- Masters of craftmanship -

The art of forging katanas (Japanese swords) and the craft of creating kitchen knives have coevolved in Japan, drawing from centuries of steelworking mastery. The techniques honed by Japanese craftsmen in the production of katanas seamlessly integrated into the process of making kitchen knives, resulting in blades that embody both practicality and aesthetic elegance. This shared heritage of craftsmanship has yielded kitchen knives that not only excel in performance but also carry with them the legacy of centuries of Japanese steelworking tradition.


Japanese knives are the best in the world.
Our aim is to bring this world to your kitchen.

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Knife of the month

Unlock a world of culinary possibilities with our artisan-crafted Santoku knife - where quality steel meets unparalleled craftsmanship.

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- Sharpening tools -

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FAQ's

HOW MUCH DO YOU CHARGE FOR SHIPPING?

We charge a flat rate of €10,00 for express worldwide shipping. We offer FREE shipping on all orders over €300,00.

DO YOU SHIP WORLDWIDE?

Yes, we do!

We're thrilled to offer our products to customers across the globe. Our international shipping service ensures that you can enjoy our products no matter where you are. We have a flat shipping rate of 10 euros/dollars for international orders, making it simple and transparent for our customers.

Please note that shipping times may vary depending on your location, but we strive to get your order to you as efficiently as possible.

HOW DO I SHARPEN JAPANESE KNIVES?

For consistent sharpness and ease of use, we highly recommend sharpening your Japanese knives with our Rolling Knife Sharpener. Its innovative design ensures precision sharpening with every stroke, allowing you to maintain the impeccable edge of your blades effortlessly.

However, if you prefer the traditional method, you can also sharpen your knives on a regular flat Japanese whetstone. While it requires a bit more technique, a whetstone offers a hands-on approach to sharpening and allows you to tailor the edge to your specific preferences.

Whichever method you choose, rest assured that both options will help you keep your Japanese knives in optimal condition, ensuring they perform at their best whenever you're in the kitchen.

Read more about knife sharpening here.

CAN I WASH MY KNIVES IN A DISHWASHER?

Please, don't. Why? Knives tend to get knocked around during the washing cycle, meaning the blade can chip or get damaged. Also, when you wash different types of metal together, knives with better steel might get brown spots on the blade, which are very difficult to remove.

Many dishwashing detergents contain corrosive agents which can cause pitting or corrosion on your Japanese knives. To clean your knives, simply wash them in warm water and wipe them dry.

For more maintenance tips head over to Maintenance of Kitchen Knives.

BUT WAIT! ISN'T IT BAD LUCK TO GIFT KNIVES?!

According to superstition, knives presented as gifts sever the friendship between the presenter and recipient. Yikes, that can't be good!

Unless you do as follows! To break the spell, all you need to do is to attach a coin 🪙 to the gift (a quarter/euro coin will do just fine), so the recipient can immediately "pay you back" for the knife. This means you didn't give away the knife as a gift, bad juju spell is broken and everyone is happy - especially your loved one who will now chop and slice as a pro chef. 🎊 🎎