New Arrivals

Tetsujin Blue #2 Kasumi Gyuto 240mm Khii Ebony Handle

Tetsujin Silver #3 Kasumi Gyuto 210mm Taihei Tagayasan Handle

Kanaya Nail Cleaning Brush 70mm (Pig Hair)

Kanaya Tawashi Brush with Handle (Palm)

Mizuno Warikomi Bakin Axe 450g Burnt Oak Handle (Curved)

Mizuno Warikomi Jikata Ax 570g Burnt Oak Handle (Curved)

Hitohira Harima Blue Super Stainless Clad Gyuto 210mm Walnut Handle

Hitohira Harima Blue Super Stainless Clad Petty 120mm Walnut Handle

Hitohira TD SLD Nashiji Petty 150mm Walnut Handle

Hitohira Tanaka Ren White #2 Gyuto 240mm Ho Wood Handle

Hitohira Tanaka Ren White #2 Gyuto 210mm Ho Wood Handle

Hitohira TD SLD Nashiji Gyuto 240mm Walnut Handle

Hitohira Blue #2 Katsuoichi Katsuo Shaver

Hitohira SK Katsuo Shaver

Morihei Hisamoto Kurouchi White #2 Extra Height Gyuto 210mm Keyaki Zelkova Handle

Hitohira Tanaka Kyuzo Blue #1 Stainless Clad Gyuto 210mm Taihei Makassar Ebony Handle (Discounted)

Shozaburo Standard Fabric Shears 220mm

Hitohira Red Peeler

Hitohira Imojiya TH Stainless Bread Knife 240mm Ho Wood Handle (Wa)

Tetsujin Silver #3 Ukiba Kiritsuke Gyuto 210mm Taihei Rosewood Handle

Ajikataya Tsuchime White #2 Sujihiki 270mm Ho Wood Handle (D-Shape)

Hitohira KH MV Stainless Yo Deba 180mm

Hitohira Imojiya ST Tsuchime Damascus Paring Pakka Handle (Yo)

Hitohira Futana SB Kuro Nashiji Gyuto 240mm Ho Wood Handle

Hitohira Hiragana WS Gyuto 210mm Pakka Handle

Toribe Kani-Choki Crab Shears

Asahi Cookin' Cut Pro Black Rubber Cutting Board (600 x 330 x 20mm)

Hitohira FJ VG-10 Honesuki Kaku 150mm Pakka Handle

Hitohira Imojiya ST Tsuchime Damascus Nakiri Pakka Handle (Yo)

Hitohira Futana Stainless Tsuchime Damascus Gyuto 240mm Cherry Wood Handle

Hitohira Imojiya ST Tsuchime Damascus Santoku Pakka Handle (Yo)

The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables (English)

The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish (English)

The Japanese Culinary Academy FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods (English)

The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English)

Iwasaki Kamisori Razor Medium