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

06/06/2026

Forensics is on the scene.

06/05/2026

Kiribakos are wooden boxes made out of paulownia wood, and have a history of over 1,000 years in Japan. Traditionally they have been used to store things of high value, such as armor, kimonos, ceramics and other family heirlooms. Paulownia’s ability to repel insects, moisture and mold was particularly valued especially in the high-humidity country that is Japan.

We are honored to be working with Masuda Kiri Bako who has been making kiri boxes for 100 years in Fukuoka prefecture. More recently, in 2013, they have begun working with a product designer to create kiri boxes that can be a part of everyday life, not just for the precious things that you put up in a closet and never see again.

Out of this project came the kiribako rice bin, or komebitsu. Paulownia’s ability to repel insects, moisture and mold is perfect for storing rice, and other pantry items such as bread, cereal or beans. Fascinatingly, paulownia will also retain moisture if it senses that the environment is too dry–essentially acting as a natural humidity gauge.

The designers at Masuda successfully created products that honor traditional crafts while meeting modern sensibilities. The komebitsu comes with a masu cup that measures out exactly 1-gou of rice (the Japanese measurement of rice used in all Japanese recipes, rice cookers and donabes). The cup is smartly designed so that it attaches magnetically right under the lid so you will never lose it. There are grooves on the top of the bin where you can hang the lid when refilling. Finally, the kiribako has been crafted to have an airtight seal that maintains the freshness and taste of the food, and also from its contents spilling out if it gets accidentally knocked over.

Get one for yourself to elevate your kitchen’s storage situation, or gift one to a loved one who loves everything rice.

-Sachi

Dads, Grads, and Collabs sale is still live and going strong! 10% Bernal Cutlery collaboration knives and knife rolls. K...
06/04/2026

Dads, Grads, and Collabs sale is still live and going strong! 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.

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.

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

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