The Blade

Is forged from powder coated high-performance Damascus steel and is made from a  VG-10 steel core with 34 layers of steel on each side. The distinctive wavy pattern is formed as the blade is ground and beaded from spine to sharpened edge, hand sharpened to a 16 degree cutting angle.

The Kiritsuke

A kiritsuke blends chef’s knife versatility with precision slicing finesse—perfect for mastering both Japanese and Western culinary techniques.

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Seki Mae - Gyuto, 210 mm | VG-10 Damascus Steel - Japaneseknivesau

Gyuto (western chef knife)


A gyuto is the ultimate all-rounder—razor-sharp, balanced, and perfect for slicing, dicing, and chopping with effortless precision.

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Seki Mae

Stainless steel has a higher percentage of carbon for greater strength and durability. This alloy combines many other metals, such as chromium, cobalt, vanadium, molybdenum and tungsten, to further improve wear resistance, corrosion resistance and strength.

Seki Mae Sujihiki, 240 mm | VG-10 Damascus Steel - Japaneseknivesau

Sujihiki (Slicer double bevel)

A sujihiki slices meat and fish in one smooth go—keeping it juicy, neat, and looking spot-on for a top-notch feed.

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SANTOKU

The santoku shines in everyday cooking—nimble, balanced, and brilliant for slicing meat, fish, and veg with clean, effortless cuts.

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Money back guarantee

Sometimes it's just not meant to be. That's okay! We think you will love our knives but if you dont you can return it within 30 days for a full refund!

Petty knife

Small but mighty—perfect for peeling, trimming, and detail work, giving you sharp precision where bigger knives can’t.

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