Knives
- Robert Welch Knives
- Rockingham Forge Professional Knives
- Sabatier Professional
- Stellar Samurai Knives
- Stellar Taiku Knives
- Tojiro Knives - Tojiro Senkou Knives
- Tojiro knives - Tojiro Supreme Knives
- WMF Grand Gourmet Knives
- Wusthof Knives
- Accessories and Knife Sharpeners
- Cooks Knives Guide
- Japanese Knives Glossary
- Knife and Knife Uses Glossary
- International Delivery
Types of Japanese Knives
Kudamono
Vegetable knife – Assymetric blade, for cleaning and cutting vegetables and fruits
Shotoh
Small knife, symetric blade for slicing and cutting small vegetables and fruit
Chutoh
Medium knife, symetric blade for cleaning, carving meat and fish
Gyutoh
Chefs knife symetric blade for cutting meats and larger vegetables
Santoku
“Three Good things”: cutting, chopping and mincing, used with fish, meat and vegetables
Kodeba
Asymetric blade, for filleting, boning and cutting fish and meat
Deba
Asymetric blade, a larger version of the Kodeba knife
Yanagiba
Asymetric blade for filleting and slicing – especially wafer thin slices for sashimi
Usuba
Asymetric blade for fine cutting and of vegetables
Small Knife
