Traditional kitchen knives hand-forged by the greatest Japanese masters

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Knives

In Japanese gastronomy, the most important component is what is known as the "kire-aji," literally, "cut-taste," which could perhaps be translated as the texture of the slicing in English. In order to achieve perfect "kiri-aji," Japanese masters use a different blade for each category of food.

Gyuto
Gyuto
The Japanese version of a chef's knife, but with a thinner blade than in the West. Originally used for meat, but quite versatile. The point is used for precision work and the heel for chopping. Indispensable in Europe, it comes in many different sizes, 18 cm to 30 cm.
Santoku (Bunkabocho)
Santoku (Bunkabocho)
This is the versatile “household” kitchen knife, used for three (“san”) things : meat, fish and vegetables. Generally 15 to 18 cm long. The point has a rounded back.
Petty
Petty
A paring knife, for peeling. The larger, 15-cm version is used for general work.
Sujihiki
Sujihiki
A knife for slicing, with a long, narrow, thin blade. It is also used to trim meat.
Yanagiba (Sashimibocho)
Yanagiba (Sashimibocho)
A single-bevel knife with a long, narrow blade, used specifically for fish, to cut sashimi and sushi.
Nakiri
Nakiri
A knife for cutting vegetables, with a thin, rectangular blade.
Deba
Deba
Heavy and wide, 13.5 cm to 22 cm long with a single bevel. It is used to filet fish and cut their heads off cleanly, and sometimes also for chopping. (Ryodeba: the Western version, with no bevel)
Usuba
Usuba
More precisely, a kakugata usuba, from the Kanto area. The rectangular blade is thicker than that of the nakiri, and while it is used in the same way, the work is more precise thanks to the single bevel.
Honesuki
Honesuki
A knife originally for deboning poultry. It has a thick, triangular blade and a very fine point.
Chukabocho
Chukabocho
A Chinese-style cleaver that is around 20 cm long and 10 cm wide, relatively slim. It is used to cut vegetables quickly.
Other knives
Other knives
This category contains more specialized and unusual knives, such as Sakimarus, Takobikis, Kiritsukes, Menkiris and Pankiris.
Higonokamis and folding knives
Higonokamis and folding knives
Traditional, 100% steel, thumb-opened small knives and other folding knives.
Daggers and fixed blades
Daggers and fixed blades
A selection of fixed blades for use or collection.
Knives for sommeliers / florists
Knives for sommeliers / florists
Our selection of corkscrews and blades for florists.
Sets
Sets
Boxed sets of knives, chosen by us with care, as a gift for someone special, or for yourself!