Japanese Knives

Sabaki Knife Eastern type 150mm / 5.9″ This is a Yoshihiro Molybdenum Vanadium Steel INOX 1141 Japanese Sabaki (Boning) Knife Eastern type, manufactured by one of the most famous workshop,Yoshihiro Cutlery Mfg.,Ltd. in Sakai / Osaka, Japan. Among their plentiful product lines,1141 is regarded as Western type of Knives series,made in Sakai.Compared with European made,1141 has shown to be remarkably…

Gyuto(Chef's Knife) 1141 240mm/9.4" This model is made of Molybdenum Vanadium Stainless Steel with Western style Black Composite Wooden Handle with Bolster. Among Yoshihiro's plenty product lines,1141 is regarded as Western type of Knives series,made in Sakai.Compared with European made,1141 has shown remarkable harden ability and toughness with thinner blade, sharpened by experienced craftsmen, e…

Santoku(Multi Purpose Knife) 180mm/7.1" This model is made of Molybdenum Vanadium Stainless Steel with Western style Black Composite Wooden Handle. Among Yoshihiro's plenty product lines,1141 is regarded as Western type of Knives series,made in Sakai.Compared with European made,1141 has shown remarkable harden ability and toughness with thinner blade, sharpened by experienced craftsmen, enjoying a…

Gyuto(Chef's Knife) 1141 270mm/10.6" This model is made of Molybdenum Vanadium Stainless Steel with Western style Black Composite Wooden Handle with Bolster. Among Yoshihiro's plenty product lines,1141 is regarded as Western type of Knives series,made in Sakai.Compared with European made,1141 has shown remarkable harden ability and toughness with thinner blade, sharpened by experienced craftsmen,…

SUEHIRO Cerax 1000 Japanese Waterstone CERAX series are suitable not just for professionals but also for household users who want to pursue higher quality in sharpening. CERAX can be used to sharpen various kinds of blades. Ideal for medium sharpening of both professional and household kitchen knives, such as ‘Deba’, ‘Yanagiba’ and ‘Gyutou’ knives. Size1, grit 1000 medium whetstone. Product No. 10…

Warikomi Gold Gyuto 180mm The Japanese equivalent of the western chef's knife, the Gyuto is the most versatile knife in the kitchen. The blade tends to be thinner than forged western knives and holds a sharper edge that gently slices through food rather than splitting. Designed to slice, dice and mince meat, fish, vegetables and fruit with a push and pull through action or by rocking the blade. ​T…

Warikomi Gold Nakiri 165mm The Japanese Nakiri knife or literal translation "vegetable knife" has a characteristic straight blade edge with squared off tip. Thin and light in weight, the Nakiri knife is ideal for prepping all types of vegetables and allows you to cut all the way through to the cutting board without having to use a push and pull action like with a chef's knife. The thin blade is pe…

Warikomi Gold Santoku 170mm Translating as the “three virtues” or “three uses”, the traditional Japanese Santoku knife is made for slicing, dicing, and mincing. The santoku has a flat cutting edge and the handle is in line with the top edge of the blade with the end of the blade finished in a rounded curve called a sheep’s foot. Unlike the chef's knife or gyuto, the santoku doesn’t rock on the cut…