Over time, Japanese blacksmiths adapted to
the needs and desires of users who no longer needed swords for fighting, but knives for everyday use in the kitchen. As a result we now have one of the most sophisticated knives of high quality, made to defy time.


The Bunka: Culinary culture is of utmost importance in Japanese homes and the Bunka knife was developed with this in mind. Its name emphasises its versatility of use. It is considered a multi-purpose knife, designed for cutting and chopping foods such as meat, fish, vegetables and herbs.

The Deba is a traditional Japanese kitchen knife used for fish. It is best used for working with whole fish, cutting fish bones and decapitating fish. Its considerable weight and razor-sharp edge allow you to make strong, clean cuts through even the toughest parts of the fish, such as the head.

The Gyuto: If you are interested in the world of Japanese knives, the best place to start is with a Gyuto. As the Japanese equivalent of a Western chef's knife, it will glide easily through meat, fish, vegetables, fruit and even herbs. It is a knife that can be used every day instead of a specialised knife that is often neglected.

The Kiritsuke is a long-bladed knife best used for cutting vegetables, raw fish, chicken or herbs. Its long and straight blade, straight edge and sloping tip give the Kiritsuke its distinctive sword shape.

The Nakiri is designed specifically for cutting vegetables. The blade is almost perfectly straight with no curve, allowing straight clean cuts through vegetables. The Nakiri knife has a double blade, which means that the blade is on both sides. This results in a balanced and precise cut.

The Petty is a Western-style Japanese kitchen knife best used for chicken, fish, herbs and vegetables. It is also useful for slicing, chopping, peeling and trimming a variety of small fruits, meats and making precise cuts.

The Santoku (meaning "three virtues") is another traditional Japanese knife found in most Japanese homes. The three virtues refer to cutting vegetables, meat or fish using different cutting techniques (slicing, dicing or chopping).

The Sujihki (Slicer): a long, narrow and elegant blade suitable for cutting muscle (tendon) and fat from meat. It is designed for fine slicing, filleting and skinning of meat or fish without bones. The long blade allows cutting meat or fish in one single pull, from heel to tip.

The Usuba is ideal for cutting foods such as vegetables and fruit, which are served raw. The thin and sharp blade ensures a cut surface with very little cell damage, minimising discolouration and taste change often caused by oxidation.

The Yanagiba (Sashimi) is perfect for preparing sushi, fish carpaccio and other dishes with delicate ingredients. The long, narrow and hard tip allows for high precision, accuracy and easy clean cutting with the knife.