00

Hitohira SW Stainless Damascus Gyuto 210mm Ho Wood Handle

Hitohira SW Stainless Damascus Gyuto 210mm Ho Wood Handle

$229.00

Hitohira Futana S3 Nashiji Gyuto 210mm Sakura Handle

Hitohira Futana S3 Nashiji Gyuto 210mm Sakura Handle

$325.00

Sold Out Morihei Ginsan Damascus Gyuto 240mm Ebony Handle (Polished by Akimitsu)

Morihei Ginsan Damascus Gyuto 240mm Ebony Handle (Polished by Akimitsu)

$1,059.00

Hitohira Futana SB Kuro Tsuchime Gyuto 210mm Satine Handle

Hitohira Futana SB Kuro Tsuchime Gyuto 210mm Satine Handle

$299.00

Hitohira Mumei 300mm Bread Knife Pakka Handle

Hitohira Mumei 300mm Bread Knife Pakka Handle

$69.00

Tadafune Vintage SK Petty 150mm Rosewood Handle (Brass Pin)

Tadafune Vintage SK Petty 150mm Rosewood Handle (Brass Pin)

$89.00

Hitohira Kikuchiyo Kyuzo White #2 Shiro Gyuto 210mm Sakura Handle

Hitohira Kikuchiyo Kyuzo White #2 Shiro Gyuto 210mm Sakura Handle

$329.00

Morihei Kiyomitsu VG10 Tsuchime Damascus Petty 135mm Mahogany Handle

Morihei Kiyomitsu VG10 Tsuchime Damascus Petty 135mm Mahogany Handle

$139.00

Hitohira SW Stainless Damascus Gyuto 210mm Satine Handle (Rainbow)

Hitohira SW Stainless Damascus Gyuto 210mm Satine Handle (Rainbow)

$268.00

Our Story

 Our company name, 愛&思いやり (pronounced Ai & Omoiyari) which, loosely translated, means "love" and "empathetic consideration", represents our philosophy. Located in the heart of Vancouver, B.C's Historic Chinatown, we at Ai & Om believe everything should be approached with passion, knowledge, and care. From the deliberate selection of knives to the way we provide for our customers.

Founded by Douglas Chang, in partnership with Tosho Knife Arts, we aim to provide quality edged instruments to professionals and amateurs alike. Douglas has had years of experience supplying the cooks in the top kitchens of Vancouver with knives and stones and sharing his knowledge of how to sharpen and care for them. Now we widen the scope to bring that knowledge and experience to the non-professional.