※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area:Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Santoku Blade length: 170mm Steel: Powdered high-speed steel Handle: Red plywood with ferrule (The ferrule prevents dirt from accumulating at the boundary between the blade and handle, which is where dirt tends to accumulate, making it hygienic to use.) The steel used in this product is powdered high-speed steel. The original metal is first powdered and the impurities are removed to create a highly pure steel material. It is made of blade steel with excellent strength (sharpness) and abrasion resistance (long-lasting cutting power), and each knife is made by a skilled craftsman with the motto of "good materials, good forging and heat treatment, and good sharpening."

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area:Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Santoku Blade length: 170mm Steel: V-gold No. 10 Handle: Black plywood with ferrule (The ferrule prevents dirt from accumulating at the boundary between the blade and handle, which is where dirt tends to accumulate, making it hygienic to use.) This is a high-grade stainless steel blade steel developed by Takefu Special Steel, and is used not only for Echizen forged knives, but also for a wide range of other purposes. It is a rust-resistant stainless steel with a high chromium content, and is classified according to the carbon and chromium content, such as V Gold No. 1, 2, 5, 7, 8, 10, V Gold Special, and Gold No. 2. Of these, V Gold No. 10 is made using carefully selected, high-purity raw iron and the finest steel refining technology, making it tough, easy to process, and forge. Furthermore, it is not corrosive due to harmful impurities, and its excellent wear resistance is a major feature of the "V Gold" series. Another feature is that it contains cobalt, making it easier to sharpen the blade.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Seki City, Gifu Prefecture (Seki Cutlery) Category: Petty knife Blade length: 150mm Steel: Laminated steel Handle: Micarta handle with ferrule (The ferrule prevents dirt from accumulating at the edge of the blade and handle, making it hygienic to use.) Damascus steel is famous in the world of knives. Its woodgrain-like pattern is very popular, and it is often out of stock. Damascus steel is made by layering many thin steel sheets in a mille-feuille style and sharpening them to create the woodgrain pattern. Damascus steel itself is a steel material made in ancient India, and knives currently on the market are sold with a "Damascus finish" or "Damascus pattern" that resemble the image of Damascus steel. This base metal is often made by steel manufacturers, and occasionally blacksmiths make knives that are forged in a similar way. It can be confusing because knife manufacturers use terms such as "Damascus finish," "sumigashi," "forged surface," and "laminated steel," but basically they are all the same kind of product.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area:Seki City, Gifu Prefecture (Seki Cutlery) Category: Santoku Blade length: 170mm Steel: Damascus steel Handle: Micarta handle with ferrule (The ferrule prevents dirt from accumulating at the edge of the blade and handle, making it hygienic to use) Damascus steel is made by sharpening the blade after stacking many thin steel sheets in a mille-feuille pattern, which creates a wood grain pattern. Damascus steel itself is a steel made in ancient India, and knives currently on the market are sold with a "Damascus finish" or "Damascus pattern" that resemble the image of Damascus steel. Most of this base metal is made by steel manufacturers, and occasionally blacksmiths use a similar forging process to create them. It can be confusing because knife manufacturers use terms such as "Damascus finish," "sumigashi," "forged surface," and "laminated steel," but basically they are all the same thing.

※Even if this item is out of stock, we can still accept orders by special order. Please feel free to contact us by phone or DM. Perfect for outdoors and hunting! Authentic Ken Nata made with blue steel. Primarily used as a hunting knife. Having one during outdoor activities can be useful for: Clearing branches Cooking Splitting small pieces of wood This knife, made with blue steel, is suited for such tasks. Knife Details: Origin: Miki City, Hyogo Prefecture Category: Knives & Machetes Blade length: 135mm Steel type: Blue steel Employing blue steel crafted by Hitachi Metals, renowned for its sharpness. This knife is considerably heavier compared to household kitchen knives. It is robustly built, making it less prone to chipping. Additionally, it features a safety design with a metal fitting between the handle and the blade to prevent your hand from slipping onto the blade.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Miki City, Hyogo Prefecture (Banshu Miki Uchi Hamono) Category: Petty Blade length: 150mm Steel: V Gold No. 10 Structure: Laminated structure A petty knife made at Tanaka Kazuyuki Hamono Seisakusho in Miki City, Hyogo Prefecture. It cuts well, of course, but Makoto's unique knives are full of originality that you won't find anywhere else. The recommended point is that the blade has a laminated structure in which thin stainless steel made hard in the center to give it a sharp edge is sandwiched between thin stainless steel in a mille-feuille shape, and by sharpening it, a wave pattern with many lines is completed. In addition, since these knives are sharpened by craftsmen one by one, no two patterns are exactly the same, and each one is unique in the world.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Wagyu sword Blade length: 210mm Steel material: Damascus (core material: SK8) Pattern: Octagonal pattern Katayama Uchihamono is located in Echizen City, Fukui Prefecture. In addition to kitchen knives, they also make knives, and some chefs from all over Japan say they can't do anything without the knives made by them.This is a famous Japanese beef knife that is only known to those in the know.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Seki City, Gifu Prefecture (Seki knives) Classification: Gyuto Blade length: 180mm Steel material: Swedish steel Pattern: Black plywood common base (The attachment of the cap prevents dirt from accumulating at the boundary between the blade and handle, where dirt tends to accumulate, making it more hygienic to use.) What is Swedish Steel? It is a general term for steel produced in Sweden, and there are more than 1000 types of steel, including intermediate and high-grade steel manufacturers, including carbon steel and special steel. The steel used here is made from high-quality iron ore, and has a high carbon (C) content and very little impurities such as phosphorus (P) and sulfur (S), making it sharp and easy to sharpen. It has a good reputation.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi round tip sword type (yanagiba) Blade length: 240mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and has a blade that is easier to resharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi round tip sword type (yanagiba) Blade length: 270mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and has a blade that is easier to resharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi round tip sword type (yanagiba) Blade length: 300mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and has a blade that is easier to resharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 300mm Steel material: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal ebony buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 300mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 330mm Steel material: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal ebony buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 330mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 270mm Steel material: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal ebony buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 270mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 210mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and through proper forging and heat treatment, it is possible to create ideal knives that are sharp and easy to sharpen, and are widely used by professional chefs. It is a steel material. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to sharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 240mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and through proper forging and heat treatment, it is possible to create ideal knives that are sharp and easy to sharpen, and are widely used by professional chefs. It is a steel material. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to sharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 270mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and through proper forging and heat treatment, it is possible to create ideal knives that are sharp and easy to sharpen, and are widely used by professional chefs. It is a steel material. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to sharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Deba Blade length: 165mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and it can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and has a blade that is easier to resharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Deba Blade length: 150mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and it can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and has a blade that is easier to resharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Gyuto Blade length: 170mm Steel: V Gold No. 10 Handle: Black plywood with ferrule (The ferrule prevents dirt from accumulating at the boundary between the blade and the handle, which is prone to accumulating, and allows for hygienic use) A high-grade stainless steel cutlery steel developed by Takefu Special Steel, it is used widely not only for Echizen cutlery, but also for a wide range of other purposes. A stainless steel that is resistant to rust and contains a lot of chromium, and is classified into V Gold No. 1, 2, 5, 7, 8, 10, V Gold Special, and Gold No. 2 according to the amount of carbon and chromium contained. Among them, V Gold No. 10 is made using carefully selected high-purity raw iron, and is made with the best refining steel technology, making it tough, easy to process, and forge. It is also not corrosive due to harmful impurities Its excellent wear resistance is a major feature of the "V Gold" series. And it also contains cobalt, making it easy to sharpen the blade

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Gyuto Blade length: 180mm Steel: Powdered high-speed steel Handle: Ferrule (The ferrule prevents dirt from accumulating at the boundary between the blade and the handle, which is prone to dirt accumulation, and allows for hygienic use) This knife was made by Takamura Cutlery Manufacturing, which is based on the philosophy of "good materials, good forging and heat treatment, and good sharpening." This knife has been highly praised by professional chefs, who say that "the cut surface of the food is shiny," "it is comfortable to use," and "it has an interesting side that cannot be summed up simply as being sharp." The steel used is "powdered high-speed steel." High-speed steel was originally developed as a blade steel for metal processing, such as the tip of a drill. Powdered high-speed steel is made by first turning metal into powder and removing impurities, resulting in a dense metal structure that is strong and wear-resistant, making it popular as a steel material for knives. However, due to its high hardness, it takes time to resharpen the knife.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area:Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Santoku Blade length: 170mm Steel: V-gold No. 10 Handle: Black plywood with ferrule (The ferrule prevents dirt from accumulating at the boundary between the blade and handle, which is where dirt tends to accumulate, making it hygienic to use.) This is a high-grade stainless steel blade steel developed by Takefu Special Steel, and is used not only for Echizen forged knives, but also for a wide range of other purposes. It is a rust-resistant stainless steel with a high chromium content, and is classified according to the carbon and chromium content, such as V Gold No. 1, 2, 5, 7, 8, 10, V Gold Special, and Gold No. 2. Of these, V Gold No. 10 is made using carefully selected, high-purity raw iron and the finest steel refining technology, making it tough, easy to process, and forge. Furthermore, it is not corrosive due to harmful impurities, and its excellent wear resistance is a major feature of the "V Gold" series. Another feature is that it contains cobalt, making it easier to sharpen the blade.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. ● Drains excess water from the rice bran bed Size: Diameter 6.9cm/Height 4.8cm (Bottom diameter 4cm)

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. ● Drains excess water from the rice bran bed Size: Diameter 7cm/Height 12cm (Bottom diameter 4cm)