Paul Brown Kiritsuke Gyuto Chef Knife series - a chef's favorite for longevity, sharpness, and hardness. Made with 9CR18MOV steel, this knife is perfect for everyday use by any chef. it holds an angled edge and the clad dimple allows for easy food release while slicing or dicing. Ideal for vegetables, fruits, fish, and meats.

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Paul Brown AUS-10 Damascus Nakiri Knife.

Forged and hammered with 46 layers of steel in the Damascus tradition with 60 HRC Hammered Steel Damascus Series combines performance, beauty, and extraordinary value.
One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double-edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke.

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The KAIJU Japanese Knife series is a collection of mighty beasts crafted to cope with the most legendary cutting challenges. A marriage of hammered, lunar-surface blades and pakka wood handles, the KAIJU blends style with substance.
The single-layer AUS-8 steel blades (58 HRC) resist oxidation and maintain their flawless sharpness longer than normal blades. The unique hammered blade has tiny craters on its surface that enhance its non-stick properties.

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Samura Mo-V Pairing Knife, Blade made of AUS-8 steel, an absolutely indispensable thing in a household or professional kitchen. Such a tool does not need frequent sharpening, does not risk rusting, and requires minimal attention and the simplest maintenance. It is not saturated with odors and does not transfer them from product to product; its G-10 fiberglass handle fits easily and comfortably in the hand, does not slip and does not create discomfort.
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Samura Reptile Santoku Japanese Knives Series.
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The traditional Japanese Santoku knife is perfect for slicing, cutting and chopping food. An incredibly sharp, perfectly balanced knife will become an indispensable assistant in home and professional kitchens. The AUS-10 steel, from which the knife is made, is characterized by high wear resistance, strength and hardness. Knives from it cut perfectly and do not dull for a long time, but at the same time they require more careful care. The characteristic hole on the blade of the knife serves as a stop for the thumb in the "chef's grip". The unique ergonomic metal handle in the shape of a reptile's tail adapts to any hand, is completely hygienic, and thanks to the characteristic ribs, it prevents slipping and literally "sticks" in the hand. Super modern kitchen knives of the "Reptile" series are knives for real aesthetes and gourmets.

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