My shopping cart
Your cart is currently empty.
Continue ShoppingJapanese Knives
The best Japanese Knives
Japanese knives are known for their unparalleled sharpness and precision. The secret of the quality lies in the choice of high-quality steels, such asVG10 andDamascus steel and in the craftsmanship of the forging. We offer different types of Japanese knives, each with its own specific characteristics. For anyone who takes cooking seriously and wants top quality tools, a Japanese knife is an excellent choice!
Product Filter
![Knife Holder Double Sided Magnetic Brown - 26.5X24.3X9.6cm]()
![Japanese Yanagi Sakon Shiraume Knife (Left Handed) - 27cm]()
Knife Holder Double Sided Magnetic Brown - 26.5X24.3X9.6cm
- CHF 238.00
- CHF 215.00
Magnetic Knife Holder
Japanese Yanagi Sakon Shiraume Knife (Left Handed) - 27cm
- CHF 281.00
- CHF 253.00
Stainless Carbon Steel
Why are Japanese knives so expensive?
There are several reasons why Japanese knives are so expensive:
Materials: Japanese knives are made from high-quality materials, such ashigh quality steel. This increases the cost of the production process and drives up the price of the knives.
Handmade: in Japan many knives are still made by hand by experienced craftsmen. This is a time consuming process and requires skill and precision, increasing the cost of production.
Traditional Methods: many Japanese knives are made using traditional methods that date back hundreds of years. These methods are often labour-intensive and require specific knowledge and experience, which increases costs.
Prestige: Japanese knives have a long history and are considered some of the best in the world. Because of this, a lot of value is placed on the reputation of the knives, which drives up the prices.
All these factors together make Japanese knives more expensive than some other knives on the market. However, for many, the price is worth it because of the high quality and craftsmanship that goes into each knife.
What types of Japanese knives are there?
There are several types of Japanese knives, each with their own unique properties and uses. Below are some of the most common:
Gyuto: is the Japanese version of a chef's knife and is often used for cutting meat, fish, vegetables and fruit. The blade is slightly curved and has a sharp point, making the knife versatile and suitable for different cutting techniques.
Santoku: This knife is often used for the same tasks as a Gyuto, but has a shorter and wider blade with a straighter edge. It is ideal for chopping and slicing larger fruits and vegetables.
Deba: is designed for filleting fish and cutting other seafood. It has a firm and wide cutting edge, which helps to cut through the hard scales and bones.
Nakiri: These knives are used for cutting vegetables and have a wide, rectangular blade with a straight cutting edge. The knife is ideal for chopping and cutting larger fruits and vegetables.
usuba: This is another Japanese knife used for slicing vegetables and has a narrow, rectangular blade with a straight cutting edge. It is ideal for making thin slices of vegetables and for precision work.
Yanagiba: This knife is designed for cutting raw fish and has a long, narrow blade with a single cutting edge. The knife is ideal for making thin slices of fish without damaging the meat.
There are many more types of Japanese knives available, but these are the most common. Each knife is designed to meet specific needs and often requires different skills to use. Japanese knives are made of high-quality materials, such as high-quality steel and handle material. This increases the cost of the production process and drives up the price of the knives.
