Yoshihiro Damascus Range
Yoshihiro Gyuto (Chefs Knife) Kurouchi
Yoshihiro Kuro Range
Akifusa Santoku (All purpose Knife), Super Blue Steel, 165mm
Akifusa Super Blue Steel Range
Ohishi Gyuto (Chefs Knife) 210mm
Ohshi Ginsan Steel Range
Fujiwara Gyuto (Chefs Knife) 210mm
Fujiwara Range
Hitohira S3 Gyuto (Chefs Knife) 210mm
Hitohira S3 Range
Hitohira HG Santoku (All purpose Knife)
Hitohira HG Range (under $135)
Hitohira, Imojiya ST Gyuto (Chefs Knife) Damascus
Hitohira ST Range
Hitohira Range (entire range)
Hitohira Hinode Blade x Brook Turner
Mutsumi Hinoura (Japanese Blade) + Brook Turner (unique handles)
Hitohira HG Damascus Range
Tojiro DP3 Range and Whetstones
Brook Turner Knives (Australian)
Oblivion Blades Gyuto (Chefs Knife) 210mm
Oblivion Blades (Australian)
Shapton Whetstones
Morihei Whetstone Hishiboshi (Hi)
Kanehide Honesuki (Boning Knife)
Kanehide Boning Knives and Honing Rod
Morihei Deba, Sashimi, Traditional, Japanese
Traditional Japanese Knife Range
Japanese Knives
Australian Knives

Why to not buy a generic kitchen knife?
For a similar price you could own a Japanese chef knife that will make kitchen prep at work or home a breeze
and with proper care should last a lifetime!

Hi my name is Leigh, and I’m a chef from Newcastle Australia.
I’ve been cooking professionally for around 15 years and I’ve created a small collection of high-quality Japanese Knives and Chef Knives that I recommend.
Basically, if I wouldn’t use it professionally then I don’t sell it!

Have any questions?
Not sure what you’re looking for?
Confused or intimidated by the Japanese words?
Contact me and I’ll be more than happy to chat.

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