When you hear the word Kaiju, you probably think of towering beasts stomping through cities in monster movies. But in your kitchen? It’s the kind of monster you actually want—tough, sharp, and totally unstoppable.
The Kaiju Series from The Cooking Guild doesn’t just live up to its name—it dominates in the kitchen. These knives are made for cooks who want power, precision, and a serious edge (literally and figuratively).
Let’s break down what makes the Kaiju Series such a beast behind the cutting board.
What Sets the Kaiju Series Apart?
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San Mai Construction: Most Kaiju blades feature a high-carbon Japanese SLD tool steel core sandwiched between layers of 420 stainless steel. That means crazy edge retention, sharpness, and corrosion resistance.
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Full-Tang Handles: You can feel the strength and balance in every slice. These knives are built to last and feel solid in your hand.
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Design with Purpose: From the aggressive K-tip of the Bunka to the split-duty blade of the Hybrid Cleaver, each knife is designed to solve real kitchen challenges.
Meet the Kaiju Crew
1. Kaiju 8” Chef’s Knife - The powerhouse all-rounder
A balanced, razor-sharp workhorse that handles everything from tough root vegetables to tender proteins. It’s the ultimate everyday knife, whether you're chopping, slicing, or dicing.
Specs:
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Blade Material: San Mai Steel – Hitachi SLD tooling steel core, encased in 420 stainless steel
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Blade Hardness: 61-63 HRC
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Blade Thickness: 2.5mm
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Blade Length: 8 inches
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Weight: 230g
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Handle: Black Pakkawood with steel rivets & mosaic pin (full-tang)
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Best For: Chopping, slicing, dicing, and precision cuts
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2. Kaiju 7” Bunka - Sharp, agile, and seriously stylish
With its K-tip design, this blade is made for finesse. It’s excellent for detail work and slicing with control—like when you’re trimming fat or prepping thin garlic slivers.
Specs:
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Blade Material: San Mai Steel – Hitachi SLD tooling steel core, encased in 420 stainless steel
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Blade Hardness: 61-63 HRC
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Blade Thickness: 2.5mm
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Blade Length: 7 inches
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Weight: 206g
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Handle: Black Pakkawood with steel rivets & mosaic pin (full-tang)
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Best For: Precision slicing, dicing, and fine chopping
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3. Kaiju 6” Talon - Small but fierce
This blade is for the detail-obsessed. It’s curved, sharp, and features a precision hole for grip—perfect for delicate tasks like peeling or slicing around bones.
Specs:
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Blade Material: San Mai Steel – Hitachi SLD tooling steel core, encased in 420 stainless steel
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Blade Hardness: 61-63 HRC
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Blade Thickness: 3mm
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Blade Length: 6 inches
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Weight: 199g
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Handle: Black Pakkawood with steel rivets & mosaic pin (full-tang)
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Best For: Trimming, slicing, and intricate cuts
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4. Kaiju Hybrid Cleaver - One word: savage
This blade means business. With one half of the blade thick for chopping and the other thin for slicing, it’s basically two knives in one. A beast for BBQ prep.
Specs:
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Blade Material: AUS-8 Japanese stainless steel
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Blade Hardness: 58-60 HRC
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Blade Thickness: 5.5mm
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Blade Length: 8 inches
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Weight: 560g
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Handle: Black Pakkawood with steel rivets & mosaic pin (full-tang)
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Best For: Chopping bones near the handle, slicing with precision at the tip
👉 Shop now
Whether you're a BBQ king, a home chef on the rise, or just someone who wants a seriously badass blade, the Kaiju Series delivers. These knives don’t just look good—they’re built to perform, forged to last, and a joy to use.
Time to release the beast in your kitchen.
