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
  • 12.500 Ft

Stainless Steel

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

Stainless Steel

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

Stainless steel

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

Stainless Steel

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

Damascus steel

Tamahagane Japans Steakmes - 22.5cm
Tamahagane Japanese Steak Knife - 22.5cm
  • 40.000 Ft

Damascus steel

Mujun Gyuto Damascus Mes - 21cm
Mujun Gyuto Damascus Knife - 21cm
  • 175.000 Ft

Damascus steel

Japans Gyuto Mes Roestvrij Staal - 18cm
Japanese Gyuto Knife Stainless Steel - 18cm
  • 10.000 Ft

Stainless Steel

Japanse Sushi Yanagi Sakon Shiraume Mes - 30cm
Japanese Sushi Yanagi Sakon Shiraume Knife - 30cm
  • 115.000 Ft

Stainless Carbon Steel

Mujun Nakiri Damascus Mes - 16.5cm
Mujun Nakiri Damascus Knife - 16.5cm
  • 158.300 Ft

Damascus steel

Mujun Santoku Damascus Mes - 18cm
Mujun Santoku Damascus Knife - 18cm
  • 158.300 Ft

Damascus steel

Mujun Petti Damascus Mes - 15cm
Mujun Petti Damascus Knife - 15cm
  • 125.000 Ft

Damascus steel

Mujun Deba Mes Enkelzijdig Geslepen Carbon Staal - 16.5cm
Mujun Deba Knife Single-sided Sharpened Carbon Steel - 16.5cm
  • 116.700 Ft

Carbon Steel

Mujun Japans Santoku Mes Dubbelzijdig Geslepen VG-10 Staal - 16cm
Mujun Japanese Santoku Knife Double-Sided VG-10 Steel - 16cm
  • 104.200 Ft

Stainless Steel

Mujun Klein Deba Mes Enkelzijdig Geslepen Carbon Staal - 12cm
Mujun Small Deba Knife Single-Sided Carbon Steel - 12cm
  • 95.800 Ft

Carbon Steel

Mujun Santoku Mes voor Sushi Dubbelzijdig Geslepen VG-10 Staal - 21cm
Mujun Santoku Knife for Sushi Double-sided Sharpened VG-10 Steel - 21cm
  • 95.800 Ft

Stainless Steel

Mujun Klein Mes Tweekantig Geslepen VG-10 Staal - 10.5cm
Mujun Small Knife Double Edged VG-10 Steel - 10.5cm
  • 79.200 Ft

Stainless Steel

Tojiro Yanagi Mes Carbon Staal - 16.5cm
Tojiro Yanagi Knife Carbon Steel - 16.5cm
  • 68.800 Ft

Carbon Steel

Japans Sashimi Mes Gehamerd Zwart - 21cm
Japanese Sashimi Knife Hammered Black - 21cm
  • 12.500 Ft

Stainless Steel

Japans Klein Mes Shokunin Kobo - 15cm
Japanese Small Knife Shokunin Kobo - 15cm
  • 66.700 Ft

Vanadium Steel

Japans Klein Mes Gehamerd - Zwart - 12cm
Japanese Small Knife Hammered - Black - 12cm
  • 10.400 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.