A mid-size forged prep knife from the Elan line for chopping herbs, slicing vegetables and small trimming jobs. Hand washing is advised to protect the edge.
A forged Japanese serrated utility knife for foods with a tough outside and a soft middle, with a Pakkawood handle that suits left and right hands. The listing gives no dishwasher or care guidance.
A forged six inch Japanese utility knife for trimming vegetables and slicing meats and cheeses, with free sharpening and honing. The edge is listed as both plain and serrated.
A broad, stiff utility knife sized between a paring and a chef's knife, dressed in a hammered finish and cocobolo handle with a protective saya. The wood handle needs hand care, and the listing does not cover dishwasher use.
A hard, finely honed prep knife for board work and paring tasks, finished with a Damascus pattern. Very hard steel favors careful slicing over rough use.
A small serrated utility knife for rolls, tomatoes and cold cuts in a colored handle. The listing gives no care steps and no sheath, so it is the knife alone.
A Japanese petty knife with an SG2 powder steel core and a Damascus pattern, built to a stated hardness. The layer count differs between the title and the description.
Blade Edge
—Not specified
Construction Type
161 per title; 160 per description
Handle Material
Red and black resin and canvas micarta, three stainless rivets
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