Top knife shapes and categories
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Cutting Boards
It’s easy to become a knife nerd. Using a ridiculously sharp knife...
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Knifewear Stones and Gear
As you may know, we have long been knife sharpening nerds. We...
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Konro Grills and Accessories
The Japanese word “konro” indicates any heat source used for cooking. A konro...
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Haruyuki Kokuto Santoku 165mm
Regular price $230.00 AUDRegular priceUnit price per -
TOJIRO CLASSIC Santoku 170mm F-503
Regular price $134.00 AUDRegular priceUnit price per -
Fujimoto Nashiji Gyuto 210mm
Regular price $262.00 AUDRegular priceUnit price per -
Tadafusa Hocho Kobo HK-2 Santoku 170mm
Regular price $203.00 AUDRegular priceUnit price per -
Haruyuki Goma Santoku 180mm
Regular price $215.00 AUDRegular priceUnit price per -
Tadafusa Hocho Kobo HK-3 Petty 125mm
Regular price $172.00 AUDRegular priceUnit price per -
Tadafusa Hocho Kobo HK-4 Gyuto 210mm
Regular price $226.00 AUDRegular priceUnit price per -
TOJIRO CLASSIC Bread Knife 215mm F-828
Regular price $134.00 AUDRegular priceUnit price per -
Haruyuki Mugi Santoku 180mm
Regular price $203.00 AUDRegular priceUnit price per -
Haruyuki Goma Gyuto 210mm
Regular price $233.00 AUDRegular priceUnit price per -
Masakage Koishi AS Gyuto 210mm
Regular price $602.00 AUDRegular priceUnit price per -
Fujimoto Nashiji Deba 105mm
Regular price $154.00 AUDRegular priceUnit price per
Dedicated to Sharp Knives Since 2007
Knifewear quietly opened in July 2007 in Kevin's backpack on the back of a bike in Calgary, before opening a retail store the following year, and has since added stores in Vancouver, Ottawa, Toronto and Edmonton. Our knife stores have become a destination/hang-out for those who love Japanese steel and are addicted to sharp.
We carry knives not found in any other shop in Canada. We like exclusive, scary sharp, high performance blades, and travel all over Japan to find them.
We also aim to have awesome selection of chef quality tools for your kitchen, whether you are a professional working the line, or someone at home looking for tools to kick it up a notch.
Blog posts
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The Ultimate Blade for Chefs: Mikuri Knives
My knife journey started when I began cooking professionally. I’ve travelled through countless kitchens and countries, and I have firmly landed in Japanese knife territory. Here, I found exceptional performance,...
The Ultimate Blade for Chefs: Mikuri Knives
My knife journey started when I began cooking professionally. I’ve travelled through countless kitchens and countries, and I have firmly landed in Japanese knife territory. Here, I found exceptional performance,...
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How to Use a Mandoline Slicer Safely
I know what you're thinking: "Mandolines are dangerous!" You’ve seen them in the kitchen drawer, maybe used one a time or two, and—let’s be honest—you've probably had a close call with...
How to Use a Mandoline Slicer Safely
I know what you're thinking: "Mandolines are dangerous!" You’ve seen them in the kitchen drawer, maybe used one a time or two, and—let’s be honest—you've probably had a close call with...
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What's a Petty Knife, and Why do I Need One?
If you asked me what’s the one knife every cook needs, I would say that a gyuto is the one knife to rule them all. I would then make a...
What's a Petty Knife, and Why do I Need One?
If you asked me what’s the one knife every cook needs, I would say that a gyuto is the one knife to rule them all. I would then make a...
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How to Maintain Your Wooden Knife Handles
A good knife is more than just a sharp blade—its handle is just as important. If you’ve got a knife with a wooden handle, congratulations! You’ve chosen a handle material...
How to Maintain Your Wooden Knife Handles
A good knife is more than just a sharp blade—its handle is just as important. If you’ve got a knife with a wooden handle, congratulations! You’ve chosen a handle material...
