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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Gyuto Japanese kitchen knife Tojiro DP Damascus Flash 21cm FF-CH210
Tojiro Damascus Flash has been released as an exclusive export model in abroad but finally came into Japanese domestic market, the name is “Senko(“Flash”)”. Sticking to not only blades but shape of the handle and bolster considering ergonomic aspects. These perfectly designed knives you have never seen are completely different from the other design knives with no substances in the past. DP 37 layers(Peeling, Paring and Deba) or 63 layers(the rest of items) are extravagantly used for this series and the keenness is just like “Flash” in dark sky. The beautiful pattern on the blade is a proof of the sharpness and the wide variety is one the reason to attract people in the world.
Features, Micarta Handle and Plates
Employed “Micarta” for the handle material, which is usually used for high-grade outdoor knives as well. The beautiful handle grains that appear just like in combination with its blade’s ripple has strong duration covered with impressive metal plates. The plates are welded inside of the handle, which is difficult ways and we even spend time and effort on it. The die-cast bolster has suitable weight and a soft touch to fingers. The design also enables you to grip in many ways when you use and provides very comfortable feeling. The weight is well-balanced considering most effective usability and it goes just as you want using the weight. The more you use, the better you will understand.
€211.73
€237.90

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Nakiri Japanese kitchen knife Mcusta Zanmai Classic Pro Zebra 16.5cm HFZ-8008D
Mcusta Zanmai Classic Pro Zebra Nakiri vegetable knife. Blade lenght is 165 mm. The blade of Mcusta Zanmai Classic Pro Zebra nakiri knife is made of of Damascus steel (VG-10), 33 layers. The handle is made of pakka wood with mosaic pin. MyGoodKnife is an authorized dealer of Marusho Industry Inc (brand Mcusta Zanmai). All Mcusta knives at our stores are original and made is Seki city, Japan. Check our video to see interview with Mr.Tomohiro Hasegawa - president of Marusho Industry Inc (brand Mcusta Zanmai). Interview was made when Mr.Tomohiro visited or store in Helsinki.
€152.16
€170.97

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Gyuto Japanese kitchen knife Mcusta Zanmai Classic Pro Zebra 21cm HFZ-8005D
Mcusta Zanmai Classic Pro Zebra Gyuto knife. Blade lenght is 21 cm. Gyuto is a chef knife. The blade of Mcusta Zanmai Classic Pro Zebra gyuto knife is made of of Damascus steel (VG-10), 33 layers. The handle is pakka wood with mosaic pin. MyGoodKnife is an authorized dealer of Marusho Industry Inc (brand Mcusta Zanmai). All Mcusta knives at our stores are original and made is Seki city, Japan.Check our video to see interview with Mr.Tomohiro Hasegawa - president of Marusho Industry Inc (brand Mcusta Zanmai). Interview was made when Mr.Tomohiro visited or store in Helsinki.
€172.26
€193.55

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Santoku Japanese kitchen knife Mcusta Zanmai Revolution SPG2 18cm ZRB-1203G
The Mcusta Zanmai Revolution SPG2 Santoku is a fantastic japanese chef's knife with a very thin 3-layer steel blade and SPG2 core, a japanese powder steel known for excellent resistance to wear and corrosion. Hardness level is 61HRC with an amazingly lasting sharpness. The soft line between the side supporting steel and the core steel makes an incredibly beautiful blade with design reminding of japanese swords. Revolution has an ergonomic soft, bent handle compared to many other models from japanese Zanmai. The beautifully designed handle of black pakka wood lies perfectly in the hand and gives a firm and steady grip. Blade length: 18 cm. Full length: 34 cm. Weight: 166 gram.
€172.25
€193.54

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Gyuto Japanese kitchen knife Takeshi Saji Ebony 21cm HA-4808
Japanese chef's knife handmade by Mr. Takeshi Saji. Blade - 31 layers nickel damaskus steel, VG10 core. Blade length 21 cm. Handle - ebony with buffalo horn bolster. Weight of chef's knife by Takeshi Saji is 290 g.Takeshi Saji is a Chairman of Saji Balacksmith (Japan). Member of Japan Knife Guild and Japan Custom Knife Makers. In 1992, he was officially certified as Dentoukougeishi, a “Traditional Master Craftsman” by the Japanese “Ministry of International Trade & Industry”.
€373.22
€419.35

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Santoku Japanese kitchen knife Takeshi Saji Ebony 18cm HA-4804
Japanese santoku handmade by Mr. Takeshi Saji. Blade - 31 layers nickel damaskus steel, VG10 core. Blade length 18 cm. Handle - ebony. Buffalo horn bolster. Weight of santoku knife by Takeshi Saji is 280 g.Takeshi Saji is a Chairman of Saji Balacksmith (Japan). Member of Japan Knife Guild and Japan Custom Knife Makers. In 1992, he was officially certified as Dentoukougeishi, a “Traditional Master Craftsman” by the Japanese “Ministry of International Trade & Industry”.
€351.69
€395.16

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Japanese kitchen knife Tojiro MV Tako-Sashimi 24cm F-1060
Tojiro MV Tako-Sashimi knife with 240mm blade. Blade made from wear and rust resistant Molybdenum Vanadium steel. So that its maintenance is easier than carbon steel knives and therefore suitable for beginners. However, edge is carefully sharpened without compromise by our craftsman. Handle is made from magnolia and has good water resistance. Weight of Tojiro Tako-Sashimi F-1060 knife is 105 g. Like the Yanagi Sashimi knife the Tako sashimi knife is a specialist Japanese blade for slicing fish. It is discernible from the regular Yanagi Knife by the flat end to the blade. Specifically the Tako part stands for octopus in English. The knife is generally used in the Tokyo area of Japan as a octopus slicer, but the knife can be used to fillet and medium sized fish. Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.
€78.94
€88.70

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Yanagiba Japanese kitchen knife Tojiro PRO SD for Left-Handed 24cm F-622L
Tojiro Pro SD Yanagi-Sashimi knife 24 cm for left-handed. Knife for sushi and sashimi has single edged blade. Blade made from wear and rust resistant Molybdenum Vanadium steel. Followed by traditional Japanese wood handle, its handle is asymmetric D-shaped. It is hygienic all-stainless steel with tornado texture on one side that brings anti-slip effect and comfortably support your cooking. (Good Design Award 2000 award winner).
€225.37
€253.23

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Deba Japanese kitchen knife Tojiro Aogami 18cm F-977
Tojiro Aogami Deba Knife with 180 mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Affectionate back side with rounded edge. Weight of Tojiro Aogami Deba F-977 knife is 315 g. 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.
€274.89
€308.87

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Deba Japanese kitchen knife Tojiro Aogami 16.5cm F-976
Tojiro Aogami Deba Knife with 165 mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Blade of Tojiro Aogami Deba F-976 is single bevel for right-handed. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Affectionate back side with rounded edge. Weight of Tojiro Aogami Deba F-976 knife is 270 g. 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.
€234.69
€263.70

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Japanese kitchen knife Tojiro Shirogami Usuba 18cm F-919
Tojiro Shirogami Usuba knife with 18 cm blade. Core blade by Shirogami steel, outer layer by soft iron, it is easy to re-sharpen and has good edge retention. Single Bevel for Right-Handed. Handle is made from magnolia and has good water resistance. Weight of Tojiro Shirogami Usuba F-919 knife is 195g. The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The relatively tall and long blade of the Usuba make it ideal for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins or hard stones, because they may damage the blade. 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.
€98.33
€110.48

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Japanese kitchen knife Sakai Takayuki Mukimono Inox 18cm 04397
Japanese Sakai Takayuki Mukimono Inox knife with  18cm  blade. Mukimono is kitchen knife with a thin blade that is commonly used for the Japanese art of Mukimono (Creating decorative garnishes), and also Kazari-giri (“Decorative vegetable carving”). However, it is often used as a general-purpose knife.  The Mukimono Hōchō has blade geometry similar to the Usuba, but it is ground much thinner and is smaller in size. Similar to the Kiritsuke, it also has a 'clipped point’ / ‘reverse tanto tip’ that is primarily intended for making the decorative cuts mentioned above, but it is also useful for any task which requires the precise cutting of soft ingredients.  Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  This Sakai Takayuki Mukimono knife is easy to sharpen and recommended for business and home use. 
€109.10
€122.58

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Deba Japanese kitchen knife Sakai Takayuki Ajikiri Inox 12cm 04378
Japanese Sakai Takayuki Ajikiri  Inox knife with  12cm  blade. Ajikiri or Ko-Deba commonly used in coastal areas of Japan to fillet and butterfly small saltwater fish, particularly Aji (Japanese horse mackerel) - hence the alternative name of Aji-deba, or Aji-kiri. However, it is just as adept at dealing with small freshwater fish, such as trout. The Ko-deba is useful knife for home cooks that prefer to clean and fillet the smaller sizes of fish themselves, rather than buy fish which have already been filleted.  Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  This Sakai Takayuki Ajikiri knife is easy to sharpen and recommended for business and home use. 
€64.60
€72.58

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Japanese kitchen knife Sakai Takayuki Usuba Inox 16.5cm 04362
Sakai Takayuki Usuba Inox knife with  165 mm  blade. Blade is made chrome and molybdenum 8A stainless steel. Weight is 160 g. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specialized Katsuramuki ("Rotary peeling”) technique. 
The relatively tall and long blade of the Usuba make it ideal for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins or hard stones, because they may damage the blade.This Sakai Takayuki Usuba knife is easy to sharpen and recommended for business and home use. 
€115.56
€129.84

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Yanagiba Japanese kitchen knife Sakai Takayuki Inox Bronze Lacqured with Saya 24cm 04313H
Japanese Sakai Takayuki Yanagiba Lacqured knife with Bronze colored handle and saya. 24 cm single edged blade. Blade is made chrome and molybdenum 8A stainless steel. The beautiful D-shaped handle is made of magnolia with hygienic urethane coating. The stylish designed saya sheath is as well coated with hygienic urethane for food. This Sakai Takayuki Bronze Lacqured 04313H Yanagiba is highly recommended for Gift as well as for your better cooking experience.
€172.25
€193.54

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Yanagiba Japanese kitchen knife Sakai Takayuki Inox Black Lacqured with Saya 24cm 04313A
Beautiful japanese Sakai Takayuki Yanagiba Black Lacqured knife with saya. 24 cm single edged blade. Blade is made chrome and molybdenum 8A stainless steel. The beautiful D-shaped handle is made of magnolia with hygienic urethane coating for food, easy to grip and are comfortable in the hand, even through long hours of use. Nothing slices sashimi like a perfectly sharpened Yanagiba. The long sharp blade severs fibres in the flesh without pulling or tearing. The stylish designed saya sheath is as well coated with hygienic urethane for food. This Sakai Takayuki Black Lacqured 04313A Yanagiba is highly recommended for Gift as well as for your better cooking experience.
€172.25
€193.54

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Bread knife Tojiro Home 22cm F-1304
Tojiro Home Bread knife with 22 cm blade. This new Tojiro Home series is created to fulfill the requirements of modern life quality wise and design wise. Handle of Tojiro Home bread knife F-1304 is made of blue/black mikarta. It hand carved and polished, comfortably fits in your hand. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Edge is convex ground so that it has good balance of sharpness and durability, and easy to re-sharpen. Weight of Tojiro Home Bread knife F-1304 is 170 g.Please, use your Tojiro 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.
€110.53
€124.19

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Gyuto Japanese kitchen knife Tojiro Home 20cm F-1303
Japanese Tojiro Home Chef knife Gyuto with 20 cm blade. This new Tojiro Home series is created to fulfill the requirements of modern life quality wise and design wise. Handle of Tojiro Home Chef knife F-1303 is made of blue/black mikarta. It hand carved and polished, comfortably fits in your hand. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Edge is convex ground so that it has good balance of sharpness and durability, and easy to re-sharpen. Weight of Tojiro Home Chef knife F-1303 is 180 g.Please, use your Tojiro 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.
€110.53
€124.19

In stock

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Santoku Japanese kitchen knife Tojiro Home 17.5cm F-1302
Japanese Tojiro Home Santoku knife with 17,5 mm blade. The Santoku is great for slicing vegetables, fruit, or chicken. It can be used as a general chopping knife. New Tojiro Home series is created to fulfill the requirements of modern life quality wise and design wise. Handle of Tojiro Home Santoku knife F-1302 is made of blue/black mikarta. It hand carved and polished, comfortably fits in your hand. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Edge is convex ground so that it has good balance of sharpness and durability, and easy to re-sharpen. Weight of Tojiro Home Santoku knife F-1302 is 180 g.Please, use your Tojiro 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.
€110.53
€124.19

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Japanese kitchen knife Tojiro Home Utility 16cm F-1301
New Tojiro Home Utility kitchen knife with 16 cm blade. New Tojiro Home series is created to fulfill the requirements of modern life quality wise and design wise. Handle of Tojiro Home Utility knife F-1301 is made of blue/black mikarta. It hand carved and polished, comfortably fits in your hand. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Edge is convex ground so that it has good balance of sharpness and durability, and easy to re-sharpen. Weight of Tojiro Home Utility knife F-1301 is 150 g.Please, use your Tojiro 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.
€99.76
€112.09

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Japanese kitchen knife Tojiro Home Petty 13.5cm F-1300
Tojiro Home Petty knife with 135 mm blade. New Tojiro Home series is created to fulfill the requirements of modern life quality wise and design wise. Handle of Tojiro Home Petty knife is made of blue/black mikarta. It hand carved and polished, comfortably fits in your hand. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Edge is convex ground so that it has good balance of sharpness and durability, and easy to re-sharpen. Weight of Tojiro Home Petty knife F-1300 is 85 g.Please, use your Tojiro 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.
€88.28
€99.19

In stock

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Japanese kitchen knife Tojiro Tako-Sashimi Aogami 27cm F-971
Tojiro Aogami Steel Tako-Sashimi knife with 270mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Weight of Tojiro Aogami Tako-Sashimi F-971 knife is 120g. Like the Yanagi Sashimi knife the Tako sashimi knife is a specialist Japanese blade for slicing fish. It is discernible from the regular Yanagi Knife by the flat end to the blade. Specifically the Tako part stands for octopus in English. The knife is generally used in the Tokyo area of Japan as a octopus slicer, but the knife can be used to fillet and medium sized fish. Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.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.
€203.84
€229.03

In stock

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Japanese kitchen knife Tojiro Shirogami Tako-Sashimi 24cm F-912
Tojiro Shirogami Steel Tako-Sashimi knife with 240mm blade. Core blade by Shirogami steel, outer layer by soft iron, it is easy to re-sharpen and has good edge retention.Handle is made from magnolia and has good water resistance. Weight of Tojiro Shirogami Tako-Sashimi F-912 knife is 110g. Like the Yanagi Sashimi knife the Tako sashimi knife is a specialist Japanese blade for slicing fish. It is discernible from the regular Yanagi Knife by the flat end to the blade. Specifically the Tako part stands for octopus in English. The knife is generally used in the Tokyo area of Japan as a octopus slicer, but the knife can be used to fillet and medium sized fish. Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.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.
€89.72
€100.81

In stock

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Yanagiba Japanese kitchen knife Tojiro Shirogami Left-Handed 27cm F-909L
Tojiro Shirogami Steel Yanagi-Sashimi knife for left-handed with 270mm blade. Core blade by Shirogami steel, outer layer by soft iron, it is easy to re-sharpen and has good edge retention.Handle is made from magnolia and has good water resistance. Weight of Tojiro Shirogami Yanagi-Sashimi F-909 knife is 160g.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.
€152.88
€171.78

In stock