01
How to Choose a Japanese Knife
Gyuto, Santoku, Petty and more: understand the different Japanese knife shapes and find the blade that best suits the way you cook.
Read the guide
JAPANESE KNIVES
Japanese Kitchen Knives
Made in Japan and selected for precision, balance and everyday
control. Explore chef, santoku, petty and bread knives designed
for confident preparation, including Japanese blades made in
Seki City, Gifu.
Made in
Japan
Japan
Free International
Shipping over $199
Shipping over $199
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Delivery
Delivery
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Sword Japanese Hammer-Eye Octagonal Petty Knife – 5.9 inches (15 cm), Red
Sale price$149.00Regular price
$187.00
Save 20%
Sword Japanese Hammer-Eye Octagonal Petty Knife – 5.9 inches (15 cm), Gray
Sale price$149.00Regular price
$187.00
Save 14%
Sale price$59.00Regular price
$69.00
THE JOURNAL
Learn More About Japanese Knives
Practical guides to help you choose the right Japanese knife, understand its purpose and keep its edge performing beautifully.
01
02
How to Sharpen a Japanese Knife
Learn how whetstones, sharpening angles and proper technique help maintain a clean, precise edge and extend the life of your Japanese knife.
Read the guide
THE JAPANESE BLADE
About Japanese Kitchen Knives
A Japanese kitchen knife is designed around precision, balance and control. Blade length, profile, steel and handle all influence how the knife moves through ingredients and how it feels in the hand.
Our collection includes versatile chef and santoku knives, compact petty knives and specialised bread knives. Several of our Towa blades are made in Seki City, Gifu, one of Japan’s best-known centres of blade making.
The right knife depends less on having the largest or most elaborate blade than on choosing a shape that suits the way you cook. A chef or santoku knife makes an excellent everyday choice, while a petty knife excels at smaller, more precise work.
ORIGIN
Made in Japan
CRAFT
Japanese makers, including Seki City
KNIFE TYPES
Chef · Santoku · Petty · Bread
SELECTION
Chosen for balance & control
NEED TO KNOW
Frequently Asked Questions
Practical answers to help you choose, use and care for your Japanese knife.
Which Japanese knife should I choose first?
For most home cooks, a santoku or chef knife is the most versatile place to start. Both handle everyday slicing, chopping and preparation well. A petty knife is an excellent second knife for fruit, herbs, trimming and other smaller tasks.
What is the difference between a chef, santoku and petty knife?
A chef knife offers a longer blade and plenty of versatility for larger preparation tasks. A santoku is generally more compact and works especially well for everyday chopping, slicing and dicing. A petty knife is smaller and more agile, making it ideal for precision work and smaller ingredients.
Are your Japanese knives made in Japan?
Yes. The knives in this collection are made in Japan. Several of our Towa knives are produced in Seki City, Gifu Prefecture, a region with a long history of Japanese blade making.
How should I care for a Japanese knife?
Follow the care instructions provided for each knife, as materials and construction differ between models. In general, wash the blade soon after use, dry it thoroughly and store it so the edge is protected. Sharpening periodically with an appropriate whetstone will help maintain cutting performance.
CONTINUE EXPLORING
Complete Your Japanese Kitchen
From preparation to serving, discover Japanese tools and tableware designed to complement the way you cook.
