1. Three reasons chefs worldwide choose Japanese knives
Where Western knives (German makes, for example) prize durability and all-round versatility, the traditional Japanese knife is built for something else: a fine, clean cut that draws out the flavour of the ingredient.
- An exceptionally keen edge (a sharper bevel): a typical Western knife is ground to around 20°, while a Japanese knife is sharpened to a very acute 10–15°. It parts food without crushing the cells, so the cut face is clean and the flavour stays in.
- A wide choice of steels and craftsmanship: from carbon steel (hagane) to the latest stainless-clad steels, you can match the steel precisely to the task and your cooking style.
- Balance and grip: the wooden handle is light, giving a fine weight balance that keeps the hand from tiring over a long service.
2. The steels a pro should know — White steel vs Blue steel vs VG10
When you choose a knife, the single most important factor is the steel. Broadly, it falls into two families: carbon steel (hagane) and stainless steel.
| Steel | Strengths | Things to watch | Best for |
|---|---|---|---|
| White steel (Shirogami) | Very pure; easy to sharpen and takes a superb edge. | Rusts readily — wipe it dry often. | Washoku chefs and pros who sharpen their own. |
| Blue steel (Aogami) | White steel with chromium and more added for toughness and longer edge retention. | A little harder to sharpen than white steel; still needs rust care. | Chefs doing long prep sessions. |
| VG10 | A top-tier stainless. Highly rust-resistant and holds an edge well. | Takes a little longer to re-sharpen than carbon steel. | Western chefs abroad who want less maintenance. |
3. Can I fly home with the knife I bought? International flight rules
“Can I take the knife I bought in Japan back to my country?” is the question we hear most from visiting chefs.
In short: a knife cannot go in your carry-on, but it can travel in checked baggage.
To clear airport security smoothly, check these steps at the time of purchase.
- Solid protective packing: the blade must be secured in a case or protective material so it cannot slip out in transit. We pack every knife to withstand air travel before you leave the shop.
- Pack it deep in the case: place the wrapped knife deep inside your checked suitcase, between clothing.
- Consider shipping: if you would rather not add to your luggage, or you are buying several knives, shipping directly from the shop is the smoothest option.
4. Three things to try in store before you buy (Hold / Sharpen / Match)
Choosing a knife on catalogue numbers alone — blade length, weight — can miss the subtle fit with your own hand. To choose well, do these three things in the shop.
- Hold it (HOLD): check that the weight suits your hand, whether the balance sits toward the blade or the handle, and how your fingers settle.
- Feel it sharpen (SHARPEN): feel the response on the whetstone and whether it fits the way you already maintain your knives.
- Picture the plate (MATCH): think it through — not only the cutting, but which Japanese tableware you will plate the finished dish on.
5. Frequently asked questions
Can you engrave my name or logo on the knife?
Yes — we can engrave a name (meikiri) in kanji, katakana or the alphabet. We can time it to your stay and have it ready before you fly home.
Can I pay by credit card or other overseas methods?
We accept the major credit cards (VISA, MasterCard, AMEX, JCB and more) along with a range of other methods. Just ask in store.