SELECT BY TYPE
-
Santoku: multipurpose 14.5-18cm
A Japanese traditional multi-purpose knife. The shape of blade is similar to Nakiri (a traditional...
-
Chef: multipurpose 18-30cm
A western multi-purpose knife chosen by many professionals due to its wide selection of sizes....
-
Utility: multipurpose 12-15cm
A small sized multi-purpose knife suitable for peeling and cooking light meals. We recommend choosing...
-
Paring: 7-9cm
A small sized handy knife for peeling and delicate works. Generally blade length of paring...
-
Sujihiki: slicer 18-30cm
A long thin knife used for detaching the gristles or cutting large chunk of meat...
-
Nakiri: vegetable
A traditional Japanese knife for vegetables. The straight square blade is meant to use with...
-
Honesuki・Garasuki: Boning
These knives are for disassembling chicken or beef. There are 2 types of Honesuki knives....
-
Sashimi: Slicer
A single edged knife to slice sashimi from fish fillet. The long blade enables to...
-
Deba: Fillet
A thick single edged knife for filleting and cutting through the bones of fish. We...
-
Usuba: Vegetable
An essential single edged knife for cutting vegetables for Japanese cuisine. The thin sharp blade...
-
Other Knives
We handle specialized knives for various purposes, such as bread knives and Yodeba.
Learn about KAMA-ASA’s Knives
FEATURE
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.
Learn about KAMA-ASA’s Knives
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.
