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Knives
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Blacksmiths
Sakai Takayuki
Masutani
Hatsukokoro
Yoshimi Kato
Yu Kurosaki
Shigeki Tanaka
Seisuke Hamono
Iseya
Takeshi Saji
Takamura
Tojiro
Nigara Hamono
Nao Yamamoto
Jikko
Sukenari
Choyo
Knife Types
Gyuto - All Purpose Knives
Santoku - Multi-purpose Knives
Bunka - Multi-purpose Knives
Nakiri - Vegetable Knives
Petty Utility Knives
Paring Knives
Knife Sets
Bread Knives
Steak Knives
Boning Knives
Deba - Single Bevel Fish Knives
Sujihiki -Double Bevel Slicer
Yanagiba -Single Bevel Slicer
Usuba - Single Bevel Knives
Choppers and Cleavers
Left Handed
Butchers Knives
Knife Types Explained
Steel Types
VG-10 Stainless
Blue (Aogami) Super Carbon
R2 Stainless
Blue (Aogami) No.2 Carbon
AUS-10 Stainless
TUS Stainless
White (Shirogami) No.2 Carbon
ZDP 189 Stainless
Molybdenum Stainless
Other Stainless
ALL STAINLESS KNIVES
ALL CARBON KNIVES
Blade Finishes
Damascus
Hammered (Tsuchime)
Kurouchi
Nashiji
Gifts and Favourites
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Our Recommendations
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Stones and Sharpening
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Stones
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Sharpening Accessories
Storage and Kitchenware
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Sheath (Saya)
Magnetic Knife Storage
Knife Rolls
Chopping Boards
Information
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About the Sharp Chef
How to choose a knife
Contact Us
Types of Steel
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How to care for your knives
How to chose a sharpening stone
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