Japanese Kitchen Knives
Often MetroKitchen customer service experts are asked, “What type of knife should I buy? A Japanese knife or a German knife?” It depends on the types of foods you most often cook. We recommend Japanese knives when you cook many veggies, lots of chicken and fish. If you make sushi, check out our selection of sushi knives. Japanese knives have a more narrow angle, approximately 15 degrees as compared to most German knives at 20 to 25 degrees. As a result of this angle, a Japanese knife is a bit sharper but requires more frequent sharpening. These brands are manufactured in Japan and feature Western and Japanese styles of knives.
Tamahagane knives are crafted in Japan with one of the sharpest edges you'll ever use.
Razor sharp and exceptionally light, Global knives are unique in the world of fine cutlery.
Stunningly beautiful, Shun knives features the look and benefits of Damascus steel, an ergonomic handle, and an exceptionally sharp edge.
Longer lasting than steel knives, Kyocera Ceramic Knives are ultra-hard and ultra-sharp.
With its true Damascus style, Kasumi Knives are both durable and beautiful.
Razor sharp and attractive, Bunmei Knives are perfect for preparing sushi.
Masahiro Knives are the most prestigious brand of Japanese knives on the market today.
Miyabi knives are a revolutionary cooking tool because of their long-lasting sharpness, smooth cutting ability, rust resistance and handling ease.
These Japanese knives are versatile for western cooking to sushi!
Whetstones are essential for maintaining your Japanese knives. There are three different grades of whetstones which serve different purposes.