Japanese Kitchen Knives
Showing 49–72 of 1115 resultsSorted by popularity
Saku 69 Layer Santoku 175mm
Suncraft Meat Cleaver
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Tojiro DP VG10 Bread Knife 215mm
Tojiro DP VG10 Nakiri 165mm Knife
Tomohiro Paring
Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Pakkawood handle
Made in Japan
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Senzo VG10 69 Layers Gyuto (2 Sizes)
- 200mm / 240mm Gyuto
- Hammered (Tsuchime) / Damascus finish
- VG10 Stainless Steel
- 69 Layers
- 61±1 HRC
- Double Bevelled and Full Tang
- Handle: Black Pakkawood with Stainless Steel Bolster
- Location: Seki, Japan
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JKC Aogami Paring/Utility 125mm
Handcrafted in Japan, this Gyuto features a premium Aogami No.2 (Blue Steel #2) carbon steel core for exceptional sharpness, edge retention, and ease of sharpening. Finished with a traditional Bubinga wood Wa handle, it is a versatile all-purpose chef's knife ideal for slicing, dicing, and precision food preparation.
- Fully Handmade
- Aogami No.2 Steel Core
- 3-Layer San Mai Construction
- 62 HRC ±1 Hardness
- Reactive Carbon Steel Core
- Bubinga Wood Wa Handle
- Made in Japan
Brieto 3 Layers Gyuto
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Yasuo 69 Layers Slicer/Sujihiki 240mm
JKC AUS10 Nakiri 180mm
JKC AUS10 165mm Bunka
Takamura Aka SG2 Santoku 180mm
HIGO 3 Layer Black
- Blade Material:-Carbon steel
- Blade shape:- reverse tanto
- Layers:- Three Layer
- Handle material:- stainless
- Blade length:- 75mm, 80mm, 100mm
- Edge type: Double bevel
- Hardness: 59 HRC
- Opening system: Chikiri
- Lock:- friction folder, no blocking
- Simple thumb safety prevents closure during work
- Made in Japan
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Yasuo Black Yanagiba 210mm
Nashiji Utility 120mm
Suisin Inox Gyuto
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