Everyday Excellence
Knives
Knives
Specialty Peelers
Specialty Peelers
Shears
Shears
Kids Special
Kids Special
Specialty Cutters
Specialty Cutters
Gift Sets
Gift Sets
Top Handpicked Collections
Big Flavours, Little Hands
Real Japanese kitchen tools, safely engineered for children ages 3+. Teach the joy of cooking before it becomes a chore
SAFETY EDGE · EASY-GRIP HANDLE
Shimomura KOTOKOTO Kids Easy-Grip Kitchen Knife – Blue
Child-sized grip, finger-safe blade guard, smooth-glide edge.
₹1,490
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ROUNDED TIP · BLADE GUARD
Shimomura KOTOKOTO Kids' Easy-Grip Peeler – Pink
Finger-safe serrated edge that peels vegetables, not fingertips. Lightweight, playful, and easy to use.
₹620
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The peel, done right
Japanese precision, for every peel
Most peelers are an afterthought. Zen Edge Specialty Peelers are engineered in Japan - sharper blades that halve your prep time and turn julienne, shredding, and soft-fruit work from frustration into ritual.
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Swivel PeelGinger, potato, ridge gourd - clean in one pass
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Fine JuliennePaper-thin carrot matchsticks, no mandoline needed
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Shiri-ShiriCoarse shreds for stir-fry, kohlrabi salads, sabzi
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Soft FruitTomatoes, mangoes, peaches - no bruising, no waste
Shimomura FULL VEGGIE 2-in-1 Julienne & Peeler
Best Sellers · Dual-Function Peeler
₹1,200Sold out
Top of Range
Shimomura PROGRADE Rapid Shiri-Shiri Peeler - 2.5 mm
- Brand
- ProGrade
- Type
- Julienne
- Best For
- Carrots · Daikon
₹1,380
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Story Of The Blade
鍛造関
FORGED SEKI
From Seki's forge to your kitchen counter
For 800 years, the smiths of Seki have folded steel in firelight. We work with three small workshops there, fewer than 40 craftsmen between them, to forge blades to our specification, then finish, sharpen and engrave each one in our Mumbai atelier before it ships.
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ONE
Folded
VG-10 core wrapped in 33 layers of soft Damascus, hammered at 1,050°C -
TWO
Tempered
Quenched and drawn back to 60 to 61 HRC for a balance of edge retention and resilience -
THREE
Finished
Crafted with precision, balanced by hand and built to endure
Frequently Asked Questions
1. What is the single best knife for a home cook?
If you can only own one knife, choose an 8-inch chef's knife or a Gyuto. Both are versatile enough to handle 90% of kitchen tasks — from slicing onions to breaking down a whole chicken. The Gyuto will feel lighter and sharper out of the box, while the chef's knife offers a heftier, more rocking-friendly profile.
2. How often should I sharpen my knife?
Hone your knife with a steel rod before every cooking session — this realigns the edge and only takes 10 seconds. True sharpening on a whetstone should be done every 2 to 4 months depending on how frequently you cook. If your knife slides off the skin of a tomato instead of biting in, it is time to sharpen.
3. What is the difference between German and Japanese knives?
German knives use softer steel (55–58 HRC), tend to be heavier, and feature a more curved blade that suits a rocking motion. Japanese knives use harder steel (60–66 HRC), are thinner and lighter, and favor a push-cut or pull-cut technique. German knives are more forgiving; Japanese knives reward skilled hands with superior precision.
4. What cutting board should I use?
End-grain wood boards (walnut, maple, cherry) are the gold standard — they are gentle on edges and self-heal from cut marks. Quality plastic boards (HDPE) are a solid budget-friendly alternative. Avoid glass, bamboo, ceramic, and stone surfaces, as these will rapidly dull any blade.
5. What steel type should a beginner choose?
VG-10 or AUS-10 are excellent starting points for Japanese knives — they offer good edge retention with reasonable corrosion resistance. For Western-style knives, X50CrMoV15 is the industry standard and requires the least maintenance. Avoid high-carbon reactive steels like Aogami until you are comfortable with knife care routines.
6. Can I put my knives in the dishwasher?
We strongly advise against it. Dishwashers expose blades to corrosive detergents, high heat, and physical bumping against other items — all of which damage the edge and can cause rust spots, even on stainless steel. Hand washing takes 15 seconds and will extend the life of your knife dramatically.
