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If you're looking for the sharpest knives available, you'll want to look at a japanese kitchen knife; with these being distinctly different to European chefs and cooks knives.
Both sharper and thinner, traditional Japanese knives typically use a harder blade steel and a small cutting angle (15 degrees as opposed to 20 degrees), meaning they are the perfect knife for use in a busy kitchen. Most often, Japanese knives are only sharpened on one side, with the non-sharpened side designed to stop foods sticking to the blade.
Our selection of traditional Japanese knives have an authentic balsam wood handle and are made from the high carbon steel alloy and are produced in 50 major manufacturing steps.
The selection of knives are all of a traditional Japanese style and include Sashimi, Nakiri, Santoku and Usuba knives in different sizes.
We are proud to offer one of the most extensive collections of traditional Japanese knives available online in the UK, with products from brands including Nagomi and Bunmei.
