Getting started with Japanese knives

Discover our handpicked selection of Japanese knives for home kitchens and professional use. Check out practical guides to help you choose, use, and care for your cutlery.

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Japanese Knives 101

Top view of a trio of versatile Japanese knives including santoku, bunka, and gyuto are displayed. The Yoshihiro kurouchi santoku is positioned on the left, the Manaka tsuchime bunka in the middle, and the Sukenari Hap40 gyuto is showcased on the right.

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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Top view of three kurouchi knives from Yoshihiro namely santoku, gyuto, and nakiri.

Care and maintenance of Japanese kitchen knives

Proper care is essential for Japanese kitchen knives. Check out these important points to keep your knives in prime condition.

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