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The Wasabi Deba is single bevelled knife with a thick spine and strong wide blade used to clean, fillet, and behead whole fish. When using the correct technique, the Wasabi Deba is a very versatile knife. The significant weight and sturdy heel section of the blade can be used to cut or chop through...

The Wasabi Deba is single bevelled knife with a thick spine and strong wide blade used to clean, fillet, and behead whole fish.When using the correct technique, the Wasabi Deba is a very versatile knife. The significant weight and sturdy heel section of the blade can be used to cut or chop through t...

"Yanagiba" means, "willow blade." The long, thin, willowy blade with the traditional Japanese single-bevel edge is pulled through the food, reducing loss of the natural juices and creating the cleanest cuts imaginable. The yanagiba is most often used for preparing sashimi, or sliced raw fish, and is...

"Yanagiba" means, "willow blade." The long, thin, willowy blade with the traditional Japanese single-bevel edge is pulled through the food, reducing loss of the natural juices and creating the cleanest cuts imaginable. The yanagiba is most often used for preparing sashimi, or sliced raw fish, and is...

This Kai knife is part of the Seki Magoroku range of knives. Many celebrated swords were born in the Seki area and in the Kamakura era. The master craftsman “Magoroku of Seki" had the original technique producing beautiful swords which were high quality and had outstanding sharpness. This premium...

This Kai knife is part of the Seki Magoroku range of knives. Many celebrated swords were born in the Seki area and in the Kamakura era. The master craftsman “Magoroku of Seki" had the original technique producing beautiful swords which were high quality and had outstanding sharpness. This premium...