New Stones. New blades. New handles. New one-offs on the bench.
Our in-stock inventory now allows for 8,000+ custom combinations, plus a solid lineup of fully assembled Japanese knives ready to ship. And more stock is still landing.
🛒 If you’re not sure where to start, our Knife Quiz below is a great place to point you in the right direction.
SPECIFICATIONS Knife Style: CleaverSteel Type: Carbon SteelBlade Material: Shirogami #2 (Stainless Steel Clad)Blade Finish: KurouchiBlade Hardness:...
View full detailsThis double-sided diamond leveling plate is designed to quickly and efficiently flatten water stones, restore surface consistency, and maintain opt...
View full detailsFirst introduced in 1896 during Japan’s Meiji era, the Higo-No Kami is considered the country’s original pocketknife. Its minimalist design is both...
View full detailsIf whole loaves are part of your kitchen routine — whether baked at home or picked up fresh — a proper bread knife becomes essential. Built...
View full detailsDesigned for control and efficiency, the 9-inch Multi-Prep Knife bridges the gap between a utility knife and a chef’s knife. Its long, narrow blade...
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With over 500 products available online, you've come to the right place. Whether you're a parent, a student, a seasoned chef, or simply a home cooking enthusiast searching for top-notch chef's knives, razor-sharp specialty kitchen knives, or even a custom-assembled blade and handle, we've got you covered.
Freshly renovated in 2025! Kakushin’s Gatineau shop is now sharper than ever. Since 2019, we’ve been Canada’s go-to for premium kitchen knives, and now you can visit us in person for expert knife sharpening, exclusive in-store deals, and the largest selection of Japanese and Western knives.
This week’s Knife of the Week goes to a blade built for pure efficiency: the Hatsukokoro 165mm Hikari Nakiri.
If your cooking revolves around vegetables, this Japanese Nakiri knife is hard to beat. The tall, flat profile is designed for fast, clean push-cuts — ideal for slicing, chopping, and prepping vegetables, fruits, herbs, and firm produce with precision and control.
Forged from SLD semi-stainless steel, it delivers carbon-like sharpness with much easier maintenance. At 61 HRC, it takes a fine edge, holds it well, and stays stable through long prep sessions.
With its clean Migaki finish, thin geometry, and birch wood handle, this Japanese vegetable knife is simple, elegant, and incredibly effective — a true workhorse for anyone who loves cooking with vegetables.
Specifications: Knife Style: PettySteel Type: Stainless SteelBlade Material: AUS10Blade Finish: Migaki DamascusBlade Hardness: 60HRC (+/-1)Bevel: D...
View full detailsSPECIFICATIONS Knife Style: ParingSteel Type: Stainless SteelBlade Material: VG10 Blade Finish: Tsuchime DamascusBlade Hardness: 60HRC (+/-1)Bevel:...
View full detailsSPECIFICATIONS Knife Style: BunkaSteel Type: Stainless SteelBlade Material: Ginsan Silver #3Blade Finish: Tsuchime DamascusBlade Hardness: 61HRC (+...
View full detailsSPECIFICATIONS Knife Style: GyutoSteel Type: Carbon SteelBlade Material: Aogami Blue #2Blade Finish: Migaki (Stainless Clad)Blade Hardness: 62HRC (...
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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.
Featured in Ricardo (Chaleur à la table) – January 2026
Kakushin highlighted in the latest issue (Vol. 24, No. 3), page 11 — Coutellerie sur mesure
There’s a myth that keeps coming back:“Never wash your knife in hot water — you’ll ruin the heat treatment.”“Boiling water softens the edge.”“It drops the HRC.” Instead of debating it in comments and reading posts that speculate with no actual...
We get questions about this everyday and realize how honing rods are probably one of the most misunderstood tools in the kitchen. Most people assume they “sharpen” knives… but nope — that’s not what they’re meant to do. A honing...
(Spoiler: Yes. Yes, they can.) Let’s be real for a second. We get a ton of walk-ins at Kakushin who head straight for the red tags. And hey, we get it — everyone loves a deal. That little splash of red...
