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Japanese Knives
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Deba Knives -
Yanagiba Sashimi Knives -
Usuba Knives -
Sakimaru Takobiki Knives -
Kiritsuke Yanagiba Knives -
Wa-Santoku Knives -
Kiritsuke Knives -
Mioroshi Knives -
Aideba Knives -
Funayuki Knives -
Fugubiki Knives -
Takobiki Sashimi Knives -
Aji-Kiri Knives -
Baran-Kiri Knives -
Hamo Honekiri Knives -
Fugu Deba Knives -
Unagi Saki Knives -
Mukimono Knives -
Kenmuki Knives -
Sobakiri Knives
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Honesuki Boning Knives
Honesuki knives excel at de-boning and breaking down poultry like chicken, duck and turkey. With a thicker, less flexible edge than Western boning knives, they excel at cutting through cartilage and joints, as well as taking meat off larger bones. Sakai Ichimonji Mitsuhide's Japan-made knives work well in any kitchen.
Our Recommendation of Stainless Steel Series
For people who prioritize ease of sharpening.
For people who prioritize long edge retention.
For people who want "no compromises". It is easy to sharpen and has excellent edge retention.
How to Choose a Japanese Kitchen Knife for Beginners
Japanese kitchen knives are famous for their design, history, and cutting performance. This guide will help you select the best knife for your needs.