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4.9 / 5.0
18 Reviews
SPECIFICATIONS Knife Style: BunkaSteel Type: Carbon SteelBlade Material: Aogami Blue #2Blade Finish: KurouchiBlade Hardness: 62HRC (+/-1)Bevel: Dou...
View full details4.5 / 5.0
8 Reviews
SPECIFICATIONS Knife Style: Ko-BunkaSteel Type: Carbon SteelBlade Material: Aogami Blue #2Blade Finish: KurouchiBlade Hardness: 62HRC (+/-1)Bevel: ...
View full details4.5 / 5.0
2 Reviews
SPECIFICATIONS Knife Style: Ko-BunkaSteel Type: Carbon SteelBlade Material: Aogami Blue #2Blade Finish: KurouchiBlade Hardness: 62HRC (+/-1)Bevel: ...
View full detailsSPECIFICATIONS Knife Style: SujihikiSteel Type: Stainless SteelBlade Material: Ginsan Silver #3 (San-mai 三枚)Blade Finish: MigakiBlade Hardness: 61H...
View full detailsSPECIFICATIONS Knife Style: GyutoSteel Type: Stainless SteelBlade Material: Ginsan Silver #3 (San-mai 三枚)Blade Finish: MigakiBlade Hardness: 61HRC ...
View full detailsSPECIFICATIONS Knife Style: PettySteel Type: Stainless SteelBlade Material: VG1Blade Finish: DamascusBlade Hardness: 60HRC (+/-1)Bevel: DoubleHandl...
View full detailsSPECIFICATIONS Knife Style: NakiriSteel Type: Stainless SteelBlade Material: VG1Blade Finish: DamascusBlade Hardness: 60HRC (+/-1)Bevel: DoubleHand...
View full details5.0 / 5.0
2 Reviews
SPECIFICATIONS Knife Style: SujihikiSteel Type: Stainless Steel Blade Material: VG10Blade Finish: Damascus (67-Layers)Blade Hardness: 61HRCBevel: D...
View full details5.0 / 5.0
1 Review
SPECIFICATIONS Knife Style: ParingSteel Type: Stainless Steel Blade Material: VG10Blade Finish: Damascus (67-Layers)Blade Hardness: 61HRCBevel: Dou...
View full details5.0 / 5.0
6 Reviews
SPECIFICATIONS Knife Style: SantokuSteel Type: Stainless Steel Blade Material: VG10Blade Finish: Damascus (67-Layers)Blade Hardness: 61HRCBevel: Do...
View full details5.0 / 5.0
2 Reviews
SPECIFICATIONS Knife Style: PettySteel Type: Stainless SteelBlade Material: VG10 Blade Finish: DamascusBevel: DoubleBlade Hardness: 60HRC (+/-1)Han...
View full detailsSPECIFICATIONS Knife Style: GyutoSteel Type: Carbon SteelBlade Material: Shirogami White #2Blade Finish: KurouchiBlade Hardness: 62HRC (+/-1)Bevel:...
View full detailsSPECIFICATIONS Knife Style: PettySteel Type: Stainless SteelBlade Material: Molybdenum VanadiumBlade Finish: MigakiBevel: Double (Dimpled)Handle: E...
View full detailsSPECIFICATIONS Knife Style: PettySteel Type: Stainless SteelBlade Material: Molybdenum VanadiumBlade Finish: MigakiBlade Hardness: 58HRC (+/-1)Beve...
View full details5.0 / 5.0
7 Reviews
SPECIFICATIONS Knife Style: SantokuSteel Type: Stainless SteelBlade Material: VG10 Blade Finish: Tsuchime DamascusBlade Hardness: 60HRC (+/-1)Bevel...
View full details4.5 / 5.0
2 Reviews
SPECIFICATIONS Knife Style: NakiriSteel Type: Stainless SteelBlade Material: DSR-1K6Blade Finish: MigakiBlade Hardness: 59HRC (+/-1)Bevel: DoubleHa...
View full details5.0 / 5.0
3 Reviews
SPECIFICATIONS Knife Style: GyutoSteel Type: Carbon SteelBlade Material: Shirogami White #2Blade Finish: KurouchiBlade Hardness: 62HRC (+/-1)Bevel:...
View full details5.0 / 5.0
1 Review
*Image Inverted: Please note that the logo appears reversed in the image due to inversion for layout purposes. Rest assured, the physical product f...
View full details*Image Inverted: Please note that the logo appears reversed in the image due to inversion for layout purposes. Rest assured, the physical product f...
View full detailsSPECIFICATIONS Knife Style: GyutoSteel Type: Stainless SteelBlade Material: VG10 Blade Finish: DamascusBevel: DoubleBlade Hardness: 60HRC (+/-1)Han...
View full detailsSPECIFICATIONS Knife Style: SantokuSteel Type: Stainless SteelBlade Material: R2 / SG2 PowderBlade Finish: Diamond DamascusBlade Hardness: 63HRC (+...
View full detailsThe Shun Classic 2.5-inch Bird's Beak Knife is designed for intricate, decorative cuts—like radish rosettes or fluted mushrooms—and for detailed ta...
View full details5.0 / 5.0
1 Review
Paring knives come in a range of sizes, and our 4-inch Shun Classic Paring Knife is a perfect choice for any paring task. It excels at peeling, tri...
View full details5.0 / 5.0
4 Reviews
Your chef's knife is the workhorse of your kitchen, so it’s essential to choose one that feels like a natural extension of your hand. The stunning ...
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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