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Japanese kitchen knives are the best knives in the world.

They are crafted with care and precision using time-honored Samurai katana techniques, by skilled craftsmen such as Takeshi Saji, and offer an unrivaled level of quality and performance.


Made from a single piece of steel, which is hammered into a thin blade - Damascus steel, they are used in the kitchen mainly for chopping, slicing and dicing food: meat, fish, vegetables.


In Japanese culture, cutting by hand preserves the taste quality of the ingredients as much as possible and shows the respect you give to the guests.


A strong argument for any self-respecting cooking enthusiast!