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Japanese knives: From the blacksmith to the top brands
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Wusaki Damas 10Cr
Knife set of 2 Wusaki Damascus 10Cr knives with olive wood handles Santoku + Paring knife
In stock
Wusaki Damas 10Cr
Wusaki Damascus santoku knife 10Cr with granton edge 18cm olive wood handle
In stock
Wusaki Pakka X50
Knife set of 3 Wusaki Pakka X50 pakkawood Chef + Universal + Paring knife knives
In stock
Wusaki Pakka X50
Knife set of 3 Wusaki Pakka X50 pakkawood Santoku + Universal + Paring knife knives
In stock
KAI Wasabi black
Knife set of 3 Kai Wasabi Black knives: Universal 10cm and 15cm and Chef 20cm
In stock
Why buy a Japanese knife?
Good question. Western knives such as Wusthof and others are very efficient. But there's something different about a Japanese knife that will make you fall in love with it. Whether you're a professional chef or a passionate amateur, there's a knife for everyone.
As previously stated, buying a Japanese knife is a very good investment, as they have an incredible lifespan (with proper use, of course). The very hard blades are carefully sharpened, sometimes by hand, by master blacksmiths. The sharpening angle is more pronounced, enabling you to penetrate various types of food more effectively.
The handle is also designed for balance, with a special shape that's sharper than a standard knife (no more excuses for the clumsy!).
Japanese knives: pure style:
At KnifeLeader, we're particularly fond of Japanese kitchen knives, and our selection features renowned knives, as well as knives created by craftsmen in the purest tradition. So you can buy what you need! And we've also chosen the models that are most representative of Japanese culture, especially those with one-sided cutting edges (making penetration all the easier).
The style of Japanese knives is truly unique. They have a way of combining craftsmanship and technology to produce damascened or hammered blades, handles in precious woods...
The finish is always impeccable, and the result is truly exotic. In just a few clicks you can discover a Kai Wasabi Black paring knife, a Tojiro Deba knife, a Miyabi yanagiba knife...
Go ahead and cook like a Japanese master!
