Japanese Damascus and AUS10 Japanese Stainless Steel.

Kiritsuke Knife – A unique looking knife with an angled tip. A versatile, general-purpose slicing knife, used mainly for thinly slicing fish, vegetables, and fruit.

Petty knife - Also referred to as paring or utility, is a smaller version of the Gyuto (Chef's knife), and is used for all sorts of delicate tasks where a larger knife would be awkward


Santoku knife - The Japanese-style chef knife, a multipurpose knife. This knife is a popular go-to for chopping dicing, mincing and slicing vegetables, chicken, fish and meats. Because of their precision edge, they're especially useful for julienning thin slices of vegetables and meats. The wide blade associated with a Santoku, makes it useful for "scooping" food off the cutting board and moving to a Pan or other dish.