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!

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Nakiri Japans Mes Gehamerd - 16.5cm
Nakiri Japanese Knife Hammered - 16.5cm
  • 12.600 Ft
  • 11.300 Ft

Stainless Steel

Japans Santoku Mes Gehamerd Zwart - 16.5cm
Japanese Santoku Knife Hammered Black - 16.5cm
  • 12.600 Ft
  • 11.300 Ft

Stainless Steel

Japans Sashimi Mes Roestvrij Staal Zwart - 21cm
Japanese Sashimi Knife Stainless Steel Black - 21cm
  • 13.800 Ft
  • 12.500 Ft

Stainless steel

Sashimi Mes Gehamerd - 21cm
Sashimi Knife Hammered - 21cm
  • 12.600 Ft
  • 11.300 Ft

Stainless Steel

Kotai Flexibel Japans Fileermes Black Box - 20cm
Kotai Flexible Japanese Filleting Knife Black Box - 20cm
  • 36.000 Ft
  • 32.400 Ft

Stainless steel

Japanse Messentas Lederlook Zacht met Binnenzijde Mat
Japanese Knife Bag Soft Leather Look with Matt Interior
  • 37.700 Ft
  • 34.000 Ft

BBQ Accessories

Japans Yanagi Mes Roestvrij Staal - 24cm
Japanese Yanagi Knife Stainless Steel - 24cm
  • 104.700 Ft
  • 94.200 Ft

Stainless steel

Gekarteld Japans Broodmes Kotai - 21cm
Serrated Japanese Bread Knife Kotai - 21cm
  • 40.200 Ft
  • 36.200 Ft

Stainless steel

Deba Mesdikte 3Mm Gehamerde Stijl - 15cm
Deba Blade Thickness 3Mm Hammered Style - 15cm
  • 13.800 Ft
  • 12.500 Ft

Stainless Steel

Japans Steakmes Tamahagane (Micarta) - 22.5cm
Japanese Steak Knife Tamahagane (Micarta) - 22.5cm
  • 73.700 Ft
  • 66.400 Ft

Damascus steel

Tamahagane Japans Steakmes - 22.5cm
Tamahagane Japanese Steak Knife - 22.5cm
  • 40.200 Ft
  • 36.200 Ft

Damascus steel

Sushi Mes Yanagi Sakon Shiraume - 24cm
Sushi Knife Yanagi Sakon Shiraume - 24cm
  • 71.200 Ft
  • 64.100 Ft

Stainless Carbon Steel

Tamahagane Japans Steakmes 4St - 22.5cm
Tamahagane Japanese Steak Knife 4Pcs - 22.5cm
  • 157.500 Ft
  • 141.700 Ft

Damascus steel

Steakmes Tamahagane (Micarta) & Steakvork 21,5cm Set - 22,5cm
Steak Knife Tamahagane (Micarta) & Steak Fork 21.5cm Set - 22.5cm
  • 107.200 Ft
  • 96.500 Ft

Damascus steel

Shokunin Kobo Santoku Mes - 17.5cm
Shokunin Kobo Santoku Knife - 17.5cm
  • 94.700 Ft
  • 85.200 Ft

Vanadium Steel

Nakiri Mes Roestvrij Staal Abs Zwart - 16.5cm
Nakiri Knife Stainless Steel Abs Black - 16.5cm
  • 12.600 Ft
  • 11.300 Ft

Stainless steel

Petty Japans Koksmes - 14cm
Petty Japanese Chef's Knife - 14cm
  • 9.700 Ft
  • 8.700 Ft

Stainless Steel

Mujun Nakiri Mes Dubbelzijdig Geslepen VG-10 Staal - 17cm
Mujun Nakiri Knife Double-Sided VG-10 Steel - 17cm
  • 113.100 Ft
  • 101.800 Ft

Stainless Steel

Kotai Japans Flexibel Fileermes met Bamboe Doos - 20cm
Kotai Japanese Flexible Filleting Knife with Bamboo Box - 20cm
  • 40.200 Ft
  • 36.200 Ft

Stainless steel

Kotai Mes Chef Mes met/Bamboe Doos - 25cm
Kotai Knife Chef Knife with/Bamboo Box - 25cm
  • 54.500 Ft
  • 49.000 Ft

Nakiri Mes Gehamerd Zwart - 16.5cm
Nakiri Knife Hammered Black - 16.5cm
  • 12.200 Ft
  • 11.000 Ft

Stainless 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.