JAPANESE KNIVES

A Japanese kitchen knife is modeled after Katana (Japanese sword) and its sharpness fascinates chefs all over the world. The big difference between a Japanese and Western kitchen knife is that the former is single-bevel, while the latter is double-bevel. A single-bevel knife cuts into slightly to left and separates parts of ingredients more easily, so it makes your chopping faster. It also provides a clean cut surface without damaging the ingredient’s tissue.

It is staple to use a Japanese kitchen knife in order to learn techniques for Sushi and Washoku.

Resistant to corrosion, and easy to take care for Japanese Knife Beginners

*Set includes 3 different knives and whetstone Nakato #1000 and Fixing stone (Arato#1000)

86,300JPY for right-handed (Tax Included)

93,300JPY for right-handed+ Knife case(Tax Included)

116,800JPY for left handed (Tax Included)

123,300JPY for left handed  +Knife case(Tax Included)

Deba Knife / 165mm

Indispensable for cleaning fish. Deba is used to cut through hard bones and also to filet fish.

Yanagiba Knife / 240mm

Widely used for Sashimi purpose throughout all of Japan by professional chefs.

Usuba Knife / 180mm

Usuba is mainly used to cut vegetable for decorating purpose of Japanese cuisine.