Knives and stones
Kitchen knives are a lifetime investment - CHOOSE THE BEST
The best knives are well balanced and have a comfortable positive grip in the hand.
All our collections have blades of hand forged high carbon and stainless steel. Both are razor sharp cutting edge and retain the sharpness well.
Beauty of sharpness
When it comes to slicing, dicing and chopping with the great knife saves you time and trouble. We’ve all had an experience that tears comes to our eyes while slicing onions. Have we suspected that real reason is the knife? A dull blade ruptures the cell of onion. Since cooking knives are used daily for your cooking, selecting good quality ones that have durability, strength and balance is a must to have. Our collections are all hand made by artisans whose skill is not something like a machine, artisan’s hand, trained through years of experience. That brings knives to perfection, highest standards of quality and sharpness for perfect cutting.
Japanese knife style
The Japanese style knives are sharpened or grounded only on one side of blade which create a razor sharpness and allows for delicate work. For slicing boneless fish fillets in to sashimi. Yanagi is the perfect one to do this job. The thin blade cuts beautiful slices in one drawing stroke, smooth, glossy surface. Razor sharp blade cut through the flesh without crushing or bruising it and enhance the flavor of the fish. The Nakkiri vegetable knife is the perfect one for julienning, peeling and super thin slices(Katsura-muki)
Left handed knife
Whetstones are used to sharpen the edges of steel tools such as knives through grining and honing. They may be composed of natural quarried material or from man-made material. They come in various grades, which refer to the grit size of the abrasive particles in the stone. Grit size is given as a number, which indicates the spatial density of the particles; a higher number denotes a higher density and therefore smaller particles, which give a finer finish to the surface of the sharpened object.