Bernal Cutlery

Bernal Cutlery Bernal Cutlery specializes in whetstone sharpening and offers a wide selection of new and vintage knives from Japan, Europe the US and beyond.

Bernal Cutlery also offers lessons in Japanese whetstone sharpening. Bernal Cutlery also offers lessons in Japanese whetstone sharpening

Dafuq we pouring with this? Asking for a friend this time
06/01/2026

Dafuq we pouring with this?

Asking for a friend this time

Chefs presses are back!8,693 uses and counting!
05/31/2026

Chefs presses are back!

8,693 uses and counting!

05/29/2026

Got a special episode of “What’s in my Basket” dropping right now with 4 chefs!! Brandon, Mei, ArChan, and Lucas!!!

Brandon Jew is the executive chef / owner of Mister Jiu’s and Moongate Lounge, and chef / partner of Mamahuhu. At Mister Jiu’s, Brandon’s contemporary Chinese-American restaurant in San Francisco’s Chinatown, he combines the local, seasonal and organic bounty of the Bay Area together with classic Chinese techniques and flavors.

ArChan Chan is the Executive Chef of Ho Lee F**k and Peng Leng Jeng in Hong Kong, and the author of Hong Kong Local and A Day In Hong Kong, two cookbooks that pay tribute to the city and its culinary identity. Recently awarded One Knife by The Best Chef Awards, ArChan has led Ho Lee F**k into a new chapter since taking the reins in 2021, with the restaurant recognised in Tatler Asia’s Top 100 Restaurants in 2025 and earning continued recognition from the MICHELIN Guide.

Mei Lin is a celebrated chef and culinary force whose work has helped shape the modern American dining landscape. A winner of Bravo’s Top Chef and Food Network’s Tournament of Champions IV, Mei honed her craft in some of the country’s most acclaimed kitchens, earning early recognition as one of Eater’s Young Guns.

Lucas Sin is a chef, writer, and host who opened his first restaurant at 16 in an abandoned Hong Kong newspaper factory, ran pop-ups out of his Yale dorm while studying Cognitive Science and English, and went on to co-found Nice Day Chinese and Junzi Kitchen in New York and Connecticut. He has been named a StarChefs Rising Star, Eater Young Gun, Forbes 30 Under 30, and Food & Wine Best New Chef, and hosts Bon Appétit’s James Beard Award–winning series Street Eats.

Dads, Grads, and Collabs sale is live! 10% Bernal Cutlery collaboration knives and knife rolls. K Sabatier X BC Nouvel I...
05/29/2026

Dads, Grads, and Collabs sale is live! 10% Bernal Cutlery collaboration knives and knife rolls. K Sabatier X BC Nouvel Ideal in stainless and carbon steel, Blenheim Forge X BC stainless clad aogami super gyuto and nakiri, K Sabatier X BC X Butchers Guide Invictus in carbon steel, BC x Konosuke GS+ Ko-Sabaki and all Inline X BC knife rolls are on sale. Also, some steak knives.

05/28/2026

New old stock from Maniago and Canzo in Northern Italy made in the 1950s and 1960s. These are as rare as hens teeth, have a look.

On March 17th 1860 the first Japanese ship to land in North America since Japan closed relations with the outside world ...
05/28/2026

On March 17th 1860 the first Japanese ship to land in North America since Japan closed relations with the outside world entered the Golden Gate. Part of the first diplomatic mission to the United States and as a major Japanese maritime achivement the Kanrin Maru was welcomed by San Francisco.

In honor of the special relationship and history that San Francisco and Japan share we have named our Japanese kocha

black tea after the Kanrin Maru.

In the 19th century as trade between Japan and the West opened up Japan made efforts to sell tea to the west. Japanese and Western tea tastes couldn’t have been more different and the Japanese made efforts to develop their own black teas bringing in tea experts from Asia to help. Japanese black tea never took off in the international tea trade but in the last 20 years or so Japan has seen a revival of Japanese black tea. We have named our kocha in honor of the Kanrin Maru as it represents a new San Francisco led diplomacy effort for Japanese black tea.

We have found this tea to be mellow, smooth, and lighter than most popular black teas, with a delicious flavor and hope you like it.

What are we cutting with this?
05/26/2026

What are we cutting with this?

Vintage F Dick “Messerkoffer” or “Kochkoffer” set of 9 knives and tools in original locking wooden carrying case from th...
05/26/2026

Vintage F Dick “Messerkoffer” or “Kochkoffer” set of 9 knives and tools in original locking wooden carrying case from the 1950s or early to mid 1960s.

A set like this represented the top-tier knives of the day for serious professional cooks.

Gebr. Schwabenland, founded in 1897 by brothers Wilhelm and Karl, was a kitchen-supply business especially known for its innovations in copper pot manufacturing. Gebr. Schwabenland contracted with top manufacturers in Germany to supply their growing list of shops and catalog. In the 1950s and 60s they worked with F Dick to provide these knife sets for professional cooks. This wooden briefcase-style carrier represents the early versions of the plastic or aluminum cases that would be later used to carry knives, of course, replaced largely now with the knife roll.

A Messerkoffer of Kochkoffer like this represented the top-tier knives of the day for professional cooks.

These knives were made in an old style that has long been abandoned; first drop forged, then hand forged to thin the blade and extend the tang, hand ground on water-cooled wheels, and finally fine-ground finished on leather wheels.

Set includes: 4” stainless steel paring, 5”

stainless steel boning, 5” stainless bayonet fork, 10”

stainless steel spatula, 9.75”

stainless steel medium coarse cut sharpening steel, 8.5”

stainless steel chef, 10.5”

stainless steel chef, 12.5”

stainless steel tranchelard slicer, and 12.75” wide

stainless steel chef knife.

05/22/2026

Corn soup (or potage) is a classic Japanese comfort food. Served in yoshoku (Japanese-style Western) and family restaurants across the country. It’s also a winter staple sold in heated cans in convenience stores and vending machines throughout Japan.

We are bringing Japanese corn potage to you from Hokkaido, alongside its popular cousin: kabocha (pumpkin) potage. The producer we selected originally began making potage as a way to reduce agricultural waste after noticing that perfectly delicious ears of corn were being rejected by supermarkets simply because they were not visually perfect.

Corn grown in Hokkaido is particularly sweet due to its fertile soil and big temperature differentials during the day. Our manufacturer harvests the corn first thing in the morning when the corn is the sweetest, and whisks it straight to the processing factory which is a five minute drive away.

No chemicals or preservatives are used, and they worked hard to create a product that can be enjoyed simply by adding hot water. With its simplicity, portability, and long shelf life, it’s perfect for lunch bags, camping trips, or keeping on hand in your emergency preparedness kit.

🇮🇹🇮🇹🇮🇹
05/22/2026

🇮🇹🇮🇹🇮🇹

Address

766 Valencia Street
San Francisco, CA
94110

Opening Hours

Monday 12pm - 6pm
Tuesday 12pm - 6pm
Wednesday 12pm - 6pm
Thursday 12pm - 6pm
Friday 12pm - 6pm
Saturday 12pm - 6pm
Sunday 12pm - 6pm

Telephone

+14153550773

Website

Alerts

Be the first to know and let us send you an email when Bernal Cutlery posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Bernal Cutlery:

Shortcuts

Share