ZAKU® Knives 2026 Made in Japan.

Kurouchi Finish

Kurouchi is the black finish left on the blade from the forge. It gives the knife its rustic look and helps protect the upper blade from rust, while the edge below is polished sharp.

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About Kurouchi Finish

Nearly all of ours are Blue Steel #2 or White Steel #2 carbon steel, which take a fine edge and are easy to sharpen. Wipe and dry them after each use. A few Molybdenum kurouchi knives are stainless.

Shapes run from petty to gyuto, 80 to 220mm. Every knife is made in Japan.

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SANTOKU

SANTOKU三徳

All-purpose Home Knife

150-180mm

Safer, user-friendly for beginners; compact for small kitchens. Shorter, taller blade; “three virtues” = meat/fish/veg

PETTY

PETTYペティ

Utility Knife

120-150mm

Perfect companion knife; extremely maneuverable. Mini chef knife profile.

Gyuto

Gyuto牛刀

Japanese Chef’s knife

180-220mm

Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts

Nakiri

Nakiri菜切

Vegetable Knife

165-180mm

Built for vegetables; flat edge keeps full board contact for clean push cuts. Rectangular blade, no tip, thin and light.

Sujihiki

Sujihiki筋引

Slicer

230-300mm

Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.

Deba

Deba出刃

Fish Butchery Knife

165-210mm

Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.

Yanagiba

Yanagiba柳刃

Sushi/Sashimi Knife

240-300mm

Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.