Hammered Finish (Tsuchime)
Tsuchime is a hammered finish. The small dents on the upper blade reduce the surface touching the food, so slices fall away instead of sticking.
About Hammered Finish (Tsuchime)
Our tsuchime knives are Molybdenum stainless with a kurouchi upper blade, as 180 to 210mm gyuto and nakiri, with oak, magnolia and stabilized wood handles. They sit at the lower end of our price range.
Every knife is made in Japan.
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SANTOKU三徳
All-purpose Home Knife
150-180mm
Safer, user-friendly for beginners; compact for small kitchens. Shorter, taller blade; “three virtues” = meat/fish/veg
PETTYペティ
Utility Knife
120-150mm
Perfect companion knife; extremely maneuverable. Mini chef knife profile.
Gyuto牛刀
Japanese Chef’s knife
180-220mm
Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts
Nakiri菜切
Vegetable Knife
165-180mm
Built for vegetables; flat edge keeps full board contact for clean push cuts. Rectangular blade, no tip, thin and light.
Sujihiki筋引
Slicer
230-300mm
Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.
Deba出刃
Fish Butchery Knife
165-210mm
Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.
Yanagiba柳刃
Sushi/Sashimi Knife
240-300mm
Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.