Japanese Kitchen Knives
Showing 409–432 of 1106 resultsSorted by popularity
Misono Handmade Slicer/Sujihiki
Molybdenum Vanadium steel
Single-layer blade
Hardness HRC 60+ /- 1
Laminated hardwood handle
Made in Japan
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Tojiro Sakuya 165mm Santoku
Wada VG10 Utility
- Blade Material: VG 10 (SUS410)
- Layer: 33 Layer
- Blade: Double bevelled & Half Tang
- Hardness: 61±1 HRC
- Handle: Pakkawood (Laminated wood)
- Location: Japan
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Pateru Aogami 2 Utility 135mm
MAC Pro Paring 80mm
Oukokuryu 99 Layers Santoku 170mm
Shoichi SG2 Bunka 165mm
Miyabi 5000 MCD Bread 230mm
Tanganryu Ryusen VG10 67 Layers Gyuto
Fully Hande Forged by Master
Premium Limited Collection
VG10 Damascus Stainless Steel
67 Layers Blade
Linen Micarta handle
Hardness 60±
One of the Sharpest Edge
Made in Japan
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Saji SG2 White Turquoise Gyuto 210mm
Karen 33 Layer Utility
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Takefu Aogami Gyuto
Fully Handmade
Aogami Super (Blue) Steel
3 Layers blade
Core layer oxidizes
Hardness HRC 63+ /- 1
Keyakiwood Handle
Made in Japan
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Tojiro Shiro Deba Left
- Blade Material: Shirogami No.1 (White steel) + Soft Iron
- Blade: Single bevelled & Half Tang
- Blade Finish: Matt finish
- Hardness: 60±1 HRC
- Layer: 2 Layer
- Handle: Magnolia Wood W/ resin Collar
- Made in Japan
- Brand: TOJIRO
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Kyoto Paring
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Kai SHUN Classic Ham Slicer 300mm
Brieto Granton Gyuto
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Sirou Kamo Nakiri 165mm
Nagomi 33 Paring 100mm
Shiro Traditional Kamagata Usuba
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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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