Japanese Knives
Japanese Knives
Japanese Knives
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  • Japanese-style kitchen carvers primarily used to cut fish, though also used when cutting meat
  • Designed to behead and fillet fish
  • Relatively heavy compared with other kitchen knife to cut the fish bones
  • Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage
  • The rest of the blade is then used to ride against the fish bones, separating the fillet
  • The shape is similar to the Gyuto and Santoku knives, the width of the blade is wide and blade body is thick
  • Not intended for chopping large diameter bones
  • Made in Japan
RM108.00
RM269.90
  • Japanese equivalent of Western chef knife, with a few small modifications
  • It is an all-purpose knife and can be used for cutting meat, fish and vegetables
  • Lightweight and thin, these knives have a sharper blade and maintain their sharpness longer than most Western chef knives
  • Designed to conveniently cut into small chunks of meat originally
  • Warped greatly as compared to Santoku knife, which is better for cutting hard materials such as muscle
  • Often made of thinner, harder steel which many professionals like because the knives can be sharpened to a steeper, sharper edge and the knives don't wedge through food as much because the blade doesn't push through food as much as thicker knives
  • Made in Japan
RM78.00
RM199.90
  • Japanese-style vegetable knife
  • Suitable for cutting all the way to the cutting board without the need for a horizontal pull or push
  • Has a much thinner blade useful for cutting vegetables
  • Does not help with cutting small bones in fish or meat
  • Made in Japan
RM78.00
RM199.90
  • General-purpose kitchen knife
  • Used for slicing fish, meat, and vegetables
  • Lightweight and multipurpose, the knife is popular for both home and professional use
  • Well-balanced
  • Often using superior blade steels to provide a blade with exceptional hardness and an acute cutting angle
  • More easily slice thin-boned and boneless meats, fish, and vegetables
  • Made in Japan
RM78.00
RM199.90
  • Sashimi Knife is a traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened mostly on one side for a much sharper cutting edge
  • This stainless steel knife is used primarily by Sushi chefs to thinly slice fish
  • Japanese Knife has a long slender blade, one-sided edge, and a pointed tip
  • Japanese Kitchen Knife Perfect for slicing boneless fish fillets into sashimi and toppings for sushi
  • The graceful, thin blade cuts beautiful slices in one long, drawing stroke
  • Made in Japan
RM78.00
RM199.90
  • Sashimi Knife is a traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened mostly on one side for a much sharper cutting edge
  • This stainless steel knife is used primarily by Sushi chefs to thinly slice fish
  • Japanese Knife has a long slender blade, one-sided edge, and a pointed tip
  • Japanese Kitchen Knife Perfect for slicing boneless fish fillets into sashimi and toppings for sushi
  • The graceful, thin blade cuts beautiful slices in one long, drawing stroke
  • Made in Japan
RM88.00
RM219.90
  • Sashimi Knife is a traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened mostly on one side for a much sharper cutting edge
  • This stainless steel knife is used primarily by Sushi chefs to thinly slice fish
  • Japanese Knife has a long slender blade, one-sided edge, and a pointed tip
  • Japanese Kitchen Knife Perfect for slicing boneless fish fillets into sashimi and toppings for sushi
  • The graceful, thin blade cuts beautiful slices in one long, drawing stroke
  • Made in Japan
RM98.00
RM249.90
  • Sashimi Knife is a traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened mostly on one side for a much sharper cutting edge
  • This stainless steel knife is used primarily by Sushi chefs to thinly slice fish
  • Japanese Knife has a long slender blade, one-sided edge, and a pointed tip
  • Japanese Kitchen Knife Perfect for slicing boneless fish fillets into sashimi and toppings for sushi
  • The graceful, thin blade cuts beautiful slices in one long, drawing stroke
  • Made in Japan
RM108.00
RM269.90