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Photo of Erick and Sarah--team Zahocho

Our Story

Since 2019, we, Fred and Akiko, have been on a mission to bring the finest Japanese knives into your kitchen. Whether you're a home cook, a pro chef, or a serious enthusiast, we're here with you every step of the way. Our dedication is in helping you find not just a knife, but a kitchen companion that's perfect for you, or that special piece that becomes a highlight of your growing Japanese knife collection.

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Essential Guide on Japanese Knives

  • Three Japanese knives with varying blade textures and inscriptions, displayed against a grey stone background. Each knife has a wooden handle

    Choosing Your First Japanese Knife

    With so many different types of Japanese knives available, it can be difficult to know where to start when choosing your first one.

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  • Black and white close-up image of two chef's knives against a dark background. On the left is a Western chef's knife with inscriptions and branding, while on the right is a Japanese Gyuto chef's knife with distinct kanji characters etched on the blade.

    Japanese Knives vs. Western Knives

    If you're new to the world of Japanese knives, you may be curious about how they differ from Western knives and why you need both.

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  • Five Japanese knives lined up against a dark background, each showcasing distinct patina.

    Patina on Japanese Knives

    Patina not only adds aesthetic allure but also acts as a protective seal against rust, embodying the knife's journey through time and usage.

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