JAPANESE HANDCRAFTED KITCHEN KNIVES

Please note that our products ship directly from Japan to you. This means, you may be required to pay customs duties and/or customs clearance fees upon delivery if applicable in your country.

US customers please see our Important Notice for US Customers.

We ship to most locations worldwide. you can find more information about delivery areas in our Shipping policy

Delivery times change depending on location. Please visit our Shipping Policy page for more information.

Please note that we cannot guarantee delivery before Christmas. If you would like to assure your package arrives on time, we recommend you place your order as soon as possible.

If you're thinking of buying your first Japanese knife, the best beginner-friendly options are:

• Gyuto (Japanese chef’s knife): the best all-purpose Japanese knife for beginners.
• Santoku: ideal for home cooks who want a compact, easy-to-use all-purpose knife.
• Nakiri: a great first Japanese knife if you focus on vegetables and clean cuts.
  

These cover nearly every cooking style and are the easiest Japanese knives for beginners to learn on. Other knives like the Petty (small utility knife) or Deba (fish knife), are excellent additions later depending on your cooking habits.

If you’re unsure which Japanese knife is best for you, you can get a personalized recommendation.

Just try our Japanese Knife Finder Quiz so we can match you to the perfect first knife.

Japanese knives do require special care to keep their edge and prevent chipping.

General maintenance advice:

• Hand wash only and dry immediately.
• Avoid cutting bones, frozen food, or very hard items.
• Use a wooden or soft plastic cutting board.
• Hone regularly and sharpen with a whetstone when needed.

Also, note that each blacksmith we work with provides specific maintenance instructions for every model. These detailed care guidelines are included in your order and should be followed for best results.

How often you sharpen a Japanese knife depends on use:

• Home cooks: every 3–6 months
• Daily/professional use: every 1–2 months
  

Between sharpenings, hone the blade with a ceramic rod to maintain alignment.

The best way to sharpen a Japanese knife is with a whetstone, which preserves the blade angle and gives the sharpest finish.

Recommended stones:

• 1000 grit: everyday sharpening / restoring sharpness
• 3000–6000 grit: refining the edg8000–10000 grit: polishing and finishing to a razor edge
  

Tips:

• Soak non–splash-and-go stones.
• Keep a consistent 15° angle on each side.

However, some of our blacksmiths have provided different recommendations for their products, as per the detailed care instructions we include in each order.

Quick test: If your knife won’t easily cut tomato skin, it needs sharpening.

You can also watch our knife sharpening video on YouTube by a real Japanese blacksmith.

Your Japanese knife needs sharpening if:

• It slips or skids on tomato skin.
• You need more force to slice.
• The blade crushes instead of cleanly slicing.
• It fails the paper test (can’t cleanly cut a sheet of paper).
  

Even high-quality Japanese steel becomes dull with regular use, so sharpening is normal and expected.

The best storage options are:

• Wooden knife block: Stable and gentle on the blade.
• Magnetic knife strip: Saves counter space and prevents edge damage.
• Saya (wooden sheath) or blade guard: Ideal for drawers or transporting your knife.
  

Avoid:
Throwing knives loosely into a drawer. They can chip or become dangerously exposed.