Japanese knives
Japanese Knives
Japanese knives have earned their international reputation honestly. They are sharper out of the box than almost any Western equivalent, they hold that edge longer due to the hardness of the steel used, and they are designed around specific cutting tasks in a way that makes a real difference to the experience of cooking. Once you have used a well-made Japanese knife regularly, going back to a softer, thicker blade feels like a significant step backwards.
The range here covers the main knife types you are likely to need. The gyuto is the Japanese equivalent of a chef's knife — versatile, precise and balanced for general prep work including vegetables, fish and meat. The santoku, which translates roughly as three virtues, is shorter and wider, excellent for slicing, dicing and mincing. The nakiri is a flat-bladed vegetable knife designed for push cuts, particularly useful for daikon, cabbage and other firm produce. The deba is a heavier single-bevel blade built for breaking down whole fish. The yanagiba is long and thin, designed specifically for slicing raw fish for sashimi and sushi.
Steel type matters significantly in this category. High-carbon steel knives take an extremely sharp edge and are preferred by professionals, but they require careful drying after use to prevent rust. Stainless steel knives are more forgiving and easier to maintain while still outperforming most non-Japanese alternatives. VG-10 and similar stainless alloys offer an excellent balance between sharpness and durability.
All of the knives in this collection are sourced directly from Japan, from established makers in Seki, Sakai, Tsubame-Sanjo and other blade-making regions with centuries of craft tradition behind them.
Discover more in our subcategories:
Discover our cookware collection to build a complete kitchen setup, or check our sushi and sashimi tools for the full experience.
How to choose the right Japanese knife for your kitchen — a complete guide to blade types, steel and care.
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