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It depends on what you want to cut—but if you're new to Japanese knives, a Gyuto (the Japanese equivalent of a chef's knife) or Santoku will cover your 80% kitchen needs. A Deba is great for fish and poultry, a Nakiri for vegetables, and a Sujihiki for slicing meat. Still unsure? Contact us—we'll help you choose the right knife.

Japanese knives are in a different league—harder steels, thinner edges, and a precision cut you can feel immediately. But our knives have something more: a history. Each one was crafted by masters from the golden age of Japanese blacksmithing—small, family-owned workshops that often no longer exist today. When you buy from us, you're not getting another mass-produced product. You're getting an item with soul, one that's been used somewhere, served a purpose—and deserves a second life in good hands.

Write to us. Describe what you're looking for—type, style, budget—and we'll do our best to find something for you. We have access to sources beyond our regular offerings and are happy to help you assemble your dream collection or find a specific model.

Not at all—a few simple habits are all it takes. After use, hand-wash your knife and dry it immediately—never leave it wet. Do not clean it in the dishwasher. Periodically, rub the blade with a little camellia oil or mineral oil. The dark patina that develops over time is natural and desirable—it protects the steel and reflects the knife's character. Avoid glass, bamboo, and metal cutting boards—they are too hard and will quickly dull the edge. Don't use your knife on frozen foods or hard bones—Japanese carbon steel knives are not designed for this purpose. Carbon steel, in return for this little attention, sharpens more easily and holds an edge better than stainless steel.