Sukenari SRS-13 Damascus Yanagiba 270mm Mirror Polish with SayaThis Sukenari SRS 13 Damascus Yanagiba 270mm is a single bevel sashimi knife best fit for professional chefs and collectors seeking powdered stainless steel performance with mirror polish aesthetics. Forged in Toyama by Nobuo Hanaki, this blade features SRS 13 powder metallurgy stainless steel clad in ni mai stainless damascus. The 270mm length suits precise slicing of raw fish and seafood, while the included saya protects the mirror polished finish

Made in Takefu by fourth-generation bladesmith Takeshi Saji

434 mm  Tip to Heel Length

This Nakagawa Blue 1 Wide Bevel Kasumi Santoku 180mm with an ebony handle is a double-bevel knife best fit for professional chefs and enthusiasts requiring a reactive carbon steel blade for general preparation

Forged by fifth-generation smith Takumi Ikeda at Anryu Hamono

This knife rack features a high level polish

The san-mai stainless clad construction ensures the blade is easy to look after while providing excellent performance for slicing

A Western pakka wood handle with bolster pairs with the tall blade profile to create a specific balance point and grip feel

flat-bottomed wooden tub or barrel used in the final steps of preparing rice for sushi

Sharpened by MoriHiro

Rarely that we come across a handle that perfectly blends tradition with modern craftsmanship—and this octagonal wa handle is a great example of that harmony

The Tanaka Habakiri SG2 Damascus Sujihiki 210mm is a double-bevel slicer featuring an SG2 powdered steel core and stainless damascus cladding

As part of the Kumokage Damascus line by Hyogo-based maker Hatsukokoro