Knife lines

Japanese kitchen knives are made with harder steel and stay sharper for a longer time. Typically they are lighter and thinner making it feel more like you are using a razor and less like an axe.

Japanese Kitchen knives are designed to cut food with perfection in mind. These aren’t the Japanese knives that can cut a shoe in half, open a can, then cut a tomato. Cut the food you would chew with your own teeth, if you are doing an Axe job in your kitchen like prying apart frozen hot dogs, then use an axe type of knife. These can truly change your cooking, Chef or not these will give you more enjoyment when preparing food. 

While all these knives benefit from harder steel, the blades and handles differ between product lines. There are 2 main material differences, rust (carbon steel) or no rust (stainless steel).

Handles are either a western style with the rivets and full tang or the traditional Japanese or “Wa” handle style.

We want you to contact us for any knife buying advice you may seek. We can share more information as you need it be it look, feel, materials or Blacksmith information. All staff in any retail location can help you too.