Crafted from 66 layers of Damascus steel with a VG-10 stainless core, our Japanese knives are made in Seki, Japan, a city renowned for 800 years of knife production. Each blade is folded into layers, creating a wave pattern unique to each knife. They’re full tang which makes for a perfectly balanced, reliably sharp knife.

The Gyuto is a thin, light multi-purpose Chef’s knife suitable for a wide variety of techniques and ingredients including fish, meat, and produce.

The 6.6” Nakiri is a tall, double bevel-edged rectangular knife that’s perfect for chopping, mincing, or slicing produce.

The versatile 6.6” Santoku knife features a tall blade and rounded nose and is ideal for prepping meat, fish, or vegetables.

The knives feature a hand-finished comfortable polymer handle that’s both slip- and stain-resistant for easy handling.