ZAKU Knives is a Japanese kitchen knife brand from Tokyo, run by ICHIGO Inc. We have four stores, in Kappabashi, Asakusa and Harajuku in Tokyo and in Nishiki in Kyoto, and we sell online, right here at zakuknives.com. At every store you can test cut and have your knife engraved, and eligible overseas visitors can shop tax-free.
Who runs ZAKU Knives?
I'm Ayumi Chikamoto. I founded ICHIGO Inc. in Tokyo, and ZAKU Knives is the brand I'm proudest of building. For ten years, my team at ICHIGO has shipped Japanese snacks, tableware and kitchen goods, knives included, to people all over the world.
The more I learned about knives, the more one problem stood out. Many Japanese knives are still made by hand in small workshops, and a lot of the most experienced smiths are getting older. Not every workshop has someone ready to take it over. It isn't only knives: a 2022 survey by Japan's Ministry of Internal Affairs and Communications found that traditional craft regions across Japan face falling demand and a shortage of successors, and that falling demand makes it harder for young people to make a living in the craft and stay.
That's the reason ZAKU exists. I want to help the craft carry on, with respect for the experienced smiths who keep it alive today and a place on our walls for the young ones coming up. When people can hold a young smith's knife in a store and take it home, that smith has a better chance of making a living at the forge.
Who makes ZAKU knives?
We started with knife makers in Sakai, in Osaka. Knives have been made there for centuries, and its small workshops, called machikoba, still sit between houses and shops on ordinary streets. We also work with makers in Seki in Gifu, Tosa in Kochi and Sanjo in Niigata, and we plan and design the ZAKU range with them. Many of the knives on our walls still come from them.
This year I visited Takefu, a knife-making town in Echizen in Fukui. Many of the smiths there are young, and that's the spirit I want ZAKU to have, so we're bringing in more of their work.
Young smiths make knives in small batches, so their knives reach our walls a few at a time. They hang next to knives from the older towns, and you can test cut both.
Where are the ZAKU Knives stores?
ZAKU Knives has four stores: three in Tokyo, in Kappabashi, Asakusa and Harajuku, and one in Kyoto, in Nishiki. All four opened in 2026, and all four carry every knife type.
| Store | Where | Address | Opened |
|---|---|---|---|
| ZAKU Knives Kappabashi (main store) | Kappabashi kitchenware street, Tokyo | 3-7-5 Nishiasakusa, Taito City, Tokyo 111-0035 | 5 March 2026 |
| ZAKU Knives Asakusa | Asakusa, Tokyo | 1-21-9 Asakusa, Taito City, Tokyo 111-0032 | 25 May 2026 |
| ZAKU Knives Harajuku | Harajuku, Tokyo | 175 Bankan, 1-7-3 Jingumae, Shibuya City, Tokyo 150-0001 | 25 September 2026 |
| ZAKU Knives Nishiki | Nishiki Market, Kyoto | 166-1 Higashiuoyacho, Nakagyo Ward, Kyoto 604-8055 | 1 October 2026 |
You'll know our stores by their yellow fronts. In Kappabashi, ours sits among long-established knife shops. In Harajuku, it's surrounded by Tokyo's street-fashion shops. Inside, the knives hang on the wall like a collection, and you can ask to try any of them.
Opening hours, maps and directions are on the store locator.
What knives does ZAKU sell?
ZAKU sells Japanese kitchen knives, from the santoku, a shorter all-rounder for meat, fish and vegetables, to single-purpose blades for fish and sashimi. Every type is in the Japanese knives collection online.
The santoku is a common first Japanese knife. The gyuto is the Japanese chef's knife, a longer blade for most jobs from onions to slicing meat. The nakiri is a square blade with a flat edge, made for vegetables. The petty is a small knife for fruit, herbs and the little jobs.
The rest of the range is for specific jobs. The bunka is santoku-sized with an angled, pointed tip. The deba is a thick blade for breaking down fish. The yanagiba is a long slicer for sashimi, sharpened on one side. The sujihiki is a long slicer for meat and fish, sharpened on both. The kiritsuke is a gyuto with a straight, angled tip. The Chinese cleaver is a tall rectangular blade for chopping.
Blades come in stainless steel (VG10, SG2, Ginsan, Molybdenum), which needs only a wash and a dry, and in carbon steel (Blue Steel #2 and White Steel #2). Carbon steel takes a keen edge and rusts if left wet, so dry it straight after use. SLD sits between the two: it resists rust better than carbon steel but can stain if left wet.
A finish changes the look of the blade, and the core steel does the cutting. Damascus is a layered pattern around the core. Kurouchi is the dark forge finish left on the upper blade. Tsuchime is a hammered surface. Each store also sells whetstones, saya (wooden sheaths) and care oil.
What can I do in a ZAKU store?
You can try knives on vegetables before you buy, have your knife engraved, and shop tax-free as an eligible overseas visitor. Our staff at all four stores speak several languages and will explain the differences in your price range.
With a knife, you need to hold it before you know if it's right for you. That's why every ZAKU store has a cutting board and a pile of daikon radish, so you can try a few knives side by side and pick the one that feels right. I want every first-time visitor to leave with a knife that fits their hand.
If you're not sure where to start, slice some daikon with a santoku and then a gyuto. Staff also show you how to wash, dry and store the knife, and how to pack it for the flight home.
Does ZAKU ship abroad?
Yes, orders placed on zakuknives.com ship from Japan worldwide. Orders are typically processed within three business days, excluding Japanese holidays.
Shipping time is additional. Customs fees and import taxes are set by your country and are paid by you, so check your local rules before you order. We do not accept returns for a change of mind. Contact us within seven days of delivery; we assess defective or incorrect items under our returns policy.
If you buy in one of our stores and fly home, pack the knife in checked luggage. Store staff will tell you how to pack it.
How do I choose a first Japanese knife?
Start with the shape that fits how you cook, then choose the steel by how much care you want to give it. Most first knives are double bevel, which means sharpened on both sides, and suit left- and right-handed cooks alike.
For most home cooks the choice is between a santoku and a gyuto. If you mostly cook vegetables, start with a nakiri.
If you want the least upkeep, pick a stainless steel such as VG10 or Ginsan, and hand-wash and dry it. Blue Steel #2 is carbon steel. Dry it promptly after use to prevent rust. Online, browse the Japanese knives collection by knife type.
In Japan, come and try a few at a ZAKU Knives store. Elsewhere, order online and write to us through the contact page if you want a second opinion before you buy.
FAQ
What does ZAKU mean?
ZAKU is written 作 in Japanese, which means to make or to create. The name is always written in capitals, and the full brand name is ZAKU Knives.
How much do ZAKU knives cost?
Prices vary by knife type, steel and size. Browse the Japanese knives collection by knife type. See each product page for its current price and displayed currency.
Is there a ZAKU Knives store in Osaka?
No. The four stores are in Tokyo (Kappabashi, Asakusa and Harajuku) and Kyoto (Nishiki). The knives are also sold online.
