Japanese Knives

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Artisanal Japanese kitchen knives make easy work of vegetables, fish, chicken, and more. Shop Japanese knives and find a blade that will last you a lifetime.
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Buy Japanese Knives

Japanese kitchen knives are some of the best on the market, with a balance of quality, functionality, and beauty. The superior craftsmanship makes them a joy to use, imbued with fine details that make them as beautiful to look at as they are easy to use.

When selecting a Japanese kitchen knife, take into consideration the tool’s durability, ease of sharpening, and edge retention. Stainless steel and carbon steel are two of the most common materials for Japanese knives. Stainless steel is, as the name says, stain-resistant and easier to care for. It’s a softer material, meaning it loses its edge faster, but can be sharpened easily. Meanwhile, carbon steel is more durable and can retain its edge for longer, but is susceptible to rusting and chipping. Carbon steel knives should be promptly cleaned and thoroughly dried after use, meaning they’re slightly more high-maintanance than the stainless types.

There are also many types of Japanese kitchen knives, specializing in different areas. For those who are looking to buy Japanese knives, here’s a quick crash course on the main types of knives and what they are used for.

The multi-purpose santoku literally translates to “knife of three virtues.” This all-rounder is able to chop vegetables, fish, and meat. It is usually between 165 to 188mm long, with a curved shape that comes to a gentler point than the gyuto. This is a popular style of knife for home cooks.

The gyuto is a Japanese version of the Westerm style kitchen knife, with a slightly more severe point. Generally the blade is longer, between 210 to 270mm, though these Japanese chef knives can also come in shorter sizes.

The nakiri has a rectangular blade that’s specially designed for chopping vegetables. It is between 165 to 180mm long generally. Like the nakiri, the usuba is used for vegetables, it also has a rectangular shaped, but differs in that its tip is rounded.

Petty knives (also called paring or utility knives) are smaller versions of the gyuto, and can be easily manueuvered for detailed work like peeling vegetables or coring apples.

The yanagiba is one knife you’ll see at sushi restaurants. With a long and thin blade, it was originally intended for cutting strips of raw meat, and other precise work.

Deba knives are hefty, perfect for filleting chicken and fish, and there are a few specialized types of deba for different tasks.

If you’re looking for a Japanese chef knife, Japanese knives set, or a versatile and multi-purpose santoku, this Japanese knives online store offers a variety of options for all needs and budgets. Browse these knives and find the one that suits your needs and lifestyles, and if you care for it properly, it should last you a lifetime.