Kitchen · Premium steel
Xinzuo AUS-10 kitchen knife set · 189
$971.52 CAD
In stock · Tracked worldwide shipping · 18+
The Kitchen Shelf · Canada · Priced in CAD
The kitchen drawer — chef, santoku, and sets in CAD
sixteen pieces · $84.98 CAD – $2,179.08 CAD · Tracked shipping · 18+
This is the Canada kitchen hub: every board and table shape we stock, priced in CAD so a Montreal or Vancouver checkout is not a USD cart with brokerage later. Chef knives, santoku, nakiri, gyuto, paring, fillet, bread, steak sets, and full blocks sit here together. The chef knives in Canada buying guide is the three-blade cooking kit — chef, paring, serrated — before a padded block. The chef-knives hub is the primary-blade cut — gyuto, kiritsuke, bunka, santoku — for people who already know they want that one job. Pattern-welded cladding lives on Damascus knives. This page is the drawer.
Buyer intent here is weeknight cooking. An eight-inch chef or a seven-inch santoku covers most home work; a petty or paring is the honest second blade; a nakiri or cleaver is the vegetable specialist; a serrated bread knife and a steak set are table tools, not board tools. Cores are written on the listing — VG-10, powder steel, AUS-10, high-carbon stainless — and hardness is stated when the workshop gives it. Cladding is the pattern you see; the core is what meets the onion. GST/HST is calculated at checkout from your province.
Tracked shipping on kitchen knives is 10% of the merchandise total and free over $150 CAD. Typical delivery to Canada and the US is two to four weeks in plain, discreet packaging — no knife graphics on the box. Hand-wash, hone weekly, stone when the hone stops raising a burr. Keep these off the dishwasher. Adults 18+. Kitchen knives are cooking tools; you confirm lawful ownership at checkout. We do not sell knives as weapons.
A full drawer in one shipment is the Sanmeiho 16-piece chef knife block set. Vegetables without a rock: the Sanmeiho 7-inch nakiri. Fruit and garlic when the chef is clumsy: the Hoshanho 3.75-inch paring knife. Table work is a different blade — the Hoshanho 6-piece serrated steak knife set. Patterned primaries and forged blocks sit on the Damascus rail: the Mitsumoto Sakari VG-10 Damascus santoku and the Hezhen 7-piece Damascus kitchen knife set.
VG-10 · powder steel · Chef · santoku · nakiri · Paring · steak · sets · Priced in CAD
Featured on this shelf
Start here if you want a short list: featured pieces from this collection, priced in CAD.
Canadian storefront · Est. 2015
Priced in CAD
Canadian dollars on the tag. GST/HST calculated at checkout from your address.
Tracked delivery
Tracked shipping at 10% of merchandise, typically 2 to 4 weeks.
Discreet packaging
Plain packaging. No knife graphics on the outside of the box.
Free shipping over $150
Tracked shipping is free when the order is $150 CAD or more.
Adults 18+
Responsible ownership. You confirm lawful purchase at checkout. Unlawful orders are cancelled and refunded.
How to buy from this shelf
- Start with one primary blade — 8-inch chef or 7-inch santoku — in a named steel around 60 HRC. That is the board knife. Everything else waits.
- Add a petty or paring when the chef feels clumsy on garlic and fruit. Add a nakiri if you live on vegetables. Skip the 16-piece block until those two earn a drawer.
- VG-10 is the daily Canadian kitchen default: stainless enough for a wet board, easy to hone. Powder steel holds longer and wants a careful stone from the sharpening-tools hub.
- CAD on the tag. GST/HST at checkout. Tracked shipping is free over $150 — a chef plus a stone usually clears it. No US-shop brokerage on a kitchen order.
Pieces this shelf is talking about
On this shelf
Chef and santoku knives for the board
Chef, santoku, nakiri, gyuto — the kitchen knives people actually cook with, priced in CAD. The dedicated chef-knives hub is this job by itself.
On this shelf
Paring, petty, and small board knives
The second blade: fruit, garlic, and the work an eight-inch chef is too long for.
On this shelf
Steak knives for the table
Serrated table knives, not board knives. They cut a ribeye; they do not belong on the whetstone you use for the chef’s knife.
On this shelf
Knife block sets
Full drawers in one shipment — chef through steak — if you actually want every shape in the photograph.
Kitchen in the vault
Frequently asked questions
Kitchen knife questions Canadian buyers ask
- Which kitchen knife should I buy first in Canada?
- An 8-inch chef or a 7-inch santoku covers most home cooking. Add a petty or paring if the chef feels clumsy on garlic. Full blocks wait until those two earn a drawer. Prices are CAD; GST/HST is added at checkout. The chef-knives hub is the primary-blade cut of this drawer.
- Are kitchen knives from this shelf dishwasher safe?
- No. Hand-wash, dry, and store. Dishwashers pit the core, dull the edge, and fade Damascus cladding. That is true of any decent kitchen knife, not a quirk of this shelf.
- VG-10 or powder steel for a Canadian kitchen?
- VG-10 is the daily default: stainless enough for a wet board, easy to hone. Powder steel holds a finer edge longer and chips if you twist into bone. Choose powder if you will baby it; choose VG-10 if you want a weeknight knife.
- What angle should I sharpen a kitchen knife?
- We do not print a factory angle unless a product page names one. As a working starting point, Japanese-style kitchen knives are usually sharpened around 15° per side and Western knives closer to 20°. The whetstone guide is the method; this shelf is the hardware.
- Do kitchen knives ship free in Canada?
- Tracked shipping is 10% of the merchandise subtotal and free when knives and small goods total $150 CAD or more. Typical delivery is two to four weeks in plain packaging. Workshop machines on other shelves are a different rule.
- What is the difference between this kitchen hub and chef knives?
- This page is every kitchen shape we stock: chef, santoku, nakiri, paring, bread, steak, and sets. The chef-knives hub is the primary-blade subset — gyuto, kiritsuke, bunka, santoku — for people searching that job by name.
- How should I care for a chef knife after each use?
- Rinse, hand-wash, dry immediately, hone weekly. Stone when the hone stops raising a burr. Keep it off glass boards and the dishwasher. Adults 18+; kitchen knives are cooking tools, and you confirm lawful ownership at checkout.