The feel of a blade is something no screen can show. This is where you hold, test-cut and choose a genuine Japanese knife forged by master smiths — from the all-purpose gyuto to the traditional yanagiba, a lifelong partner for your kitchen.
Every Japanese knife is honed for a single task, to draw the fullest potential from each ingredient: the ideal shape and steel for what it cuts, a single or double bevel for its own kind of edge, and a blade that only grows keener as its owner sharpens it — a supreme tool made to serve the kitchen for years.
A versatile double-bevel knife that slices and portions everything from meat and fish to vegetables — the Western chef's knife perfected by Japanese craft.
Learn more →Its name means "three virtues" — meat, fish and vegetables. Born of Japanese home cooking, it handles everything from family meals to professional prep: the most all-round double-bevel knife of all.
Learn more →A long, keen single-bevel knife made for delicate foods like sashimi — one clean draw leaves the cut face smooth and unbruised.
Learn more →With a squared-off, flat edge that meets the board straight on, it makes light, efficient work of shredding, chopping and peeling — a knife dedicated to vegetables.
Learn more →Built to fillet fish and chop through hard bones and heads, with a thick, heavy heel and a tough, traditional single-bevel build.
Learn more →Designed to trim sinew and excess fat, and to slice large roasts like roast beef into even, elegant pieces — a slim, supple double-bevel knife for meat.
Learn more →| Steel | Edge | Sharpening | Rust | Best for |
|---|---|---|---|---|
| White (Shirogami) | Very keen | Easy | Reactive | Traditionalists who sharpen often |
| Blue (Aogami) | Keen, tough | Moderate | Reactive | Long edge retention |
| VG10 / stainless clad | Sharp | Moderate | Resistant | Low-maintenance daily use |
Not sure? Hold a few and test-cut in store — the difference is obvious in one stroke.