Japanese Knives Types

Western-style or so-called Modern Japanese knives appeared in Japan after 1868 (Meiji Period) under a significant western influence in their design. But, despite the external resemblance, Japanese knives are much lighter and thinner than European knives. Also, Japanese knives are sharper, have higher blade steel hardness, and have better balance. For Japanese blacksmiths in knife making, it has always been the priority to achieve just the perfect knife cutting quality. And this is not surprising, given that the history of kitchen knife production in Japan started with the combat swords making.

Traditional Japanese knives differ considerably from others by their unique shapes, single-bevel edge, and incredible sharpness. Moreover, each knife shape has a particular name and is strictly specialized for cutting the exact product. Yanagiba knife is for slicing raw Fish for Sushi or Sashimi; the Deba knife is for fish dismantling; for peeling and cutting vegetables - Usuba. The history of traditional Japanese knives' starts in the Edo period (around 1603 -1867). At that time, all Japanese chefs were strictly divided and specialized by the products. Chefs who cut (kook) fish and meat were called Hochonin, and those who cut vegetables were called Kizami Sakanashi. Since ancient times, Japanese society has been ruled by the concept of perfectionism. Especially noticeable when looking at the masterpieces of Japanese cuisine. To pursue perfection in cooking the products of their specialization, chefs had to order unique, custom knife shapes from the best Japanese blacksmiths (Katana swordsmiths). Of course, knife sharpness was one of the most critical factors that directly depended on steel quality, forging, and sharpening techniques. High carbon steel with a higher Rockwell hardness provides superior edge sharpness and edge retention. But, it was rare and expensive, so swordsmiths had to invent unique forging methods where expensive steel was used only for the cutting edge (Kobuse, Sanmai, etc.) To prevent cutting edge melting down through the heat up during the sharpening, they also had to invent the whetstones and unique sharpening technique. In the process of frequent sharpening, it became clear that a single angle is much more comfortable for sharpening than a double bevel and gives a better, incredibly thin cutting edge. Naturally, step by step, each subsequent knife becomes better and better. And as a result, after hundreds of years, Japanese traditional knives have become highly specialized, ultimate kitchen tools, the quintessence of the best forging technology, materials, and practical design and sharpening methods.

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Items 1 to 16 of 238 total
This "no flashy" and naturally looking Bunka knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 170mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Walnut.
114 USD
This hand-forged Mandai Kogetsu Gyuto knife was made by Goko Hamono (Yoshito Yamakawa) from Kashiwa City in Chiba Prefecture. 240mm long blade made from Korikin stainless steel (Korikin is proprietary stainless steel and heat-treat protocol developed by Goko Hamono), heat-treated up to 59-60HRC. Round shape handles made from natural Rosewood.
454 USD
This hand-forged Mandai Kogetsu Gyuto knife was made by Goko Hamono (Yoshito Yamakawa) from Kashiwa City in Chiba Prefecture. 210mm long blade made from Korikin stainless steel (Korikin is proprietary stainless steel and heat-treat protocol developed by Goko Hamono), heat-treated up to 59-60HRC. Round shape handles made from natural Rosewood.
387 USD
This beautiful hand-forged Gyuto knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. 240mm long special ROU-Wave Damascus blade (acid etching finish) has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Burnt pattern Urushi lacquer.
235 USD
This beautiful hand-forged Nakiri knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. 165mm long special ROU-Wave Damascus blade (acid etching finish) has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Burnt pattern Urushi lacquer.
185 USD
This beautiful hand-forged Gyuto knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. Hammered texture (Tsuchi-me) on 210mm long Damascus blade has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Urushi Black lacquer using a Gold Dust technique.
199 USD
This "OLD SCHOOL" Gyuto knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 240mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard core steel between softer steel) using White steel 2 as a core. Japanese traditional knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished.
157 USD
This "OLD SCHOOL" Petty knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 160mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard core steel between softer steel) using White steel 2 as a core. Japanese traditional knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished.
79 USD
This beautiful Kengata Sujihiki knife (Japanese Slicer) is made by a young and talented craftsman (blacksmith) from the Saitama Prefecture, Norifumi Yoshizawa. 245mm hand-forged, three-layer (san mai) blade, made from Takefu Special Steel Company Shiro2 carbon steel (not the same but similar to Shirogami#2) as the central core, sandwiched between two layers of softer stainless steel.  Japanese traditional shape handle made from Rosewood.
242 USD
This beautiful Gyuto knife is made by a young and talented craftsman (blacksmith) from the Saitama Prefecture, Norifumi Yoshizawa. 210mm hand-forged, three-layer (san mai) blade made from Hitachi Metals Blue Steel 2 (Aogami#2) as the central core, sandwiched between two layers of softer stainless steel.  Japanese traditional shape handle made from Rosewood.
224 USD
This beautiful Gyuto knife is made by a young and talented craftsman (blacksmith) from the Saitama Prefecture, Norifumi Yoshizawa. 240mm hand-forged, three-layer (san mai) blade made from Hitachi Metals Blue Steel 2 (Aogami#2) as the central core, sandwiched between two layers of softer stainless steel.  Japanese traditional shape handle made from Rosewood.
244 USD
This "OLD SCHOOL" Petty knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture, Japan. 150mm long blades are hand-forged in the Japanese traditional method "Warikomi" (Inserted hard steel between softer) using Hitachi White steel 3 (Shirogami #3) carbon steel as a core.
63 USD
This "OLD SCHOOL" Santoku knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard steel between softer) using high-purity Hitachi White steel 2 (Shirogami #2) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Negoro-Nuri Urushi finished.
158 USD
This "OLD SCHOOL" Santoku knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard steel between softer) using high-purity Hitachi White steel 2 (Shirogami #2) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished.
158 USD
Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) high carbon content stainless steel at the core. Handle made from natural hand carved Walnut.
416 USD 374 USD
Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi Blue steel 2 (Aogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
454 USD 409 USD
Items 1 to 16 of 238 total
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