Japanese Kitchen Knives
Showing 49–72 of 1107 resultsSorted by popularity
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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Brieto 3 Layers Gyuto
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Yasuo 69 Layers Slicer/Sujihiki 240mm
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
JKC AUS10 Nakiri 180mm
Nashiji Utility 120mm
Suisin Inox Gyuto
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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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This product has multiple variants. The options may be chosen on the product page
















