Traditional style Japanese knives are made using Japanese carbon steel. Japanese carbon steel is derived from methods that were originally used to produce steel for samurai swords. Its exceptional hardness allows the user to hone an incredibly sharp edge. Traditional style Japanese knives differ from western style knives in that they typically have only one side sharpened, which allows the user to make precise, parchment thin cuts.

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Mino Kami Japanese Folder

Mino Kami Japanese Folder

The Higo No Kami is a style of folding pocketknife native to Japan. Traditionally this is a friction folder, which simply means that the knife is held closed simply by the friction created between the washers and handle material in contact with the blade. The blade is held in the open position by your hand wrapped around the handle and the "tang" of the blade as you use the knife.

NER-LV203D $145.00

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Japanese Pruning Knife

Japanese Pruning Knife

Most horticultural or pruning knives being made today are very inexpensive and will not hold an edge. If your idea is to own a disposable knife, the common pruning knife on the market will probably satisfy you. However, if you are looking for a knife that will deliver a perfect cut and last for years, this elegant Japanese made pruner is well worth the difference in price.

KNC-FM120IM $64.95

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Japanese Kitchen Knives

Japanese Kitchen Knives

Today, the highest quality kitchen knives are made in Japan. The most commonly used blade steel in these high quality knives is VG-10 stainless.

SET-KDM04 Santoku $74.95

SET-KDM03 Cooks' $44.95

SET-KDM08 Paring $37.95

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