Japanese Knives

Subcategories

Santoku Knives

 Santoku – a universal kitchen knife with a double-sided sharpening, is perhaps the most popular model of Japanese knives. "Santoku" literally translates as "three good things" or "three uses". It means that it is good to cut, chop and crumble with such a knife. There is also a version that means that the knife can be used for vegetables, meat and fish.

    Santoku, unlike the usual European chef's knife, has a different blade shape – its tip is lowered, and the cutting edge has a more straight shape. So, this kitchen knife is also suitable for chopping. The blade length of the santoku is usually 16-18 cm. Sometimes there are models with a short blade - only 14 cm. Pay attention that knives with a shorter blade, the handle is also shorter than a standard-sized santoku. Therefore, knives with a shortened blade fit better in a woman's hand, and for men the handle may be too short and uncomfortable. Often there are air pockets on the santoku blade, which prevent sticking of products. However, this does not work with all vegetables.

    Like other Japanese kitchen knives, santoku is made of both stainless and carbon steel. If you don't have time to take special care of the knife, we recommend choosing a stainless steel santoku. If you are ready to immediately wipe the knife dry after washing and periodically care it with oil, feel free to choose a carbon steel santoku. It can be sharpened to razor sharpness and it will keep sharpening for a long time. However, currently there are high-carbon Japanese steels that are corrosion resistant, such as, for example, VG10.

    Regardless of what materials the santoku knife is made of, it cannot be washed in the dishwasher. Washing in the dishwasher damages the handle material and the blade. To protect the santoku blade and other Japanese knives from damage during storage or carrying, you can use a special saja sheath. This is a wooden case that can be put on the blade and, if necessary, secured with a special pin. Saja can also be bought online in our store.

    In general, the Japanese santoku knife may well replace the classic European chef's knife in the kitchen. Or become a great addition to it. Here you can buy online santoku knives of the best Japanese brands and craftsmen: Kasumi, Tojiro, Mcusta Zanmai, Seki Kanetsugu, Miyabi, Yu Kurosaki and others. If you have any questions about Santoku, our consultants will be happy to answer you in an online chat or by email.

Nakiri Knives

Nakiri (nakiri bocho) translates as "a knife for cutting greens". This is one of the most popular Japanese knives. Please note that although this knife is similar to a kitchen hatchet, the nakiri is not suitable for cutting meat or fish with bones and is used exclusively for slicing vegetables and chopping greens. The nakiri has an almost rectangular blade shape and a very thin blade. If you often chop vegetables and greens, nakiri will become your indispensable assistant. The length of the blade is usually 16-18 cm. We offer nakiri knives made by best Japanese manufacturers and masters, for example Tojiro, Mcusta Zanmai, Kasumi, Yu Kurosaki, Takeshi Saji and other.

Yanagiba Knives

Yanagiba is a Japanese sushi and sashimi knife. The name translates as "willow leaf". As the name suggests, yanagiba has a narrow and long blade, usually from 21 to 33 cm. With such a knife, it is easy and convenient to cut off the thinnest pieces of fillet. Traditionally, yanagiba is a single bevel knife. Therefore, left-handed people should buy a yanagiba knife with a sharpening on the other side, especially for left-handed. If you prefer double beveled japanese knives, like traditional slicers, we recommend buying a sujihiki knife.

    Historically, yanagiba is made of high-carbon steels, such as, for example, aogami and shirogami. High-carbon steels are easy to sharpen. A sharp blade is mandatory for a sushi knife, because the perfect sharpening allows you to preserve the structure of the product. Since knives made of high-carbon steel are susceptible to corrosion, they need to be washed only by hand and wiped dry immediately after use. However, recently many Japanese manufacturers began to manufacture yanagiba knives of stainless steel. Such sushi knives require less care, but more frequent sharpening. As a rule, yanagiba knives are equipped with traditional Japanese octagon or D-shape handles. Usually the handles are made of natural wood, for example, magnolia. However, some manufacturers produce yanagiba knives with more hygienic handles made of plastic or rubber. All sushi knives have long enough non-slip handles, allowing you to comfortably hold them with and without gloves.

    It is recommended to use Japanese whetstones to sharpen yanagiba knives. To prevent the blade from being damaged during storage and transportation, you can use a special japanese wooden case – saya. Before buying a saya, we recommend asking our consultants to try on the saya case for the selected knife. Since both Japanese kitchen knives and saya cases are mostly handmade, the scabbard may not fit.

    If you want to cut fish or other products into the thinnest pieces, buying a yanagiba knife will be the best solution.

Deba Knives

The Deba is a heavy knife for gutting and filleting fish. Most debas are single bevel meaning the knife is ground on one side only and the back side of the knife is flat. Traditionally, these are made of carbon steel, which needs regular maintenance and oiling to prevent rust. Now deba is also commonly used for breaking down and dressing poultry and other meat with small bones. Because Japanese cuisine makes use of many different sizes and species of fish and seafood, Deba of many different types and sizes are available. At MyGoodKnife-store you can buy deba knives from best japanese brands.

Kiritsuke Knives

We offer Kiritsuke knives from Japan. Kiritsuke knives are known as “masters knives” meaning that once you’ve attained a certain skill level all tasks can be completed with this knife shape. Kiritsuke is intended as a general purpose knife for use in preparing traditional Japanese cuisine. The kiritsuke’s reverse tanto profile makes the pointed tip very nimble but also delicate while the flat profile lends itself well to chopping and push cutting.

Sujihiki Knives

Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish. In our store you can buy sujihiki japanese kitchen knives by best brands: Kasumi, Tojiro, Mcusta, Seki Kanetsugu and other.

Gyuto Chef Knives

The gyuto is a Japanese designed chef's knife. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and large. The difference between gyuto and western chef knife is that the gyuto's blade is thinner and holds a sharper edge. As a result, the gyuto is a more precise and versatile blade, and has become the preferred all-purpose knife in restaurant kitchens. Use the gyuto for chopping, mincing and slicing meat, fish, vegetables and fruit.

Bunka Knives

The Bunka (Bunka Bocho) is a versatile general-purpose Japanese knife. It is regarded as a multi-use knife that is adept at cutting, chopping, slicing, dicing and mincing foods such as meat, fish, vegetables and herbs. The Bunka, along with the Gyuto and the Santoku, is often recommended as a stylish alternative to the classic western chef’s knife. Compared to a western chef’s knife, the Bunka is shorter, lighter, thinner and uses harder steel to retain its sharp edge for longer. The Bunka typically shares the same features as a Santoku knife, such as a predominantly straight cutting edge and a wide blade. However, the Bunka is different from the Santoku knife with its signature ‘reverse-tanto’ angled tip, also known as a ‘k-tip’ point.

Petty Knives

The Petty is a small utility knife used for peeling, shaping and slicing fruits and vegetables, chopping herbs and preparing side dishes. The word "Petty" came to the Japanese language from the French "petite" (engl. small). The compact size and relatively narrow blade make this knife very manoeuvrable and controllable, and also ideal for making precise cuts. Petty knives are traditionally larger than European peeling knives, but smaller than similarly shaped Gyuto knives. The Petty is ideal for peeling fruits and vegetables as well as for delicate work on chopping boards. Petty sizes today range from 75mm to 150mm, so there is something for every hand, big or small.

Honesuki

Honesuki is a boning knife specially designed for cutting poultry. Translated into English, honesuki is literally a "bone knife". These knives often have a single-edged blade. The reverse tanto design increases the strength of the tip while allowing it to easily trim connective tissue and make precise cuts in hard-to-reach areas such as joints and veins. Honesuki doesn't have the flexibility of European boning knives, but it is definitely better in efficiency and edge retention. In addition, the Honesuki is narrow enough to rotate it quickly when cutting around and along the bone. Although these knives are very durable, they are designed specifically for cutting the joints of the bird, not for splitting bones. Many people also note that, among other things, this knife can be used to cut fish fillets and red meat, or even use it as a universal knife.

Saya Sheath

Knife saya is a wooden sheath made for a specific type of Japanese kitchen knife blade. Saya covers prevent damages on knives during transport and storage. Saya covers from different manufacturers have individual peculiarities, so there is a possibility that it does not fit your knife. We recommend to ask our consultants if you are not sure that chosen saya fits to your knife. We do not guarantee that saya fits knife without fitting. 

Replaceable handles

In the MyGoodKnife store you can buy not only Japanese knives, but also replacable handles for them. Few people know that traditional Japanese magnolia handles are replaceable. As a rule, in Japan, the shank of the knife is only inserted (molded) into the handle. In this case, the glue is not used. Only for models sent for export, factories and craftsmen use additional adhesives. You can change the handle if the handle of your traditional Japanese knife already has obvious traces of use or does not really fit you in size. Also, such handles will be useful for knife manufacturers: both professionals and amateurs.

Damascus knives

Damascus knives or knives made of Damascus steel are rightfully considered one of the best. In fact, this is not a steel grade, but a processing method when many layers of different steels are welded or forged together.

    Japanese Damascus knives combine ancient methods of gunsmiths and modern technologies. As a rule, blacksmiths alternate steels with high and low carbon content. Steels with a high carbon content have sharpness, and those with a low carbon content have strength. Both of these properties are combined in the Damascus blade. From the alternation of steels, a multi-layered strong, durable and sharp blade with a beautiful pattern is obtained. Damascus steel got its name from the Syrian city of Damascus, which for a long time was the center of metalworking and blade production. However, archaeological excavations show that since ancient times, in different parts of the world, blacksmiths have mastered the technique of making multilayer blades, which today are called Damascus blades all over the world.

    Many factory-made Japanese Damascus knives usually have a three-layer design. The cutting edge is made of solid carbon steel (for example, aogami), and soft plates are made of Damascus steel. This is done not only for beauty. Softer pads prevent the knife from breaking. According to their properties, such knives are not completely inferior to Damascus blades. There are several types of Damascus. The most common of them are: "wild" and "simple". The names speak for themselves. A package of steels is forged, folded and forged again. This is repeated many times. The drawing of such Damascus steel turns out to be chaotic, which is why it is called wild. Unlike these species, mosaic Damascus has a strict pattern. For such damascus steel, a package of steels is selected specifically as a mosaic.

    Despite the fact that Damascus steel knives are really very sharp and durable, they cannot be used for cutting excessively hard foods or chopping bones. There are special tools for this, for example, kitchen hatchets. Since Damascus usually contains carbon steel, such knives are susceptible to corrosion. After use, Japanese Damascus knives must be washed and wiped dry immediately. For care, we recommend using camellia oil. Oil fills invisible air pockets and the knife will not rust. As a rule, Damascus knives keep sharpening for a long time. To keep the cutting edge sharp, sharpen the knife with a ceramic stick. It is recommended to use whetstones for the main sharpening.

    A Japanese Damascus knife will be a wonderful working tool of a cook, an ornament of any kitchen, as well as a worthy gift.

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Santoku Japanese kitchen knife Seki Kanetsugu 21 Excel 16.5cm 2011
The Seki Kanetsugu Santoku knife, part of the 21 Excel series, is designed for slicing meat or vegetables. Its attractive and resilient handle, crafted from black laminated strengthened wood, not only adds to its aesthetic appeal but also ensures durability and easy cleaning. The handle is ergonomically shaped to fit comfortably in the hand. The blade, featuring Micro-dent carving, is constructed from molybdenum stainless steel, providing exceptional sharpness. This type of blade maintains its sharp edge up to five times longer than conventional knives, making it a reliable choice for various kitchen tasks.
€32.26

In stock

Sujihiki Japanese kitchen knife Seki Kanetsugu Hocho Plastic Handle 27cm 4033
The Seki Kanetsugu Sujihiki Hocho Plastic Handle is a slicing knife with a narrow, long blade that smoothly slices through meat or vegetables, preserving the integrity of each ingredient's freshness. The beautiful, highly durable, and easy-to-clean handle is crafted from polypropylene resin and inorganics, fitting perfectly in the hand. The blade is made of 1K-6 Daido Steel Co., Ltd.'s original molybdenum vanadium stainless steel.
€56.44

In stock

Sujihiki Japanese kitchen knife Seki Kanetsugu Hocho Plastic Handle 24cm 4032
Sujihiki from the Hocho series from Seki Kanetsugu is a slicing knife with a long, narrow blade that cuts meat or vegetables smoothly while maintaining the integrity of the freshness of each ingredient. The blade is made of original 1K-6 molybdenum vanadium stainless steel produced by Daido Steel Co., Ltd. The beautiful, very durable and easy-to-clean handle is made of polypropylene resin and inorganic materials and fits perfectly in the hand.
€50.00

In stock

Gyuto Japanese kitchen knife Seki Kanetsugu Saiun 20cm 9005
Seki Kanetsugu Saiun 9005 has famous Cobalt VG-10 Steel core forge-layered with Damascus Stainless steel blade. (Total 33 layers, HRC60 to 61). Beautiful Damascus pattern blade enhanced with elegant wood-grain and round shaped Black Linen Micarta Handle. This is a very durable and shrinkage proof Micarta material imported from Spain.
€136.29

In stock

Santoku Japanese kitchen knife Tojiro Color 17cm F-262BK
Kitchen knife Santoku F-262BK from the Tojiro Color series with a blade length of 17 cm. The blade is made from Molybdenum Vanadium steel which is very durable and often used to make surgical knives. Use the santoku for chopping, slicing and mincing  meat, fish, vegetables and fruit. Handle is antibacterial treated elastomer, which is non-slip and easy to grip, very hygienic and durable. The model has a high resistance against rust and suitable for professional use. Weight 130 gr.
€48.39

In stock

Utility kitchen knife Tojiro Shippu Black Paring 13cm FD-1592
Tojiro Shippu BlackDP Damascus Steel Utility Knife with130mm blade. By forging steel of two different hardness over and over, elegant ripple pattern emerges and high uniformity of core steel VG10 eventually generate maximum sharpness. Black oxide processing, which is the technology often used for medical equipment, has been applied on blade. The blade thus has both outstanding corrosion resistance and beautiful visual aspect. Chestnut handle has excellent durability, and additionally applied fire treatment on surface makes it even stronger.
€92.74

In stock

Gyuto Japanese kitchen knife Tojiro Zen 18cm FD-563
Tojiro Zen FD-563 gyuto with 18 cm blade. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. Handle is made from magnolia and has good water resistance. Weight of Tojiro Zen 3Layered Cobalt Alloy Steel Chef Knife is 120 g.
€92.74

In stock

Petty Japanese kitchen knife Tojiro DP Damascus VG10 13.5cm F-333
Tojiro Petty knife F-333 with 13,5 cm blade. This knife has classic kitchen knife's handle made of reinforced laminated material. Real forged multilayered blade made by the same manufacturing process as Japanese sword making. It is very precise and has excellent sharpness. Each knife comes in an individual box.
€64.52

In stock

Nakiri Japanese kitchen knife Tojiro VG10 Hammered 17cm F-1113
Tojiro VG10 Hammered Nakiri has 17 cm blade. Nakiri is Japanese-style vegetable knife. Weight is 245 g. Blade is made of VG10 steel. VG10 is one of the best stainless steels used in the making of Japanese knives. It is highly regarded for it good edge retention, toughness, and superior stain resistance. VG10 Hammered is a new line of Tojiro knives.
€100.81

In stock

Gyuto Japanese kitchen knife Tojiro Origami 18cm F-772
Gyuto F-772 from the Tojiro Origami series with a blade length of 18 cm. The blade is made of high carbon stainless steel. Image comes from “Origami” – Japanese traditional paper craft that forms many kinds of figures by folding a sheet of paper. The ergonomic handle is made of high carbon stainless steel. This knife is made from a folded metal sheet, no welding process involved. Its design is very unique and awarded by iF Design Award – world’s famous product design award. The model has a high resistance against rust and suitable for professional use. Each knife comes in an individual box. Weight 170 gr.
€64.52

In stock

Santoku Japanese kitchen knife Tojiro Origami 16.5cm F-771
Santoku F-771 from the Tojiro Origami series with a blade length of 16,5 cm. The ergonomic handle is made of high carbon stainless steel. The blade is made of high carbon stainless steel.  Image comes from “Origami” – Japanese traditional paper craft that forms many kinds of figures by folding a sheet of paper. This knife is made from a folded metal sheet, no welding process involved. Its design is very unique and awarded by iF Design Award – world’s famous product design award. The model has a high resistance against rust and suitable for professional use. Each knife comes in an individual box. Weight 170 gr.
€64.52

In stock

Petty Japanese kitchen knife Tojiro Origami 13cm F-770
Compact Japanese knife Petty F-770 from the Tojiro Origami series with a blade length of 13 cm. The blade is made of high carbon stainless steel. The ergonomic handle is made of high carbon stainless steel. Image comes from “Origami” – Japanese traditional paper craft that forms many kinds of figures by folding a sheet of paper.This knife is made from a folded metal sheet, no welding process involved. Its design is very unique and awarded by iF Design Award – world’s famous product design award. The model has a high resistance against rust and suitable for professional use. Each knife comes in an individual box. Weight 70 gr.
€50.00

In stock

Nakiri Japanese kitchen knife Tojiro Classic Damascus 16.5cm F-660
The Nakiri F-660 knife from the Japanese company Tojiro with a 16.5 cm long blade is designed for cutting vegetables and fruits. Nakiri (nakiri bocho) translates as “knife for cutting greens.”The Damascus knife series has improved practicality and durability by adapring a bolster handle. The knife has a classic kitchen knife handle made of reinforced laminated material. Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time. Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle. A real forged VG10 multi-layer blade (37 layers) made using the same manufacturing process used to make Japanese swords. It is very accurate and has excellent sharpness. Regardless of what materials the Japanese kitchen knife is made of, it cannot be washed in the dishwasher. Hot water and detergents damage the materials of the handle and blade. We recommend washing the knife by hand and wiping it dry immediately after use.  Each knife comes in an individual box. Damascus Japanese knives are usually most popular as a beautiful gift. Weight is 200 gr.
€156.45

In stock

Santoku Japanese kitchen knife Tojiro Classic Damascus 17cm F-659
 The Santoku  F-659 utility knife from Tojiro with a 17 cm long blade is designed for cutting meat, fish, vegetables and fruits. The Damascus knife series has improved practicality and durability by adapring a bolster handle. The knife has a classic kitchen knife handle made of reinforced laminated material. Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time. Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle. A real forged VG10 multi-layer blade (37 layers) made using the same manufacturing process used to make Japanese swords. It is very accurate and has excellent sharpness. Regardless of what materials the Japanese kitchen knife is made of, it cannot be washed in the dishwasher. Hot water and detergents damage the materials of the handle and blade. We recommend washing the knife by hand and wiping it dry immediately after use.  Each knife comes in an individual box. Damascus Japanese knives are usually most popular as a beautiful gift. Weight is 180 gr.
€156.45

In stock

Gyuto Japanese kitchen knife Tojiro Classic Damascus 24cm F-656
 The Gyuto F-656 utility knife from Tojiro with a 24 cm long blade is designed for cutting fish, meat, fruits and vegetables. Damascus Japanese knives are usually most popular as a beautiful gift. The Damascus knife series has improved practicality and durability by adapring a bolster handle. The knife has a classic kitchen knife handle made of reinforced laminated material. Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time. Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle. A real forged VG10 multi-layer blade (37 layers) made using the same manufacturing process used to make Japanese swords. It is very accurate and has excellent sharpness. Regardless of what materials the Japanese kitchen knife is made of, it cannot be washed in the dishwasher. Hot water and detergents damage the materials of the handle and blade. We recommend washing the knife by hand and wiping it dry immediately after use. Each knife comes in an individual box. Weight is 275 gr.
€202.42

In stock

Gyuto Japanese kitchen knife Tojiro Classic Damascus 21cm F-655
 The Gyuto F-655 utility knife from Tojiro with a 21 cm long blade is designed for cutting meat, fish, vegetables and fruits. The Damascus knife series has improved practicality and durability by adapring a bolster handle. The knife has a classic kitchen knife handle made of reinforced laminated material. Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time. Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle. A real forged VG10 multi-layer blade (37 layers) made using the same manufacturing process used to make Japanese swords. It is very accurate and has excellent sharpness. Regardless of what materials the Japanese kitchen knife is made of, it cannot be washed in the dishwasher. Hot water and detergents damage the materials of the handle and blade. We recommend washing the knife by hand and wiping it dry immediately after use.  Each knife comes in an individual box. Damascus Japanese knives are usually most popular as a beautiful gift. Weight is 205 gr.
€170.16

In stock

Gyuto Japanese kitchen knife Tojiro Classic Damascus 18cm F-654
Knife Tojiro Gyuto F-654 with a double-beveled blade 18 cm long. Gyuto is used for cutting meat, fish, vegetables and fruits. Damascus Japanese knives are usually most popular as a beautiful gift. The Damascus knife series has improved practicality and durability by adapring a bolster handle. The knife has a classic kitchen knife handle made of reinforced laminated material. Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time. Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle. A real forged VG10 multi-layer blade (37 layers) made using the same manufacturing process used to make Japanese swords. It is very accurate and has excellent sharpness. Regardless of what materials the Japanese kitchen knife is made of, it cannot be washed in the dishwasher. Hot water and detergents damage the materials of the handle and blade. We recommend washing the knife by hand and wiping it dry immediately after use.  Each knife comes in an individual box. Weight is 180 gr.
€156.45

In stock

Petty Japanese kitchen knife Tojiro Classic Damascus 15cm F-651
Knife Tojiro Petty F-651 with a double-beveled blade 15 cm long. Damascus Japanese knives are usually most popular as a beautiful gift. The Damascus knife series has improved practicality and durability by adapring a bolster handle. The knife has a classic kitchen knife handle made of reinforced laminated material. Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time. Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle. A real forged VG10 multi-layer blade (37 layers) made using the same manufacturing process used to make Japanese swords. It is very accurate and has excellent sharpness. Regardless of what materials the Japanese kitchen knife is made of, it cannot be washed in the dishwasher. Hot water and detergents damage the materials of the handle and blade. We recommend washing the knife by hand and wiping it dry immediately after use.  Each knife comes in an individual box. Weight is 85 gr.
€80.65

In stock

Petty Japanese kitchen knife Tojiro Classic Damascus 12cm F-650
Knife Tojiro Petty F-650 with a double-beveled blade 12 cm long. The Damascus knife series has improved practicality and durability by adapring a bolster handle. The knife has a classic kitchen knife handle made of reinforced laminated material. Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time. Metal bolster is very hygienic and prevents stain and dirt from being accumulated between blade and handle. Real forged multilayered blade made by the same manufacturing process as Japanese sword making. It is very precise and has excellent sharpness. Damascus Japanese knives are usually most popular as a beautiful gift. Regardless of what materials the Japanese kitchen knife is made of, it cannot be washed in the dishwasher. Hot water and detergents damage the materials of the handle and blade. We recommend washing the knife by hand and wiping it dry immediately after use.  Each knife comes in an individual box. Weight is 65 gr.
€73.39

In stock

Petty Japanese kitchen knife Tojiro Basic 13.5cm F-318
Compact Japanese knife Petty F-318 from the Tojiro Basic series with a blade length of 13.5 cm. Handle is light and fits in your hand very natural, it is compressed and laminated layers of thin wood sheets – so called pakkawood – has good water-repellant, very hygienic, and firmly fixed by 3 rivets to avoid wiggling. Light and easy to handle, perfect blade thickness, TOJIRO’s new model for home-use concepting “Bringing professional sharpness to your home”. Blade is Japanese premium knife steel ‒ VG10 ‒ brings you the best sharpness and maximum edge retention. Its convex ground blade holds the edge longer, durable, and easy to re-sharpen. The model has a high resistance against rust and suitable for professional use. Each knife comes in an individual box. Weight 65 gr.
€34.68

In stock

Santoku Japanese kitchen knife Tojiro Basic 17cm F-316
Japanese knife Santoku F-316 from the Tojiro Basic series with blade 17 cm long. Handle is light and fits in your hand very natural, it is compressed and laminated layers of thin wood sheets – so called pakkawood – has good water-repellant, very hygienic, and firmly fixed by 3 rivets to avoid wiggling. Light and easy to handle, perfect blade thickness, TOJIRO’s new model for home-use concepting “Bringing professional sharpness to your home”. Blade is Japanese premium knife steel ‒ VG10 ‒ brings you the best sharpness and maximum edge retention. Its convex ground blade holds the edge longer, durable, and easy to re-sharpen. The model has a high resistance against rust and suitable for professional use. Each knife comes in an individual box. Weight 130 gr.
€45.97

In stock

Nakiri Japanese kitchen knife Tojiro Basic 16.5cm F-315
Kitchen knife Nakiri F-315 from the Tojiro Basic series with blade 16,5 cm long. Nakiri (nakiri bocho) translates as "a knife for cutting greens". Handle is light and fits in your hand very natural, it is compressed and laminated layers of thin wood sheets – so called pakkawood – has good water-repellant, very hygienic, and firmly fixed by 3 rivets to avoid wiggling. Light and easy to handle, perfect blade thickness, TOJIRO’s new model for home-use concepting “Bringing professional sharpness to your home”. Blade is Japanese premium knife steel ‒ VG10 ‒ brings you the best sharpness and maximum edge retention. Its convex ground blade holds the edge longer, durable, and easy to re-sharpen. The model has a high resistance against rust and suitable for professional use. Each knife comes in an individual box. Weight 140 gr.
€45.97

In stock

Nakiri Japanese kitchen knife Tojiro Color 16.5cm F-261BK
Kitchen knife Nakiri F-261BK from the Tojiro Color series with blade 16,5 cm long. Nakiri (nakiri bocho) translates as "a knife for cutting greens". The blade is made from Molybdenum Vanadium steel which is very durable and often used to make surgical knives. Handle is antibacterial treated elastomer, which is non-slip and easy to grip, very hygienic and durable. The model has a high resistance against rust and suitable for professional use. Weight 130 gr.
€48.39

In stock

Gyuto Japanese kitchen knife Tojiro Color 24cm F-257BK
Kitchen knife Gyuto F-257BK from the Tojiro Color series with blade 24 cm long. The blade is made from Molybdenum Vanadium steel which is very durable and often used to make surgical knives. Handle is antibacterial treated elastomer, which is non-slip and easy to grip, very hygienic and durable. The model has a high resistance against rust and suitable for professional use. Gyuto is used for chopping and slicing meat, fish, vegetables and fruits. Weight 175 gr.
€70.97

In stock

We offer a wide range of traditional Japanese kitchen knives. Both sharper and thinner, traditional Japanese knives typically use a harder blade steel and a small cutting angle (15 degrees as opposed to 20 degrees). There are a number of different types of Japanese kitchen knives. The most commonly used types are: deba bocho (fish filleting), santoku (all-purpose utility knife), nakiri bocho and usuba (Japanese vegetable knives), gyuto chef knife and yanagi ba (sashimi slicers). Japanese Damascus knives are considered one of the best in the world.

Despite the fact that Japanese knives are very sharp, they can not be used for too hard, as well as for frozen foods. If you try to cut very hard products, pieces of the cutting edge may be break away. Even in factory production, a lot of manual labor is used in the making of Japanese kitchen knives. Therefore, the dimensions stated on the product page may differ slightly from the actual ones. This is not a defect. You can always ask our consultants to additionally measure the knife you are interested in in order to clarify the thickness of the butt or the width of the blade. Please note that due to the design and materials, Japanese kitchen knives are lighter than European ones. This is an advantage, since when working with such a knife, the hand does not get tired. In addition, due to the small weight, the Japanese knife is convenient to hold with any grip.

Japanese hand crafted knives usually have a three-layer construction. The core is made of very hard steel. On both sides it is protected by plates made of softer steel. Thanks to the clads, the blade becomes more flexible and will not break. The clads can be made of multilayer steel (Damascus), stainless steel and even iron. Most Japanese knives are made of carbon steel, which is susceptible to corrosion. Damascus Japanese knives are usually most popular as a beautiful gift. 

Regardless of what materials the Japanese kitchen knife is made of, it cannot be washed in the dishwasher. Hot water and detergents damage the materials of the handle and blade. We recommend washing the knife by hand and wiping it dry immediately after use. For the care of kitchen knives from Japan, we recommend using camellia oil, and for sharpening - whetstones or ceramic sharpeners. The sharpening angle of Japanese kitchen knives is usually 15 degrees. European knives have a larger angle – 20 degrees. Therefore, Japanese knives cannot be sharpened with standard European roller sharpeners.

To protect the blade during storage and transportation, use a special scabbard – saya. They can also be purchased separately in our store. The blade is inserted into the wooden saya and, if necessary, secured with a pin. Before buying a saya sheath for your Japanese knife, we recommend consulting with the sellers to make sure that the protection scabbard is suitable for the selected knife. In our store you can buy online Japanese kitchen knives, handmade by blacksmiths like Yu Kurosaki, Yoshimi Kato, Takeshi Saji as well as famous factories such as Tojiro, Kasumi, Mcusta Zanmai, Global, Miyabi, Seki Kanetsugu and others.

Every Japanese knife has a piece of the soul of the masters who made it. Today, Japanese kitchen knives are rightfully considered the best in the world.