Japanese Kitchen Knives
Showing 265–288 of 1107 resultsSorted by popularity
Karen 33 Layer Gyuto
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Kyocera Shin Black Ceramic Chef’s Paring Knife (2 Sizes)
This shape is primarily for peeling, paring or cutting in the hand rather than on a board. Used for tasks
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Zanmai New Elite Utility 150mm
Ryujin 3 Layer Bunka
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Kai SHUN Classic Scalloped Santoku 160mm
Kai SHUN Classic Vegetable Knife 90mm
Tamahagane 3 Layers Santoku
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Seki 3 Layer Sujihiki 250mm
Misono UX10 Slicer/Sujihiki
Swedish stainless steel
Single-layer blade
Hardness HRC 61+ /- 1
Laminated hardwood handle
Made in Japan
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Saku Damascus Gyuto
- 69-layer VG10 Damascus steel for lasting sharpness
- Striking Damascus pattern for visual appeal
- Sleek black pakkawood handle for comfort and style
- Well-balanced for precision and control
- Perfect for both professional and home kitchens
- Hardness- 61±
- Made in Japan
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Senzo Ginsan Utility 120mm
Enkoku Gyuto 210mm
MAC Chef Filleting
- Blade Material:- MV Steel
- Layers:- Single Layer
- Hardness:- ±60
- Handle:- Black Pakkawood
- Collection:- MAC Chef
- Made in Japan
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MAC Chef Paring
- Blade Material:- MV Steel
- Layers:- Single Layer
- Hardness:- ±61
- Handle:- Black Pakkawood
- Collection:- MAC Chef
- Made in Japan
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MAC Pro Santoku 170mm
11 Layers Kiya Aogami Santoku 170mm
Nozomi VG10 Bunka
Fully Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 61 + /- 1
Mahogany wood handle
Made in Japan
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Aogami Traditional Deba
Super Aogami steel
2 Layers single beveled blade
Hardness HRC 64 + /- 1
Traditional walnut handle
Made in Japan
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Brieto Ergo Paring
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JKC AUS10 Santoku 165mm
Masamune Nashiji Knife Set
Yasuo Black Gyuto 210mm
JKC AUS10 Utility (2 Sizes)
- 135mm / 150mm Utility
- Matte finish
- AUS 10 Stainless Steel
- 3 Layers
- 60±1 HRC
- Double Bevelled and Full Tang
- Handle: Brown Pakkawood with Stainless steel bolster
- Location: Seki, Japan
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