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About
Knife Type
Single Edged
Yanagi (Sashimi Knife)
Yanagi Kiritsuke (Sashimi Knife)
Takobiki (Sashimi Knife)
Deba (Filet Knife)
Usuba (Vegetable Knife)
Edosaki (Eel Knife)
Funayuki (Filet Knife)
Kenmuki (Petty Knife)
Mioroshi (Filet Knife)
Hamokiri (Eel Bone Slicer Knife)
Garasuki (Boning Knife)
Kiritsuke (Multi-Purpose Knife)
Double Edged
Gyuto (Chef Knife)
Santoku (Multi-purpose Knife)
Nakiri (Vegetable Knife)
Petty (Utility Knife)
Sujihiki (Slicer)
Paring
Kiritsuke (Multi-purpose Knife)
Honesuki (Butcher Knife)
Utility Kiritsuke
Cleaver
Knife Steel
Single Edged
High Carbon Steel
Kasumi White Steel
Hongasumi White Steel
Hongasumi Blue Steel
Aonamiuchi Blue Steel
Suminagashi White Steel
Suminagashi Blue Steel
Honyaki White Steel
Honyaki Blue Steel
Super Blue Steel
Stainless Steel
VG
VG-1
INOX
Semi Stainless Steel
Ginsan
R2
Honyaki VG-10
Double Edged
High Carbon Steel
Blue Steel Clad/Stainless Clad
Super Blue Steel/Stainless Clad
Blue Steel – Black Forged
Super Blue Steel – Black Forged
Suminagashi Blue Steel
Honyaki White Steel
Semi-Stainless Steel
VG-1
VG-10
INOX AUS-8
INOX AUS-10
Honyaki VG-10
Honyaki INOX
Daisu Powdered Steel
Ginsan-ko
ZDP-189
R-2 / SG-2
Ice Hardened Molybdenum
High Performance SLD
High Speed Steel
Accessories
Cutting Board
Saya Knife Cover
Sharpening Stones
Bags
Scissors & Kiridashi
Chopsticks & Moribashi
Other Accessories
About Knives
Simple Knife Care
The Knife Making Process
Blade Production
Choosing your Knife
Handle Materials
What is Sabidome?
Knife Sharpening
Media
Blogs
News & Event
Chef’s Corner
Services
Sharpening Service
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Name Engraving Service
Custom Order Service
General Support
Shipping
Return and Refund
Terms and Condition
Privacy Policy
FAQ (Frequently Asked Question)
Contact
Videos
Menu
About
Knife Type
Single Edged
Yanagi (Sashimi Knife)
Yanagi Kiritsuke (Sashimi Knife)
Takobiki (Sashimi Knife)
Deba (Filet Knife)
Usuba (Vegetable Knife)
Edosaki (Eel Knife)
Funayuki (Filet Knife)
Kenmuki (Petty Knife)
Mioroshi (Filet Knife)
Hamokiri (Eel Bone Slicer Knife)
Garasuki (Boning Knife)
Kiritsuke (Multi-Purpose Knife)
Double Edged
Gyuto (Chef Knife)
Santoku (Multi-purpose Knife)
Nakiri (Vegetable Knife)
Petty (Utility Knife)
Sujihiki (Slicer)
Paring
Kiritsuke (Multi-purpose Knife)
Honesuki (Butcher Knife)
Utility Kiritsuke
Cleaver
Knife Steel
Single Edged
High Carbon Steel
Kasumi White Steel
Hongasumi White Steel
Hongasumi Blue Steel
Aonamiuchi Blue Steel
Suminagashi White Steel
Suminagashi Blue Steel
Honyaki White Steel
Honyaki Blue Steel
Super Blue Steel
Stainless Steel
VG
VG-1
INOX
Semi Stainless Steel
Ginsan
R2
Honyaki VG-10
Double Edged
High Carbon Steel
Blue Steel Clad/Stainless Clad
Super Blue Steel/Stainless Clad
Blue Steel – Black Forged
Super Blue Steel – Black Forged
Suminagashi Blue Steel
Honyaki White Steel
Semi-Stainless Steel
VG-1
VG-10
INOX AUS-8
INOX AUS-10
Honyaki VG-10
Honyaki INOX
Daisu Powdered Steel
Ginsan-ko
ZDP-189
R-2 / SG-2
Ice Hardened Molybdenum
High Performance SLD
High Speed Steel
Accessories
Cutting Board
Saya Knife Cover
Sharpening Stones
Bags
Scissors & Kiridashi
Chopsticks & Moribashi
Other Accessories
About Knives
Simple Knife Care
The Knife Making Process
Blade Production
Choosing your Knife
Handle Materials
What is Sabidome?
Knife Sharpening
Media
Blogs
News & Event
Chef’s Corner
Services
Sharpening Service
Uraoshi Service
Name Engraving Service
Custom Order Service
General Support
Shipping
Return and Refund
Terms and Condition
Privacy Policy
FAQ (Frequently Asked Question)
Contact
Videos
About
Knife Type
Single Edged
Yanagi (Sashimi Knife)
Yanagi Kiritsuke (Sashimi Knife)
Takobiki (Sashimi Knife)
Deba (Filet Knife)
Usuba (Vegetable Knife)
Edosaki (Eel Knife)
Funayuki (Filet Knife)
Kenmuki (Petty Knife)
Mioroshi (Filet Knife)
Hamokiri (Eel Bone Slicer Knife)
Garasuki (Boning Knife)
Kiritsuke (Multi-Purpose Knife)
Double Edged
Gyuto (Chef Knife)
Santoku (Multi-purpose Knife)
Nakiri (Vegetable Knife)
Petty (Utility Knife)
Sujihiki (Slicer)
Paring
Kiritsuke (Multi-purpose Knife)
Honesuki (Butcher Knife)
Utility Kiritsuke
Cleaver
Knife Steel
Single Edged
High Carbon Steel
Kasumi White Steel
Hongasumi White Steel
Hongasumi Blue Steel
Aonamiuchi Blue Steel
Suminagashi White Steel
Suminagashi Blue Steel
Honyaki White Steel
Honyaki Blue Steel
Super Blue Steel
Stainless Steel
VG
VG-1
INOX
Semi Stainless Steel
Ginsan
R2
Honyaki VG-10
Double Edged
High Carbon Steel
Blue Steel Clad/Stainless Clad
Super Blue Steel/Stainless Clad
Blue Steel – Black Forged
Super Blue Steel – Black Forged
Suminagashi Blue Steel
Honyaki White Steel
Semi-Stainless Steel
VG-1
VG-10
INOX AUS-8
INOX AUS-10
Honyaki VG-10
Honyaki INOX
Daisu Powdered Steel
Ginsan-ko
ZDP-189
R-2 / SG-2
Ice Hardened Molybdenum
High Performance SLD
High Speed Steel
Accessories
Cutting Board
Saya Knife Cover
Sharpening Stones
Bags
Scissors & Kiridashi
Chopsticks & Moribashi
Other Accessories
About Knives
Simple Knife Care
The Knife Making Process
Blade Production
Choosing your Knife
Handle Materials
What is Sabidome?
Knife Sharpening
Media
Blogs
News & Event
Chef’s Corner
Services
Sharpening Service
Uraoshi Service
Name Engraving Service
Custom Order Service
General Support
Shipping
Return and Refund
Terms and Condition
Privacy Policy
FAQ (Frequently Asked Question)
Contact
Videos
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santoku set
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Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Santoku and Paring Knife Set
Special Price
$184.99
Yoshihiro VG-10 Gold Stainless Steel 3PC Knife Set (Santoku 7 in (180mm), Nakiri 6.5 in (165mm), Gyuto 8.25 in(210mm))
Special Price
$329.99
Yoshihiro VG-10 Damascus Knife 6PC Set (2 Gyuto, Petty, Sujihiki, Santoku, Nakiri)
Special Price
$649.99
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About
Knife Type
▼
Single Edged
▼
Yanagi (Sashimi Knife)
Yanagi Kiritsuke (Sashimi Knife)
Takobiki (Sashimi Knife)
Deba (Filet Knife)
Usuba (Vegetable Knife)
Edosaki (Eel Knife)
Funayuki (Filet Knife)
Kenmuki (Petty Knife)
Mioroshi (Filet Knife)
Hamokiri (Eel Bone Slicer Knife)
Garasuki (Boning Knife)
Kiritsuke (Multi-Purpose Knife)
Double Edged
▼
Gyuto (Chef Knife)
Santoku (Multi-purpose Knife)
Nakiri (Vegetable Knife)
Petty (Utility Knife)
Sujihiki (Slicer)
Paring
Kiritsuke (Multi-purpose Knife)
Honesuki (Butcher Knife)
Utility Kiritsuke
Cleaver
Knife Steel
▼
Single Edged
▼
High Carbon Steel
▼
Kasumi White Steel
Hongasumi White Steel
Hongasumi Blue Steel
Aonamiuchi Blue Steel
Suminagashi White Steel
Suminagashi Blue Steel
Honyaki White Steel
Honyaki Blue Steel
Super Blue Steel
Stainless Steel
▼
VG
VG-1
INOX
Semi Stainless Steel
▼
Ginsan
R2
Honyaki VG-10
Double Edged
▼
High Carbon Steel
▼
Blue Steel Clad/Stainless Clad
Super Blue Steel/Stainless Clad
Blue Steel – Black Forged
Super Blue Steel – Black Forged
Suminagashi Blue Steel
Honyaki White Steel
Semi-Stainless Steel
▼
VG-1
VG-10
INOX AUS-8
INOX AUS-10
Honyaki VG-10
Honyaki INOX
Daisu Powdered Steel
Ginsan-ko
ZDP-189
R-2 / SG-2
Ice Hardened Molybdenum
High Performance SLD
High Speed Steel
Accessories
▼
Cutting Board
Saya Knife Cover
Sharpening Stones
Bags
Scissors & Kiridashi
Chopsticks & Moribashi
Other Accessories
About Knives
▼
Simple Knife Care
The Knife Making Process
Blade Production
Choosing your Knife
Handle Materials
What is Sabidome?
Knife Sharpening
Media
▼
Blogs
News & Event
Chef’s Corner
Services
▼
Sharpening Service
Uraoshi Service
Name Engraving Service
Custom Order Service
General Support
▼
Shipping
Return and Refund
Terms and Condition
Privacy Policy
FAQ (Frequently Asked Question)
Contact
Videos
