Once a treasured secret among top chefs and only accessible by appointment, Kaz’s Knife and Kitchenware is home to one of Melbourne’s finest curations of traditional Japanese knives and whetstones.

For 10 years working as a chef in Australia, Kazuki Hanzawa dreamed of introducing Australia to Japanese knife culture. His tiny workshop next to Prahran Market is the culmination of that dream.

Whether you’re after a yanigaba (sashimi), santoku (all-purpose) or nakiri (vegetable) knife, Hanazawa stocks it. Traditional Japanese makers such as Missono, Sakai Jikko and Toshu Giken are in good supply, as is Hanzawa’s own line of Japanese knives, Zan Shin.

The shop also holds a collection of Jnat Japanese natural whetstones, crafted from naturally occurring rock deposits in Kyoto, Ehime and Nagasaki. For knife owners who have truly lost their edge, Hanzawa offers hand-sharpening services, as well as private whetstone workshops after hours.