Filter by
Price
€ €
Manufacturers
Blade Length, mm
Size
Sex
Country
Steel
Handle
Collection
Hardness
Sheath
Lock
Material
Filter
Santoku Japanese kitchen knife Ittetsu Hokiyama OEM Shirogami IWH-504 16.5cm
New
Santoku Kitchen knife Ittetsu Hokiyama OEM Shirogami 16.5cm IWH-504
The Ittetsu Hokiyama OEM Series Santoku is a Japanese knife featuring a 165 mm blade. Its versatile length offers excellent control, while the wide blade makes it convenient to transfer sliced ​​ingredients from a cutting board. The "hammered" (tsuchime) finish—a distinctive surface treatment—creates small indentations in the metal, giving the blade a striking texture and helping to prevent moist food from sticking to its surface. The core of the blade is crafted from Japanese Shirogami #1 (White Steel #1) carbon steel, encased in stainless steel cladding. This high-carbon steel is prized for its ability to take an exceptionally sharp edge; it is easy to sharpen on water stones and allows for precise, clean cuts. While the stainless steel cladding protects the sides of the blade from corrosion and simplifies maintenance, the carbon steel core itself remains susceptible to rust and the development of a patina. The handle is made of wenge wood, with a bolster crafted from walnut. This knife requires careful handling: it is not suitable for chopping bones or cutting frozen foods, and it should not be cleaned in a dishwasher.
€126.69

In stock

Gyuto Japanese kitchen knife Tadokoro Hamono Shirogami 1 Iron Clad MT-1130 21cm
New
Gyuto Kitchen knife Tadokoro Hamono Shirogami 1 Iron Clad 21cm MT-1130
The Tadokoro Hamono Gyuto—a Japanese chef’s knife with a 210 mm blade—is a versatile tool designed for a wide range of kitchen tasks. Its ideal blade length makes it excellent for slicing meat, fish, vegetables, and fruit, allowing for smooth, continuous cuts and the handling of larger ingredients. Each knife is handcrafted at the Tadokoro Hamono workshop under the supervision of Makoto Tadokoro. The master places special emphasis on the geometry of the cutting edge, sharpening, and final finishing, resulting in a blade that combines exceptional sharpness with meticulous craftsmanship. The core of the blade is made from Japanese Shirogami #1 (White Steel #1) carbon steel, encased in iron cladding. This steel is highly valued for its ability to achieve an incredibly sharp edge and for being easy to sharpen on water stones. A *kasumi* finish gives the surface a distinctive matte appearance, creating a striking contrast between the core steel and the cladding. The handle is crafted from quince burl, accented by a bolster made of white buffalo horn. As the steel is not stainless, the knife must be washed and thoroughly dried immediately after use; it should never be left in a damp environment.
€477.29

In stock

Petty Japanese kitchen knife Tadokoro Hamono Shirogami 1 Iron Clad MT-1112 15cm
New
Petty Kitchen knife Tadokoro Hamono Shirogami 1 Iron Clad 15cm MT-1112
The Tadokoro Hamono MT-1112 petty knife, featuring a 150 mm blade, is a compact, high-quality, handcrafted Japanese knife. It is well-suited for precision tasks involving vegetables, fruits, herbs, meat, and fish—ideal for peeling, slicing smaller ingredients, removing membranes, and performing delicate culinary work. This model is handcrafted at the Tadokoro Hamono workshop under the supervision of master craftsman Makoto Tadokoro, who personally oversees the sharpening and final finishing of each blade. It features a *shinogi* geometry—a distinct transition line between the flat of the blade and the bevels—a hallmark of traditional Japanese knife design.
The blade is forged from Shirogami #1 (White Steel #1) carbon steel with iron cladding (*iron-clad* construction). This steel is highly regarded by enthusiasts of traditional Japanese cutlery for its ability to take an exceptionally sharp edge and its ease of sharpening. The *kasumi* finish creates a characteristic matte surface, offering a subtle contrast between the core steel and the cladding. The handle is crafted from quince burl, accented by a ferrule (bolster) made of white buffalo horn. Please note that the blade is not stainless and requires proper maintenance: after use, the knife should be washed, wiped completely dry, and never left damp.
€397.61

In stock

Honesuki Japanese kitchen knife Matsubara Hamono Shirogami 1 KT-515 15cm
New
Honesuki Kitchen knife Matsubara Hamono Shirogami 1 15cm KT-515
The Matsubara Hamono (Tanaka Kama Industry) Honesuki (KT-515) is a specialized Japanese knife designed for butchering poultry, deboning meat, and working around joints. Its distinctive, angular blade features a reinforced construction, offering excellent control when performing precise tasks near bones, tendons, and joints. The pointed tip is ideal for cleanly separating meat, while the compact shape allows for confident handling when processing chicken, duck, or other poultry. The blade is crafted from Japanese Shirogami #1 (White Steel No. 1) carbon steel, clad in stainless steel. This steel is exceptionally hard, capable of achieving a razor-sharp edge, and is easy to sharpen using water stones. A black finish protects the blade and gives it an authentic, traditional appearance. The octagonal handle is made of walnut, featuring a bolster crafted from Makassar ebony accented by a decorative hard maple ring. Because the cutting edge is made of carbon steel, it requires proper maintenance: the knife must be washed and wiped completely dry after every use.
€143.43

In stock

Nakiri Japanese kitchen knife Matsubara Hamono Shirogami 1 KT-508 16.5cm
New
Nakiri Kitchen knife Matsubara Hamono Shirogami 1 16.5cm KT-508
The Matsubara Hamono (Tanaka Kama Industry) KT-508 Nakiri is a traditional Japanese knife designed for slicing and chopping vegetables. Its wide, rectangular blade—featuring a nearly straight cutting edge—is ideal for tasks such as shredding cabbage or slicing root vegetables, herbs, and other produce. The geometry of the Nakiri facilitates a vertical cutting motion, while the broad surface of the blade is convenient for transferring prepared ingredients from the cutting board.
The blade is crafted from Japanese Shirogami #1 (White Steel No. 1) carbon steel, clad in stainless steel. Known for its high purity, Shirogami #1 allows for an exceptionally sharp edge and is easy to resharpen using water stones. Please note that the cutting edge is susceptible to corrosion and requires proper care: the knife must be wiped completely dry after each use. A black finish gives the blade a striking appearance. The octagonal handle is made of walnut, while the composite bolster—featuring Makassar ebony accented by a hard maple ring—creates a sophisticated, contrasting blend of natural woods.
€174.50

In stock

Bunka Japanese kitchen knife Ittetsu Hokiyama OEM Shirogami IWH-506 17cm
Bunka Kitchen knife Ittetsu Hokiyama OEM Shirogami 17cm IWH-506
The Ittetsu Hokiyama OEM Bunka knife with a 170 mm blade is a versatile Japanese knife designed for a wide range of kitchen tasks. This knife is ideal for thinly slicing vegetables, chopping herbs, and processing boneless meat. The blade is crafted from Shirogami #1 carbon steel, which is highly resilient and produces an exceptionally sharp cutting edge. External stainless steel sheathing provides additional corrosion protection. The handle is crafted from wenge wood and features a walnut bolster. The Ittetsu Hokiyama Bunka is designed for careful use. The thin cutting edge can be damaged by contact with bones and frozen foods. It is not dishwasher safe.
€172.91

In stock

Japanese kitchen knife Teruyasu Fujiwara Petty TF-2104 15cm
Kitchen knife Teruyasu Fujiwara Petty 15cm TF-2104
This Japanese petty kitchen knife by Teruyasu Fujiwara is suitable for precision and small kitchen tasks. The 150 mm long blade is crafted from Shirogami #1 (White Steel), a high-carbon steel renowned for its exceptional quality. The core is encased in black-coated stainless steel sheaths. The traditional Japanese wa-type handle is crafted from natural magnolia wood and complemented by a buffalo horn bolster. This combination of materials ensures lightness, excellent balance, and emphasizes the classic style of Japanese kitchen knives. It is important to remember that Japanese knives have a thin and hard core, so they are not intended for use with frozen or other extremely hard foods. The knife is not dishwasher safe.
€270.12

In stock

Bunka Japanese kitchen knife Matsubara Hamono Shirogami, stainless clad KT-614 17cm
Bunka Kitchen knife Matsubara Hamono Shirogami, stainless clad 17cm KT-614
This bunka knife, produced by Matsubara Hamono (Tanaka Kama Industry), exemplifies Japanese kitchen craftsmanship. The bunka is a small, all-purpose knife with a sharp tip, ideal for a wide range of tasks. Its 17-centimeter blade is forged from Shirogami (White Paper) steel, known for its high carbon content. For protection and aesthetics, the blade is framed with blackened stainless steel sheaths. The ergonomic octagonal "wa" handle is crafted from fine walnut. It should be noted that this knife is not dishwasher safe. High-carbon Shirogami steel requires careful care: hand wash and dry thoroughly immediately after each use. For optimal blade care, we recommend using camellia oil.
€190.44

In stock

Gyuto Japanese kitchen knife Kenshiro Hatono Shirogami KH-1109 21cm
Gyuto Kitchen knife Kenshiro Hatono Shirogami 21cm KH-1109
The Kenshiro Hatono Japanese Gyuto chef's knife is an authentic example of traditional craftsmanship, handcrafted by master craftsman Kenshiro Hatono. The 210 mm blade features a core of high-carbon Shirogami #1 (White Steel) steel—one of the purest and most prized steels in Japan. Renowned for its exceptional sharpness, ease of sharpening, and ability to form an extremely fine cutting edge, the core is protected on both sides by stainless steel sheaths, making it easy to maintain and enhancing the knife's practicality for everyday use. The blade's surface is finished in the traditional nashiji style—a matte, slightly rough texture that emphasizes the authenticity of the piece and reduces food sticking during cutting. The Japanese wa-type handle is crafted from light maple wood and complemented by a walnut bolster, creating an elegant contrast of materials and a pleasant balance in the hand. This handle ensures a confident grip and comfort, even during extended work. Like all high-quality Japanese knives, the Kenshiro Hatono Gyuto requires careful handling. It is not dishwasher safe; it is recommended to hand wash and dry thoroughly after each use. The knife comes in a branded box, making it an excellent choice for both personal use and as a gift for someone who appreciates authentic Japanese kitchen knives.
€213.55

In stock

Japanese kitchen knife Ittetsu Shirogami Petty IW-1180 9cm
Kitchen knife Ittetsu Shirogami Petty 9cm IW-1180
Ittetsu Petty knife with 90 mm blade is an essential for professionals and home cook alike. They are extremely versatile knives and are designed to take on those small random tasks that come up throughout the day at home or in professional kitchen. This Ittetsu petty knife is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
€83.67

In stock

Deba Japanese kitchen knife Hideo Kitaoka 11 Shirogami Layers
Deba Kitchen knife Hideo Kitaoka 11 Shirogami Layers 21cm CN-4205
Deba fish knife by Mr. Hideo Kitaoka with the blade made of 11 layers of a great Shirogami carbon steel. This 0,5 kg heavy deba knife has 21 cm blade. Handle made of a natural rosenwood. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
€257.26

In stock

Santoku Japanese kitchen knife Teruyasu Fujiwara TF2317 17cm
Santoku Kitchen knife Teruyasu Fujiwara 17cm TF2317
Japanese santoku knife  with 170 mm blade. Handmade by mr. Teruyasu Fujiwara. Blade is made of Shirogami 1 steel with stainless steel clad. Handle: pakka wood. Hand wash with warm water and towel dry. 
€317.93

In stock

Deba Japanese kitchen knife Hideo Kitaoka 11 Layered Shirogami CN1203 16.5cm
Deba Kitchen knife Hideo Kitaoka 11 Layered Shirogami 16.5cm CN1203
Custom Deba knife 165 mm. Handmade by Mr. Hideo Kitaoka. Shirogami steel, 11 layers. Blade is sharpened on one side. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Deba is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and meats with small bones. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
€183.27

In stock

Kiritsuke Japanese kitchen knife Hideo Kitaoka Shirogami CN-2216 24cm
New
Kiritsuke Kitchen knife Hideo Kitaoka Shirogami 24cm CN-2216
Handmade single-beveled kiritsuke knife by Mr. Hideo Kitaoka. 24 cm blade is made of carbon steel with Shirogami steel core Handle made of a natural pakkawood.  Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
€198.41

In stock

Yanagiba Japanese kitchen knife Hideo Kitaoka 11 Shirogami Layers CN-4207 21cm
Yanagiba Kitchen knife Hideo Kitaoka 11 Shirogami Layers 21cm CN-4207
Handmade yanagiba knife by Mr. Hideo Kitaoka with 11 layers of a great Shirogami carbon steel on the 21 cm blade. Handle made of a natural rosenwood. The Yanagiba is a Japanese single-beveled knife, originally designed for sushi and sashimi. Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
€193.55

In stock

Japanese kitchen knife Ittetsu Garasuki Shirogami IW11838 18cm
New
Kitchen knife Ittetsu Garasuki Shirogami 18cm IW11838
Garasuki knife Ittetsu with 180 mm blade. This garasuki is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Garasuki knife is designed for fillet chicken from bones, and fillet fish or pork or beef to remove meat from bones. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
€126.69

In stock

Kiritsuke Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-009 20cm
Kiritsuke Kitchen knife Goko Hamono Shirogami S/S Clad 20cm GHO-009
Goko Hamono kiritsuke knife with is 20 cm blade. Kiritsuke blades have arguably the most iconic profiles of any blade in the Japanese knife world. The reverse tanto tip gives the knife a very weapon-like appearance. Constructed using a core of white #1 steel and covered with a stainless outer cladding. Comes with a nice oak octagonal handle and a durable pakka wood ferrule.
€225.00

In stock

Bunka Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-008 17cm
Bunka Kitchen knife Goko Hamono Shirogami S/S Clad 17cm GHO-008
Goko Hamono bunka knife with is 17 cm blade. Bunka is a general purpose knife tackling a wide range of common kitchen tasks. Constructed using a core of white #1 steel and covered with a stainless outer cladding. Comes with a nice oak octagonal handle and a durable pakka wood ferrule.
€208.87

In stock

Gyuto Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-005 18cm
Gyuto Kitchen knife Goko Hamono Shirogami S/S Clad 18cm GHO-005
With an overall blade length of 18 cm, the Goko Hamono gyuto is the perfect knife for almost all of your daily cutting and chopping needs. It comes with a lovely rustic blade constructed of white #1 carbon with a cladding of stainless steel. The steel is hardened to 60-61 HRC. A lovely rustic finish and oak wood octagonal handle complete the package.
€205.65

In stock

Santoku Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-003 16.5cm
Santoku Kitchen knife Goko Hamono Shirogami S/S Clad 16.5cm GHO-003
Goko Hamono santoku Japanese kitchen knife with is 16,5 cm blade. Santoku knife is the best model for slicing, dicing and mincing. Constructed using a core of white #1 steel and covered with a stainless outer cladding, this small and nimble knife is the ideal utensil for small slicing and dicing jobs as well as a great tool for those intricate garnishes. Goko Hamono santoku comes with a nice upgraded oak octagonal handle and a durable pakka wood ferrule.
€159.68

In stock

Petty Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-002 15cm
Petty Kitchen knife Goko Hamono Shirogami S/S Clad 15cm GHO-002
Goko Hamono petty Japanese kitchen knife with is 15 cm blade. Petty is the Japanese word for a paring or utility knife, it comes from the French word “petite". Constructed using a core of white #1 steel and covered with a stainless outer cladding, this small and nimble knife is the ideal utensil for small slicing and dicing jobs as well as a great tool for those intricate garnishes. The petty now comes with a nice upgraded oak octagonal handle and a durable pakka wood ferrule.
€152.42

In stock

Petty Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-001 12cm
Petty Kitchen knife Goko Hamono Shirogami S/S Clad 12cm GHO-001
This 120mm Goko Hamono petty is a perfect example of their simple philosophy to blade making. Constructed using a core of white #1 steel and covered with a stainless outer cladding, this small and nimble knife is the ideal utensil for small slicing and dicing jobs as well as a great tool for those intricate garnishes. The petty now comes with a nice upgraded oak octagonal handle and a durable pakka wood ferrule.
€127.49

In stock

Gyuto Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-007 24cm
Gyuto Kitchen knife Goko Hamono Shirogami S/S Clad 24cm GHO-007
Gyuto 240 made by Goko Hamono. This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of carbon steel with pieces of stainless steel, which gives the knife all the benefits of the carbon steel (edge retention, ease of sharpening, cutting feel) and the aase of Maintenance from stainless steel. 2-3 millimeters of the carbon steel is exposed at the curring edge of the knife and is susceptible to rust and discoloration if not properly maintained. Oak octagon handle. Hand-dry your knife. This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
€241.13

In stock