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Joonetsu Knives
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    • Japanese knivesHere you can find all our lines of customized Japanese kitchen knives.
      • Bunka & santokuThe 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.
      • DebaDeba is a traditional Japanese blade, at the difference of the majority Japanese blades, the deba is very thick and heavy. It’s used to clean whole fish and little poultry, his thick and heavy blade allow to cut fish’s edges without wondering to chip it.
      • GyutoThe gyuto is the mainly blade used in all kitchens around the world. It was typically used to cut big pieces of cow, his name literally means gyu=cow and to=sword
      • KiritsukeKiritsuke 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 & UsubaUsuba is a traditional Japanese blade, typically used to cut vegetables. Usuba is a single bevel blade with a straight edge to allow perfect cuts. Nakiri have the same utilisation but is a double beveled blade, created when usuba became popular in occidentals kitchens.
      • PettyPetty 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 .
      • SujihikiSujihiki 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.
      • YanagibaThe Yanagiba, as Usuba and Deba is a traditional Japanese blade. So it’s a single beveled blade, this one is used mainly to cut raw proteins. His shape allow to cut fish and meat with only one clean strike.
      • HonesukiThe Honesuki is a typical Japanese boning knife. This blade was mainly designed for working poultry and other small animals, but it also excels for all butchery work and also fish filleting. The Honesuki’s blade has a high, thick heel and a narrow, thin bevelled point. The point allows us to make more precise cuts and pass through cartilage and tendons. The heel will be used to scrape the flesh from the bones and will allow us to easily cut the cartilage. Attention, this blade is not designed to cut bones.
    • Sharpening stonesHere you can find our collection of Japanese whetstones.
      • AccessoriesWe offer some accessories to care of your knife, as mineral oil, knife rack, knife roll etc.
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    • Masakage Koishi AS bunka 170mm EN
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      • Bunka & santoku, Japanese knives

      • Masakage Koishi AS bunka 170mm EN

      • 309.00 €
      • Masakage Koishi AS bunka 170mm EN
      • Masakage Koishi AS bunka 170mm EN
      • Masakage Koishi AS bunka 170mm EN
      • Masakage Koishi AS bunka 170mm EN
      • Masakage Koishi AS bunka 170mm EN
    • Masakage Koishi AS petty 120mm EN
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      • Japanese knives, Petty

      • Masakage Koishi AS petty 120mm EN

      • 285.00 €
      • Masakage Koishi AS petty 120mm EN
      • Masakage Koishi AS petty 120mm EN
      • Masakage Koishi AS petty 120mm EN
      • Masakage Koishi AS petty 120mm EN
      • Masakage Koishi AS petty 120mm EN
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  • Japanese knives in damascus steel
  • Japanese knife: Santoku
  • Japanese sharpening whetstone: which are the existents types and how to choose’em
  • How to choose a Japanese kitchen knife
  • How to not ruin your Japanese knives

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    • Japanese knives
      • Bunka & santoku
      • Deba
      • Gyuto
      • Kiritsuke
      • Nakiri & Usuba
      • Petty
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    • Sharpening stones
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  • Custom handles
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