Japanese Kitchen Knives
Showing 529–552 of 1106 resultsSorted by popularity
Ryusen Kai Kengata Sujihiki 240mm
Ryusen Kai Petty 135mm
T ZA18 45 Layer Brown Gyuto
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MAC Original Cheese & Bread 100mm
MAC Original Utility 150mm
MAC Pro Sujihiki 270mm
Kiwami Utility 150mm
Folding Knife Red
Oukokuryu 99 Layers Nakiri 155mm
Yoshida Aogami Ajikiri 150mm
The Yoshida Aogami Ajikiri 150mm is a hand-forged Japanese knife designed for precise fish preparation. Featuring an Aogami #2 carbon steel core, it offers exceptional sharpness and control.
- Material- Aogami #2 carbon steel core
- Hardness: 60–62 HRC
- Blade Thickness: 2.34 mm
- Dimensions: Approx. 14 × 3.8 cm
- Handle: Japanese octagonal WA handle
- Handle Material: Maple with laminated hardwood ferrule
- Excellent sharpness and edge retention
- Compact blade for detailed work
- Made in Japan
Blazen Wa Santoku 175mm
Blazen Wa Utility 135mm
Saji Niji V Gold Gyuto
Made by Takeshi Saji san Fully handmade VG10 Hardness 62 HRC + /- 1 Blade Type: Double-edged blade Handle Material: Cowbone Made in Japan
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Saji Niji V Gold Bunka 180mm
Olivewood Steak Knife and Fork Set of 4
Folding Knife 3 Layers Black Wood
Folding Knife Damascus SPG2 Steel
Tanganryu Ryusen VG10 67 Layers Bread 210mm
Saji SG2 White Turquoise Utility
Made by Takeshi Saji san
Fully handmade
SG2 Powder Steel
101 Layers Blade
Turquoise Handle
Hardness 64 HRC + /- 1
Made in Japan
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Saji SG2 White Turquoise Paring 90mm
Miyabi 5000 MCD 67 Maple Knife Set of 4 with Block
JKC Super Aogami Utility 150mm
Ryusen 63 Layer Utility 135mm
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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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This product has multiple variants. The options may be chosen on the product page
