Japanese knives
Japanese kitchen knives: gyuto (chef's knife), santoku, bunka, nakiri, petty, sujihiki and kiritsuke blades, in steels such as SG2, R2, VG10, ZDP-189, Ginsan, AUS10, Aogami and Shirogami, with Japanese or Western handles. The range also includes Japanese bar knives and an ice saw for the bar.
How to choose a Japanese knife
Choose the shape first. The gyuto is the all-purpose chef's knife; the santoku and bunka are shorter and handy for vegetables; the nakiri has a flat edge for chopping; the petty handles small tasks; the sujihiki slices meat and fish. Then choose the steel: stainless steels (VG10, SG2, R2, Ginsan) need less care, while carbon steels (Aogami, Shirogami) reward careful drying with a keen edge. Keep it sharp with our sharpening stones and protect it with a saya or sheath.
We carry Masakage, Tsunehisa, Ohishi, Silver Peacock, Kobayashi, Saji, Akifusa, Toshitaka, Kurosaki, Fujiwara and Washiji. Delivery across Canada and in store in Montréal and Québec City.
FAQ
Japanese or Western handle?
A Western handle is riveted and heavier; a Japanese handle is lighter and moves the balance toward the blade. Several knives here exist in both.
How do I sharpen a Japanese knife?
On water stones, from a medium #1000 grit to a finishing #3000 to #8000 grit. Our Montréal and Québec City stores also offer sharpening.
Does carbon steel rust?
It can if left wet. Wipe and dry the blade after each use; over time a patina forms and helps protect it.
