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    • KITCHEN KNIVES & SHARPENING
      • Small size
      • Standard size
      • Chef: 18cm
      • Chef: 20-21cm
      • Chef: 23-24cm
      • Chef: 27cm
      • Chef: 30cm
      • Utility: 12cm
      • Utility: 13cm
      • Utility: 15cm
    • Paring: 7-9cm
      • Sujihiki: 18cm
      • Sujihiki: 21cm
      • Sujihiki: 24cm
      • Sujihiki: 27cm
      • Sujihiki: 30cm
      • Japanese style handle
      • Western style handle
      • Honesuki
      • Garasuki
      • Sashimi: 21cm
      • Sashimi: 24cm
      • Sashimi: 27cm
      • Sashimi: 30cm
      • Deba: 12cm
      • Deba: 13.5cm
      • Deba: 15cm
      • Deba: 16.5cm
      • Deba: 18cm
      • Deba: 21cm
      • Deba: 24cm
      • Usuba: 18cm
      • Usuba: 19.5cm
      • Usuba: 21cm
      • Usuba: 22.5cm
      • Bread Knife
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      • Rough Stones
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      • Finishing stones
      • Fixing stones
      • Sharpeners
      • Camelia oil for knives
      • KAMA-ASA's Black cutting board
      • Hinoki cutting board(Coming soon)
      • Other cutting board(Coming soon)
      • Rice cookers
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      • Handai
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    • Pans, Woks & Pots
      • Iron frying pans
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      • Grids for grills
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      • Charcoal starter & Charcoal extinguisher
      • Paper fans
      • Brushes for grills
      • Handmade Copper Graters
      • Japanese suribachi mortars
      • Wooden Pestles
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KITCHEN KNIVES & SHARPENING

  • Santoku: multipurpose 14.5-18cm
  • Small size
  • Standard size
  • Chef: multipurpose 18-30cm
  • Chef: 18cm
  • Chef: 20-21cm
  • Chef: 23-24cm
  • Chef: 27cm
  • Chef: 30cm
  • Utility: multipurpose 12-15cm
  • Utility: 12cm
  • Utility: 13cm
  • Utility: 15cm
  • Paring: 7-9cm
  • Sujihiki: slicer 18-30cm
  • Sujihiki: 18cm
  • Sujihiki: 21cm
  • Sujihiki: 24cm
  • Sujihiki: 27cm
  • Sujihiki: 30cm
  • Nakiri: vegetable
  • Japanese style handle
  • Western style handle
  • Honesuki / Garasuki: Boning
  • Honesuki
  • Garasuki
  • Sashimi: Slicer
  • Sashimi: 21cm
  • Sashimi: 24cm
  • Sashimi: 27cm
  • Sashimi: 30cm
  • Deba: Fillet
  • Deba: 12cm
  • Deba: 13.5cm
  • Deba: 15cm
  • Deba: 16.5cm
  • Deba: 18cm
  • Deba: 21cm
  • Deba: 24cm
  • Usuba: Vegetable
  • Usuba: 18cm
  • Usuba: 19.5cm
  • Usuba: 21cm
  • Usuba: 22.5cm
  • Other Knives
  • Bread Knife
  • Yodeba
  • Sharpening
  • Rough Stones
  • Medium stones
  • Finishing stones
  • Fixing stones
  • Sharpeners
  • Knife maintenance items
  • Camelia oil for knives
  • Cutting Boards
  • KAMA-ASA's Black cutting board
  • Hinoki cutting board(Coming soon)
  • Other cutting board(Coming soon)
  • Sushi & Rice
  • Rice cookers
  • Ohitsu
  • Handai
  • Sushi chef tools
  • Other Sushi & Rice tools
  • Pans, Woks & Pots
  • Pans
  • Iron frying pans
  • Copper pans
  • Egg pans
  • Oyako pans
  • Grill pans
  • Woks
  • Iron peking woks
  • Pots
  • Cast iron pots
  • Iron pots
  • Aluminum cooking pots
  • Stainless steel pots
  • Charcoals & Grills
  • Charcoal grills
  • Grids for grills
  • Charcoals
  • Accessories
  • Skewers
  • Tongs
  • Charcoal starter & Charcoal extinguisher
  • Paper fans
  • Brushes for grills
  • Graters & Mortars
  • Handmade Copper Graters
  • Japanese suribachi mortars
  • Wooden Pestles
  • Other tools for grating
  • Others
  • Scissors
  • Steamers
  • Stainless Bowl & Stainless Colander
  • Ladels & Spatulas
  • Chopsticks
  • Brushes
  • Bamboo Colanders
  • Lids
  • Fabric Items
  • Other Tools
  • Containers
  • Stainless Steel Containers
  • Aluminum Containers
  • Enamel Containers

Deba: Fillet

A thick single edged knife for filleting and cutting through the bones of fish. We handle different types of knife for filleting fish. “Aideba” has a thinner and narrower blade compared to the standard Deba. “Mioroshi” has even narrower and lighter blade and often is used in fishmongers. “Ajigiri” and “Funayuki” are small sized knives for filleting small fish such as jack fish.
 

KNIFE TYPES

FOR PROFESSIONAL
FOR HOME USE
SPECIAL ORDER
JAPANESE STYLE HANDLE
WESTERN STYLE HANDLE
How to choose ?

Learn about KAMA-ASA’s Knives

Deba: Fillet

A thick single edged knife for filleting and cutting through the bones of fish. We handle different types of knife for filleting fish. “Aideba” has a thinner and narrower blade compared to the standard Deba. “Mioroshi” has even narrower and lighter blade and often is used in fishmongers. “Ajigiri” and “Funayuki” are small sized knives for filleting small fish such as jack fish.

FUJITAKE V1 Deba 150mm
FUJITAKE V1 Deba 150mm

KAMA-ASA

€161,00

Shirogami No.2 Deba 120mm (Left)
Shirogami No.2 Deba 120mm (Left)

KAMA-ASA

€325,00

Shirogami No.2 Deba 150mm
Shirogami No.2 Deba 150mm

KAMA-ASA

€248,00

Shirogami No.2 Deba 120mm
Shirogami No.2 Deba 120mm

KAMA-ASA

€225,00

Shirogami No.3 Deba 120mm (Left)
Sold
Shirogami No.3 Deba 120mm (Left)

KAMA-ASA

€262,00

Shirogami No.3 Deba 120mm
Sold
Shirogami No.3 Deba 120mm

KAMA-ASA

€179,00

Shirogami No.3 Deba 150mm
Shirogami No.3 Deba 150mm

KAMA-ASA

€195,00

Gingami No.3 Deba 150mm
Gingami No.3 Deba 150mm

KAMA-ASA

€277,00

FUJITAKE V1  Deba 180mm
FUJITAKE V1 Deba 180mm

KAMA-ASA

€195,00

FUJITAKE V1  Deba 165mm
FUJITAKE V1 Deba 165mm

KAMA-ASA

€170,00

FUJITAKE V1  Deba 135mm
FUJITAKE V1 Deba 135mm

KAMA-ASA

€138,00

Shirogami No.2 Deba 135mm (Left)
Shirogami No.2 Deba 135mm (Left)

KAMA-ASA

€337,00

Shirogami No.2 Deba 135mm
Shirogami No.2 Deba 135mm

KAMA-ASA

€225,00

Shirogami No.3 Deba 135mm (Left)
Sold
Shirogami No.3 Deba 135mm (Left)

KAMA-ASA

€275,00

Shirogami No.3 Deba 135mm
Shirogami No.3 Deba 135mm

KAMA-ASA

€183,00

Gingami No.3 Deba 135mm
Gingami No.3 Deba 135mm

KAMA-ASA

€257,00

Gingami No.3 Deba 165mm
Sold
Gingami No.3 Deba 165mm

KAMA-ASA

€307,00

Gingami No.3 Deba 120mm
Gingami No.3 Deba 120mm

KAMA-ASA

€241,00

KAMA-ASA'S KITCHEN KNIVES

FEATURES

Many of the knives made in Japan are individually made through various production processes by a group of skilled craftsmen. The knives we deal with at KAMA-ASA are also handcrafted and known to last for a long time.

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HOW TO CHOOSE

We handle various types of knives with different shapes, sizes and handles. In order to find the perfect knife which fits in your hands, we ask our customers to actually hold the knife at our real shops in Tokyo and Paris.We understand that it is not easy to choose products online, especially because you cannot physically touch and examine the actual product. In order to make sure that we deliver ideal cooking tools to our customers, we inform the details of each item and answer any questions.

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BASIC KNOWLEDGE

Knives can be divided into 2 large groups, “Japanese style (single bevel)” or “Western style (double bevel)” and can also be broken down in different manufacturing processes and origins. In this page, we will briefly introduce the basics about knives such as the difference of single bevel and double bevel, the blade material and structure of blades.

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