ZAKU® Knives 2026 Made in Japan.

Stainless Knives

Stainless Japanese knives give you a thin, hard edge without the drying routine of carbon steel.

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About Stainless Knives

VG10 is the steel we carry most, usually under a damascus cladding. Ginsan sharpens almost like carbon steel, SG2 holds its edge longest, and Molybdenum is the easiest to care for. SLD is semi-stainless, so dry it soon after washing.

Shapes run from petty to sujihiki, 95 to 270mm, with stabilized wood, ebony, maple and walnut handles. Every knife is made in Japan, and you can compare the steels side by side at our four stores in Tokyo and Kyoto.

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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.