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ELITE BLADES
Battle-Ready Blades for the Culinary Warrior
Pushing Boundaries. Redefining Blades.
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UNLEASH THE BEAST IN EVERY CUT
Meet the Beasts – The Kaiju Series Lineup
The 8” Chef’s Knife – The Ultimate Kitchen Essential
With its perfectly balanced blade, this knife excels in chopping, slicing, dicing, and mincing, making it the only knife you’ll ever need in the kitchen. The ergonomic full-tang handle ensures a secure and comfortable grip, giving you total control over every cut.
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The Hybrid Cleaver – Power Meets Precision
Forged from premium AUS-8 Japanese steel, the Hybrid Cleaver is built for those who demand both strength and finesse in the kitchen. Designed with a dual-edge profile, the lower 50% of the blade is thick and powerful for effortless chopping, while the upper 50% tapers to a razor-thin edge for precision slicing. This unique design allows you to transition seamlessly between heavy-duty butchering and delicate cuts—all with a single knife.
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The 6” Talon – Precision in Every Cut
Designed with a razor-sharp curved edge for controlled slicing and intricate cuts, the Talon also features a precision hole near the blade’s spine, allowing for enhanced grip and blade control when performing delicate tasks. The ergonomic full-tang handle ensures a comfortable, secure grip, giving you total command over every movement.
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The 7” Bunka – Precision Forged for Performance
The razor-sharp K-tip allows for intricate slicing and controlled cuts, while the perfectly balanced blade excels in dicing, chopping, and precision work. The full-tang construction and ergonomic handle provide a secure grip, ensuring effortless handling and maximum control.
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A ruthless 6" Precision curved utility blade
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A laser-sharp 8” curved chef’s knife
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A razor-sharp 7” Bunka with a precision K-tip
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A versatile hybrid cleaver—50% thick for powerful chopping, 50% thin for precision slicing
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ELITE BLADES
The Elite
Arsenal Awaits
From the Forge to Your Kitchen — Japanese Steel Redefined
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Real customers. Real reviews.
"I've used almost every set of knives The Cooking Guild has to offer and these have been my favorite! They're sharp, durable, and they look awesome. I've never seen chef's knives designed like these. With these 4 knives, I can pretty much make any cuts in the kitchen that I need to make. 6 stars!"
"This knife is incredible. Super sharp and took me back to the delight I felt when I first tried a Cooking Guild knife. Yesterday I effortlessly cut veggies for Fajitas and found myself making more today just to use it again. You won't be disappointed with the Kaiju knives."
"The San Mai bunka and chef knife exceeded all expectations. The laser-sharp SLD Japanese tool steel core sandwiched between stainless steel delivers exceptional performance. This worthy successor to the Hand Forged series maintains The Cooking Guild's reputation for masterful craftsmanship."
Revolutionary Design – Forged for Dominance
Premium Japanese Steel
Extended Edge Durability
3 Layer San Mai forge
Full Tang Pakka wood Handle
Kaiju Titan Steel Set
The ultimate Titan Steel Set—four precision-forged knives, built for every cut, every meal, every challenge.
Forged to last a lifetime
Premium Japanese steel
Stabilzed Full Tang Pakkawood Handle
Ask us anything
01
When Will my Pre Order Arrive?
The Kaiju Series is a made-to-order release. Each knife is individually handcrafted, and orders placed now will ship in May. This ensures every blade meets our highest quality standards before reaching your hands.
02
What is the Kaiju Series?
The Kaiju Series is a powerful new lineup of handcrafted kitchen knives designed for serious chefs and home cooks who demand precision, durability, and striking aesthetics. The collection includes:
8” Chef Knife – A versatile all-purpose knife for slicing, dicing, and chopping.
7” Bunka – A Japanese-style knife with a sharp, pointed tip for precision cuts.
6” Talon – A curved utility blade designed for intricate slicing and trimming.
8” Hybrid Bone-Crushing Cleaver – A dual-purpose cleaver with a reinforced lower edge for breaking small to medium bones and a fine upper edge for slicing meats and vegetables.
Each knife (except the cleaver) is crafted with a Japanese SLD tool steel core encased in 420 stainless steel, featuring a stunning rustic-forged finish and a full-tang black pakkawood handle with a mosaic pin.
The Hybrid Cleaver is forged from Japanese AUS-8 steel, a high-carbon stainless steel known for its durability, corrosion resistance, and excellent edge retention.
03
What makes the Hybrid Bone-Crushing Cleaver unique?
Unlike traditional cleavers, this hybrid design offers two distinct edges:
Bottom 50% – Thicker, reinforced edge for crushing bones and tough cuts.
Top 50% – Finer edge for slicing meat, vegetables, and more delicate ingredients.
This dual-edge grind provides the best of both worlds, allowing you to butcher and prep efficiently without switching knives.
04
What type of steel is used in the Kaiju Series?
The 8” Chef Knife, 7” Bunka, and 6” Talon feature a Japanese SLD tool steel core, renowned for exceptional hardness, edge retention, and corrosion resistance. The outer layer is 420 stainless steel, giving the blade added durability and a striking, forged aesthetic.
The 8” Hybrid Cleaver is crafted from Japanese AUS-8 steel, a high-carbon stainless steel that balances toughness, wear resistance, and sharpness, making it ideal for both bone-cutting and precision slicing.
05
Are these knives full tang?
Yes! Every knife in the Kaiju Series is full tang, meaning the steel extends through the entire handle for maximum strength, balance, and durability.
06
What handle material is used?
Each knife is fitted with a premium black pakkawood handle, designed for comfort, water resistance, and durability. The ergonomic shape ensures a secure grip, while the mosaic pin adds an elegant finishing touch.
07
How does the rustic forged design affect performance?
The rustic-forged finish enhances durability by reducing friction and preventing food from sticking to the blade. It also gives each knife a unique, battle-worn aesthetic—perfectly fitting for the Kaiju Series' raw power and precision.
08
How should I care for my Kaiju Series knives?
To keep your Kaiju knives in top condition:
Hand wash only – Avoid dishwashers to preserve the steel and handle.
Dry immediately – Prevent moisture from affecting the blade.
Store properly – Use a knife block, sheath, or magnetic strip.
Hone regularly – Use a honing rod to maintain sharpness.
Sharpen when needed – For best results, sharpen with a whetstone.
09
Can the Hybrid Cleaver handle large bones?
The Kaiju Hybrid Cleaver is designed for small to medium bones (e.g., chicken, fish, pork ribs). It is not meant for large beef bones—for those, a dedicated butcher’s cleaver is recommended.
10
Are these knives suitable for professional chefs?
Absolutely. The Kaiju Series is built for chefs who need high-performance blades that can withstand heavy use while maintaining sharpness and reliability. Whether in a professional kitchen or an outdoor cooking setup, these knives are designed to deliver precision and power.
11
How do I properly clean and care for the Kaiju knives?
To keep your Kaiju knives in top condition, wash them with water immediately after use, using only the soft side of a sponge to prevent scratches. Never leave them wet or soaked for long periods. While they are made from stainless steel with good rust resistance, improper care can lead to rust spots. Always dry them thoroughly and store them properly to maintain their longevity.
12
What does the 1.5% high-carbon core mean for performance?
The 1.5% high-carbon core gives the Kaiju knives an exceptionally hard and razor-sharp edge, making them ideal for precision slicing. However, this also means they are more prone to chipping if misused. These knives are designed for high-performance slicing—avoid using them on bone, frozen foods, or hard surfaces to prevent damage.
