products

Western Style Knife

Gyuto

Chef’s knife. For meat, vegetables and fruit *As theblade is thin we do not recommend  cutting hard things such as  frozen food and  bones to avoid damaging the blade.

Paring (Petty) knife

For meat, vegetables and fruit *As the bladeis thin we do not recommend  cutting hard things such as  frozen food and  bones to avoid damaging the blade.

Prunier knife

For meat, vegetables, fruit and fish. The blade (180mm) is longer than a paring (petty) knife suitable for filleting fish like sole. *As the blade is thin we do not recommend cutting hard things such as frozen food and bones to avoid damaging the blade.

Wa-yoto

*As the blade is thin we do not recommend  cutting hard things such as  frozen food and  bones to avoid damaging the blade. Japanese style chef’s knife. The blade is wider than the chef's knife. Suitable for making thin slices.

Sujihiki

For meat. To slice muscles off from meat. *As the blade is thin we do not recommend cutting hard things such as frozen food and bones to avoid damaging the blade.

Honesuki

For meat. To cut meat off from bones.

Garasuki

For meat. To cut meat off from bones The blade is bigger than Honesuki, so it is good for chopping a whole chicken.

Yo-deba

For fish. Western style fish knife Yo-deba looks like a chef’s knife but actually the blade is thicker and double edged.

Japanese Style Knives

Deba knife

For fish. To cut through fish bones and open belly and back

Yanagiba knife

To slice sashimi. Osaka style sashimi knife

Takohiki knife

To slice sashimi. Tokyo style sashimi knife

Usuba knife

For  vegetables and peeling. Tokyo style vegetable knife

Kamagata Usuba knife

For  vegetables and peeling. Osaka style vegetable knife

Peeling Knife

Peel vegetables

Nakiri knife

For  vegetables, meat and fruit. The blade is wide.  Good for chipping

Fuguhiki knife

Slice sashimi especially Fugu(blowfish). Thin sashimi knife

Unagisaki  knife

For  Unagi(eel)

Dojosaki knife

For  Dojo(loach)

Wa Gyuto

For  meat,vegetables and fruit. Japanese style chef’s knife. (Western style blade +Japanese style wooden handle)

Wa Petty knife

For  meat,vegetables and fruit. Japanese style chef’sknife. (Western style blade+ Japanese style wooden handle)
**What’s the difference between Usuba and Nakiri?  Usuba blade is single edged→Good for peel vegetables. Nakiri blade is double edged→Good for cutting vegetables and meat. Nakiri knives are for home use. Usuba knives are for professionals. Both of them have thin blades. Don’t use it for hard things like frozen food or bones.
**What’s the difference between Usuba and Nakiri?  Usuba blade is single edged→Good for peel vegetables. Nakiri blade is double edged→Good for cutting vegetables and meat. Nakiri knives are for home use. Usuba knives are for professionals. Both of them have thin blades. Don’t use it for hard things like frozen food or bones.

Chinese Style Knife

Thin blade

No.1 / No.6
For meat, vegetables and fruit (Don’t cut hard things like frozen food or bones. If you cut them, the blade will break)

Medium thickness blade

No.2 / No.7 / No.11
For meat, vegetables, fruit and  shellfish (Don’t cut hard things like frozen food or bones. If you cut them, the blade will break)

Thick blade

No.3
For  meat especially spare ribs, whole fish and chicken cartilage

Super thick blade

No.22
For meat especially spare ribs(cut through the bones)

Household use

No.30
For meat, vegetables and fruit

Peking (Beijing) Duck knife

No.40
Specially made for Beijing Duck
***We are a pioneer in making Chinese knives using Japanese steel!  Over 70 years ago, we met a Chinese chef. He was looking for a Chinese knife but he could not find it anywhere in Japan. This was the reason we started to make Chinese knives! It took a lot of time and effort to produce one. We used the Japanese traditional forging method and structure (interrupt steel) to pursue a perfect Chinese knife. We still make Chinese knives the same way. By the way, the numbers of our Chinese knives are the order that we made them. So No.1 is the first Chinese knife we made!   ★The blade is thin, so please do not cut frozen items and hard bones.
***We are a pioneer in making Chinese knives using Japanese steel!  Over 70 years ago, we met a Chinese chef. He was looking for a Chinese knife but he could not find it anywhere in Japan. This was the reason we started to make Chinese knives! It took a lot of time and effort to produce one. We used the Japanese traditional forging method and structure (interrupt steel) to pursue a perfect Chinese knife. We still make Chinese knives the same way. By the way, the numbers of our Chinese knives are the order that we made them. So No.1 is the first Chinese knife we made!   ★The blade is thin, so please do not cut frozen items and hard bones.

whetstone / rust remover

Rough stone

Medium stone

Fine stone

Rust remover