HOW TO CHOOSE

We recommend you consider your daily cooking when choosing a knife. For example, how often do you need to cook? Are you vegetarian or do you also slice meat and fish? It is also important to think about the space in your kitchen too.

SANTOKU

FOR BEGINNERS

A basic “Santoku” knife should satisfy you when you start to cook. Santoku is a Japanese multi-purpose knife with a wide blade and suitable for cutting vegetables, meat and fish. For your next choice, we recommend you have a “Utility knife” or “Bread knife” to broaden your cooking style.

SANTOKU

15cm UTILITY KNIFE

TO WHOM RARELY COOK

If you are not sure if you would cook that often, we recommend you have a “15cm Utility knife”. You can use it for preparing light meals and for cutting small fruits and vegetables.

15cm UTILITY KNIFE

SANTOKU AND 12cm UTILITY KNIFE

FOR A COUPLE WHO ENJOYS HOSTING HOME PARTIES

We recommend having a “Santoku” and a “12cm Utility knife”. A multi-purpose Santoku knife can help your daily cooking to prepare any kind of meals. A utility knife is very convenient when preparing a light breakfast and also for serving a chunk of meat at the table.

SANOTKU

12cm UTILITY KNIFE

SANTOKU or NAKIRI , 21cm CHEF KNIFE ,15cm DEBA and 24cm YANAGIBA

FOR A FAMILY WHO ENJOYS DAILY COOKING

If you enjoy cooking a variety of dishes for many people, we recommend you have different types of knives. “Santoku” or “Nakiri” is good for cutting large vegetables and a “21cm chef knife” can easily cut a block of meat.

You can enjoy a fresh sashimi by filleting a fish with a Deba knife and slicing it with a Yanagiba knife.

SANTOKU

NAKIRI

21cm CHEF KNIFE

15cm DEBA

24cm YANAGIBA

Since there are various types of blade materials, you might find it difficult to choose your knife. Here is a simple guide for you to know about blade materials. Blade materials can be divided into 2 large groups,  “Stainless steel” and “Carbon steel”. Generally, carbon steels can easily rust without care, though are economical, easy to sharpen, and can retain sharpness longer than stainless steels. Stainless steels are relatively expensive compared to carbon steels, though are unlikely to rust and easy to take care of. Nowadays, many stainless steels have developed and have long lasting sharpness too.

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.

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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.

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