Japanese craft knives

In Japanese culture, each knife is intended for a specific use. For this there are several types of blade with different shapes and sizes. We therefore advise you before acquiring a new knife to find out about the several types of blade and its use.

In our shop we offer you a wide choice of Japanese blades. From cutting vegetables, to working meat and fish, to multitasking blades. Having a super sharp blade is not enough to obtain clean and precise cuts, the choice of an adequate and well balanced blade will help you to refine your technique.

Types of knives

Each category has a technical sheet where we explain the characteristics and use of the blades to better guide you in your purchase. Nevertheless, we give you a short summary to help you refine your search.

Santoku and bunka. They are multitasking blades with a compact size and very manageable.
Deba is a traditional Japanese blade with a very specific geometry, for lifting fish and cutting poultry.
Gyuto is the equivalent of a chef’s knife, so a blade that can be used in many areas.
Kirituske hybrid between Usuba and Yanagiba. This traditional Japanese blade allows very precise work with meat, vegetables and fish.
Nakiri and Usuba. These are blades designed for cutting vegetables.
Petty  is the Japanese version of a paring knife, but with a much more versatile use thanks to its dimensions.
Sujihiki. A fine and long blade to be able to work meats and fish.
Yanagiba. A traditional Japanese blade used primarily for cutting raw protein.

  • Bunka & santoku

    Bunka & santoku (11)

    The bunka and santoku are both multitasking blades, with a very versatile utilisation. The difference is that the bunka had a k-tip who make way easier all tasks who needs more precision.
  • Custom handles

    Custom handles (1)

    We made in-house customized Japanese style handles with high quality materials. We never make the same handle twice, so each handle is one of a kind. You can choose one to fit with your favorite blade. If you have a knife that you want to give a facelift or a custom touch and you know how to replace a handle,…
  • Gyuto

    Gyuto (9)

    The Gyuto traditionally was a knife used mainly for cutting large pieces of meat. It is not for nothing that he takes this name. In Japanese "gyu" means "cow" and "to" means "sword". Today the gyuto is considered the Japanese version of a chef's knife, so an extremely versatile blade that can be used in many preparations. We can even…
  • Kiritsuke

    Kiritsuke (5)

    Kiritsuke is a traditional Japanese blade. Traditionally it can only be used by chefs. This blade was born as an hybrid between an usuba and a Yanagiba. So it's a very versatile blade
  • Nakiri & Usuba

    Nakiri & Usuba (4)

    Despite the huge similarity between Nakiri and Usuba. These blades have the same use, of course, but with very different characteristics. Both blades are designed for cutting vegetables. The Usuba is a traditional Japanese blade, as such it features an asymmetrical geometry with a unique bevel. Its use will therefore be reserved for either left-handed or right-handed people, moreover a…
  • Petty

    Petty (7)

    Petty is an utility blade, his length vary from 90mm and 150mm but the most common size are between 120mm and 150mm. You can use it like a paring knife, to cut little vegetables, fruits and also to clean little fish like mackerel .
  • Sujihiki

    Sujihiki (4)

    Sujihiki is a thin a long blade, that's used to cut meat and fish, just like a slicer. Disclaimer , the Sujihiki isn't flexible as western slicers.