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Western style knife

Western style knife

Western style knives spread in Japan with the arrival of western culinary are "double-edged", and suitable for cutting fast evenly. Knives made in Japan are based on the manufacturing technique of "Japanese style knives", boasting prolonged sharpness and popularity from overseas customers.

Different types of Western style knife

Cutting meat and vegetable
Gyuto / Chef knife Multipurpose knife with wide selection of sizes. The blade measures 18cm to 36cm. Knives sized 18 - 21 cm are recommended for home kitchen users.
Cutting the gristles of meat
Sujihiki / Slicer Sujihiki knives are longer and thinner than Gyuto knives, and used for detaching the gristles or cutting large chunk of meat to small pieces.
Cutting meat, vegetable and fruit
Utility knife This small knife is suitable for peeling fruit or vegetables, and recommended for use along with the main knife.
Multipurpose knife
Santoku This knife with half-Gyuto-half-Nakiri-shape unique to Japan is catered for home kitchen use with fixed size of 18cm. (Except for some products)
Cutting bones and shells
Yodeba This knife is thick enough to cut meat/fish bones or break shells of crabs and shrimps by using the blunt edge. The knife is double-bladed but can fillet fishes as well. Please note that the blade edge can chip occasionally. Not recommended for cutting the vegetables as the blade body is too thick.
Taking off the meat from bones
Honesuki, Garasuki This knife is used for disassembling chicken or beef.
Honesuki knives are categorized by two kinds. Triangle bladed type and other type called "Saka Honesuki" characterized by pointed blade where its width is the same as the handle. Meat stuck between the bones can be thoroughly cleaned using the knife-point.
Garasuki knives are designed thicker and larger than Honesuki knives to meet its purpose of cutting joints and gristles for getting chicken carcass.

Western style knife lineup

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Single layer
Warikomi / Damascus
Japanese style series

Western style knives are either made of "single layer" or "multi layers" (ex. Damascus Knives).

Single layer

S-V1O Series

Material:: VG10 Stainless steel
This knife is made of slightly softer VG10 than usual VG10 and easy to sharpen. Recommended for both professional and home kitchen use.
Character:: Handle is blue toned and rounded to fit small hands. Another type featuring a dimple letting the ingredient come off from the blade body easily is also available.
Right / Left:: For right handed. *Left handed type also available.
Production:: Seki city, Gifu

Gyuto
180, 210, 240, 270, 300mm
Sujihiki
240, 270, 300, 330mm
Utility knife
125, 150mm
Honesuki
Santoku

V1 Series

Material:: V1 Stainless steel
VG1 contains molybdenum and more carbon, realizing easiness of sharpening and maintaining the sharp performance. 14% Chrome provides corrosion resistance.
Character:: Standard design will not be outdated. Another type featuring a dimple letting the ingredient come off from the blade body easily is also available.
Right / Left:: For right handed. *Left handed type also available.
Production:: Seki city, Gifu

Gyuto
180, 210, 240, 270, 300mm
Sujihiki
240, 270, 300mm
Slicer
180, 210mm
Utility knife
125, 150mm
Honesuki
Garasuki
Yodeba
210, 240mm
Santoku

Swedish steel series

Material:: Swedish steel (Stainless steel)
One of the easiest stainless materials for sharpening featuring lower degree of hardness.
Character:: This blade is sharpened very thin and can cut into ingredient with sharp edge and beautiful cut. Please be careful that it can be worn out easily due to thin and light character.
Right / Left:: For right handed.
Production:: Sakai city, Osaka

Gyuto
180, 210, 240, 270, 300mm
Sujihiki
240, 270, 300mm
Utility knife
90, 105, 120, 135, 150, 180, 210mm
Honesuki
135, 150, 165mm
Saka Honesuki
Garasuki
Yodeba
210, 240mm
Santoku

Warikomi (3 layer) / Damascus

Kuroe Tsuchime V10 Damascus Series

Material:: VG10 Stainless steel
VG10 boasts high degree of hardness and prolonged sharpness, realized by high manufacturing skill.
Character:: This knife is made by in total of 17 layers with Damascus pattern on blade, and odd-shaped design calling for high popularity. The unlevel surface is finished by pressing.
Right / Left:: For right and left handed.
Production:: Seki city, Gifu

Gyuto
180, 210, 240mm
Sujihiki
240mm
Utility knife
135mm
Paring knife
80mm
Santoku
Nakiri

VG-10 33 layer damascus Series

Material:: VG10 Stainless steel
VG10 boasts high degree of hardness and prolonged sharpness, realized by high manufacturing skill.
Character:: The blade featuring beautiful Damascus pattern has 33 layers and sharpened so thin by skilled craftsman that it does not weigh too much.
Right / Left:: For right handed.
Production:: Seki city, Gifu

Gyuto
180, 210, 240mm
Sujihiki
240, 270mm
Utility knife
120, 50mm
Santoku

High speed powder metal damascus series

Material:: High speed steel (stainless steel)
This premium stainless material boasts excellent degree of hardness, anti-rusting performance and prolonged sharpness. Sharpening needs high skill and care as the material can easily be chipped.
Character:: Sandwiching the high-speed steel with 30 layered Nantetsu (soft metal) highlighting it with Damascus pattern.
Right / Left:: For right and left handed.
Production:: Seki city, Gifu

Gyuto
210mm
*Available in forged model
Santoku
*Available in forged model
Utility knife
150mm
*Available in forged model

Japanese style series

VG10 series

Material:: VG10 stainless steel (single layer)
This knife is made of slightly softer VG10 than usual VG10 and easy to sharpen. Recommended for both professional and home kitchen use.
Character:: Japanese style handle is attached to the blade of S-V10 series.
Another type featuring a dimple letting the ingredient come off from the blade body easily is also available.
Right / Left:: For right handed.
Production:: Seki city, Gifu

Gyuto
210, 240, 270, 300mm

Shirogami No.2 series

Material:: Shirogami No.2 (carbon steel), Warikomi style
This carbon steel material has high degree of hardness, achieving balanced excellence in easy-sharpening and prolonged sharpness.
Character:: Handmade by craftsman specialized in Japanese style knives, through forging and sharpening processes. There is "匠鋼" engraving on the back side.
Right / Left:: For right and left handed.
Production:: Sakai city, Osaka

Gyuto
210, 240, 270, 300mm
Utility knife
120, 150, 180, 210mm
Santoku

Aogami No.1 Series

Material:: Aogami No.1 (carbon steel), Warikomi style
Carbon steel with highly prolonged sharpness. However, the material can easily be chipped due to high degree of hardness.
Character:: Handmade by craftsman specialized in Japanese style knives, through forging and sharpening processes. There is "極鋼" engraving on the back side.
Right / Left:: For right and left handed.
Production:: Sakai city, Osaka

Gyuto
210, 240, 270, 300mm
Utility knife
120, 150, 180, 210mm
Santoku

Gingami No.3 series

Material:: Gingami No.3 (stainless steel) Warikomi style
Although this material is stainless, it is easy to sharpen and is also used for Japanese style knives.
Character:: Handmade by craftsman specialized in Japanese style knives, through forging and sharpening processes. There is "銀三" engraving on the back side.
Right / Left:: For right and left handed.
Production:: Sakai city, Osaka

Gyuto
210, 240, 270, 300mm
Utility knife
Santoku

We have other brand knives in stock, and accept special orders.
Please contact us for details of delivery and estimated price.

Manufacturing Process

1. Press Shaping the blade material with a pressing mold in the shape of a knife.
2. Yaki-Ire Heat steel up to around 800℃ and stainless up to 1050℃, and cool down immediately using nitrogen.
Put in the oven when the temperature is between 160℃ - 200℃ for an hour, and then check and fix the flexibility manually.
3. Sharpening Sharpen the blade and gradually finish with finer whet stones. Style into final shape.
4. Attaching the handle Fix the chipboard with pin, and grind the handle evenly to unite the base with handle.
Finally sharpen the blade carefully by hand. Knives are boxed and shipped after quality inspection.

Precautions

Do not use knives for cutting hard ingredients (i.e. pumpkin, frozen food, bone) to avoid nicked edge and cracking. *Except Yodeba, Honesuki
Do not use dishwasher, dryer, or bleach to protect the knife.
Do not heat the knife over the fire.
Dry the knife well with a dry cloth before storage and do not leave it wet. We recommend carbon steel knives to be used while wiping with a cloth.
Sharpness is gradually lost after every single use, so please sharpen the knife immediately once you feel the sharpness is being lost. If you feel difficulty in using whetstone, please use handy sharpener instead for regaining sharpness.