I.O. Shen 6.7 in. (170mm) Oriental Bunka

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The I.O. Shen 6.7 in. (170mm) Oriental Slicer has a smaller handle then other knives in the I.O. Shen line that is to give the user more finger clearance between the cutting board the the handle making this a good knife for prepping onions or mincing garlic. This is not just a good vegetable knife but is naturally a slicing knife and is thin enough to slice fillets of fish or prepare sashimi.

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3011

Kikuichi 5.9 in. Kokaji Bunka

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Kikuichi's Binka Knife is handmade by the Kokajikai blacksmiths in Sakai. It is constructed of White #2 Steel (Carbon Steel) and is sandwiched between soft (sk) carbon steel a technique called San-Mai. This is a double beveled knife and due to the quality of the steel should only be sharpened by hand on whetstone evenly on both sides. This is a High Carbon blade (not-stainless) and will patina with use. We recommend applying oil (tsubaki or mineral) to the handle and blade when being stored between uses. Comes with fitted wooden saya (sheath).



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Kokaji-Bunka

Kikuichi 8.25 in. Kokaji Gyuto Kiritsuke

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The Kokaji Kiritsuke Gyuto forged by famed Kokajikai blacksmiths in Sakai is made of White #2 Steel prized for its edge retention and ability to take a new edge. A San-Mai style clad sandwiches a thick core of white between soft (sk) carbon steel. This is an excellent knife for the Sushi industry as the high carbon steel can take a superior edge needed to cut through fish. This is a high carbon knife with a wood handle so be sure to take care, we recommend applying oil (wood, mineral) to the handle and blade when storing between uses. Comes with a fitted wooden saya (sheath).



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Kokaji-Gyuto

Kikuichi 9.4 in. Kiritsuke Yanagi

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One of the highest quality Yanagiba's available at Knife Merchant this hand forged Kikuichi is made by the Kokajikai blacksmiths in Sakai. A Kasumi (two steel) blade is made of superior White #1 cutting steel with an (Sk) soft carbon clad a forging technique that has been kept in tradition since the Samurai era. This is a single-bevel blade meaning the user should only sharpen this knife by hand using whetstones. This is a high carbon (not-stainless) knife and a patina will form with use. We recommend applying oil (wood, mineral) to the blade and wooden handle when storing between uses. Comes with fitted wooden sheath.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Kokaji-Yanagi

Kikuichi Ginsan 9.4 in. (240mm) Kiritsuke

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Kikuichi's Ginsan Kiritsuke at 9.4 in. (240mm) is a very adept knife. Like the Gyuto the Kiritsuke is considered to be all purpose. Often called the Master's Blade the Kiritsuke is often used by the most experienced of Chefs to show respect. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GWK240

Master Grade Bunka Taiwan Chef Knife

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Bringing the best from Taiwan to the United States. Master Grade presents the Taiwan Bunka style Chef's Knife 6.9 in (175mm). This unique knife made in Taiwan's Nirey knife factory features a proprietary steel blend with a Rockwell over 60. Clad with soft stainless steel for extra strength and durability. This clip point Chef's knife is lightweight at 7 ounces. Features a stainless handle for better hygiene and easier cleaning. This is an all purpose knife and can be used for a variety of tasks particularly vegetables and boneless meat. Made in Taiwan.

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R-605

Miyabi Artisan 9.5 in. Kiritsuke

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Miyabi Artisan 9.5 in. (240mm) Kiritsuke using prized Japanese SG2 or powdered steel. This unique steel allows the knife to hold an edge even longer without sacrificing toughness, this is ideal for professional cooks as a work horse type knife. Cocobolo Rosewood Handle with Mosaic pins. Best Sharpened by whetstone. Made in Japan.

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34079-243

Miyabi Birchwood 9.5 in. Kiritsuke

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Miyabi Birchwood 9.5 in. (240mm) Kiritsuke made of high quality SG2(powdered steel). The Kiritsuke is an all purpose knife and can replace a chef knife, the long flat profile of the blade is especially useful for cutting meat and fish. Natural Birch handle should be oiled with wood or mineral oil at least once a year. Best sharpened on whetstone. Made in Japan.

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34379-243

Miyabi Black 9.5 in. Kiritsuke On Sale

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Miyabi Black 9.5 in. (240mm) Kiritsuke features Miyabi's MC66 powder super steel core blade with a unique patterned Damascus cladding. Miyabi Black combines pleasing aesthetics with functionality making this an ideal knife for both home and work. Made in Japan.

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34409-243

Shun Classic 6.5 in. Master Utility Knife

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A utility knife excels at close-to-hand work. Think of things like topping bell peppers and carving out the white membrane for stuffed bells. Slicing mushrooms, halving cherry tomatoes, mincing garlic, etc. The problem with most utility knives is the small amount of knuckle clearance. The Shun Master Utility is basically a small version of a western style kiritsuke. This design provides plenty of knuckle clearance with a flat, razor-sharp cutting edge.

• 165mm blade length
• Damascus Clad (68 layers) VG-Max Steel Core
• D-Shaped Ebony Colored Pakkawood Handle
• Made in Japan

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DM0782

Shun Classic 8 in. (210mm) Kiritsuke

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The Shun Classic 8 in. (210mm) Kiritsuke is an all purpose kitchen knife that can be used just like a chef's knife or gyuto. The thin blade makes it easy to slice, dice, mince and chop. In Japan, owning a kiritsuke is the sign of being a master chef. A skilled Japanese chef can handle any do almost anything with this knife.

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DM0771

Shun Premier 6.5'' Master Utility Knife

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The Shun Premier 6.5 in Master Utility Knife is extremely versatile. It combines the agility of a utility knife with the knuckle clearance of a chef's knife. The blade is slightly longer and significantly wider than most utility knives so you can easily accomplish a wide range of food preparation tasks while enjoying the ease of use and agility of a compact knife. This blade rocks with ease due to the extra wide heel and slightly curved belly making it an excellent choice for mincing herbs and spices. A larger handle gives you a secure, comfortable, and confident grip as you work. The Shun Premier Master Utility's bunka tip looks great and is very durable. Slice, dice, shred, or portion; you can do it all with this one very beautiful, very functional, kitchen knife.

VG-MAX cutting core; the latest in the VG line of “super steels”; wear resistant, corrosion resistant, holds a fine, sharp edge; 16° each side 68 micro layers of Damascus cladding look beautiful, support and protect the core

Hammered TSUCHIME finish helps release food easily when cutting

Walnut finish, contoured Pakkawood handle; offers comfort and control; resists moisture

Handcrafted in Japan

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TDM0782

Shun Premier 8 in. Kiritsuke

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The Shun Premier 8 in. (210mm) Kiritsuke is an all purpose kitchen knife that can be used just like a chef's knife or gyuto. The thin blade makes it easy to slice, dice, mince and chop. The hammered finish helps prevent food from sticking to the blade. In Japan, owning a Kiritsuke is the sign of being a master chef. Made of High-Carbon Japanese VG10 steel known for its ability to take and hold an edge. For best results sharpen by hand, Knife Merchant recommends Naniwa Ceramic Stones to sharpen as they respond well with VG10 Damascus steel. Wash by Hand. Made in Japan.

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TDM0771

Suncraft Senzo Black 6.5 in. Bunka Knife

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Suncraft Senzo Black 6.5 in. (165mm) Bunka Nakiri using high quality VG-10 Steel clad with 16 layers of blackened Damascus on each side of the core steel. VG-10 is an ideal core steel, it is very common in Japanese knives due to its edge retention, stain resistance and ability to take a new edge. Featuring a beautiful brown and black Pakkawood handle with a white fiber spacer. Made in Seki-City, Japan.

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BD-08

Suncraft Senzo Black 7.9 in. Kiritsuke

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Suncraft Senzo Black 7.9 in. (200mm) Kiritsuke using high quality VG-10 Steel clad with 16 layers of blackened Damascus on each side of the core steel. VG-10 is an ideal core steel, it is very common in Japanese knives due to its edge retention, stain resistance and ability to take a new edge. Featuring a beautiful brown and black Pakkawood handle with a white fiber spacer. Made in Seki-City, Japan.

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BD-09

Suncraft Senzo Clad 165mm Bunka Knife

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The Senzo Clad series is a beautifully designed for the working chef or home cook. Well-shaped European-style handles that can be used for many hours without discomfort, and incredibly sharp blades that respond extremely well to honing. The laminated blade is of SanMai construction with a core of Japanese AUS-10 steel that has been hardened to 59/60° HRC. Made in Japan, these blades are sharpened by hand on a water wheel using the traditional “Honbazuke” technique. Fun to use and easy to maintain the Senzo Clad series is an elegant addition to any kitchen.

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AS-12

Suncraft Senzo Pro 6.5 in. Bunka Knife

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Suncraft Senzo Pro 6.5 in. (165mm) Bunka Knife made in Seki-City, Japan. Made with a thick core of SG2 Powdered Steel, known for its edge retention and durability. Made in Japan.

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MP-05