Japanese Kitchen Knives

Experience the precision and artistry of authentic Japanese kitchen knives. Our collection features traditional santoku knives, gyuto chef knives, nakiri vegetable knives, and petty utility knives. Each blade is crafted from premium Japanese steel including AUS-10, VG-MAX, and AUS-8 for exceptional sharpness and edge retention.

Japanese Knife Styles

Santoku Knife

The versatile three-virtue knife excels at slicing, dicing, and mincing. Shorter and lighter than Western chef knives, perfect for precise vegetable work.

Gyuto Knife

Japanese chef knife with a thinner, sharper blade than Western counterparts. Ideal for meat, fish, and vegetables with superior cutting performance.

Nakiri Knife

Rectangular vegetable knife designed for push-cutting. The flat blade provides maximum contact with the cutting board for efficient chopping.

Petty Knife

Small utility knife for detailed work, peeling, and trimming. The Japanese equivalent of a paring knife with superior sharpness.

Japanese Santoku Knife

#003

Japanese-style blade with Granton edge. Balanced weight distribution for precise cutting control.

DIM:178mm × 46mm × 2.0mmMAT:AUS-10 Stainless Steel

$395

Nakiri Vegetable Knife

#015

Japanese nakiri knife designed specifically for vegetables. Rectangular blade provides maximum cutting surface. Perfect for chopping, slicing, and dicing vegetables.

DIM:165mm × 52mm × 2.0mmMAT:AUS-8 Stainless Steel

$215

Gyuto Chef Knife

#016

Japanese gyuto chef knife with thin, sharp blade. Versatile design for meat, fish, and vegetables. Lighter and more agile than Western chef knives.

DIM:210mm × 48mm × 2.0mmMAT:VG-MAX Steel

$445

Petty Knife

#017

Small utility knife perfect for detailed work. Japanese-style petty knife handles peeling, trimming, and precision cuts. Ideal for fruits and small vegetables.

DIM:120mm × 28mm × 1.8mmMAT:AUS-10 Stainless Steel

$125

Understanding Japanese Knife Steel

AUS-10 Stainless Steel

High-carbon Japanese stainless steel with excellent edge retention and corrosion resistance. AUS-10 is easier to sharpen than VG-10 while maintaining a sharp edge longer than AUS-8.

VG-MAX Steel

Premium Japanese steel with added vanadium for superior edge retention and wear resistance. VG-MAX offers the perfect balance of sharpness, durability, and ease of maintenance.

AUS-8 Stainless Steel

Versatile Japanese steel that balances sharpness with ease of sharpening. AUS-8 is slightly softer than AUS-10, making it more forgiving and easier to maintain for home cooks.

Japanese Kitchen Knives

Japanese Knife Styles

Santoku Knife

The versatile three-virtue knife excels at slicing, dicing, and mincing. Shorter and lighter than Western chef knives, perfect for precise vegetable work.

Gyuto Knife

Japanese chef knife with a thinner, sharper blade than Western counterparts. Ideal for meat, fish, and vegetables with superior cutting performance.

Nakiri Knife

Rectangular vegetable knife designed for push-cutting. The flat blade provides maximum contact with the cutting board for efficient chopping.

Petty Knife

Small utility knife for detailed work, peeling, and trimming. The Japanese equivalent of a paring knife with superior sharpness.

Understanding Japanese Knife Steel

AUS-10 Stainless Steel

High-carbon Japanese stainless steel with excellent edge retention and corrosion resistance. AUS-10 is easier to sharpen than VG-10 while maintaining a sharp edge longer than AUS-8.

VG-MAX Steel

Premium Japanese steel with added vanadium for superior edge retention and wear resistance. VG-MAX offers the perfect balance of sharpness, durability, and ease of maintenance.

AUS-8 Stainless Steel

Versatile Japanese steel that balances sharpness with ease of sharpening. AUS-8 is slightly softer than AUS-10, making it more forgiving and easier to maintain for home cooks.