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