Japanese knives

Japanese knives are time-tested sharpness and quality. They are created using technologies that originate in the art of making samurai swords. High quality steel is used for knives, which ensures durability and long-lasting sharpness. With a thin but strong cutting edge, Japanese knives are ideal for filigree work with food.

How to choose a Japanese knife?

Decide on your main tasks. A santoku - a universal knife with a wide blade - is suitable for cutting vegetables and meat. It is important to take into account the hardness of steel: Japanese knives made of hard steel require more careful use and special sharpening.

Among the brands stand out KAI and Shimomura. If you are just beginning to master Japanese knives, pay attention to the Shimomura Kogyo Verdun line - these are high-quality but affordable options. Connoisseurs of premium quality should consider KAI Seki Magoroku - knives that combine tradition, top-notch materials and craftsmanship.

Choosing the right knife depends on your cooking tasks, habits and experience. A quality Japanese knife will last for many years and make the cooking process more comfortable. Japanese knife will become your faithful assistant, inspiring you to culinary experiments and making cooking more enjoyable.