Knives

All the Japanese kitchen knives I carry are here: Shigefusa, Toyama Noborikoi, Yoshiaki Fujiwara, Wakui, Tanaka, Ikeda, Munetoshi, Tadafusa, Misono, Masahiro, and my own lines Kokorozashi, Kaeru and Tanuki.

Most of them come from Sanjo and Sakai, made by hand by one blacksmith or a small family workshop. I pick every maker myself and I use the knives before I sell them. Each maker has its own page with the story behind it, the steel, and what the knives are like to cut with.

Carbon steel knives can rust, so wipe them dry after use. If you are not sure which size or which maker to start with, email me and tell me what you cook. I will help you choose.

Please take time to read About our Knives and how to maintain them :)

Japanese knife types  |  Japanese knife steels  |  Japanese knife finishes  |  Your first Japanese knife