Sushi, Sashimi, Vegetable & Meat Japanese Knives

The King 1000 and 250 combination sharpening stone is the standard for sushi chefs worldwide. A dual sided whetstone with fine #250 and extra-fine #1000 grit surfaces. A must for sharpening sashimi and sushi knives to their ultra-fine edge. With a sharp knife you can cut food with the least effort, least damage and best presentation. Sharpen your knives after every day's use. 8.5 x 2 x 1 inches. #250 (aratoishi)/ #1000 (naka-toishi) grits. Made in Japan.

Very high quality carbon steel (hon-yaki) blade holds an almost razor edge, sharper than stainless steel knives. This long, narrow, thin-bladed knife is a must for slicing fish thin for sashimi or nagiri. One-sided blade for right handed sushi fans. Not recommended for cutting hard surfaced vegetables such as pumpkin, frozen foods or bones. Clean with water and always wipe blade dry thoroughly with a soft cloth. Blade will rust if not properly cared for. For long term storage, coast blade with...

This very high quality molybdenum steel knife maintains an excellent razor edge. Lasting construction with a durable blade and plastic handle to take the abuse of restaurant kitchens. This long, narrow, thin-bladed knife is a must for slicing fish thin for sashimi or nagiri. One-sided blade for right handed sushi fans. Blade is 10.375" long. Not recommended for cutting hard surfaced vegetables such as pumpkin, frozen foods or bones. Made in Japan.

Shibui classic deba meat knife. This short, heavy-bladed Japanese meat knife is great for cutting fish and chicken. An excellent all-purpose knife. Clean with water and always wipe blade dry thoroughly with a soft cloth. Has a 6.25-inch stainless steel blade with an elegant brushed finish and a natural wood handle. 11.75 inches overall length. Made in Japan.

Shibui classic gyutou chef’s knife. This medium length, thin-bladed Japanese knife is a great all-purpose kitchen knife. Two-sided hollow-cut blade. An excellent all purpose knife. Clean with water and always wipe blade dry thoroughly with a soft cloth. Has a 7.75-inch stainless steel blade with an elegant brushed finish and a natural wood handle. 13 inches overall length. Made in Japan.

Shibui classic nakiri vegatable knife. This short, rectangular thin-bladed Japanese knife is great for cutting most all vegetables. Two-sided hollow-cut blade. The very thin, sharp blade makes easier work of cutting tough vegetables such as carrots and squash. Clean with water and always wipe blade dry thoroughly with a soft cloth. Has a 6.5-inch stainless steel blade with an elegant brushed finish and a natural wood handle. 12 inches overall length. Made in Japan.

Umai splendid deba meat knife. This short, heavy-bladed Japanese meat knife is great for cutting fish and chicken. An excellent all-purpose knife. Clean with water and always wipe blade dry thoroughly with a soft cloth. Has a 6.25-inch stainless steel blade with a beautiful dimpled and polished finish and a stained wood handle. The dimpling is not only decorative, but adds air space between the blade and the food which helps the food release and not stick to the blade. 11.75 inches overall...

Umai splendid nakiri vegatable knife. This short, rectangular, thin-bladed Japanese knife is great for cutting most all vegetables. Two-sided hollow-cut blade. The very thin, sharp blade makes easier work of cutting tough vegetables such as carrots and squash. Clean with water and always wipe blade dry thoroughly with a soft cloth. Has a 6.5-inch stainless steel blade with a beautiful dimpled and polished finish and a stained wood handle. The dimpling is not only decorative, but adds air space...