Japanese Kitchen Knives
Showing 145–168 of 1106 resultsSorted by popularity
Senzo T Small Santoku 143mm
Premium Seki 3 Layer Gyuto Knife & Stone Set
Hachi Paring
Handmade
VG10 Stainless Steel
33 Layers blade
Hardness 62 HRC + /- 1
Octagonal Red Pakkwood handle
Made in Japan
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Hasegawa Paring 110mm
Brieto 3 Layers Slicer/Sujihiki
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Tojiro Basic Damascus 170mm Santoku
Kai SHUN Classic Santoku
Stainless Steel
VG MAX steel
33 Layers blade
Hardness 61 HRC + /- 1
Traditional Pakkawood Handle
Made in Japan
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Takayuki Traditional Deba
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Takayuki Traditional Yanagiba
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Tomohiro Slicer/Sujihiki
Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Pakkawood handle
Made in Japan
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Shoichi SG2 Gyuto 210mm
Shoku Slicer/Sujihiki
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Miyabi 5000 MCD Gyuto
Premium Collection
R2 Powder steel blade
101 layers blade
CRYODUR ice-hardened
Hardness HRC 64+ /- 1
Birchwood handle
Steel end-cap & handle mosaic pin
Made by MIYABI in Japan
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Miyabi 5000 MCD Paring 90mm
JKC Aogami Azumagata 150mm
Saku Damascus Paring 90mm
Senzo VG10 69 Layer Bread 220mm
Zanmai New Elite Gyuto
Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Hardwood handle
Made in Japan
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Seki 3 Layer Paring 100mm
Zuiun Gyuto
The Zuiun Collection was launched to celebrate the 100th anniversary of a Japanese knife-making company from Seki. ‘Zuiun’ meaning cloud
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Wada VG10 Bunka
- Blade Material: VG 10 (SUS410)
- Layer: 33 Layer
- Blade: Double bevelled & Half Tang
- Hardness: 61±1 HRC
- Handle: Pakkawood (Laminated wood)
- Location: Japan
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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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