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Japanese knives
Here you can find all our lines of customized Japanese kitchen knives.
Bunka & santoku
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.
Deba
Deba 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.
Gyuto
The 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
Kiritsuke
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
Usuba 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.
Petty
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 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.
Yanagiba
The 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.
Honesuki
The 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 stones
Here you can find our collection of Japanese whetstones.
Accessories
We offer some accessories to care of your knife, as mineral oil, knife rack, knife roll etc.
Custom handles
Sharpening service & repair
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Japanese knives
Bunka & santoku
Deba
Gyuto
Kiritsuke
Nakiri & Usuba
Petty
Sujihiki
Yanagiba
Honesuki
Sharpening stones
Accessories
Custom handles
Sharpening service & repair
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