Japanese Knives

Steel : Super Blue Carbon Steel, 63-64 HRC Handle : Wa (Japanese) Handle - Octagon Cherrywood Handle with Pakkawood Collar Blacksmith : Yoshimi Kato Usage : Suitable for vegetables Blade Length: 165mm NAKIRI Nakiri’s flat blade is meant for the “push/pull” chopping of vegetables. The knife is underutilized in the western kitchen, but it enjoys a wide interest in Japan. Since the entire flat edge of the knife touches the cutting board at once, you won't be turning the vegetable into an...

Steel : Super Blue Carbon Steel, 63-64 HRC Handle : Wa (Japanese) Handle - Octagon Cherrywood Handle with Pakkawood Collar Blacksmith : Yoshimi Kato Usage : Slicing and chopping all kinds of food Blade Length: 210mm GYUTO The Gyuto is the Japanese version of the classic Western Chef’s knife. Literally “gyuto” translates to “cow sword”. It is a true multi-purpose knife that can perform a wide range of tasks and it cuts meat and fish particularly well. While the blade would ideally be slid...

Steel : VG10 Stainless Steel with Stainless Steel Cladding, 60-61 HRC Handle : Wa (Japanese) Handle - Rosewood with Pakkawood Collar Blacksmith : Takumi Ikeda Usage : Slicing and chopping all kinds of food Blade Lenght: 240mm GYUTO The Gyuto is the Japanese version of the classic Western Chef’s knife. Literally “gyuto” translates to “cow sword”. It is a true multi-purpose knife that can perform a wide range of tasks and it cuts meat and fish particularly well. While the blade would ideally...

Steel : VG10 Stainless Steel with Stainless Steel Cladding, 60-61 HRC Handle : Wa (Japanese) Handle - Rosewood with Pakkawood Collar Blacksmith : Takumi Ikeda Usage : Slicing and chopping all kinds of food Blade Lenght: 240mm GYUTO The Gyuto is the Japanese version of the classic Western Chef’s knife. Literally “gyuto” translates to “cow sword”. It is a true multi-purpose knife that can perform a wide range of tasks and it cuts meat and fish particularly well. While the blade would ideally...

Steel : VG10 Stainless Steel with Stainless Steel Cladding, 60-61 HRC Handle : Wa (Japanese) Handle - Rosewood with Pakkawood Collar Blacksmith : Takumi Ikeda Usage : Slicing and chopping all kinds of food Blade Lenght: 240mm GYUTO The Gyuto is the Japanese version of the classic Western Chef’s knife. Literally “gyuto” translates to “cow sword”. It is a true multi-purpose knife that can perform a wide range of tasks and it cuts meat and fish particularly well. While the blade would ideally...

Steel : Super Blue Carbon Steel, 63-64 HRC Handle : Wa (Japanese) Handle - Octagon Cherrywood Handle with Pakkawood Collar Blacksmith : Yoshimi Kato Usage : Slicing and chopping meat and vegetables, also suitable for filleting fish SANTOKU A Santoku knife is a type of Japanese knife that is designed for versatile use in the kitchen. The name Santoku means “Three Virtues” in Japanese, reflecting its multifunctional use. The three virtues are meat, fish and vegetables, or slicing, dicing and...

Steel : Super Blue Carbon Steel, 63-64 HRC Handle : Desert Ironwood with Metal Bolster Blacksmith : Takeshi Saji Usage : Slicing and chopping all kinds of food Blade Length: 240mm GYUTO The Gyuto is the Japanese version of the classic Western Chef’s knife. Literally “gyuto” translates to “cow sword”. It is a true multi-purpose knife that can perform a wide range of tasks and it cuts meat and fish particularly well. While the blade would ideally be slid forward or back while cutting, the...

Steel : R2 Powder Stainless Steel, 62-63 HRC Handle : Pakkawood with Metal Bolster Blacksmith : Terukazu Takamura Usage : Slicing and chopping all kinds of food Blade Length: 210mm GYUTO The Gyuto is the Japanese version of the classic Western Chef’s knife. Literally “gyuto” translates to “cow sword”. It is a true multi-purpose knife that can perform a wide range of tasks and it cuts meat and fish particularly well. While the blade would ideally be slid forward or back while cutting, the...

Steel : R2 Powder Stainless Steel, 62-63 HRC Handle : Pakkawood with Metal Bolster Blacksmith : Terukazu Takamura Usage : Slicing and chopping meat and vegetables, also suitable for filleting fish Blade Length: 165mm SANTOKU A Santoku knife is a type of Japanese knife that is designed for versatile use in the kitchen. The name Santoku means “Three Virtues” in Japanese, reflecting its multifunctional use. The three virtues are meat, fish and vegetables, or slicing, dicing and mincing...

Steel : Cobalt Special Stainless Steel (CoSP) with Stainless Steel Cladding, 61-62 HRC Handle Octagon Cherrywood Red Pakkawood Collar Blacksmith : Yu Kurosaki Usage : Slicing and chopping all kinds of food Blade Length: 210mm GYUTO The Gyuto is the Japanese version of the classic Western Chef’s knife. Literally “gyuto” translates to “cow sword”. It is a true multi-purpose knife that can perform a wide range of tasks and it cuts meat and fish particularly well. While the blade would ideally...

Steel : Cobalt Special Stainless Steel (CoSP) with Stainless Steel Cladding, 61-62 HRC Handle Octagon Cherrywood Red Pakkawood Collar Blacksmith : Yu Kurosaki Usage : Slicing and chopping all kinds of food Blade Length: 240mm GYUTO The Gyuto is the Japanese version of the classic Western Chef’s knife. Literally “gyuto” translates to “cow sword”. It is a true multi-purpose knife that can perform a wide range of tasks and it cuts meat and fish particularly well. While the blade would ideally...

Steel : Super Blue Carbon Steel, 63-64 HRC Handle : Desert Ironwood with Metal Bolster Blacksmith : Takeshi Saji Usage : Suitable for vegetables Blade Length : 165mm NAKIRI Nakiri’s flat blade is meant for the “push/pull” chopping of vegetables. The knife is underutilized in the western kitchen, but it enjoys a wide interest in Japan. Since the entire flat edge of the knife touches the cutting board at once, you won't be turning the vegetable into an 'accordion', pieces that are still...

Steel : SG2 Powder Stainless Steel, 62-63 HRC Handle Rosewood White Octagon with Pakkawood Collar Blacksmith : Yu Kurosaki Usage : Slicing and chopping all kinds of food Blade Length : 165 ММ BUNKA Literally "Bunka" means “culture”, and by the look of the knife, it can definitely be a symbol of Japanese culture and tradition. It is a multi-purpose knife and is great for dicing, slicing or mincing. Like a Santoku, it's a cross between the Nakiri and a Gyuto, just a little more badass looking...