Japanese Kitchen Knives
Showing 193–216 of 1107 resultsSorted by popularity
Tomohiro Bread 230mm
Saku Tsuchime Nakiri 170mm
- 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
JKC AUS10 Set of 2
Zanmai New Elite Santoku 180mm
Suisin Inox Utility
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Hasegawa Santoku 180mm
Saku Pro Gyuto 180mm
Shimomura Clad Santoku 165mm
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Seki 3 Layer Utility 150mm
Tojiro Basic Damascus 165mm Nakiri
Kai Shun Classic Knife Set of 2
MAC Pro Gyuto 200mm
Senzo T Sashimi 210mm
Suisin Inox Sujihiki
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Hasegawa Nakiri 160mm
Tojiro Zen Petty 130mm
Crafted in Japan by Tojiro, this 13cm VG10 petty knife blends traditional Japanese craftsmanship with modern Western design. Featuring a razor-sharp VG10 core, satin-finished blade and a classic magnolia handle, it offers exceptional edge retention, balance, and durability—ideal for precise everyday prep.
- Blade Material: VG10 Stainless Steel
- Blade: Double beveled & Half Tang
- Blade Finish: Satin finish
- Handle: Magnolia + Polypropylene Resin Ferrule
- Hardness: 61±1 HRC
- Dimensions: 25.1 cm × 2.8 cm × 1.9 cm
- Made in Japan
Wada VG10 Nakiri
- 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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Heptagone 3 Layer Santoku 170mm
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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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