Knives
Japanese kitchen knives, Western knives, folding knives, bar knives and oyster knives, plus sharpening stones, sheaths and cutting boards to care for them. From the first chef's knife to a collector's blade, the range covers home cooks and professional kitchens, and both our Montréal and Québec City stores offer knife sharpening on Japanese water stones.
How to choose a kitchen knife
Start with one versatile blade: a 210 mm gyuto (Japanese chef's knife) or a 165 to 180 mm santoku handles most cutting. Then add a petty for small tasks. Stainless steels such as VG10 or SG2 are easy to care for; carbon steels such as Aogami or Shirogami take a very keen edge but must be dried right after use. Explore Japanese knives, folding knives and sharpening tools.
Brands include Masakage, Tsunehisa, Ohishi, Silver Peacock, Kobayashi, Saji, Akifusa, Toshitaka, Kurosaki, Fujiwara and Washiji, with Alka sharpening stones, Blacksmith 450 & Co oyster knives and Alambika cutting boards. Delivery across Canada and in store in Montréal and Québec City.
FAQ
Do you sharpen knives?
Yes, on Japanese water stones, in our Montréal and Québec City stores. See our sharpening service.
Gyuto or santoku?
A gyuto is longer and more pointed, good for slicing; a santoku is shorter with a flatter edge, comfortable for chopping vegetables.
Can Japanese knives go in the dishwasher?
We recommend washing them by hand and drying them right away, especially carbon steel blades.
Choosing a Japanese knife
A Japanese knife stands out for its thinner, harder blade, which holds its edge longer. The gyuto is the equivalent of a chef’s knife: versatile, it slices, chops and minces. The shorter santoku and bunka are favourites for vegetables; the petty, a small utility knife, handles precision work.
Steel matters as much as shape. Stainless steels like VG10 or SG2 offer an excellent edge with little upkeep, while carbon steels need more care. Damascus or nashiji finishes give the blade character.
A good knife needs care: sharpening on a stone, storage in a sheath or block, hand washing. Bring your knives to our Montréal or Québec City store for professional water-stone sharpening.
Frequently asked questions
Gyuto or santoku: which one?
The longer, pointier gyuto is the most versatile. The shorter santoku with its rounded tip is easier to handle if you mostly cook vegetables.
Can a Japanese knife go in the dishwasher?
No. Wash it by hand and dry it right away: the dishwasher damages the edge and the handle.
How often should a knife be sharpened?
It depends on use. For home cooking, sharpening on a stone a few times a year is usually enough.
Do you offer a sharpening service?
Yes, at our Montréal and Québec City stores. Drop off your knives and our team sharpens them by hand on water stones.