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Special of the Day

Use code "JKISPECIAL" at checkout for 20% off of this knife

 

The Kanetsune 270mm Gyuto makes for a great line or prep knife. It's made of a tough and durable stainless steel that is easy to sharpen, takes a sharp edge, and has decent edge retention. It is definitely a workhorse that can hold up to high-intensity kitchens and chaotic home kitchens. The blade is very chip resistant, so this is a great idea for someone wanting to transition from Western knives to Japanese knives. The 270mm length allows for more efficient slicing tasks and takes care of larger volumes of produce more quickly.

 

Use code "JKISPECIAL" at checkout for 20% off of this knife

 

The Suisin Inox Western series is a bit more of a workhorse than the INOX Honyaki series. The blades are a bit tougher and more durable and therefore allow for greater peace-of-mind when used in a busy kitchen. They are thin behind the edge, though not quite as thin as the INOX honyaki series. Edge retention is shorter-lasting than the Honyaki series, but the blades are less brittle. The handle is made of two-tone pakkawood with great fit-and-finish.

 

Use code "JKISPECIAL" at checkout for 20% off of this knife

 

The INOX Honyaki series is very thin behind the edge. This lends the knives an astounding level of cutting performance. They fly through food with so little resistance, "like a hot knife through butter" doesn't even fully describe it. This gyuto is pretty long so it can handle a larger volume of produce at a single time. The length also lends it well to slicing tasks. The handle is made of ichii (yew) wood and has a unique semi-octagonal construction. There are five facets running from the left to the right side of the handle and the bottom is comfortably rounded.

 

Use code "JKISPECIAL" at checkout for 20% off of this knife

 

This usuba is a very well made single bevel knife, with nice consistency in the grind, and an awesome heat treatment. Suisin has always done a good job producing their knives (picking the right craftsmen for the job). The 195mm size is a rather comfortable size for someone looking for a smaller kamagata usuba for a professional kitchen or a more normal sized one for home kitchens.  They work well for katsuramuki, sengiri, and similar cutting techniques used commonly in Japanese Cuisine.

 

Use code "JKISPECIAL" at checkout for 20% off of this knife

 

This yanagiba is part of the single bevel line of Suisin's INOX Honyaki series. Widely known for their laser-thin double bevel knives, these single bevel knives are on the thinner side of single bevel knives and carry that familial performance. These knives have excellent toughness and durability. Although subsequent sharpening touch-ups are a breeze, the initial sharpening may be more time-consuming because of the toughness of the steel. The craftsmen of these knives always recommend using a microbevel on the edge. The edge retention is good, definitely longer lasting than White #2 steel. The handle is made of ichii (cherry) wood and has a unique semi-octagonal construction. There are five facets running from the left to the right side of the handle and the bottom is comfortably rounded.

 

Use code "NATSTONEHONBADZUKE" at checkout for 10% off of this knife

 

We thought we'd have a little fun with this deba. It gathered a small chip by the heel during transit. We thought it would be a good excuse for us to fix it and put a really nice natural stone edge on it. Jon sharpened it on a Hideriyama and for the polish/kasumi he used a combination of suita, finger stones, and natural stone powder to produce a really stark contrast.

 

We also have these no-handle Gengetsu still in stock, but in EXTREMELY limited numbers.  Use code "NOHANDLE" for $75 off.

*Please note that all of the Specials on this page are final sale items and are not eligible for return or exchange after purchase

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