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SPECIFICATIONS Knife Style: NakiriSteel Type: Semi-Stainless Steel*Blade Material: SLDBlade Finish: MigakiBlade Hardness: 61HRC (+/-1)Bevel: Double...
View full detailsSPECIFICATIONS Knife Style: GyutoSteel Type: Stainless SteelBlade Material: VG10 Blade Finish: Tsuchime DamascusBlade Hardness: 60HRC (+/-1)Bevel: ...
View full detailsSPECIFICATIONS Knife Style: GyutoSteel Type: Stainless SteelBlade Material: VG10 Blade Finish: Tsuchime DamascusBlade Hardness: 60HRC (+/-1)Bevel: ...
View full detailsSPECIFICATIONS Knife Style: BunkaSteel Type: Stainless SteelBlade Material: VG10 Blade Finish: Tsuchime DamascusBlade Hardness: 60HRC (+/-1)Bevel: ...
View full detailsSPECIFICATIONS Knife Style: GyutoSteel Type: Stainless SteelBlade Material: Powder Steel (SPG STRIX)Blade Finish: Tsuchime / DamascusBlade Hardness...
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First introduced in 1896 during Japan’s Meiji era, the Higo-No Kami is considered the country’s original pocketknife. Its minimalist design is both...
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1 Review
If 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...
View full detailsIf you regularly bake or bring home whole loaves, a proper bread knife quickly becomes one of the most-used tools in your kitchen. Designed...
View full detailsThe Nakiri is Japan’s dedicated vegetable knife — admired for its clean rectangular profile and exceptional efficiency on the cutting board. Both e...
View full detailsThe Nakiri is Japan’s dedicated vegetable knife — instantly recognizable for its tall, rectangular profile and flat edge. While its shape may look ...
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...
View full detailsThe Nakiri is Japan’s dedicated vegetable knife — designed for precision, speed, and control. With its straight edge and flat profile, it excels at...
View full detailsSPECIFICATIONS Knife Style: SantokuSteel Type: Stainless SteelBlade Material: Ginsan Silver #3Blade Finish: NashijiBlade Hardness: 61HRC (+/-1)Beve...
View full detailsSPECIFICATIONS Knife Style: GyutoSteel Type: Carbon SteelBlade Material: Aogami Blue #2Blade Finish: MigakiBlade Hardness: 61HRC (+/-1)Bevel: Doubl...
View full detailsSPECIFICATIONS Knife Style: GyutoSteel Type: Carbon SteelBlade Material: Aogami Blue #2Blade Finish: MigakiBlade Hardness: 61HRC (+/-1)Bevel: Doubl...
View full detailsSPECIFICATIONS Knife Style: Ko-SantokuSteel Type: Carbon SteelBlade Material: Shirogami White #2Blade Finish: Kurouchi (San-mai 三枚)Blade Hardness: ...
View full detailsSPECIFICATIONS Knife Style: BunkaSteel Type: Carbon SteelBlade Material: Shirogami White #2Blade Finish: Kurouchi (San-mai 三枚)Blade Hardness: 62HRC...
View full detailsSPECIFICATIONS Knife Style: GyutoSteel Type: Carbon SteelBlade Material: Shirogami White #2Blade Finish: KurouchiBlade Hardness: 62HRC (+/-1)Bevel:...
View full detailsSPECIFICATIONS Knife Style: Outdoor KnifeSteel Type: Carbon SteelBlade Material: Shirogami White #2 (TAKEFU) / Iron CladBlade Finish: KurouchiBevel...
View full detailsSPECIFICATIONS Knife Style: Outdoor KnifeSteel Type: Carbon SteelBlade Material: Aogami Blue #2Blade Finish: DamascusBevel: DoubleHandle: WoodBlade...
View full detailsSPECIFICATIONS Knife Style: Outdoor KnifeSteel Type: Stainless SteelBlade Material: AUS8Blade Finish: KurouchiBevel: DoubleHandle: WoodBlade Size: ...
View full detailsSpecifications: Knife Style: GyutoBlade Length: 210mmHeel Height: 47mmSpine Thickness: 1.70mmWeight: 137g Knife Style: NakiriBlade Length: 160mmHee...
View full detailsSPECIFICATIONS Knife Style: SantokuSteel Type: Stainless SteelBlade Material: VG1Blade Finish: DamascusBlade Hardness: 60HRC (+/-1)Bevel: DoubleHan...
View full detailsWelcome to Kakushin’s world of Japanese Knives. Within this collection, all models are made in Japan and imported to our shop, which means that you pay the price you see and get a break on international duties, taxes, and shipping fees. Ranging from reputable manufacturers and distributors like Shun, Hazaki, Tojiro, KAI, Kanestune, to hand-forged blades from renowned brands and blacksmiths like Takeshi Saji, Hokiyama Cutlery, Nagao Kanekoma Factory Co., Ltd., and many others.
Our wide range of Japanese knives goes from popular stainless steels like VG10, VG1, Ginsan, SG2, ZDP-189 up to the highly rated carbon steels like Shirogami (White #1, #2, #3) and Aogami (Blue #1, #2). Below, we answer a few common questions to better guide you into the fascinating world of razor-sharp Japanese knives.
Is Japanese steel better than others? Japanese steel for kitchen knives is renowned for its high-carbon composition when compared to other models found around the globe, as the added carbon allows the knives to offer superior edge retention and be sharpened at a more aggressive angle, making it the preferred choice for chefs seeking precision and durability in their culinary tools.
What’s the hype with Japanese knives? Back in the day, Japanese blacksmiths were masters at forging swords, right? Well, they sort of brought that same ninja-level skill into making kitchen knives. It's like they thought, "Why not chop veggies with the same badass finesse?" And voilà! You've got these sleek, razor-sharp knives that make you feel like a samurai chef in your own kitchen.
Why are there big price gaps between the various models? The price gaps between different models of knives stem from several factors. Firstly, the type of steel used plays a significant role, with basic stainless steel knives like Molybdenum Vanadium being more affordable compared to high-end Japanese steels like Aogami Blue or Shirogami White, which may even at time undergo water quenching, instead of oil quenching for added durability.
Secondly, craftsmanship is crucial. Factory-produced knives are generally cheaper than handcrafted ones made by skilled blacksmiths. Per exemple; Takeshi-san, who has over 50 years of experience, commanding a higher price due to their expertise and attention to detail.
Lastly, branding and reputation contribute to pricing discrepancies, with established brands often charging premium prices reflecting both the knife's quality and the brand's perceived value.
What are the models available in the Japanese-made knives? Our collection of Japanese knives caters to every taste and culinary need. From the versatile Gyuto and sophisticated Kiritsuke to the multi-purpose Santoku and precise Nakiri, not to mention the agile Petty and even the specialized Sujihiki, Yanagiba, Honesuki, and many more, there's truly something to suit every preference and cooking style.
This means that whether you're looking for amazing factory-made knives, an artisan-made model, or even a one-of-a-kind piece featuring a custom handle, there's a masterpiece for everyone. Whether you're an amateur seeking precision and edge retention at home or a pro chef needing blades finely honed for every culinary task, we've got you covered.To gain deeper insights into our popular resources:
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