Buying GuideComparison
Types of Japanese Knives
While there are probably over 30 different types of specialized Japanese knives based on region and ingredient…
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Nagomi Japan Chef Knife
I met some people from Nagomi at the Seki Outdoor Knife Festival near Nagoya. The event was quite the experience, with people from all over the world looking to make connections to sell knives in their hometown. These knives stood out to me because their Spanish wood handle were uniquely shaped vs the typical Wa (Japanese) or Yo (Western) handles I was used to seeing. Knives are wicked sharp out of the box and come expertly packaged at a great price. Located in Seki City of Gifu Prefecture in Japan, their experts excel in their knowledge of modern day advanced steel materials and technologies, inspired by traditional blade-making techniques. Each of their knives are made from 440A grade stainless steel with above normal Rockwell ratings, and undergo a meticulous 5-step process before arriving in the homes or restaurants of customers. I met some people from Nagomi at the Seki Outdoor Knife Festival near Nagoya. The event was quite the experience, with people from all over the world looking to make connections to sell knives in their hometown. These knives stood out to me because their Spanish wood handle were uniquely shaped vs the typical Wa (Japanese) or Yo (Western) handles I was used to seeing. Knives are wicked sharp out of the box and come expertly packaged at a great price.
- Blacksmith:Nagomi
- Sharpener:Nagomi
- Classification:Gyuto
$180.00
View DetailsTsunehisa ZA18 Gyuto
I met Shibata-san on my 3rd visit to Japan. His video on the Tinker Tank is the first video I watched about Japanese knives from a Japanese craftsman. He's one of the reasons I started down the Japanese Chef Knife rabbit hole. Meeting him and his team was such a pleasant experience all around and it was worth the extra effort to get to his shop. ZA18 is a stainless steel that has some cobalt added to it to help with the hardness and edge retention.
- Blacksmith:Undisclosed
- Sharpener:Undisclosed
- Classification:Gyuto
$240.00
View DetailsTsunehisa Damascus Nakiri AUS10 165mm
I was excited to pick this knife up during my last trip. Nakiri knives aren't super common at his shop and it's a damascus nakiri to boot. The convex grind is quite exaggerated, so it should help with food release. AUS10 is thought to be an upgrade to comparable stainless steels like VG10 and AUS8. I met Shibata-san on my 3rd visit to Japan. His video on the Tinker Tank is the first video I watched about Japanese knives from a Japanese craftsman. He's one of the reasons I started down the Japanese Chef Knife rabbit hole. Meeting him and his team was such a pleasant experience all around and it was worth the extra effort to get to his shop. I was excited to pick this knife up during my last trip. Nakiri knives aren't super common at his shop and it's a damascus nakiri to boot. The convex grind is quite exaggerated, so it should help with food release. AUS10 is thought to be an upgrade to comparable stainless steels like VG10 and AUS8.
- Blacksmith:Undisclosed
- Sharpener:Shibata
- Classification:Nakiri
$180.00
View DetailsTsunehisa Damascus Kiritsuke VG10 210mm
I am a big fan of Kiritsukes when they're done well. The angled tip helps with precision cuts and it also gives the knife a more refined look. I love the cladding lines of this knife and how squiggly they look at some parts. I met Shibata-san on my 3rd visit to Japan. His video on the Tinker Tank is the first video I watched about Japanese knives from a Japanese craftsman. He's one of the reasons I started down the Japanese Chef Knife rabbit hole. Meeting him and his team was such a pleasant experience all around and it was worth the extra effort to get to his shop.
- Blacksmith:Undisclosed
- Sharpener:Shibata
- Classification:Kiritsuke
$230.00
View DetailsTsunehisa Yanagiba AUS8 300mm
This Yanagiba came from the factory with an edge that I wasn't satisfied with so they have been refinished on whetstones up to a 6000 grit stone. These knives are great entry level knives into the world of single bevels. The construction of these knives helps with gliding through delicate seafood with minimal contact points. "The TSUNEHISA brand is committed to providing knives with both functionality and design, aiming to be cherished and used for a long time in our customers' homes. While inheriting traditional Japanese forging techniques, we also incorporate the latest materials and technologies to meet the needs of the modern era." I met Shibata-san on my 3rd visit to Japan. His video on the Tinker Tank is the first video I watched about Japanese knives from a Japanese craftsman. He's one of the reasons I started down the Japanese Chef Knife rabbit hole. Meeting him and his team was such a pleasant experience all around and it was worth the extra effort to get to his shop. This Yanagiba came from the factory with an edge that I wasn't satisfied with so they have been refinished on whetstones up to a 6000 grit stone. These knives are great entry level knives into the world of single bevels. The construction of these knives helps with gliding through delicate seafood with minimal contact points.
- Blacksmith:Undisclosed
- Sharpener:The Shinogi
- Classification:Yanagiba
$150.00
View DetailsTsunehisa Yanagiba AUS8 240mm
For those who are not ready for 300mm, this is a much more manageable length. This Yanagiba came from the factory with an edge that I wasn't satisfied with so they have been refinished on whetstones up to a 6000 grit stone. These knives are great entry level knives into the world of single bevels. The construction of these knives helps with gliding through delicate seafood with minimal contact points. I met Shibata-san on my 3rd visit to Japan. His video on the Tinker Tank is the first video I watched about Japanese knives from a Japanese craftsman. He's one of the reasons I started down the Japanese Chef Knife rabbit hole. Meeting him and his team was such a pleasant experience all around and it was worth the extra effort to get to his shop.
- Blacksmith:Undisclosed
- Sharpener:The Shinogi
- Classification:Yanagiba
$125.00
View DetailsTsunehisa Nami Santoku AUS10 180mm
Santoku knives hold a special place in my heart since my first Japanese knife was a santoku. This one is quite a show stopper with a beautiful damascus pattern and striking red colored wood handle. "The TSUNEHISA brand is committed to providing knives with both functionality and design, aiming to be cherished and used for a long time in our customers' homes. While inheriting traditional Japanese forging techniques, we also incorporate the latest materials and technologies to meet the needs of the modern era." I met Shibata-san on my 3rd visit to Japan. His video on the Tinker Tank is the first video I watched about Japanese knives from a Japanese craftsman. He's one of the reasons I started down the Japanese Chef Knife rabbit hole. Meeting him and his team was such a pleasant experience all around and it was worth the extra effort to get to his shop.
- Blacksmith:Undisclosed
- Sharpener:Shibata
- Classification:Santoku
$200.00
View DetailsMisono Handmade Santoku 195mm
Misono was the brand of my first Japanese knife that my wife gifted me 14+ years ago, so I can attest to their quality and longevity. This is a gyuto in Molybdenum steel which is a stainless steel. "Misono knives, from Seki-city—a Japanese sword-making capital with a rich 800-year history—are esteemed for their high-quality, Western-style blades favored by professional chefs, reflecting a fusion of traditional craftsmanship and modern advancements"
- Blacksmith:Undisclosed
- Sharpener:Undisclosed
- Classification:Gyuto
$150.00
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Insights, reviews, and stories about Japanese knives and craftsmanship.