KNIFE COLLECTIONS
NATUR
AOMORI HIBA
KASHI
SAKURA
BLACK PERSIMMON
GHOST
FURU
KULUR
STRATUS
KNIFE TYPES
GYUTO CHEF
SANTOKU
PETTY
VEGETABLE NAKIRI
BREAD KNIFE … Autumn 2024
KITCHEN TOOLS
FISH TOOLS
VEGETABLE TOOLS
JAPANESE WHETSTONES
KULUR ROLL
KULUR ROLL
K-LAB
STORIES
COOKING
SHARPENING
STORESNATUR HOME KNIFE COLLECTION
New
Coming Soon ...
NATUR
HOME
KASHI
JAPANESE OAK
KASHI STORY
In Autumn kashi flowers become small acorns. Kashi is often found in the Kanto area (Tokyo) It is used to make wooden weapons & musical instruments. Japanese oak was the favorite wood of famous sword masters throughout Japanese history, because of its practicality and high durability.Â
YAKI KURI
JAPANESE CHESTNUT
YAKI KURI STORY
Charred wood has a unique look and texture. Through carbonization wood is protected against both water and fire. The art of shou sugi ban was widely used in the 18th century on rural homes and rice storehouses that commonly were susceptible to fires. Harvesting traditional methods has given this chestnut wood handle improved durability that extends the life of the knife.
RESPECT FOR NATURE
A selection of old growth trees harvested from across Japan.
Some forests have been managed sustainably since 1661.
Once harvested, trees are debarked then milled before shipping to our woodcraft artisans.
Our woodcraft artisan "shokunin" spend decades
training and refining their skills.
Passion for craft so you can enjoy the beauty of nature everyday.
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Yaki Chestnut handles are made with a traditional "burning" method that strengthens the wood against water
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Kashi - Japanese Oak, was a favorite wood of famous sword masters throughout Japanese history because of its high durability.
RUSTIC & REFINED
ERGONOMIC WOOD HANDLES
OCTAGONAL SHAPE FITS PERFECTLY IN THE HAND
HI-CHROMIUM STAINLESS STEEL
Performance of high-carbon steel with the convenience of a stainless steel.
JAPANESE ARTISAN FORGED BLADES
Blades forged 100% in Japan offer a superior blend of tradition and modern knife making.
WHICH KNIFE IS RIGHT FOR YOU?
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PETTY
- MASTER OF SMALL FOOD
- PEEL & DESTEM VEGETABLES
- MIINCE HERBS, SHALLOTS AND GARLIC
- FINE CHOPPING SMALL VEGETABLES
NAKIRI
- MASTER OF VEGETABLES
- FAST SLICING HIGH VOLUMES
- PEELING SKINS OF FRUIT & VEG
- EASY TO CUT PRECISELY
SANTOKU
- A KNIFE FOR EVERYTHING
- BEST ALL AROUND KNIFE
- DEEPER BLADE FOR EASY PRECISION
- PEELING ANYTHING IS EASY
GYUTO
- THE WORKHORSE KNIFE
- BEST ALL AROUND LARGE KNIFE
- LONGER BLADE FOR EASY PRECISION
- PEELING ANYTHING IS EASY
