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● Prices are as of April 1, 2026, excluding tax. ● Prices and specifications subject to change without notice.
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How to Choose a Knife
A versatile knife primarily for meat, but also suitable for vegetables, fish, and bread.
Heavy-duty chef's knife for bone-in meat, semi-frozen foods, and shellfish such as crab.
Also used for breaking down poultry and fish.
Originally designed for boning meat; the thick blade resists chipping against bone.
Also used for filleting fish. Also known as a Boning Knife or Garasuki.
Knife primarily used for breaking down poultry.
Wider and thicker than the Eastern-style Sabaki. Also called a Boning Knife.
Versatile knife for meat, vegetables, fish, and more.
Ideal for home kitchen use. Also called a Bunka Knife.
Knife for slicing bread, castella, cakes, etc. without crumbling.
Chef's Knife (Gyuto)
Western Deba
Sabaki East Style
(Square Type)
Garasuki
Santoku
Wave Knife
(Bread Knife)
Used for cutting meat sinew and slicing thin cuts of meat.
A compact chef's knife. Ideal for peeling fruit and detail work.
Originally designed for boning meat; the thick blade resists chipping against bone.
Also used for filleting fish. Also known as a Boning Knife or Garasuki.
Designed for cutting vegetables. Suitable for julienne and diagonal cuts. Thinner blade than a standard chef's knife.
Used for slicing smoked salmon and similar items.
Dedicated knife for cutting frozen and semi-thawed foods. Available with serrated or wave-edge blades, and in thicker profiles.
Sujihiki
(Slicer)
Petty Knife
Sabaki West Style
(Round Type)
Usuba Style
Salmon Knife
Frozen Food Knife
Western Chef's Knife
Chinese Cleaver
Characterized by a square blade shape with a wide blade width.
Suitable for cutting vegetables, meat, and fish, as well as chopping and crushing.
The weight of the knife itself is used effectively
to cut ingredients. Though they may look similar, differences exist
depending on intended use.
(Blade thickness is the key factor.)
All-Purpose
All-Purpose
A knife is your best ally in the kitchen! — But it's not invincible.
A knife's sharpness is achieved by a keen edge and microscopic serrations on the blade. With heavy use, the edge can become dull or chipped, so be sure to maintain it regularly with a whetstone or sharpener.
Stone or sharpener care is essential.
Sharpeners realign the edge and temporarily improve cutting performance, but they struggle to restore the fine serrations, and sharpness will gradually decline over time.
A honing steel is used during cooking to remove fat or residue from the blade and temporarily restore the edge when it feels dull — simply stroke the edge a few times to realign it.
and temporarily restore sharpness.
To maintain lasting sharpness and durability, we recommend sharpening with a whetstone once or twice a month.
Think of whetting your knife on a stone as a restorative massage after a hard day's work.
After all, it's your trusted partner for years to come!
※Extra-thick blades are also available for bone cutting. ※The wide blade width makes it convenient to scoop cut ingredients and transfer them to a pot. It also blocks cut ingredients from scattering.
Whetstones include natural (stone) and synthetic types. Synthetic stones are made by mixing abrasive compounds and hardening them by drying, or by firing them like ceramics to increase strength.
※Abrasive compounds refer to materials essential for grinding (such as alumina).
Among synthetic whetstones, ceramic whetstones offer superior abrasive power and durability, allowing faster sharpening. They are well-suited for blue steel and stainless steel knives. When sharpening, use minimal water to avoid a slippery feel.
For other whetstones, soak thoroughly in water before use. For honyaki (fully forged) carbon steel knives, a softer whetstone is recommended.
The above information is provided as a general guide and does not apply to all cases. Results may vary depending on sharpening technique.
With use, the surface of a whetstone wears down and becomes concave. Sharpening with a concave stone can cause uneven edges and damage the blade. Use a flattening stone or correction stone to maintain a flat surface.
Used to sharpen (repair) chipped
blade tips and damaged knives.
Removes scratches left
by coarse stone grinding
and refines the edge's
sharpness and shape.
Generally, a single
♯1000 whetstone
can handle both correction
and edge finishing.
For correcting scratches that a medium stone could not remove, and improving edge
durability.
to enhance durability.
It also improves sharpness
and helps maintain a keen edge longer.
Achieves a refined finish.
Ideal for professional chefs and for
finishing Yanagiba knives.
Not sure which knife to choose?
The word 'knife' covers a wide range of materials and shapes.
Here are a few helpful tips for those who find it hard to choose from so many options.
Finishing Stone (Grit #3000–#6000)
Ultra-Finishing Stone (Grit #8000+)
Coarse Stone (Grit #180–#400)
Medium Stone (Grit #600–#2000)
Thin Blade (Fine Edge)
Medium Blade
Thick Blade (Heavy Edge)
Used for cutting and chopping soft ingredients such as meat and vegetables.
A versatile all-purpose type suitable for meat, vegetables, poultry, and fish.
Primarily used for chopping through hard ingredients such as bone-in meat and fish.