Sitemap
Collections
- Shop All Japanese Kitchen Knives
- Japanese Knife Sets
- Accessories
- Sharpening
- Featured Products
- Featured Accessories
- New Arrivals
- Custom Knives
- Kisuke
- Kitchen Knives $500 - $1000
- Bundle Knives
- Bundle Accessories
- Shiro Kamo
- Sakai Takayuki
- Takeshi Saji
- Yoshikane
- Okeya
- Ishikawa
- Hideo Kitaoka
- Fujiwara Kanefusa
- Suncraft
- Sukenari
- Most Popular
- Kanjo
- Higonokami
- Under $100
- $100 - $200
- $200 - $300
- $300 - $400
- $400 - $500
- $500 and above
- Takamura Hamono
- CCK
- Kajibee
- Misuzu
- Moritaka
- Sakai Kikumori
- Seki Kanetsugu
- Tadafusa
- Tosa
- Wanchana
- Yoshimune
- Leszek Sikoń
- Shigeki Tanaka
- Takamura
- Tsunehisa
- Matsubara Hamono
- Deejo Table Knives
- Ceramics
- All Products
- Sharpening Gear
- Finishing
- Lapping
- Strops
- Honing Rods
- Japanese Natural Stones
- Morihei Japanese Whetstones
- Suehiro
- Yoshoku
- Japanese Sharpening Whetstones
- Tableware
- Edge Guards/Saya Covers
- Knife Rolls/Storage/Chef Knife Bags
- Cutting Boards
- Chef Tools
- Blade Guard
- Natural Stone Powder
- Deejo Folding Knives
- Bunka Knives
- Cleaver
- Deba
- Gyuto
- Honesuki
- Kiritsuke
- Nakiri
- Petty
- Santoku
- Sujihiki
- Yanagiba
- Aogami
- Shirogami
- Ginsan
- R2/SG2
- AUS8/10
- VG10
- Stainless
- Carbon
- HADO
- Yu Kurosaki
- Merch
- Shapton
- Kyohei Shindo
- Miyazaki Kajiya
- Specialty
- Knife Handles
- Getting Started
- Bunka/Nakiri
- Gyuto/Kiritsuke
- Petty/Honesuki/Deba
- MBBladesmith - Mark Barrett
- View more
Products
- Kanjo HAP40 Bunka 180mm
- Tadafusa Blue 2 Nashiji Gyuto 180mm
- Shiro Kamo Blue 2 Kurouchi Petty 135mm
- Shiro Kamo Blue 2 Kurouchi Santoku 165mm
- Shiro Kamo Blue 2 Kurouchi Nakiri 165mm
- Shiro Kamo Blue 2 Kurouchi Gyuto 210mm
- Shiro Kamo Blue 2 Kurouchi Gyuto 240mm
- Shiro Kamo White 2 Damascus Petty 135mm
- Shiro Kamo White 2 Damascus Bunka 165mm
- Shiro Kamo White 2 Damascus Nakiri 165mm
- Shigeki Tanaka R2/SG2 Black Damascus Gyuto 210mm
- Shigeki Tanaka R2/SG2 Black Damascus Gyuto 240mmm
- Camellia Oil
- Kajibee White 2 Santoku 165mm
- Kajibee White 2 Nakiri 165mm
- Offset Plating Tweezer 15cm - Black
- Fishbone Tweezers - Black
- Sakai Takayuki Kurokage Gyuto 210mm
- Kisuke Blue 2 Warikomi Nakiri 165mm
- Kisuke Blue 2 Warikomi Gyuto 210mm
- Kisuke Blue 2 Warikomi Honesuki 150mm
- Kisuke Blue 2 Warikomi Petty 135mm
- Suehiro Japanese Whetstone Cerax 1000/6000 Grit
- Suehiro Japanese Whetstone Cerax 1000/3000 Grit
- Suehiro Dual Sided Leather Strop (Large)
- Suehiro Dual Sided Leather Strop (Small)
- Shiro Kamo White 2 Damascus Gyuto 210mm
- Shiro Kamo White 2 Damascus Gyuto 240mm
- Atoma 140 Grit Diamond Lapping Plate w/handle
- Chefs Edge 'Itamae' T-Shirt
- Yoshikane SKD Tsuchime Bunka 165mm
- Yoshikane SKD Tsuchime Nakiri 165mm
- Yoshikane SKD Tsuchime Gyuto 210mm
- Yoshikane SKD Tsuchime Gyuto 240mm
- SG2 Zuiun Bunka 180mm
- SG2 Zuiun Kiritsuke 210mm
- SG2 Zuiun Kiritsuke Sujihiki 240mm
- Kisuke Blue 2 Warikomi Gyuto 240mm
- Shiro Kamo SG2 Black Damascus Gyuto 210mm
- Tadafusa Blue 2 Nashiji Gyuto 240mm
- Tadafusa Blue 2 Nashiji Petty 125mm
- Kanjo HAP40 Gyuto 210mm
- Shigeki Tanaka R2/SG2 Black Damascus Nakiri 165mm
- Offset Plating Tweezer 20cm - Black
- Knife Care Bundle 1000/6000
- Yoshoku 1000/6000 Grit Whetstone
- Sakai Takayuki Kurokage Bunka 160mm
- Sakai Takayuki Kurokage Petty 150mm
- Senzo Black VG10 Damascus Bunka 165mm
- Senzo Black VG10 Damascus Petty 120mm
- Senzo Black VG10 Damascus Bunka 200mm
- Blade Guard 27cm
- Blade Guard 22cm
- Blade Guard 18cm
- Blade Guard 12cm
- Chefs Edge Gift Card
- Ceramic Honing Rod Black 10"
- Premium Knife Care Bundle 1000/6000
- Tadafusa Blue 2 Nashiji Gyuto 210mm
- Plating Spatula - Black
- Plating Tweezer Bundle - Black
- Saucing Spoon - Black
- Plating Spoon - Black
- Chef Tool Bundle - Black
- Shiro Kamo SG2 Black Damascus Petty 135mm
- Shiro Kamo SG2 Black Damascus Bunka 165mm
- Shiro Kamo SG2 Black Damascus Nakiri 165mm
- Shiro Kamo SG2 Black Damascus Gyuto 240mm
- Kisuke Blue 2 Warikomi Bunka 165mm
- Tadafusa Blue 2 Nashiji Nakiri 150mm
- Suehiro Rust Eraser
- Leszek Sikoń San Mai Gyuto 200mm
- Senzo Clad AUS10 210mm Gyuto
- Senzo Clad AUS10 135mm Petty
- Fukamizu Blue 2 Santoku 150mm
- Tadafusa Blue 2 Nashiji Santoku 170mm
- Suehiro Whetstone Holder No. 32
- Okeya Ginsan Petty 130mm - Maple
- Fukamizu Blue 2 Bundle - Santoku
- Yoshoku Nagura Stone
- Yoshoku Guide Clip
- Morihei Hishiboshi 500 Grit Whetstone
- Morihei Hishiboshi 1000 Grit Whetstone
- Morihei Hishiboshi 4000 Grit Whetstone
- Morihei Hishiboshi 6000 Grit Whetstone
- Morihei Hishiboshi 8000 Grit Whetstone
- Morihei Hishiboshi 12000 Grit Whetstone
- Blade Guard 16cm
- Senzo Clad AUS10 180mm Gyuto
- Senzo Clad AUS10 Santoku 165mm
- Senzo Clad AUS10 Slicer 240mm
- Senzo Clad AUS10 Boning 165mm
- Senzo Clad AUS10 Petty 150mm
- Senzo Clad AUS10 Nakiri 180mm
- Senzo Clad AUS10 Flexible Boning 170mm
- Fujiwara Kanefusa FKM Gyuto 240mm
- Fujiwara Kanefusa FKM Gyuto 210mm
- Fujiwara Kanefusa FKM Gyuto 180mm
- Fujiwara Kanefusa FKM Deba 150mm
- Fujiwara Kanefusa FKM Honesuki 150mm
- View more
Pages
Blogs
- Hibachi
- Knife Care
-
Knife Information
- Elevate Your Cooking with Japanese Knives from Chef's Edge
- Unveiling the Mastery Behind Japanese Knives
- Why Professional Chefs Prefer Japanese Knives
- Choosing Your First Japanese Knife: A Beginner's Guide (2024)
- Exploring the Art of Japanese Knife Making
- The Ultimate Guide to Japanese Chef Knives (2024)
- Mastering Japanese Knife Care: Preserving the Excellence of Your Blades
- Whetstones - Which grit do I need?
- Chef or Santoku? What's the difference?
- How to choose the best bread knife
- Is there a difference between Damascus steel and stainless steel?
- Guide to buying a chef’s knife
- What do people mean when they say high-performance kitchen knives?
- Japanese Knives: The Deba
- Japanese Knives: The Sujihiki
- Japanese Knives: The Kiritsuke
- Japanese Knives: The Petty
- Japanese Knives: The Bunka
- Japanese Knives: The Gyuto
- Japanese Knives in Perth
- The best knife for cutting vegetables
- What is the Rockwell Hardness Scale and why does it matter?
- Forged vs Stamped - what is the difference?
- Why Are Japanese Knives Never In Stock?
- Why Are Japanese Knives So Sought After?
- The Best Way To Store Your Japanese Knives
- Gifting A Japanese Knife - Making the right choice
- Carbon Steel v Stainless Steel. What's Better?
- Double Bevel Knife Sharpening — How to Do it Right
- A Guide to Japanese Knives (2021)
- How to Make a Japanese Knife
- Affordable Japanese Chef's Knives
- Damascus Steel Kitchen Knives
- Japanese Chef Knives - The Gyuto
- Japanese Chef Knife Types
- Choosing The Right Chef Knife For You
- Why Japanese Knives
- Knife Knowledge