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Fujiwara Teruyasu 195mm Gyuto with Custom Handle
$415.00
Steel: White #1 HRC: 64/65 Construction: Sanmai Stainless Clad Length: 202X53mm Spine of 2.80mm at heel Finish: Nashiji Finish Bladesmith: Fujiwara Teruyasu Handle: Dyed Sycamore and Box Elder
DCB Customs 10.5" Slicer Knife
DCB Customs 10.5" Slicer Knife
$325.00
Steel: AEB-L Stainless HRC: 61 Construction: Monosteel Length: 270x39mm Spine at Heel 3.12mm Finish: Hand Sanded Finish Bladesmith: David Beaver Handle: Teal Curly Mango
DCB Customs 10.5" Slicer Knife
DCB Customs 10.5" Slicer Knife
$325.00
Steel: AEB-L Stainless HRC: 61 Construction: Monosteel Length: 270x40mm Spine at Heel 2.87mm Finish: Hand Sanded Finish Bladesmith: David Beaver Handle: Box Elder Burl and Carbon Fiber and C-Tek
DCB Customs 9" Gyuto
DCB Customs 9" Gyuto
$325.00
Steel: AEB-L Stainless HRC: 61 Construction: Monosteel Length: 230x54mm Spine at Heel 2.64mm Finish: Hand Sanded Finish Bladesmith: David Beaver Handle: Blue Curly Mango
DCB Customs 8.5" Chef Knife
DCB Customs 8.5" Chef Knife
$325.00
Steel: AEB-L Stainless HRC: 61 Construction: Monosteel Length: 218x53mm Spine at Heel 2.85mm Finish: Hand Sanded Finish Bladesmith: David Beaver Handle: Ironwood with Tru Stone and Carbon Fiber
DCB Customs 7" Nakiri
DCB Customs 7" Nakiri
$325.00
Steel: AEB-L Stainless HRC: 61 Construction: Monosteel Length: 175x61mm Spine at Heel 2.77mm Finish: Hand Sanded Finish Bladesmith: David Beaver Handle: Koa
DCB Customs 7" Nakiri
DCB Customs 7" Nakiri
$325.00
Steel: AEB-L Stainless HRC: 61 Construction: Monosteel Length: 175x61mm Spine at Heel 2.84mm Finish: Hand Sanded Finish Bladesmith: David Beaver Handle: Richlite and Spalted Maple
DCB Customs 3.75" Paring
DCB Customs 3.75" Paring
$150.00
Steel: AEB-L Stainless HRC: 61 Construction: Monosteel Length: 98x29mm Spine at Heel 2.06mm Finish: Hand Sanded Finish Bladesmith: David Beaver Handle: Ironwood Burl
GRIMM KNIFE CO. STAINLESS 5.2" NAKIRI W/SAYA
$325.00
MODEL : 5.2" NAKIRI MEASUREMENTS : 131x51mm, Spine at Heel 2.92mm STEEL AEB-L STAINLESS @ 62 HRC HANDLE MATERIAL : DYED BUCKEYE BURL, ACRYLIC RESIN AND PHENOLIC COMES WITH CUSTOM MADE SAYA
American Made Blade 6.25" AEB-L Stainless Nakiri Knife (This is a laser) *2nd
$275.00
Steel: AEB-L Stainless HRC: 63 Construction: Monosteel Length: 160X49mm Spine of 1.76mm at heel Finish: Machine Finish Bladesmith: Jerry Goettig Handle: Natural Buckeye Burl * due to some light scratching on the blade, price has been reduced, very minimal.
American Made Blade 8" AEB-L Stainless Chef Knife
$300.00
Steel: AEB-L Stainless HRC: 63 Construction: Monosteel Length: 200X49mm Spine of 1.90mm at heel Finish: Machine Finish Bladesmith: Jerry Goettig Handle: Ghost Jade G10 With Blue Liners and Pins
Kikuichi NWD Nickel Warikomi Damascus 45 layers Rose-wood Series 240mm Gyuto with Custom Handle
Kikuichi NWD Nickel Warikomi Damascus 45 layers Rose-wood Series 240mm Gyuto with Custom Handle
$435.00
The most nimble knife you may ever hold. This thin and agile 45 layer damascus steel has a core of AUS10 one of the finest modern Japanese blades available. . One of our most popular knives, the Nickel Damascus is a beautiful and functional knife that will be the showpiece of any kitchen. With a thin blade and a light agile feel, meal prep is a...
Kai Seki Magoroku 145mm Santoku
$17.95
The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point. The word may refer to the wide va...
Kai Seki Magoroku 240mm Gyuto
$24.95
Gyuto (牛刀): (beef-sword) This knife is known as the chef's knife used for professional Western cuisine. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is also used to rock-chop stiffer produce and to make fine cuts at the tip of the knife.It is also used for many different cu...
Kai Seki Magoroku 180mm Gyuto
$14.95
Gyuto (牛刀): (beef-sword) This knife is known as the chef's knife used for professional Western cuisine. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is also used to rock-chop stiffer produce and to make fine cuts at the tip of the knife.It is also used for many different cu...
Kai Seki Magoroku 210mm Gyuto
Kai Seki Magoroku 210mm Gyuto
$26.95
Gyuto (牛刀): (beef-sword) This knife is known as the chef's knife used for professional Western cuisine. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is also used to rock-chop stiffer produce and to make fine cuts at the tip of the knife.It is also used for many different cu...
Kai Seki Magoroku 165mm Santoku with Hollow Edge
$24.95
The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point. The word may refer to the wide va...
Kai Seki Magoroku 150mm Petty Knife
$19.95
In kitchen usage, a petty knife is between a chef's knife and paring knife in size, about 10 cm and 18 cm (4 and 7 inches) in length. Suitable for general work such as cutting hides and cordage, scraping hides, butchering animals, cleaning fish, and other tasks. 1K6 stainless steel with a hardness of 58 (±1) HRC, which guarantees a high and uni...
Kai Seki Magoroku 240mm Bread Knife
$29.95
Bread knives are used for cutting bread and are one of many kitchen knives used by chefs. The serrated blades of bread knives are able to cut soft bread without crushing it. 1K6 stainless steel with a hardness of 58 (±1) HRC, which guarantees a high and uniform level of hardness as well as long-lasting cutting durability. Their convex grind give...
Kai Seki Magoroku 180mm Usuba
$29.95
Usuba bōchō (薄刃包丁, lit. thin knife) is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a bevel on the front side, and have a hollow ground urasuki on the back side. 1K6 stainless steel with a hardness of 58 (±1) HRC, which guarantees a high and uniform...
Kai Seki Magoroku 180mm Deba
Kai Seki Magoroku 180mm Deba
$22.95
Deba bōchō (Japanese: 出刃包丁, "pointed carving knife") are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat 1K6 stainless steel with a hardness of 58 (±1) HRC, which guarantees a high and uniform level of hardness as well as long-lasting cutting durability. Their convex grind gives the knives a stable cu...
Kai Seki Magoroku 200mm Yanigaba
Kai Seki Magoroku 200mm Yanigaba
$22.95
Seki Magoroku AB5145ENG Features: -Yanagiba knife. -Satin finished stainless steel handles. -8" Sushi style knife great for slicing meat, fish and poultry ultra-thin. -Asian style single beveled edge for precise cutting. -High carbon daido 1K6 stainless steel blades. -Hygienic stainless steel handles are uptilted to offer a wide, comfortable gri...
Boldric Prototype #1 8" Chef Knife
$250.00
Steel: AEB-L Stainless HRC: 62 Construction: monosteel Length: 195x50mm 2.56mm Spine at Heel Finish: Machine Polish Handle: Corian And Nickel Silver * This is a prototype knife and one of a kind. Be a part of the history of Boldric!
APOSL 8" Chef Knife with Red and Blue Kirinite Handle
$405.00
Steel: Sandvik 14c28n HRC: 62 Construction: Monosteel Length: 195x48mm 2.29mm Spine at heel Finish: Laser Engraved Blacksmith: Alex Andrejczuk & Chris George Handle: Red Pearl Kirinite, Blue Pearl Kirinite Handle, And White G10 Spacer and Liners
