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Check out the featured knives.
Sakai Takayuki is the most famous Damascus kitchen knife brand in Osaka, Japan. And 32 layer VG10 Damascus is Takayuki Sakai’s most popular series.This Kiritsuke Gyuto type can be used for various foods in the same way as normal Gyuto knives, and it also has an advantage that it is convenient to work using the tip. Details >
Gingami#3 steel gyuto chef’s knife made by craftsmen in the Tosa region (southern part of Japan). Gingami#3 is Hitachi Metals’ best stainless steel. Gingami3 knives are probably sharper than VG10 and AUS10 knives. And it is easier to sharpen than other stainless steels. That’s why many professional chefs in Japan use Gingami3 kitchen knives. Details >
Seki-Kanetsugu is one of the oldest knife makers in Japan, the owner. The blade is made of 33 layers VG10 Damascus steel , it is slightly heavier than a typical Japanese brand knife, a little thicker, and the cutting edge is finished in a shape called Hamaguri(clam). Details >
It has a rustic beauty, Sanjo Kawamura Carbon steel Santoku knife. For 50 years, Master Kawamura has manufactured handmade knives in his workshop. He is currently in his 70s and has no successor, so his knives are expected to become rare in the future. Details >
Made by traditional Japanese forging method, Muneishi brand Gyuto knife. Black Gyuto knife made by Mr. Hirotaka Muneishi. He was born to a blacksmith’s family, inherited the technique and now has been certified by the Japanese government as a national traditional craftsman. Details >
Established in 1957, Yasuda Cutlery is one of the leading kitchen knife makers in Seki City, and Minamoto is the brand name of Yasuda Cutlery. The cutting edge is very sharp, and beautifully finished from the blade to the handle. Yasuda cutlery has a reputation for its elaborate work. Details >
Aogami super black gyuto knife made by knife craftsman in the Tosa region (southern part of Japan). Aogami Super is the hardest and most wear-resistant Japanese carbon steel, this hardness and wear resistance create the Knife sharpness and long-lasting of sharpness. Aogami Super is known among knife enthusiasts as one of the best knife steels in the world. Details >
Japanese traditional style Chef knife, vg10 33 layers damascus hammered blade, made by Osaka city’s craftsman. Vg10 Damascus steel blade is sharp and has resistance to oxidation. The Keyaki wooden handle has good protection against water and it is comfortable to grip. Details >
Mr. Takeshi Saji is a forged knife master and very famous among luxury knives collectors. The hand-forged VG10 Damascus blade keeps its sharpness for long time, and the handle is made of iron wood, which is said to not rot for 100 years and has excellent durability and water resistance. Details >
Zenpou black Santoku knife made of of Aogami super steel, known for its sharpness. Aogami Super is the hardest and most wear-resistant Japanese carbon steel, this hardness and wear resistance create the Knife sharpness and long-lasting of sharpness. Aogami Super is known among knife enthusiasts as one of the best knife steels in the world. Details >
It has a rustic beauty, Sanjo Kawamura Carbon steel Nakiri knife. For 50 years, Master Kawamura has manufactured handmade knives in his workshop. His work was broadcast by national TV channel NHK. Forged enough to perform maximum steel quality, and the shape is beautiful as an art. Details >
Aogami Super is known among knife enthusiasts as one of the best steels in the world. Nakiri is a kitchen knife mainly used for vegetables, but it has excellent sharpness, so you can also cut meat and other various ingredients sharp enough. Details >
Seki-Kanetsugu is one of the oldest knife makers in Japan, the owner, Mr. Kawamura is a descendant of Japanese swordsmith craftsman “Kanetsugu” (1300-1349), and was incorporated in Seki City over 100 years ago by his grandfather. Their kitchen knives carry on the tradition of Japanese swords. Details >
Sharp and has resistance to oxidation, Sakai Takayuki brand petty knife. The hammered vg10 33 layers damascus steel blade, made by craftsman from Osaka city. It has a good thickness of the blade and a high quality handle, comfortable to grip. Details >
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Santoku is a multi-purpose knife that can be used for various ingredients such as meat, fish and vegetables. General Santoku knife is designed to be light weight, not too long, and is easy to use. Now Santoku is the most popular kitchen knife in Japan and also it is the most exported Japanese knife to western market. See the knives >
Gyuto is the Japanese version of the classic western chef’s knife. Similar to Santoku it can be used for various ingredients such as meat, fish and vegetables, but it has a longer blade than Santoku knife. Many professional chef prefer Gyuto knife. See the knives >
Petty is a Japanese designed small knife. It is mainly used to cut small ingredients. If it has a blade of 14 cm or more, it can be used as a multi-knife just like Santoku knife. And shorter Petty or Paring knives are good for peeling by holding ingredients in hand. See the knives >
Nakiri is mainly used to cut vegetables. The blade is wide and designed to be straighter cutting edge than Santoku or Chef’s knife, so it is easy to cut large vegetables such as cabbage. It is a traditional Japanese kitchen knife that is also the origin of Santoku knife. See the knives >
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Our store’s selection
We work near Seki city that is the largest kitchen knife production city in Japan. However, not only from Seki City, but also we contract with factories and craftsmen in various places , and we purchase top quality kitchen knives throughout Japan.
Those have the highest quality at a price that is not too expensive. Also we have a variety kinds of Japanese kitchen knives such as carbon steel knives, stainless steel knives, western style knives, Japanese traditional knives.. etc.
We don’t have many rare knives. We do not have similar knives. Therefore, there are not many items, but we believe that we have the best selection for daily use (for professional chefs and for home use) . We hope you find your favorite Japanese kitchen knife.