A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.

In a sunlit workshop nestled in the rolling hills of Southern California, a unique artistry unfolds daily, marked by the rhythmic clang of hammer against steel. This is the world of Dave Ellis, the ...

Handcrafted Japanese kitchen knives shaped by tradition, trusted steels and workshops in Japan for clean, confident prep daily.