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Japanese Kitchen Knives

Japanese kitchen knives are thinner and lighter than Western kitchen knives. In particular, it has a thinner finish near the cutting edge. Therefore, Japanese knives require delicate handling and maintenance, but they can cut smoothly and cleanly through ingredients.

Another characteristic of Japanese knives is that they are made of multilayer steel. This is also a big difference from western knives. A typical blade is made of three layers of steel, and Damascus knives are made of more layers. This has its roots in Japanese swords and is easily recognized by the wavy line 3mm or 5mm from the cutting edge.

Our store only sells kitchen knives made in Japan and they are all multilayer steel knives. Find your favorite kitchen knife and enjoy cooking.