Made in Japan

Japanese Knives

Handcrafted in Japan using forging techniques passed down from medieval swordsmiths. Shop more than 600 Japanese kitchen knives, from gyuto and santoku chef knives to traditional yanagi, deba and usuba.

Choose a double-edged knife for everyday cooking, or a single-edged knife for traditional Japanese techniques such as sashimi and katsuramuki. Then pick a steel to match how much care you want to give it. Stainless steels such as VG-10 are easy to maintain. High-carbon Blue and White Steel take the keenest edge. Powdered steels such as ZDP-189 stay sharp the longest.

  • Handcrafted in Japan
  • 100+ years of mastery
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372 items
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Blade Metal
Blade Finish
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Availability
Blade Metal
Blade Finish
Knife Type
Handle Style
Handle Material
Bolster Material
Single or Set
  • Japanese vegetable knife with blue-steel patterned blade, black handle, and light wood saya
    Sold out

    Yoshihiro Suminagashi Blue Steel #1 Kenmuki Japanese Single Edged Vegetable Knife

    Yoshihiro Suminagashi Blue Steel #1 Kenmuki Japanese Single Edged Vegetable Knife

    $899.99
    $899.99
    Blade length:
  • Yoshihiro filet knife with light wood handle and silver blade
    Sold out

    Yoshihiro Left Handed Kasumi White Steel Edosaki Eel Filet knife

    Yoshihiro Left Handed Kasumi White Steel Edosaki Eel Filet knife

    $389.99
    $389.99
    Blade length:
  • Japanese eel bone slicer knife with engraved blade and yew wood handle.

    Yoshihiro Aonamiuchi Hamokiri 270mm Japanese Eel Bone Slicer Knife Artisan Hand Engraved Unagi Nobori Climbing Eel Yew Handle Limited Edition

    Yoshihiro Aonamiuchi Hamokiri 270mm Japanese Eel Bone Slicer Knife Artisan Hand Engraved Unagi Nobori Climbing Eel Yew Handle Limited Edition

    $1,499.99
    $1,499.99
    Blade length:
  • Japanese eel bone slicer knife with light wood handle, silver blade, and black collar
    Sold out

    Yoshihiro Hongasumi Hamokiri Japanese Eel Bone Slicer Knife Magnolia Handle

    Yoshihiro Hongasumi Hamokiri Japanese Eel Bone Slicer Knife Magnolia Handle

    From $899.99
    From $899.99
    Blade length:
  • Ebony-handled gyuto chefs knife with mirror-finished steel blade, Mt. Fuji and crescent moon
    Sold out

    Yoshihiro Mizu Yaki White Steel #1 Honyaki Mirror-Finished Mt. Fuji with Crescent Moon Gyuto Chefs Knife with Ebony Handle

    Yoshihiro Mizu Yaki White Steel #1 Honyaki Mirror-Finished Mt. Fuji with Crescent Moon Gyuto Chefs Knife with Ebony Handle

    From $1,399.99
    From $1,399.99
    Blade length:
  • Chinese-style cleaver knife with dark burl-style wood handle and silver steel blade

    Yoshihiro Nashiji High Carbon White Steel #2 Chinese-Style Cleaver Vegetable Knife with Stabilized Maple Burl Handle (Mazaki Special Edition: TYPE D)

    Yoshihiro Nashiji High Carbon White Steel #2 Chinese-Style Cleaver Vegetable Knife with Stabilized Maple Burl Handle (Mazaki Special Edition: TYPE D)

    $1,999.99
    $1,999.99
    Blade length:
  • Chinese-style vegetable cleaver knife with speckled dark blade and stabilized burl handle

    Yoshihiro Nashiji High Carbon White Steel #2 Chinese-Style Cleaver Vegetable Knife with Stabilized Maple Burl Handle (Mazaki Special Edition: TYPE C)

    Yoshihiro Nashiji High Carbon White Steel #2 Chinese-Style Cleaver Vegetable Knife with Stabilized Maple Burl Handle (Mazaki Special Edition: TYPE C)

    $1,999.99
    $1,999.99
    Blade length:
  • Chinese-style vegetable cleaver knife, dark mottled blade with iridescent purple-blue handle

    Yoshihiro Nashiji High Carbon Blue Steel #2 Chinese-Style Cleaver Vegetable Knife with Stabilized Maple Burl Handle (Mazaki Special Edition: TYPE B)

    Yoshihiro Nashiji High Carbon Blue Steel #2 Chinese-Style Cleaver Vegetable Knife with Stabilized Maple Burl Handle (Mazaki Special Edition: TYPE B)

    $1,999.99
    $1,999.99
    Blade length:
  • Chinese-style vegetable cleaver knife with blue speckled handle and broad chopping blade
    Sold out

    Yoshihiro Nashiji High Carbon Blue Steel #2 Chinese-Style Cleaver Vegetable Knife with Stabilized Maple Burl Handle (Mazaki Special Edition: TYPE A)

    Yoshihiro Nashiji High Carbon Blue Steel #2 Chinese-Style Cleaver Vegetable Knife with Stabilized Maple Burl Handle (Mazaki Special Edition: TYPE A)

    $1,999.99
    $1,999.99
    Blade length:
  • Deba fish fillet knife with white blade and gold floral pattern, wood handle

    Yoshihiro Hongasumi White Steel Deba Fish Fillet Knife — Hand-Etched Gold 'FIVE-STORY PAGODA', Limited Edition, 300mm (Magnolia Handle)

    Yoshihiro Hongasumi White Steel Deba Fish Fillet Knife — Hand-Etched Gold 'FIVE-STORY PAGODA', Limited Edition, 300mm (Magnolia Handle)

    $1,799.99
    $1,799.99
  • Deba fish fillet knife with white blade and ornate gold dragon etching, wood handle

    Yoshihiro Hongasumi White Steel Deba Fish Fillet Knife — Hand-Etched Gold 'RISING DRAGON', Limited Edition, 300mm (Magnolia Handle)

    Yoshihiro Hongasumi White Steel Deba Fish Fillet Knife — Hand-Etched Gold 'RISING DRAGON', Limited Edition, 300mm (Magnolia Handle)

    $1,799.99
    $1,799.99
  • Set of three deba fish fillet knives with white blades and gold etching, wood handles

    Yoshihiro Hongasumi White Steel Deba Fish Fillet Knife — Hand-Etched Gold 3-SET, Limited Edition, 300mm (Magnolia Handles)

    Yoshihiro Hongasumi White Steel Deba Fish Fillet Knife — Hand-Etched Gold 3-SET, Limited Edition, 300mm (Magnolia Handles)

    $4,999.99
    $4,999.99

Buying guide

A Guide to Japanese Knives

What to know before you choose your first Japanese knife.

Two families

Double-bevel vs. single-bevel

Japanese kitchen knives fall into two families. Double-bevel knives are sharpened on both sides, so they feel familiar to anyone used to a Western chef knife – this is where the gyuto, santoku, nakiri, petty and sujihiki belong. Single-bevel knives are the traditional tools of Japanese cuisine, sharpened on one side for exceptionally clean cuts through fish and vegetables: the yanagi for sashimi, the deba for breaking down fish and the usuba for vegetables. Learn more about double-bevel knives and single-bevel knives.

Where to begin

Which Japanese knife should you buy first?

Start with the knife that matches how you cook. If you are unsure, the gyuto is the best first Japanese knife for most cooks.

Still deciding? Read our complete guide to Japanese knives.

The blade

Japanese knife steels

High-carbon steels such as White Steel (Shirogami) and Blue Steel (Aogami) take an extremely keen edge and are easy to sharpen, but must be wiped dry to prevent rust. Stainless and semi-stainless steels such as VG-10, AUS-10, Ginsan, SG2/R2, ZDP-189 and HAP40 resist rust and need less care, with modern powdered steels holding an edge for a long time. Compare them all in our guide to steel types.

Yoshihiro Cutlery

Why buy Japanese knives from Yoshihiro

Yoshihiro knives are made in Japan by artisans whose forging techniques trace back to the swordsmiths of medieval Japan, from traditional Honyaki to modern ZDP-189. Since 2008 we have served chefs worldwide from our showroom in Redondo Beach, California, and we look after your knife after you buy it with professional sharpening, custom engraving and a knife handle service.

Visit our Redondo Beach showroom, open Monday to Friday, 10:00 AM to 5:00 PM, or read more about Yoshihiro.

Explore Yoshihiro Cutlery