Nakiri is a Japanese vegetable knife. It is one of the oldest style of knives in Japan. If you prepare and eat a lot of vegetables and fruits, it’s a must have. The feel of a Japanese Nakiri going through cabbage, romaine, onions, tomatoes and more is pure bliss. It doesn’t just stop with veggies though, try it on your breads and cheeses too! Japanese maple leaves are revered throughout Japan. Their rich green colors of spring and summer cascade into deep dark reds in autumn adding to the beautiful and colorful landscape of Japanese nature.

Details:

• Price: $249

• Weight: 5.9 oz

• Blade length: 6.5”

• Steel: Japanese powdered Haisuko Stainless Steel

• Handle length: 4.5”

• Handle material: Composite wood

• Sheath: med wide 39.50

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Bunka is another name for santoku knives. It is one of the oldest style kitchen knives in Japan, next to deba and nakiri knives. This style of knife became popular as meat and other international foods became available in Japan. It makes a fantastic all-around tool for your kitchen, including BREAD and tomatoes.

DETAILS:

• Steel: Japanese high carbon Aogami (blue)

• Blade length: 6.5”

• Blade width at center:

• Handle type: Japanese scorched chestnut

• Handle length: 4.8”

• Weight: 5.3 ounces

• Sheath: Medium 34.50

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Na-“vegetables”

Kiri- “to cut”

Nakiri, nakiri, nakiri…. how you are adored!! If you love vegetables, this is a must have knife. Customers often comment how they have increased their consumption of veggies after purchasing. Ueda nakiri knives breezes through larger produce such and cabbage and romaine lettuce and makes cutting and slicing smaller vegetables a pure joy. Slicing tomatoes is so satisfying and onions won’t stress you out anymore!

It also works splendidly on breads, croissants, cheeses, boneless meats and fish. The blade is very sharp and thin so it cuts through your garden varieties with ease. Please do not confuse it with a cleaver and whack it onto your board. Let the beautiful and functional edge do the work.

DETAILS:

• Steel: Japanese high carbon Aogami (blue)

• Blade length: 6.5”

• Blade width: 2 1/8”

• Handle type: Japanese scorched chestnut

• Handle length: 4.8”

• Weight: 5.5 ounces

• Sheath: Med Wide 39.50

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Such a convenient size! This knife is great for smaller cutting jobs, fruits and vegetables. Great if you need a smaller knife to round out your kitchen.

Steel: Japanese high carbon Aogami (blue)

• Blade length: 5.3”

• Handle type: Scorched Japanese Chestnut

• Handle length: 4 1/2”

• Weight: 2.2 ounces

• Sheath: Small 34.50

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The Deba knife is one of Japanese oldest style of kitchen knives. These are traditional single-bevel deba knives, meaning that only one side is sharpened. The Japanese use deba knives to break down and fillet fish. It is heavy and sturdy and is considered the Japanese version of a Butcher knife.

However, deba should not be whacked onto the board as a Chinese cleaver would be. Nor, is it for cutting large or thick bones. Place the blade on the part of the fish or chicken you’d like to cut off, stabilize the deba with the hand you’re holding the knife with, then use your other hand and knock down onto the hand that is stabilizing the blade until it goes through what you are cutting in a precise fashion. Single bevel knives are either for right or left-handed. Please reach out to us if you are looking for a left-handed deba.

Steel: Japanese high carbon Aogami (blue)

Handle type: Core of the Japanese Magnolia tree with water buffalo ferrule (ring between the handle and blade)

8.3” blade

• Handle Length: 5 ¾”

• Weight: 17 oz

• n/a

9.45” blade

• Handle Length: 6”

• Weight: 22.8 oz

• Sheath: n/a

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The Japanese santoku is a wonderfully versatile kitchen knife. It’s not just excellent for veggies, fruits, meats and fish but tomatoes and bread as well. The dragon design is the classic Japanese rendition (no wings!)

DETAILS:

1. Steel: Japanese powdered Haisuko Stainless Steel

2. Blade length: 6.7”

3. Handle type: Composite

4. Handle length: 4.5”

5. Weight: 4.8 ounces

6. Sheath: Medium, 34.50

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What a rare and unique size and shaped knife! We just don’t see these around in the states. This knife is excellent for small cutting jobs and hand-held paring work. Many customers also love to use it when cutting garlic or ginger. It also moonlights as the coolest charcuterie or bar knife. Wow your guests!

Details:

• Price: $139.00

• Weight 1.8 oz

• Blade length 2.8”

• Steel: Japanese high carbon Aogami (blue)

• Handle length 4.25”

• Handle material: Japanese scorched chestnut

• Sheath: X-Small $29.50

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Small and Agile. It’s a beautiful and functional knife for all your smaller cutting needs or for people who prefer smaller knives. This little guy is perfect for deboning chickens, chopping and slicing herbs, fruit, bread, tomatoes and cheeses.

DETAILS:

• Steel: Japanese high carbon Aogami (blue)

• Blade length: 4.13”

• Handle type: Japanese scorched chestnut

• Handle length: 4 1/8”

• Weight: 2.5 ounces

• Sheath: X-Small 29.50

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Along with Deba and Nakiri knives, the Yanagiba is one of the oldest style kitchen knives in Japan and is a must for any professional Japanese chef. Its long elegant blade is used to slice boneless fish fillets for sashimi or sushi in Japan.

We have six sizes. Scroll down to see more information on blade lengths and prices.

Sheaths only available for 8.3” and 9.45” blades. Size is large for both

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The Japanese santoku is a wonderfully versatile kitchen knife. This beautiful design features Japanese Cherry Blossoms, arguably the most beloved flower in all of Japan. It’s not just excellent for veggies, fruits, meats and fish but tomatoes and bread as well!

Details:

• Price: $244.00

• Weight: 4.8oz

• Blade length: 6.7”

• Steel: Japanese powdered Haisuko Stainless Steel

• Handle length: 4.5”

• Handle material: Composite wood

• Sheath: Med 34.50

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This unique shaped blade not only represents the beauty of the Japanese cherry blossom it is also perfect for those who want a smaller multi-tasker in the kitchen. Many people love the rounded tip and heel. From meats, fish, breads to produce this knife will be by your side, even when slicing soft and ripe tomatoes!

DETAILS:

• Steel: Japanese high carbon Aogami (blue)

• Blade length: 4.75”

• Blade width at center: 1.8”

• Handle type: Japanese scorched chestnut

• Handle length: 4.5”

• Weight: 4.2 ounces

• Sheath: med wide 39.50

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Long and sleek. If you love to make sushi, slice sashimi, roasts and ribs, this is the knife to choose. When slicing roasts, fish, sushi rolls, etc., it’s best to get through with the least amount of slicing motion. This long blade is perfect for that.

Start at the heel of the blade and pull towards you throughout the length of the blade to the tip and swoosh a beautiful cut without ripping or smashing your precious fish, sushi rolls and roasts. May I add, it’s awesome on bread and tomatoes too!

DETAILS:

• Steel: Japanese high carbon Aogami (blue)

• Blade length: 8.3”

• Handle type: Japanese scorched chestnut

• Handle length:5.2”

• Weight: 5.7 ounces

• Sheath: Large 34.50

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This is a great everyday go-to knife for those who like a slender blade. It’s also recommended for any type of slicing, such as fish, meat, cheese, breads, etc. Need to carve a chicken or turkey? This one’s for you!

DETAILS:

• Steel: Japanese high carbon Aogami (blue)

• Blade length: 6.5”

• Handle type: Japanese scorched chestnut

• Handle length:

• Weight: 3.8 ounces

• Sheath: large 34.50

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