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Kakushin | Japanese Knives, Westerns & Customs

May 2026

Summer’s finally kicking in, the BBQs are firing up, and the workshop’s been going nonstop lately. We just loaded in a huge restock with a pile of new blades, fresh handles, sharpening gear, and a bunch of rare collector pieces that don’t stay around long.

Whether you’re looking for a ready-to-use Japanese kitchen knife or planning a custom build, there’s a ton of new stuff hitting the racks right now.

🛒 If you’re not sure where to start, our Knife Quiz below is a great place to point you in the right direction.

This Week’s Favorite

Ginrei Silver3 Nashiji Birch Gyuto 210mm - Kakushin

Ginrei Ginsan Series

This week’s Knife of the Week goes to a true all-around workhorse: the Ginrei Traditional Gyuto.

Built in Japan using Ginsan Silver #3 steel, this is the kind of knife that simply feels right on the board. Sharp, smooth, easy to maintain, and versatile enough to handle vegetables, herbs, proteins, and long prep sessions without fuss.

Unlike more aggressive profiles, the Traditional Gyuto carries a gentler shape that feels natural and comfortable for almost any style of cutting — whether you rock, chop, or push cut.

Simple, practical, and ridiculously satisfying to use. A proper Japanese chef knife made for real everyday cooking.

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Knife Collection (Made in Japan)

Knife Collection (Made in Japan)

Japanese knives have been getting a lot of attention in the culinary world thanks to their beauty, sharpness, and overall construction. At Kakushin's Knife Shop, we carry a wide range of kitchen knives, the majority of which are made in Japan.

From handmade (forged) to factory-made, and even custom models, the variety found on our site will get you hooked. Among these models, you will find styles and shapes ranging from Gyuto, Kiritsuke, Santoku, Nakiri, and even Petty utility knives, as well as other specialty blades such as Sujihiki and cleavers (Chuka bocho).

Are you interested in learning more about Japanese knives or what differentiates a handmade vs. factory-made knife? Check out our blogs.

Japanese Knives
MAGAZINE ARTICLE

MAGAZINE ARTICLE

Featured in Ricardo (Chaleur à la table) – January 2026

Kakushin highlighted in the latest issue (Vol. 24, No. 3), page 11 — Coutellerie sur mesure

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