New Sharpening

Kanehide Fine Ceramic Rod 230mm

The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables

Morihei Hishiboshi Whetstone #1000 (Hi)

Morihei Hishiboshi Whetstone #3000 (Green)

Knife Sharpening

The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish

Morihei Hishiboshi Whetstone #500 (Hi)

Ito Stone Holder (with Center)

Imanishi Combination Whetstone #1200/ #4000

Morihei Hishiboshi Whetstone #6000 (Hi)

Hitohira Imojiya TH Stainless Bread Knife 240mm Ho Wood Handle (Wa)

Morihei Hishiboshi Whetstone #4000 (Hi)

Tanaka Toishi New Kent Whetstone #1000 (Softer)

Imanishi Arashiyama Whetstone #6000

Hitohira Whetstone #1000/ #4000 (No.01)

Morihei Hishiboshi Whetstone #9000 (Karasu)

Sabitoru Rust Eraser Medium

Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle

Hitohira Tanaka Izo Blue #1 Stainless Clad Gyuto 210mm Ziricote Handle

Hitohira 180mm Nakiri Ho Wood Saya

Basic Knife Sharpening Class

Morihei Hishiboshi Whetstone #12000 (Hi)

Hitohira TD Blue #2 Stainless Clad Kurouchi Bunka 170mm Lacquered Mono Oak Handle Dark

Tetsujin Silver #3 Ukiba Nakiri 180mm Taihei Makassar Ebony Handle

Flattening Stone (Round)

Kyokuha Diamond Stone #1000

Tanaka Toishi New Kent Whetstone #1000 (Harder)

Morihei Hishiboshi Whetstone #8000 (Hi)

Sabitoru Rust Eraser Fine

Naniwa Sink Bridge

Hitohira T10 Migaki Petty 130mm Pakka Handle

Hitohira TD Blue #2 Stainless Clad Nashiji Yo Nakiri 150mm Walnut Handle

Hitohira Kikuchiyo Ren Silver #3 Gyuto 210mm Ho Wood Handle

Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle (Extra Height)

Hitohira Tanaka Kyuzo Blue #1 Stainless Clad Gyuto 240mm Taihei Makassar Ebony Handle

Makoto Kurosaki Sakura SG2 Petty 135mm Cherry Wood Handle

Ito Stainless Stone Holder (with Center)

Sabitoru Rust Eraser Rough