Under $200
Every knife here is under ¥30,000, about US$200, and every one is made in Japan.
SA00172
Santoku Blue Steel #2 Kurouchi Buffalo Horn 165mm
Blue Steel #2165mmKurouchi
In Stock
Ready to Ship
¥23,727
SA00166
Santoku Blue Steel #2 Kurouchi Walnut 180mm
Blue Steel #2180mmKurouchi
In Stock
Ready to Ship
¥23,727
BU00028
Bunka Blue Steel #2 Kurouchi Teak 80mm
Blue Steel #280mmKurouchi
In Stock
Ready to Ship
¥21,454
PE00126
Petty Blue Steel #2 Kurouchi Stabilized Wood 80mm
Blue Steel #280mmKurouchi
In Stock
Ready to Ship
¥25,727
PE00052
Petty Molybdenum Damascus Magnolia 150mm
Molybdenum150mmDamascusTsuchime
In Stock
Ready to Ship
¥28,545
About Under $200
The lower price comes from simpler finishes and steels: mostly Blue Steel #2 with a kurouchi finish, plus VG10 damascus, Molybdenum and Ginsan stainless options.
Shapes include santoku, nakiri, petty, bunka and gyuto, from 80 to 220mm. Many people buy their first Japanese knife from this range.
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SANTOKU三徳
All-purpose Home Knife
165-180mm
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
180-240mm
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.