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● Prices are as of April 1, 2026, excluding tax. ● Prices and specifications subject to change without notice.
When ordering,
Please include the page, number, and product code.
How to Choose a Knife
An alloy of iron and a small amount of carbon — commonly known as steel (Hagane). Refers to white steel (Shiro-ko) and blue steel (Ao-ko).
Made from iron sand or iron ore.
The finest steel used for Japanese swords, with extremely low impurities
Yanagiba Knife
(Masao)
Takohiki Knife
Fuguhiki Knife
(Tessa Knife)
Funayuki Knife
Kirituke Knife
Unagisaki Knife
(Edo-style)
Honekiri Knife
(Hamo Cutter)
A Kansai-style sashimi knife. Draws through the ingredient in one smooth stroke using the full length of the blade.
A Kanto-style sashimi knife. Draws through the ingredient in one smooth stroke using the full length of the blade. Tip is squared off.
A knife for thin slicing (usuzukuri) of fugu and similar fish. Thinner spine and narrower blade than the Yanagiba, with a sharper edge.
.
A versatile Japanese-style knife combining the best qualities of the Deba and Yanagiba. Suitable for meat, fish,
and vegetables alike.
A versatile Japanese-style knife of the Kanto type. Combines the best features of the Usuba and Yanagiba.
The sharply angled tip is also ideal for decorative cuts and coring.
A specialized Kanto-style knife for filleting eel. The tip cuts through bone, the short straight edge along the tip does the filleting,
and the corner edge removes fins — a rationally designed knife suited to each step of preparation.
An essential knife for peeling, mincing, and slicing vegetables. The delicate, clean cuts and beautiful
results come from its thin blade. Kanto-style with a square tip.
A Kansai-style Usuba knife. Use the tip for decorative cuts and
slicing, and the heel for peeling and coring vegetables.
Suitable for a wide range of tasks including
"katsuramuki" (rotary peeling), "tsuma" (garnish cuts), decorative cuts, chamfering, and mincing.
Use the heavy, thick heel to chop through hard bones of poultry or fish, and the thin, sharp
tip for filleting fish (three-piece fillet).
Thinner-spined and narrower-bladed than a Deba, closer in shape to an all-purpose (Funayuki) knife.
A versatile general-purpose knife.
Slimmer and lighter than a standard Deba. Used for filleting fish and portioning cuts.
Like the Usuba, this knife is designed for cutting vegetables. Double-beveled, so the blade enters
straight and is easy to handle — well suited for home use.
Usuba Knife
(Single Bevel)
Kama-style Usuba Knife
Deba Knife
Ai-Deba Knife
Miooroshi Deba Knife
Nakiri Knife
A knife designed to finely cut through the many small bones of fish such as hamo (pike conger).
A dedicated knife for cutting futomaki and other rolled sushi.
The blade has a gentle curve so rice and fillings are not crushed when cutting.
Insert the tip, draw it toward you, then push forward and up to complete the cut.
Sushi Kiri Knife
Japanese Knives (Wa-Bocho)
Knife Types
Knife Profiles
Primary Uses
Carbon Steel
Tamahagane
Top-grade steel said to be closest to tamahagane among white steels (Shiro #1)
Tama-Shiro Steel
Simply Japanese-made steel.
Nihon-Ko (Japanese Steel)
A carbon steel made entirely from iron sand, with a composition matching tamahagane — impurities thoroughly removed.
closest to pure iron. Hardening is difficult, but hardness and sharpness are top-class.
White Steel
White steel with alloying elements (chromium and tungsten) added for improved wear resistance and toughness.
Hardness and sharpness are top-class, with greater toughness than white steel. Extremely
expensive due to raw materials and manufacturing process.
Blue Steel
Stainless steel with high chromium content. Rust-resistant but slightly lower hardness.
Sharpness comparable to carbon steel. Used in razor blades, etc.
Silver Steel
Alloy steel with alloying elements such as nickel, chromium, molybdenum, and vanadium added in addition to carbon.
High-carbon steel is also included in this category.
Contains 12% or more chromium.
Special Steel
Stainless Steel
Molybdenum Steel
V-Gold
Damascus Steel
Swedish Steel
Contains 12% or more chromium, with molybdenum further added.
Steel produced in Sweden. High-quality material with high carbon content and few impurities.
Stainless yet hard with excellent cutting performance. Difficult to process, making it a
premium material.
Strictly speaking, this refers to a manufacturing method rather than a material name. Two types of high-temperature steel are repeatedly folded,
layered, and forged by hammering. The finished blade displays a distinctive
pattern. Stronger and tougher than standard steel with superior sharpness,
and remarkably rust-resistant despite being a carbon steel.
●How to Read the Chart
There are so many types of blade materials — it can be overwhelming!
It's too complex and lengthy to fully explain… so consider this a helpful reference guide.
Carbon steel is hard and holds a keen edge but is prone to chipping and rust. Stainless steel resists rust but is softer than carbon steel and loses its edge more quickly.
Honyaki (solid steel) knives are made from a single piece of steel. They hold an edge longer and produce clean cuts, but are hard, prone to chipping, and difficult to sharpen.
Most knives use hagane (hard steel) for the cutting edge, with soft iron on the spine side. The soft iron acts as a support for the hard steel.
Finishing by polishing the soft iron to a hazy, matte appearance is called "Kasumi" (misty) finish. The higher-grade version is "Hon-Kasumi." Polishing to a mirror-like surface is called "Mirror Finish," just as the name suggests.
After use, wash knives immediately with neutral detergent and a sponge. Polishing the surface with a piece of daikon or cork helps remove stains. Wipe dry with a cloth to prevent rust and allow to air-dry.
A knife block is ideal for storage. For hagane knives, apply a thin coat of edible oil; if storing long-term, wrap in newspaper to prevent rust.
The names "white steel" and "blue steel" originate from the practice of wrapping the steel in white and blue paper for identification.
(Also called Shirogami and
Aogami.) Grades are numbered 1, 2, and 3 in order of decreasing carbon content.
(Kikou/Yellow steel also exists.)
Alloying elements include chromium, tungsten, molybdenum-vanadium, nickel, and cobalt.
Adding 12% or more chromium forms a chromium oxide film on the surface, providing excellent rust resistance.
All-Purpose
All-Purpose
Material
The knives you purchase are sharpened at the factory, but for truly sharp performance, final hand-honing (honba-tsuke) by a skilled craftsman is essential. We recommend honing on a whetstone several times before first use.
Both carbon steel and stainless steel can rust. Please care for either type diligently.