Japanese Kitchen Knives
Showing 121–144 of 1115 resultsSorted by popularity
Miyako 33 Layers Petty
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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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JKC Aogami Paring/Petty 90mm
Handcrafted in Japan, the JKC Aogami Paring/Petty 90mm features a premium Aogami No.2 (Blue Steel #2) carbon steel core for exceptional sharpness, edge retention, and precision cutting. Compact and versatile, it is ideal for peeling, trimming, garnishing, and other detailed kitchen tasks.
- Fully Handmade in Japan
- Aogami No.2 (Blue Steel #2) Core Steel
- 90mm Paring/Petty Knife
- Traditional 3-Layer San Mai Construction
- 62 HRC ±1 Hardness
- Bubinga Wood Wa Handle
Opinel Olive Steak Knives Set of 4
The smooth 11cm blade is made from modified Sandvik 12C27 stainless steel with a high carbon content for highly efficient cutting. The handles of the Bon Appétit! line are made from wood, a warm living material, a symbol of nature. A set table feels that little bit more special when wooden handles are used. The Southern Bon Appétit! handles are made from Mediterranean olive wood, with its unique veins.
Specifications:-
- Blade Length - 11 cm
- Material - Stainless Steel
- Handle - Wood
- Hardness 55-57 HRC
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
Handcrafted in Japan, the JKC Aogami Sujihiki 240mm features a premium Aogami No.2 (Blue Steel #2) carbon steel core for exceptional sharpness, edge retention, and effortless slicing. Finished with a traditional Bubinga wood Wa handle and built using 3-layer San Mai construction, it is an outstanding carving and slicing knife for meat, fish, and poultry.
- Fully Handmade in Japan
- Aogami No.2 (Blue Steel #2) Core Steel
- 240mm Sujihiki Slicing Knife
- Traditional 3-Layer San Mai Construction
- 62 HRC ±1 Hardness
- Bubinga Wood Wa Handle
Senzo VG10 69 Layer Sashimi 210mm
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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Suzuki 10A 69 Layer Gyuto
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Tomohiro Utility 150mm
Brieto 3 Layers Santoku (2 sizes)
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11 Layers Kiya Aogami Gyuto
Fully Handmade
Aogami Blue2
Steel 11 Layers blade
Blade oxidizes
Hardness HRC 63+ /- 1
Rosewood handle
Made in Japan
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Tojiro Zen Gyuto 210mm
The Tojiro Zen Gyuto 210mm is a premium Japanese chef’s knife crafted with a VG10 “super steel” core and traditional oak D-shaped handle. Combining Japanese craftsmanship with Western blade geometry, it delivers exceptional sharpness, durability, and precision for all-purpose kitchen use.
- Blade Material: VG10 Stainless Steel
- Blade: Double bevelled & Half Tang
- Blade Finish: Satin finish
- Handle: Magnolia + Polypropylene Resin Ferrule
- Hardness: 61±1 HRC
- Dimensions: 34.9 cm × 4.4 cm × 2.4 mm
- Made in Japan
Miki Aogami Super Santoku 180mm
Senzo T Utility 150mm
Kyocera Gen Black Ceramic Tomato knife 125mm
Tomohiro Boning 165mm
Tojiro DP VG10 Peeling 70mm Knife
Saku Tsuchime Sashimi 210mm
- High-carbon steel blade for sharpness and durability
- Distinctive tsuchime (hammered) finish reduces drag and sticking
- Traditional ho-style handle for a classic look and comfortable grip
- Combines timeless design with reliable cutting performance
- Ideal for everyday use in both home and professional kitchens
- Hardness- 59±
- Made in Japan
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JKC AUS10 Santoku 165mm
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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