Knives by usage

Japanese all-purpose knife
Santoku knife

A Santoku knife features a tip that is slightly more rounded than a Gyuto, along with a comfortable size suited for everyday home cooking. Designed to feel easy and reassuring in the hand, it is a versatile knife that can confidently handle meat, vegetables, and fish—making it a wonderful all-in-one choice for the home kitchen.

Santoku Knife Collection

Yanagiba Knife
for Sashimi

An essential knife for slicing sashimi with care. Slim and finely crafted, this traditional Japanese knife is designed to reduce friction on the back side, helping you create clean, beautiful cuts while preserving the natural taste of the fish.

Yanagiba Knife Collecton

Deba Knife
for Filleting Fish

A Deba knife is essential for preparing fish, especially freshly caught fish. Its thick, sturdy blade easily cuts through hard bones and can also be used to remove scales, making it a highly versatile knife for fish preparation.

Deba Knife collection

Nakiri Knife for Vegetable Dishes

A thin, wide-bladed knife designed for cutting vegetables, with a flat profile that makes transferring ingredients to the pot easy and efficient.

Nakiri Knife Collection

Petty Knife for Peeling Fruits

Also known as a fruit knife, it is convenient for peeling fruits and vegetables, as well as for slicing and portioning finished dishes.

Petty Knife Collection

Features

Damascus steel

A striking design featuring patterns revealed by repeatedly layering and polishing thin soft iron, bringing the distinctive texture to the surface.

Damascus Collection

Monaka Handle

A metal handle that is lighter and more durable than traditional wooden handles.

Monaka Handle Coolection

KUROUCHI

A knife that preserves the blacksmith’s original forged finish, showcasing hammer marks and protective scale for a warm, handcrafted feel.

KUROUCHI Collection

Whetstone

Medium whetstone

This whetstone is ideal as a base stone for edge setting and everyday maintenance.
While grits in the range of #400 to #1500 are generally suitable, a #1000 grit is especially recommended as your first stone.

Medium whetstone Collection

Finishing stone

This whetstone is used to further refine and smooth the edge after sharpening with a medium-grit stone.
Grits of #2000 and above are selected according to the knife’s type and intended use.
For Santoku knives, #2000–#3000 is recommended.

Finishing stone Collection

Rough whetstone

This whetstone is used for repairing chips and correcting the blade’s shape.
Grits of #320 and below are generally recommended, and it is not typically used for regular sharpening except when absolutely necessary.

Rough whetstone Collection

Flattening Stone

A stone used to correct unevenness on the surface of whetstones.
An essential tool for anyone who sharpens knives using whetstones.

Whetstone Collection

What Makes Japanese Knives Exceptional?

Japanese knives are known for their razor-sharp edges and lightweight bodies, allowing for unmatched lightness and precision.

Professional Knife Sharpening

We Don’t Just Sell Japanese Knives. We Know How to Keep Them Sharp.

Visit Our shop in Japan

Our workshop is annexed to the interior shop specializing in traditional Japanese crafts. You are welcome to browse not only our knives but also the home decor and various goods.

Beginner Sharpening Workshop

A beginner-friendly workshop for easy knife sharpening and maintenance at home.

 Regular Maintenance Service

it’s a partnership to keep your kitchen’s cutting performance

• A short story about knives
• For Travelers
• Knife Collection
• Knife FAQ
• Sharpener's Daily Work

• Why a #1000 Whetstone Is the Best First Stone
• Why Is Only the Edge Rusting on This Stainless Steel Knife?
• Restoring a Rusted Japanese Deba Knife: You Never Know What Lies Beneath
• When Is a Coarse Whetstone Necessary?
• A knife that makes the effort of sharpening it worthwhile

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