Store Hours: Monday thru Friday 11am to 6pm PST

Knife Sharpening has resumed in a limited manner
Email us for avaliability of major repairs (thinning, refinishing, etc.)

Custom Saya making services are suspended for the moment

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News

August 08, 2012

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A Quick Summary of Hitachi Carbon Steels Common in Knives

Hitachi makes a number of carbon steels. Here are the common ones found in knives.SK Steels (sk5, sk4, sk3)- the least expensive of the carbon steels and the lowest carbon content (#5 has the least carbon, #3 the most). This steel has higher amounts of phosphorus and sulfur than the other steels i'm about to mention. This steel tends to be tough (due to the lower carbon content and thus lower hardness). It also tends to be more reactive.Yellow Steel (yellow 3, yellow 2)- This steel is more pure (less phosphorus and sulfur than the SK Steels). It also has...

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August 05, 2012

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Dispelling Myths

Dispelling Myths

There are a lot of things i hear on a daily basis from my customers or read online and every once in a while, i come across commonly misunderstood things or myths relating to japanese knives. I thought i'd start a thread where i can post things like that when i remember (or when someone asks me about them). If you have something to add, please feel free (just do a little fact checking first )... so here we go...*Last updated 8-6-12 @ 12:40pmMyth- Japanese single bevel knives have hollow ground edges because they are ground on big round wheels.Truth-...

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June 21, 2012

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New Videos On Sharpening

Last night i set aside some time to shoot some videos. Recently, there's been a lot of discussion about thinning... how to do it, when to do it, etc. So, i shot a couple of videos on thinning (one lecture and one demonstration). Here they are:In addition, i decided to re-shoot my video on sharpening single bevel knives (cause the lighting sucked in my last one and because we now have a nice lecture to go along with it). Here is the new single bevel knife video:and the lecture to go with it:And, lastly, for the sake of making peoples...

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June 16, 2012

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July 3rd Japanese Craftsmen Event at JKI

So, on July 3rd (in the evening after the store closes... around 6:30pm or so), we will have a couple craftsmen visiting the store from Japan. We will be discussing sharpening, having a sharpening demo, doing knife sharpening, and talking about all things knives (with translation of course). As our store is tiny, space will be limited (sorry).If you're interested in attending, please e-mail me at Jon@JapaneseKnifeImports.com or call at 310-399-0300.Again, space is limited and this is an RSVP ONLY event.More Information upon RSVP.

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March 13, 2012

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Sharpening Study Images

Sharpening Study Images

Recently, we shot a couple of video lectures on sharpening.  The images I show in them didnt show up the way I had hoped in the video, so I thought I'd post them here.  Click the images to see them in a larger size. Here we go... First up... Double Bevel Knives And now, Single Bevel Knives If you're interested in checking out some of our other sharpening videos, you can find our sharpening playlist here: Japanese Knife Imports- Sharpening Playlist

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March 11, 2012

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Remembering 3-11-11 - The Great Tohoku Earthquake

One year ago today, the Tohoku region of Japan was struck with a massive earthquake that crippled the area... many of our friends, family, and business partners suffered at the hands of the natural disaster.  Today, one year later, Japan is still struggling with the aftermath.  Though some things are starting to normalize a bit, the radiation and long lasting damage is still visible today.  We hope that on this day, you will take some time to remember this tragedy.Sara and I are planning on making a donation to assist many of the children orphaned as a result of this...

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February 25, 2012

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Dinner at Alma - A New Kick Ass Popup by Ari Taymor

Dinner at Alma - A New Kick Ass Popup by Ari Taymor

Sorry for the lack of words in this post, but i'd rather let the food speak for itself... EDIT- decided  to add the menu... Amuse: Seaweed Beignet, yuzu koshu and lime 1st: Garlic and Oyster stew 2nd: Artichoke: anchovy, sunchoke and apple 3rd: Carrot: smoked lentil, milk skin and new zealand spinach 4th: Jimenez Lamb: hibiscus, beet, ancho and nettle 5th: Popcorn: Chocolate and soy caramel But most important, the Crew that put it all together...

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OUR STORY

Welcome to Japanese Knife Imports, Inc.

We are a small company of passionate knife dorks, focused on making high quality Japanese knives from small makers available to you, outside of Japan.

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ABOUT KNIVES

Just as with many other traditional and cultural products in Japan,

Japanese knives offer simple, yet sophisticated beauty and quality to their users. It can take some time to learn how to handle these knives correctly, but it is a rewarding experience.

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