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All the Japanese kitchen knives I carry are here — Shigefusa, Toyama Noborikoi, Yoshiaki Fujiwara, Wakui, Tanaka, 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 :)
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Products List
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Tadafusa "Ookami" Tsuchime Gyuto 240mm SLD
CNY1,730.36240mm, 200 grams, 50mm tall at the heel. A full size workhorse for a full size board. If you cook for many people, or you break down a lot of produce at once, the extra length saves you real time —... -
Tadafusa "Ookami" Tsuchime Nakiri 165mm SLD
CNY1,193.36A nakiri is a vegetable knife — 165mm long and 50mm tall, with a flat edge. Flat means the whole edge meets the board at the same time, so nothing is left half cut and hanging together. If you do a... -
Tadafusa Western "Ookami" Nashiji Santoku 180mm
CNY1,193.36180mm santoku with a western walnut handle, 153 grams. If you like the balance and grip of a European knife but want Japanese steel and a much thinner blade behind the edge, this is the one to take... -
Tadafusa "Ookami" Nashiji Sujihiki 270mm
CNY1,551.36270mm sujihiki, only 142 grams. This is a slicer: roast beef, brisket, ham, a whole side of salmon — anything you want to take off in one clean pass instead of sawing back and forth. A gyuto cannot... -
Misono EU steel 80mm Paring
CNY596.68Misono is one of the most well established knife producers of Western-style Japanese knives Using high carbon pure steel from Eu (HRc. 60) and takes wicked edge Super nice knives for beginners in... -
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Tanaka Yoshikazu Kasumi Petty 150mm White 1
CNY1,670.70From Tanaka Yoshikazu in Sakai this amazing white 1 steel blade ! Carbon Clad This time they are finished by Ajioka Hamono with wide bevel ground, with slight hallow grind on the main bevel S... -
Tadafusa "Ookami" Tsuchime Petty 150mm SLD
CNY1,074.02150mm petty with an octagonal ho wood handle, 103 grams. Bigger than a normal petty, so it works both in the hand and on the board. This is the knife that lives next to your gyuto and does everything... -
Tadafusa "Ookami" Tsuchime Gyuto 210mm SLD
CNY1,253.02210mm gyuto, 168 grams. Thick 4,9mm spine at the handle, going down to 0,9mm one centimetre from the tip. So it has weight behind it where you hold it, and is thin where it actually cuts. This is the... -
Nakagawa Dama Gyuto 240mm Blue 1
CNY5,250.76From Yamamoto Hideaki and Yamamoto Shinichiro in Sakai that have sharpened and finished these Nakagawa Gyuto It is forged by Nakagawa Satoshi Nakagawa Kanji is on the Tang also please note... -
Genkai Masakuni 330mm Yanagiba Honyaki
CNY15,513.62Genkai Masakuni 330mm Yanagiba Honyaki Sharpened by Nomura ShotaroGenkai Masakuni (now passed away) is master in Honyaki blades and Nomura Shotaro is master by sharpening Yanagi blades Make it... -
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Toyama Noborikoi Kurouchi Blue Gyuto 240 mm Ebony
CNY4,773.42Another Great Blacksmith from Sanjo, NiigataNoborikoi Kanji on backside is made only for JNS With Better Fit and Finish and his best heat-tread and steel he loves to use most ! I simply ask the maker... -
Tadafusa Kobo Bread Knife 240mm
CNY954.68This is the knife Tadafusa is known for. It is not a saw. Small shallow teeth on a thin 1,6mm blade, so it cuts through a hard sourdough crust without crushing the crumb underneath — and it still... -
Tadafusa Kobo Yanagiba 210mm
CNY1,372.36Single bevel, right handed. A yanagiba is made for slicing raw fish in one long pull — sashimi, sushi, cured salmon. The single bevel gives a cut so clean the surface of the fish stays shiny. It is... -
Tadafusa Kobo Gyuto 210mm
CNY1,014.35210mm gyuto, 150 grams, 1,7mm at the middle of the spine. Thin and light, it goes through vegetables with almost no push. If you come from a heavy European knife, this will feel like a different tool... -
Tadafusa Kobo Santoku 170mm
CNY895.02The classic Japanese home cook shape, 170mm and 125 grams. Short enough to feel safe on a small board, and 43mm tall at the heel so your knuckles stay clear. If you only want one knife, a santoku... -
Tadafusa Kobo Petty 125mm
CNY775.68A small, very light petty — 44 grams. This is the knife you grab for garlic, shallots, herbs, trimming meat, or peeling an apple in your hand. Most people end up using it more than they expected.Kobo... -
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Masahiro Japanese Carbon Steel 240mm Wide Gyuto
CNY1,670.70Masahiro manufacturers in Seki Very affordable priced Japanese Carbon Knives that is amazing for people that starts with Carbon Knives or Japanese knives in general They will come Sharp out of the... -
Masahiro Japanese Carbon Steel 270mm Sujihiki
CNY1,372.36Masahiro manufacturers in Seki Very affordable priced Japanese Carbon Knives that is amazing for people that starts with Carbon Knives or Japanese knives in general They will come Sharp out of the... -
Masahiro Japanese Carbon Steel 150mm Honesuki
CNY865.18Masahiro manufacturers in Seki Very affordable priced Japanese Carbon Knives that is amazing for people that starts with Carbon Knives or Japanese knives in general They will come Sharp out of the... -
Masahiro Japanese Carbon Steel 150mm Hankotsu
CNY865.18Masahiro manufacturers in Seki Very affordable priced Japanese Carbon Knives that is amazing for people that starts with Carbon Knives or Japanese knives in general They will come Sharp out of the...
