Collection: All Knives

Japanese Knives

Japanese kitchen knives are known around the world. People recognize them for being very sharp, precise, and well-made. Master blacksmiths make them. They have been making them the same way for many years. But they also use modern materials and methods.
Japanese knives come in many different types, each one suited to a specific task in the kitchen. Popular types include the gyuto (universal chef's knife), the santoku (a versatile knife for vegetables, meat, and fish), the nakiri (for cutting vegetables), and the yanagiba (a traditional knife for sushi and sashimi). Each one is designed to be very comfortable and to cut very precisely.
Japanese blades are known for being heat-treated to be very hard (often above 60 HRC), which allows them to stay sharp for a long time and, with proper care, last for years. Depending on what you need, you can choose knives made of stainless, powder, or carbon steel, often with an impressive Damascus or kurouchi finish.
Japanese knives are popular with professional chefs and cooking enthusiasts. People like these knives because they are made with great care and tradition straight from Japan.