Explore the rich history of Japanese knives

What makes Japanese knives special

The value and significance of Japanese cuisine is expressed through the way its tools are used. The handcrafted knife in particular is essential to Japanese foods and plays a pivotal role, as even the seemingly simple act of cutting fish is a delicate process. As such, possessing the right knife is instrumental in mastering Japanese cooking and its wide range of styles.

What makes each knife different

Each Japanese knife serves a distinct purpose, crucial for mastering the art of Japanese cooking. From the precision and long blade of the Yanagiba for delicate sashimi slices to the versatility of the Santoku for chopping vegetables, each blade embodies centuries of culinary tradition and dedication to the art of handcrafted knives. Click the "Learn More" button to help you select the blade that best fits your lifestyle.

“Me and my friend bought several true Japanese knives here. Highly recommend this place if you need a true piece of Japan to bring back home!”

—Past Reviews

Handle Types

When purchasing a Knife, understanding the type of handle is as equally important in the process as the blade itself. When buying a knife, there are two distinct knife types, categorized by their Western and Eastern influence. 

Blade Material

The material that comprises its blade is crucial to dictate its durability and sharpness. Made out of the highest quality of material for knives, stainless steel, there are two similar types that are used among the top Japanese knives.

Blade Purpose

Understanding the type of blade is essential when selecting a knife, as it influences its performance and versatility. When it comes to knife blades, there are two primary types: the straight-edge blade and the serrated-edge blade.