Japanese knives

Contemporary blades are crafted in small workshops in Japan, where craftsmanship is passed down from generation to generation.

Unlike mass industrial production, Japanese kitchen knives are designed for specific uses: a different blade for meat, another for fish, and yet another for vegetables.

In our selection, you will find four basic profiles:

Each of them has a different purpose, geometry, and history.

However, they require conscious care and regular sharpening on whetstones.

6 products

Steel and blade construction

Japanese kitchen knives are traditionally made of high-carbon steel (Shirogami - white steel or Aogami - blue steel), which allows for a thin and extremely sharp cutting edge.

Higher hardness means:

  • longer edge retention
  • cleaner cut
  • less resistance when cutting

Many models feature a layered construction (kasumi, san-mai), where a hard core is responsible for sharpness, and softer cladding stabilizes the blade.

Ergonomics and balance

Japanese knives are available with either a wa handle (traditional, wooden, lightweight) or a yo handle (Western, full tang).

A lighter blade front and a shifted balance point allow for greater control during precise work.

These tools are designed for "push cut" and "slice" techniques, not for forceful chopping.