The knives of Japan

In the world of Japanese cuisine, the most precious and symbolic tool is undoubtedly the knife. Beyond a simple utensil, Japanese knives embody centuries of artisanal expertise, deeply rooted traditions, and an unwavering commitment to excellence. In our category dedicated to Japanese knives, we highlight this perfect fusion of art and technique, offering a carefully curated selection that will appeal to both professional chefs and discerning cooking enthusiasts.

Our Japanese knives are forged by master artisans, often from families of blacksmiths who have perfected their craft over generations. These artisans follow ancestral methods, often derived from samurai sword-making, to produce blades of exceptional quality. Each knife is crafted with remarkable precision and care, ensuring clean, fine, and precise cuts. Whether slicing thin pieces of fish for delicate sashimi or chopping vegetables with surgical precision, our knives excel at every task.


Japan is famous for its variety of knives, each designed for a specific task in the kitchen. In our collection, you will find a complete range of the most popular knife types, such as:

    Santoku: This versatile knife is a staple in every kitchen. With a shorter and wider blade than Western chef's knives, it is ideal for slicing, chopping, and mincing.
   Yanagiba: The ultimate sashimi knife, with a long, fine blade sharpened on one side, perfect for delicate fish cuts.
   Deba: A robust and thick knife used for cutting fish and poultry, allowing you to cut through bones without damaging the flesh.
   Nakiri: Specifically designed for vegetable cutting, this knife with a straight edge allows for precise cuts without crushing the fibers of the food.

Each of these knives is designed for a specific task, but they all share one common feature: the promise of superior quality and an unparalleled cutting experience.

Japanese knives are also distinguished by the materials used for their blades and handles. The blades are often made from high-carbon steel, known for its exceptional hardness and ability to maintain a fine edge. Some of our models are made from Damascus steel, characterized by its distinctive wavy patterns, creating knives that are both beautiful and functional.

The handles, often made from magnolia wood or cherry wood, are designed to offer a comfortable and balanced grip. They complement the refined aesthetic of each knife while ensuring a smooth and pleasant use, even during the most delicate tasks.

Owning a Japanese knife also means understanding the importance of its maintenance. Thanks to their exceptional hardness, Japanese blades retain their sharpness longer than most Western knives, but they also require special care. We offer a range of sharpening tools, such as water stones, to help preserve and maintain your knife's edge so that it remains effective and precise.

Our category of Japanese knives is an invitation to discover exceptional tools, where every detail has been designed to transform culinary preparation into a true artistic experience. Whether you're passionate about cooking or a demanding professional, our knives embody the essence of Japanese tradition, while seamlessly integrating into modern kitchens around the world.