Japanese style Cutlery: How to choose what best fits you?

We produce a number of products that answer to the definition of "Japanese kitchen knife".  These products differ one from another, mainly by the level of their finish, and their level of customization. 

We offer five basic types of knives - each has a different function in the Japanese kitchen. Each comes in several sizes respective of each type. The profiles of these basic five knife types are shown bellow:

Five basic Japanese knife types.

•  Yanagi - This knife originated in Kansai (Osaka) and is used to slice boneless fish fillets and Sushi toppings. It's long and slender profile makes it a natural slicer that is capable of surgical precision in the right hands.
• Takobiki - The Takobiki, with it's flat balanced blade and relatively straight angles originated in Kanto (tokyo) and is in essence a variation on the Yanagi. It is primarily used to straight-cut sashimi.
• Kamagata Usuba -  Originated in Kansai, the Kamagata Usuba is a knife used to score and dice vegetables.
• Usuba - Not as pointed as the Kamagata Usuba, the Usuba  is used for Katsuramuki - a traditional style of vegetable cutting where the food is cut into fine sheets.
• Deba - The deba is a butchering knife used to cut meat and fish. It's thickness and weight allow it to go through fish and chicken bones effortlessly, and it's sharp tip enables it to work well for filleting fish. It's a great "all arounder".
  

Our  Japanese style kitchen & Chef's  knives are hand made using traditional forging methods and very high quality materials. The steel is hand picked high-carbon steel of the highest quality, while the handles are made of either traditional style softwood or exotic woods of the highest standard - specifically suited for your taste and needs.

 A kitchen knife is the most widely used knife on a day to day basis by most people in the world.  It makes a lot of sense to invest in a good, high quality knife for one's kitchen.

The steel of our knives is heat treated in a process that yields extra hard steel, very much suited for the various tasks of a heavy duty kitchen knife. You will undoubtedly be amazed at the knife's ability to retain it's kee sharpness over a period of time, or what the Japanese call  "Kirenaga" .

Our High-Carbon steel is quiet hard! This makes our knives especially suited for seasoned users of high-carbon steel. The reason lies in the experience of the user in honing, sharpening and maintaining his or her knife skills.Professional Chefs usually own their knives, which are not supplied by their employer, or used by other cooks. Some even own two sets of knives, which they use alternatively each other day. After sharpening a carbon-steel knife in the evening after use, the user normally lets the knife 'rest' for a day.