chefslifestyle chef lifestyle Chef Atelier Kaori - kiritsuke Chef Knife 8
Kaori (かおり) Damascus Steel Chef Knife with Unique Wooden Handle $ 99.00 USD
Japan is well-known for its samurai sword, so it's no wonder it is also home to a wide variety of excellent kitchen knives. Like the samurai sword, Japanese kitchen knives are world-renowned for their high quality and craftsmanship. In restaurants, the traditional Japanese Kiritsuke knife is reserved for the executive chef only, as a sign of respect. With beautiful balance, power, and grace, your Kaori chef’s knife is ready to go on culinary adventures with you! For durable top-quality sharpness and sturdiness, Kaori is crafted with a high-end Japanese VG 10 steel core and 67 layers of Damascus steel, using the ancient forging technique of folding metal. Kiritsuke is traditionally used as a Yanagi (fish knife) or a Usaba (vegetable knife). Kaori is a versatile chef knife, suitable as an all-purpose kitchen blade that lends itself for the precision and detail of Japanese cooking. You will love your Kaori 8-inch traditional Japanese Kiritsuke knife! Every wooden handle of the Kaori is unique and color selection is not possible. Knives are hand-inspected before shipment to guarantee quality. Why we love them Japanese knives' blades are thinner and sharper than the Western knives, this lends itself to the precision and detail of Japanese cooking. This blade profile makes it more suitable for making long clean slices. The more acute angle of this blade means it is sharper and will cut through your foods with more ease. It can also make finer more delicate cuts. Double-bevel blades are easier to handle than single-bevel blades and also easier to sharpen. They are generally more versatile, as many are designed for general purpose usage. Product Details Knife name: Kaori (かおり) Damascus Steel Chef KnifesMaterial: High-end Japanese VG 10 steel core and 67 layers of Damascus steelHandle: Comfortable ergonomic wooden handle Blade length: 8-inchBlade type: Double-edgedOrigin: Japan Maintenance and Care We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new knife will be your faithful cooking partner for many years to come. Please do not put the knife in a dishwashing machine for cleaning. Please do not leave the knife in water or wet conditions for a long time. After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth. This knife is extremely sharp! Please use extreme care when handling and storing it. Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials.
chefslifestyle chef lifestyle Artisanal Boutique Magnolia - kiritsuke Chef Knife 8.2
Magnolia - 8.2" Kiritsuke chef's knife (Wooden Handle) $ 119.00 USD
MAGNOLIA - KIRITSUKE 8.2" This lightweight, double bevel edged Kiritsuke is a very versatile knife that can be used to perform many tasks. Japanese style kitchen knives are, arguably, the best option for a chef. They are versatile, durable, and designed using a vast history of superior weapon-crafting. The Kiritsuke is a traditional Japanese knife with an angled tip, allowing it to be useful for either sashimi or as an all-purpose kitchen blade. In a restaurant, the Kirtisuke is typically reserved for the executive chef only, and no one else is allowed to touch it. Damascus steel is made from the ancient forging techniques of folding metal to create a sturdier and more effective blade. The metal combination fuses the high-quality sharpness and sturdiness of VG10 steel with the corrosion fighting properties of SUS430 and SUS431(same material used in aerospace equipment) stainless steel.   67 Layers of VG 10 and Damascus Steel, for High Hardness and Long-Lasting Sharpness VG10 steel is produced in Japan, the G stands for “gold”, which refers to the “gold standard” that this level of stainless steel is considered to have met.  Because of how well VG10 holds an edge and its ability to withstand rust, VG10 has become the most popular steel for professional chefs. G 10 stainless steel is high carbon steel, a mixture that contains roughly 1% carbon, 1% molybdenum, 15% chromium, .2% vanadium and 1.5% cobalt. All of these relatively small amounts of other metals give the VG 10 steel its unusual properties, such as its ability to hold an edge and the sheer durability of the steel in question. The harder steel means that these knives can maintain their sharpness longer. It is one reason why the VG 10 label has been so highly prized among so many people, ranging from chefs to knife collectors. V-Shaped Blade, Razor Sharp 8 Degrees Oblique Cutting Edge Japanese knives' blades are thinner and sharper than the western knives. This blade profile makes it more suitable for making long clean slices. The more acute angle of this blade means it is sharper and will cut through your foods with more ease.  It can also make finer more delicate cuts. Double-bevel blades are easier to handle than single-bevel and also easier to sharpen.   They are generally more versatile, as many are designed for general purpose usage. Hand Protection Handle, Secure Hand Grip This pro chef’s knife comes with a handguard shape, to protect your fingers for safe and easy cutting. In addition to this, the Traditional Japanese Handle is much lighter than Western handles. The lighter weight of this handle makes the knife feel lighter overall and shifts the balance of the knife closer to the tip of the blade.   The lightness gives the chef a more delicate touch and control when cutting.  Wooden Handle Due to the different natural texture of the trees, the color of every handle will be different from each other and may vary from the color in the picture. Important Note: The color of the Handle is not selectable 
-10% sale
chefslifestyle chef lifestyle Chefs Atelier Kiyomi - Chef knife 8
Kiyomi (きよみ) Damascus Steel Chef Knife with Blue Resin handle $ 99.00 USD $ 109.00 USD
Kiyomi has several meanings in Japanese. For the naming of this knife pure, clean, and beautiful is what we find. This versatile professional chef knife is suitable for professional chefs, culinary experts, and novice chefs. Damascus steel is made from the ancient forging techniques of folding metal to create a sturdier and more effective blade. With a Rockwell Hardness score of over 60, these blades will retain their sharpness for a long time before having to be sharpened. The unique, ergonomic blue resin handle is both comfortable and beautiful. Why we love this knife Kiyomi is your new favorite knife. It's versatile, powerful, and elegant. Japanese knives' blades are thinner and sharper than the Western knives, this lends itself to the precision and detail of Japanese cooking. This blade profile makes it more suitable for making long clean slices. The more acute angle of this blade means it is sharper and will cut through your foods with more ease. It can also make finer more delicate cuts. Double-bevel blades are easier to handle than single-bevel blades and also easier to sharpen. They are generally more versatile, as many are designed for general purpose usage. Product Details Knife name: Kiyomi (きよみ) Damascus Steel Chef Knife with Blue Resin handleMaterial: High-end Japanese VG 10 steel core and 67 layers of Damascus steelHandle: Comfortable ergonomic blue resin wooden handle Blade length: 8-inchBlade type: Double-edgedOrigin: Japan Maintenance and Care We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new knife will be your faithful cooking partner for many years to come. Please do not put the knife in a dishwashing machine for cleaning. Please do not leave the knife in water or wet conditions for a long time. After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth. This knife is extremely sharp! Please use extreme care when handling and storing it. Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials.
-37% sale
chefslifestyle chef lifestyle Chefs Atelier Hammer - Serbian Butcher Knife Knife Knife + Green case damascus knives chef knife chef atelier best knife japanese review top lightweight balanced hand made kiritsuke serbian butcher knife hand forged best top quality free shipping high carbon steel
Hammer - Serbian Butcher Knife $ 44.00 USD $ 69.00 USD
HAND FORGED SERBIAN BUTCHER KNIFE  This Full Tang Handmade Forged Chef Knife is made of High Carbon Steel, HAMMER is one of the most durable hand-forged knives around. The handle is made of wood and steel, allowing for a deft and comfortable touch. This knife is forged and sharpened manually by workers that keep using their traditional methods for decades. Due to the quenching skill made by experienced workers and unique forming technology with different heating methods, The equilibrium between the rigidity and tenacity of this knife is guaranteed to make it very strong and durable.   Forged knives have higher carbon content. A carbon steel blade, when properly cared for, holds a sharp edge better than stainless steel. The hefty blade makes easy work out of chopping and cleaving meat and bone. The razor-sharp edge also makes slicing through everything very easy.    6.7 inch Handmade Full Tang Cleaver Knife Forged from High-carbon Clad Steel with a wooden handle.   Blade Length: 17 cm / 6.7 inch Width: 10 cm / 4 inch Weight: about 435g / 0.95 lbs Blade Thickness: 4mm / 0.16 inch Quenching Splash: 780 Degrees Tempering: 180 Degrees - 200 Degrees Material: Handmade Forged High-carbon Clad Steel Characteristics: Razor Sharp for easy bone cutting Handle: Full Tang integrated steel shank + wood + rivet fixing Hardness: HRC52±2 Blade material: High-carbon Clad Steel  Handle material: Wood  Taking Care Of Your Carbon Steel Knife:  Clean While You Cook One of the most important steps in taking care of your carbon steel is keeping the blade clean. That means wiping down your knife while you cook. It may seem tedious at first, but it will keep your blade from rusting. This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel. Patina vs. Rust Over time, your knife will develop a gray-blue patina. Don’t freak! There’s a difference between patina and rust. Patina = good; rust = bad. A healthy patina actually protects your knife from rust. Keep Your Knife Honed Regular honing helps keep your blade (carbon steel or other) balanced, which makes cutting easier. Honing, which essentially just re-centers your knife, can be done daily; sharpening, which involves shaving off part of your knife to create a fresh edge, should be done considerably less frequently (maybe twice a year). If not used for a long time it is recommended to apply some oil and keep in a dry place for storage.
-24% sale
chefslifestyle chef lifestyle Chefs Atelier by Unicommerce Pte. Ltd. Kaori - Limited Edition Knife damascus knives chef knife chef atelier best knife japanese review top lightweight balanced hand made kiritsuke serbian butcher knife hand forged best top quality free shipping high carbon steel
Maki (かおり) Damascus Steel Knife with Traditional Octagonal Wooden Handle $ 99.00 USD $ 129.00 USD
This Kaori - Special edition is a Limited Edition Knife based on our bestseller the Kaori - kiritsuke 8"  This special edition knife is Forged with 7 layers of high-quality US 440C steel and fitted with our traditional Octagonal Wooden Handle but this time we added some Carbon fiber on the corners for a truly unique look! Thanks to the clipped point you can use the tip of the blade and perform a series of ‘pull cuts', or ‘back slices’. This visually stunning blade is a high-performance instrument of exceptional effectiveness.  The geometry of the blade’s edge facilitates push-cuts as well as rocking cuts, making it an ideal choice for those chefs who prep large numbers of vegetables and switch up their style to avoid fatigue.  If you want a Limited Edition knife that has superior quality and is extremely unique, look no further – This is your new knife! Limited Edition 8 Inch Precision-forged blade with 7 Layer Composite Steel (US 440C) rated at 62±1 Rockwell hardness for unrivaled performance and incredible edge retention. Unique Multicolored Stabilized Wood Handle with Carbon Fibre Accents – Each Knife has a unique handle (colors cannot be chosen) Ruthlessly sharp scalpel-like Double Bevel edge is hand finished to a mirror polish within a staggering 16° degree angle Precisely tapered blade minimizes surface resistance for buttery smooth cut through. Dimensions: Cutting edge length: 201mm Total Length: 340mm Blade Thickness: 2.5mm Blade Width: 48mm Handle Length: 139mm Total Weight: 200g   440C Steel has the highest strength, hardness, and wear resistance of all the commonplace 440-series stainless alloys with high carbon content containing 1.2% Carbon, 18% Chromium, 1% Molybdenum, 1% Manganese, and 1% Silicon.  Our Limited Edition 8" Kiritsuke is fitted with the Octagonal Handle but has added Carbon Fibre Accents. Each "Hayami" handle is truly unique. It is made from Stabilized Wood, which is wood that has been impregnated with a chemical stabilizing solution. The purpose of stabilizing wood is to make it more durable and less prone to warping or cracking than natural, untreated wood. The Kiritsuke can be used to either "rock chop", "push cut" and "pull cutting". Kiritsuke knives are generally available in a variety of different styles, but we have forged ours with a "clipped point" as the thinner tip helps with delicate works
chefslifestyle chef lifestyle Chef Atelier Daisuke - Nakiri 7
Daisuke - Nakiri 7" $ 109.00 USD
Chuka Bocho Cleaver: A truly versatile knife, a balance of power and precision. The tall blade of this knife allows it to be safely guided with the knuckles of your free hand when 'tap chopping’, ‘push cutting’, or ‘pull cutting’, this allows you to cut large fruit and vegetables, easily and safely. Just as with the Japanese Nakiri, the heel corner of the Cleaver can be used to remove blemishes from fruit and vegetables Super Sharp Edge 67 Layers of Japanese Damascus steel with a finely polished surface, for maximum durability and resistance to corrosion, stabilized at 60 ± 2 HRC, vacuum heat-treated hardness and long-lasting clarity. Octagonal Ergonomic unique handle made for Stable solid wood Note: Due to the special manufacturing process of the handle and the difference in natural wood growth, the color of the wood may not be the same as the picture,  each handle is different from each other, every piece is unique and will be randomly shipped!    
chefslifestyle chef lifestyle Chef Atelier Takeo - Gyuto 8
Takeo - 8" Gyuto chef's knife $ 99.00 USD
The Gyuto (meaning "meat sword" in Japanese) is a Japanese crafted Western-style chef knife. It combines the weight, balance, and thinness of a Japanese knife with the double bevel design of a German-style knife.   67 Layers of VG 10 and Damascus Steel, for High Hardness and Long-Lasting Sharpness VG10 steel is produced in Japan, the G stands for “gold”, which refers to the “gold standard” that this level of stainless steel is considered to have met.  Because of how well VG10 holds an edge and its ability to withstand rust, VG10 has become the most popular steel for professional chefs. All of these relatively small amounts of other metals give the VG 10 steel its unusual properties, such as its ability to hold an edge and the sheer durability of the steel in question. The harder steel means that these knives can maintain their sharpness longer. It is one reason why the VG 10 label has been so highly prized among so many people, ranging from chefs to knife collectors. V-Shaped Blade, Razor Sharp 8 Degrees Oblique Cutting Edge  Thinner and sharper than the western knives, This blade profile makes it more suitable for making long clean slices. The more acute angle of this blade means it is sharper and will cut through your foods with more ease.  It can also make finer more delicate cuts. Double-bevel blades are easier to handle than single-bevel and also easier to sharpen.   Hand Protection Handle, Secure Hand Grip This pro chef’s knife comes with a handguard shape, to protect your fingers for safe and easy cutting. In addition to this, the Traditional Japanese Handle is much lighter than Western handles. The lighter weight of this handle makes the knife feel lighter overall and shifts the balance of the knife closer to the tip of the blade.   The lightness gives the chef a more delicate touch and control when cutting.  Note: Every Handle is Unique! Due to the special manufacturing process of the handle and the difference in natural wood growth, the color of the wood will not be exactly the same. The handle you receive is not necessarily the same as the handle in the picture, it is not selectable and will be randomly shipped.  
Kyoto - 8
Kyoto - 8" Kiritsuke chef's knife $ 109.00 USD
KYOTO, DELUXE EDITION SERIES This lightweight, double bevel edged Kiritsuke is a traditional Japanese knife with an angled tip, allowing it to be useful for either sashimi or as an all-purpose kitchen blade. In a restaurant, the Kirtisuke is typically reserved for the executive chef only, and no one else is allowed to touch it. Damascus steel is made from the ancient forging techniques of folding metal to create a sturdier and more effective blade. The metal combination fuses the high-quality sharpness and sturdiness of VG10 steel with the corrosion fighting properties of SUS430 and SUS431 (same material used in aerospace equipment) stainless steel. With a Rockwell Hardness score of over 60, these blades will retain their sharpness for a long time before having to be sharpened V-Shaped Blade, Razor Sharp 8 Degrees Oblique Cutting Edge  Japanese knives' blades are thinner and sharper than the western knives, This lends itself to the precision and detail of Japanese cooking. This blade profile makes it more suitable for making long clean slices. The more acute angle of this blade means it is sharper and will cut through your foods with more ease.  It can also make finer more delicate cuts. Double-bevel blades are easier to handle than single-bevel and also easier to sharpen. 67 Layers of Damascus Steel, VG10 Core for High Hardness and Long-Lasting Sharpness VG10 steel is produced in Japan, the G stands for “gold”, which refers to the “gold standard” that this level of stainless steel is considered to have met.  Because of how well VG10 holds an edge and its ability to withstand rust, VG10 has become the most popular steel for professional chefs. Full length: 33 cm (8 inches) Blade length: 20.5 cm Blade width: 4.8 cm (The widest point) Blade thickness: 1.5 mm Net weight: 200 g Hardness: 59 HRC. Handle: Black and ebony wooden handles, Hard, heat resistant, beautiful, Each handle is unique.   What's in the box: Knife With Knife Sheath + Gift Box
chefslifestyle chef lifestyle Chefs Atelier Ryu - Kiritsuke 8
Ryu - 8" Kiritsuke chef's knife $ 109.00 USD
Multi-Functional Chef Knife - This is a versatile professional kitchen Damascus knife, Suitable for professional chefs, culinary experts, and novice chefs. SUPER SHARP EDGE - 67-layer Japanese Damascus super steel with a finely polished surface. Corrosion-resistant and tough. The curved edges are sharp, more durable and sharper. It is stabilized at 60 ± 2 HRC, with vacuum heat treatment hardness and long-lasting clarity. Exquisite pattern - The feather pattern of 67 layers of Damascus steel is superb. Beautiful and stylish, it is eye-catching. Also suitable for collection and display. Unique handle design - unique shank shape design, comfortable and Ergonomic. Different styles of the shank are made of different materials. The materials of the handle are mainly: imported resin, strictly selected color wood, textured wood, white shadow wood, solidified stable wood, decorated with double copper rings that will not rust.   Note: Due to the special manufacturing process of the shank, and the difference in natural wood growth, the texture of the wood will not be exactly the same. So each handle will have some differences, The color of each batch of handles will be different. Each handle is unique. The handle you will receive is not necessarily the handle in the picture, it may be other colors. But it will be unique!
-50% sale
Kameko (かめこう) Damascus Steel Santoku Knife with Abalone Handle
Kameko (かめこう) Damascus Steel Santoku Knife with Abalone Handle $ 87.90 USD $ 174.90 USD
1.The blade is made of 67-layer Damascus Steel imported  from Japan and its handle material is Abalone Shell. 2.This is a versatile professional kitchen Damascus knife, long-lasting sharp edge designed , it can be perfectly chopped, chopped, sliced, diced with vegetables, fruits and meat. 3.Unique shank shape design. The surface is more shiny and comfortable. 4.Damascus pattern to  improve stain resistance and to prevent food from sticking to knife body. The tapered grinding of the blade is allowed to achieve an Extremely sharpness. 5.The handle of the knife is provides the max control on movements with minimum efforts. 6.Durability and good balance,combined with resistance to corrosion and elegant Damascus pattern making a knife worthy hands of professionals. Super anti rust. 7.It is very suitable for professional chefs, culinary experts, food suppliers and novice family chefs.
-50% sale
Kameko (かめこう) Damascus Steel Chef Knife with Abalone Handle
Kameko (かめこう) Damascus Steel Chef Knife with Abalone Handle $ 87.90 USD $ 174.90 USD
8 inch Chef KnifeTotal Length: 331mmBlade Length: 203mmHandle Length: 128mmKnife Width: 45mmBlade Thickness: 2mmNet Weight: 244g
-50% sale
Kiyomi - 8
Kiyomi - 8" chef's knife (wood handle) $ 90.90 USD $ 180.90 USD
PROFESSIONAL CHEF KNIFE  This versatile professional Chef knife is Suitable for Professional Chefs, culinary experts, and novice chefs. Damascus steel is made from the ancient forging techniques of folding metal to create a sturdier and more effective blade. The metal combination fuses the high-quality sharpness and sturdiness of VG10 steel with the corrosion fighting properties of SUS430 and SUS431 (same material used in aerospace equipment) stainless steel. With a Rockwell Hardness score of over 60, these blades will retain their sharpness for a long time before having to be sharpened. TREMENDOUSLY SHARP  V-SHAPED DOUBLE EDGE BLADE Japanese knives' blades are thinner and sharper than the western knives, This lends itself to the precision and detail of Japanese cooking. This blade profile makes it more suitable for making long clean slices. The more acute angle of this blade means it is sharper and will cut through your foods with more ease.  It can also make finer more delicate cuts. Double-bevel blades are easier to handle than single-bevel and also easier to sharpen.   SUPERIOR 67 LAYERS DAMASCUS STEEL VG10 steel is produced in Japan, the G stands for “gold”, which refers to the “gold standard” that this level of stainless steel is considered to have met.  Because of how well VG10 holds an edge and its ability to withstand rust, VG10 has become the most popular steel for professional chefs. They are generally more versatile, as many are designed for general purpose usage.   UNIQUE ERGONOMIC HANDLE  Unique shank shape design, comfortable and Ergonomic.solidified stable wood, decorated with double copper rings that will not rust.
-50% sale
Magnolia - 8.2
Magnolia - 8.2" Kiritsuke chef's knife (Carbon Handle) $ 103.90 USD $ 206.90 USD
MAGNOLIA - KIRITSUKE 8.2" This lightweight, double bevel edged Kiritsuke is a very versatile knife that can be used to perform many tasks. Japanese style kitchen knives are, arguably, the best option for a chef. They are versatile, durable, and designed using a vast history of superior weapon-crafting. The Kiritsuke is a traditional Japanese knife with an angled tip, allowing it to be useful for either sashimi or as an all-purpose kitchen blade. In a restaurant, the Kirtisuke is typically reserved for the executive chef only, and no one else is allowed to touch it. Damascus steel is made from the ancient forging techniques of folding metal to create a sturdier and more effective blade. The metal combination fuses the high-quality sharpness and sturdiness of VG10 steel with the corrosion fighting properties of SUS430 and SUS431(same material used in aerospace equipment) stainless steel. 67 Layers of VG 10 and Damascus Steel, for High Hardness and Long-Lasting Sharpness VG10 steel is produced in Japan, the G stands for “gold”, which refers to the “gold standard” that this level of stainless steel is considered to have met.  Because of how well VG10 holds an edge and its ability to withstand rust, VG10 has become the most popular steel for professional chefs. G 10 stainless steel is high carbon steel, a mixture that contains roughly 1% carbon, 1% molybdenum, 15% chromium, .2% vanadium and 1.5% cobalt. All of these relatively small amounts of other metals give the VG 10 steel its unusual properties, such as its ability to hold an edge and the sheer durability of the steel in question. The harder steel means that these knives can maintain their sharpness longer. It is one reason why the VG 10 label has been so highly prized among so many people, ranging from chefs to knife collectors. V-Shaped Blade, Razor Sharp 8 Degrees Oblique Cutting Edge Japanese knives' blades are thinner and sharper than the western knives. This blade profile makes it more suitable for making long clean slices. The more acute angle of this blade means it is sharper and will cut through your foods with more ease.  It can also make finer more delicate cuts. Double-bevel blades are easier to handle than single-bevel and also easier to sharpen.   They are generally more versatile, as many are designed for general purpose usage.   Hand Protection Handle, Secure Hand Grip This pro chef’s knife comes with a handguard shape, to protect your fingers for safe and easy cutting. In addition to this, the Traditional Japanese Handle is much lighter than Western handles. The lighter weight of this handle makes the knife feel lighter overall and shifts the balance of the knife closer to the tip of the blade.   The lightness gives the chef a more delicate touch and control when cutting.    Handle:Carbon Fiber Glow Handle with Fluorescence in the front and the end parts:            

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