Premium Knives
From ¥30,000 up, the difference is in the steel and the finish. You get SG2, Ginsan and VG10 damascus on the stainless side and White Steel #2 with a kasumi finish on the carbon side.
About Premium Knives
Shapes run from a 150mm santoku to 330mm yanagiba and sujihiki, including the single-bevel knives for fish. Handles come in stabilized wood, buffalo horn, maple and ebony.
Every knife is made in Japan. Our store staff can help you choose a gift or a knife for years of daily use at any of our four stores in Tokyo and Kyoto.
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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ペティ
Utility Knife
120-150mm
Perfect companion knife; extremely maneuverable. Mini chef knife profile.
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筋引
Slicer
230-300mm
Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.
Deba出刃
Fish Butchery Knife
165-210mm
Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.
Yanagiba柳刃
Sushi/Sashimi Knife
240-300mm
Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.