Japanese Kitchen Knives
Showing 1033–1056 of 1106 resultsSorted by popularity
Anryu Multi Santoku 165mm
Anryu Multi Bunka 165mm
Anryu Multi Nakiri 165mm
JKC R2 Cowbone Paring 90mm
Yoshida hakushin 120mm Ajikiri
YOSHIDA HAKUSHIN knives are traditional Japanese blades forged in Saga, Japan, using Shirogami (White Paper Steel) for exceptional sharpness, precision and cutting purity, finished with a rustic kurouchi blade and a classic D-shaped zelkova handle.
- Blade Material: Shirogami (White Paper Steel)
- Hardness: 63 ±1 HRC
- Blade Construction: 3-layer (San Mai)
- Blade Finish: Kurouchi (black forged)
- Bevel: Double bevel
- Tang: Half tang
- Handle: D-shaped Zelkova (Keyaki) wood
- Brand: Yoshida Hamono
- Origin: Saga, Japan
Togashi Honyaki Ken Gyuto 240mm
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HATSUKOKORO SLD 210K
TAGAI Shiro 2 Santoku 165mm
Gurenhiryu KAI Petty 135mm
Senko EI SG2 Bunka 180mm
Gekko VG Petty Gyuto 210mm
Aoniko Multilayer Usuba 180mm
Hayate Light SakimaruTako 330mm
Tokujo Shiro No. 2 Kiritsuke-Deba 180mm
Togashi Shiro 1 Yanagiba 270mm
Keijiro Doi Aogami No. 2 Fuguhiki 330mm
Doi Kuro Sakimaru Tako 300mm
Ryusen Kai Kiritsuke Sujihiki 270mm
Pateru 45 Layer Santoku 170mm
Artisan Taper Gyuto
- Handle: Octagonal – Magnolia W/ Buffalo hone Ferrule
- Blade Material: SRS15 powdered steel Cladding
- Hardness: 63±1 HRC
- Layer: 3 Layer
- Blade: Double beveled & Half Tang
- Blade Finish: Matt FINISH
- Location: Kami-City Kochi, JAPAN
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Artisan Taper Nakiri 165mm
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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
