Japanese Kitchen Knives
Showing 433–456 of 1107 resultsSorted by popularity
MAC Chef Set of 3
Pateru Aogami 2 Utility 135mm
The Pateru Aogami 2 Utility 135mm is a handcrafted Japanese utility knife featuring a premium Aogami #2 steel core with stainless steel cladding, delivering exceptional sharpness, edge retention and everyday versatility in a compact design.
- Blade Material: Aogami #2 (Blue Paper Steel) with stainless steel cladding
- Blade Length: 135mm
- Construction: 3-Layer Clad Steel
- Hardness: 60–62 HRC
- Handle: Japanese Octagonal Pakkawood
- Kurouchi & Tsuchime blade finish
- Made in Japan
MAC Pro Paring 80mm
Oukokuryu 99 Layers Santoku 170mm
Shoichi SG2 Bunka 165mm
Miyabi 5000 MCD Bread 230mm
Folding Knife 33 Layers with Ironwood Handle
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
Nagomi 33 Paring 100mm
Shiro Traditional Kamagata Usuba
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Saji Craft Paring 90mm
Enkoku Santoku 170mm
HAP40 Kazahana Gyuto
- Handle: Octagonal Rosewood/White horn handle
- Hardness: 65±1 HRC
- Blade Material: HAP40
- Layer: 3 Layer
- Blade: Double bevelled & Half Tang
- Blacksmith: Atushi Hosokawa
- Location: Tsubame-Sanjo, Niigata, Japan
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Heptagone 3 Layer Bread 210mm
TAKEDA Gyuto
- Handle: Octagonal Maple W/ Ebony bolster
- Blade Material: Aogami super Core w/Stainless clad
- Hardness: 64±1 HRC
- Blade: Double beveled & Half Tang
- Layer: 3 Layer
- Blacksmith: Shosui Takeda
- Blade Finish: Kurouchi finish
- Made in Japan
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