For Home Cooks
Japanese knives for everyday home cooking: building a two-knife kit, matching shape to the way you cook, and a care routine that sticks.
BU00024
Bunka Blue Steel #2 Kurouchi Ebony 120mm
Blue Steel #2120mmKurouchi
In Stock
Ready to Ship
¥18,909
SA00163
Santoku Blue Steel Kurouchi Maple 170mm
Blue Steel170mmKurouchi
In Stock
Ready to Ship
¥38,909
BU00032
Bunka Blue Steel #2 Kurouchi Buffalo Horn 165mm
Blue Steel #2165mmKurouchi
In Stock
Ready to Ship
¥23,727
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SANTOKU三徳
All-purpose Home Knife
150-180mm
Safer, user-friendly for beginners; compact for small kitchens. Shorter, taller blade; “three virtues” = meat/fish/veg
PETTYペティ
Utility Knife
120-150mm
Perfect companion knife; extremely maneuverable. Mini chef knife profile.
Gyuto牛刀
Japanese Chef’s knife
180-220mm
Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts
Nakiri菜切
Vegetable Knife
165-180mm
Built for vegetables; flat edge keeps full board contact for clean push cuts. Rectangular blade, no tip, thin and light.
Sujihiki筋引
Slicer
230-300mm
Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.
Deba出刃
Fish Butchery Knife
165-210mm
Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.
Yanagiba柳刃
Sushi/Sashimi Knife
240-300mm
Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.