Japanese Kitchen Knives
Showing 97–120 of 1106 resultsSorted by popularity
JKC AUS8 Utility 120mm
Kyocera Ceramic Knife Set of 3
Seki 3 Layer Gyuto 200mm
Hachi Santoku 180mm
JKC 63 Layer Gyuto
Hyper Molybdenum Vanadium
Stainless steel
63 Layers Blade
Hardness 59 HRC + /- 1
Wooden handle
Made in Japan
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Brieto 3 Layers Utility
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Tojiro Shiro Yanagiba Right
- 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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Miki Aogami Super Gyuto
Aogami Super steel
Blade core oxidizes
3 Layers blade
Pakka wood handle
Hardness 63 HRC + /- 1
Made in Japan
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Kyocera Shin Black Ceramic Chef’s Santoku Knife
A Santoku knife is a superb addition to any knife set. it’s suitable for preparing meat, fish or vegetables. The
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Aogami Traditional Yanagiba
Super Aogami steel
2 Layers single beveled blade
Hardness HRC 64 + /- 1
Traditional walnut handle
Made in Japan
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Miyako 33 Layers Petty
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Best Clad Pro Gyuto
180mm and 210mm – Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife.
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JKC Aogami Sujihiki 240mm
JKC Aogami Paring/Petty 90mm
Heptagone 3 Layer Gyuto 200mm
JKC 63 Layer Santoku
Hyper Molybdenum Vanadium
Stainless steel
63 Layers Blade
Hardness 59 HRC + /- 1
Wooden handle
Made in Japan
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Senzo VG10 69 Layer Sashimi 210mm
Tomohiro Utility 150mm
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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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