First and only webshop in the Netherlands for professional Japanese chef's knives from different brands such as MCUSTA Zanmai, Konosuke, Hinoura, Kajibee, Tadafusa, Takayuki Sakai, Kagemitsu, Shimomura, Takamura, Masakage, etc. https://www.japaneseknives.eu/ MijnWebwinkel RSS 2.0 Feed v1.0 https://www.japaneseknives.eu/ https://www.japaneseknives.eu/ Japaneseknives.eu has the largest collection of Japanese kitchen knives in Europe. We also sell original Higonokami, bonsai and other Kitchen Utensils https://www.japaneseknives.eu/c-2812014/sorted-by-brand/ https://www.japaneseknives.eu/c-2812014/sorted-by-brand/ https://www.japaneseknives.eu/c-2459028/katsushige-anryu-ikeda/ https://www.japaneseknives.eu/c-2459028/katsushige-anryu-ikeda/ Forging knifes is in the blood of Katsushige Anryu-san (1942). His family started forging in 1870 and Katsushige-san learned the arts and crafts of forging from his father Katsutoshi Anryu after he finished primary school in 1959. He is a 4th generation blade forger and has been working for over 50 years as a forger. One of his famous sayings is: “Iron is alive, it can live and it can die depending on the blacksmith.” Because of his age from 2019 Katsushige does not forge blades anymore. All Anryu blades are forged by his successor Ikeda-san. https://www.japaneseknives.eu/c-7161689/babacho-kanamono/ https://www.japaneseknives.eu/c-7161689/babacho-kanamono/ https://www.japaneseknives.eu/c-3063023/brieto-pro/ https://www.japaneseknives.eu/c-3063023/brieto-pro/ https://www.japaneseknives.eu/c-7148088/chozaburo-wakui-hinoura/ https://www.japaneseknives.eu/c-7148088/chozaburo-wakui-hinoura/ Chozaburo is a brand of Babacho Hamono (babachokanamono Co., Ltd, Sanjo-shi, Niigata) and in addition to its own production of Babacho Tabiki knives (work knives and camping knives), it also has a series of chef's knives made by the two top blacksmiths Mutsumi Hinoura-san and Toshihiro Wakui-san. The handle is made of burnt chestnut wood. A special feature is that the handle remains stiff when it becomes damp. The handle is oval (suitable for left and right-handed use). The Hinoura family is a very famous family of blacksmiths from Sanjo (Niigata). The family started making knives more than 120 years ago. Tsukasa Hinoura san is the 3rd generation and is known worldwide for its excellent knives and is considered one of the best knife makers both in Japan and abroad. His son Mutsumi Hinoura is the 4th generation of knifesmiths and makes this Chozaburo series, among others. Toshihiro Wakui is a very talented craftsman who used to work for Yoshikane Hamono in Sanjo. He started his own knife shop in Sanjo and his excellent knives were a well-kept secret among Japanese knife enthusiasts. Recently he has become better known and his knives are increasingly appreciated. Forged by White 2 steel (Shirogami), is very thin behind the edge and with a high hardness of about HRC 63-64, Wakui-san is defenitely the next upcoming blacksmith in the knife world! https://www.japaneseknives.eu/c-6724223/fine-craft-ninja-kickstarter/ https://www.japaneseknives.eu/c-6724223/fine-craft-ninja-kickstarter/ GIFU, Japan -- June 1, 2020 Fine Craft Co., Ltd., headquartered in Japan has launched a reasonably priced, high-grade kitchen knife called "NiNJA" on the crowdfunding site Kickstarter on May 29, 2020.This press release features multimedia. View the full release here: https://www.businesswire.com/news/home/20200601005276/en/Outline of NiNJA NiNJA’s concept is "Make functional knives stylish". NiNJA was born in Seki City, a town of knives in Gifu Prefecture, Japan. Seki's kitchen knives are well known in Japan and around the world because of excellent sharpness. For many years, however, the design of conventional kitchen knives has unchanged.NiNJA retains the same sharpness as the Seki's knives since the craftsmen carefully cut the blade one by one. Considering it is a natural trend that the design of kitchen knives changes with times, like houses, cars, and fashion and NiNJA was born as a stylish knife. While keeping its great flare for design, NiNJA has added a new value of sustainability through Table for Two (TFT) program.In addition, in order to make conventional high-grade kitchen knives more accessible to consumers, we have adopted the SPA method, which allows us to cut the distribution margin of middlemen by making EC sales as the main sales method and deliver high-grade NiNJA knives to consumers at a reasonable price.The quality of NiNJA NiNJA is made of Japanese molybdenum vanadium steel, which is heat-treated in a vacuum, and the blades are carefully cut one by one to achieve excellent sharpness. In addition, the durability is improved by giving titanium coating to the blade part. Good maintainability is another one of the features.About Table For Two (TFT) NiNJA participates in the TFT program for the realization of Sustainable Development Goals (SDGs). Every time one NiNJA knife is delivered, we are able to provide five meals for children of countries in starvation or in trouble economically.About the future of NiNJA A kitchen knife is an essential tool for cutting ingredients. We do not consider NiNJA just as a knife, a tool. Our goal is to create a brand that performs well, but also contributes to our society so that our consumers feel good and happy purchasing NiNJA. https://www.japaneseknives.eu/c-2745668/fujiwara/ https://www.japaneseknives.eu/c-2745668/fujiwara/ https://www.japaneseknives.eu/c-6503229/fukushima/ https://www.japaneseknives.eu/c-6503229/fukushima/ These knives are hand-forged and manufactured by blacksmith Fukushima-san in Kumamoto Prefecture in Japan. Kumamoto is a city on the Japanese island of Kyushu, in southern Japan. The Fukushima family has been making knives there for generations. https://www.japaneseknives.eu/c-6078796/gihei-sanjo/ https://www.japaneseknives.eu/c-6078796/gihei-sanjo/ Gihei was established in 1928 in sanjo City (Niigata Prefecture), Gihei is one of the small but very innovative small blacksmith shops working in Sanjo city today. Gihei is known for producing top quality knives with excellent grinds. The heat treating is exceptional and they make these knives in small batches with tight controls on quality. Core of these blades are made of HAP40 or ZDP189 steel clad with stainless steel which is one of the best in terms of wear resistance on the market today. These knives are heat treated flawlessly at 65-66 Rockwell and they take a great edge and hold it for an incredibly long time. Atsushi Hosokawa is the current owner and uses only the best steels available such as ZDP189 and HAP40. We visited mr. Hosokawa's workshop in 2019. https://www.japaneseknives.eu/c-3049704/hinoura/ https://www.japaneseknives.eu/c-3049704/hinoura/ There are a number of regions in Japan that have been involved in the forging of swords and knives for several centuries. The province "Echigo" in north-central Japan is one of the better known regions. "Echigo" is the old name for this site, which can look back on more than 700 years of tradition in forging. The current name of the region is "Niigata prefecture" with the city of Sanjo as its most important center. The forging family Hinoura lives and works here. Hinoura Family Tsukasa Hinoura is a third generation blacksmith. He sees himself as "Hamono-Kaji," which means something like "smith of handmade knives of the highest quality". His knives are fully made: from the first blow to the red-hot steel, the fastening of the handle. This gives him complete control over the quality. To emphasize this extra, each knife engraved the name "Tsukasa" in Kanji characters on the knife. The specialness of the "Tsukasa" knives is that they are really completely hand-forged from raw steel. The Tsukasa knives are made in the "Hi-zukuri" method, ie the individual layers are forged together by heating. A work that takes many hours and requires the highest attention during forging. Long days and a great deal of experience in dealing with materials and assessing the forging temperature is a prerequisite for being able to forge the best knives in the world. Mutsumi Hinoura is the son of Tsukasa, Mutsumi san is now the 4th generation and he has taken over the forging of his father. Tsukasa only forges a handful of knives a year. Unfortunately, the edition ofHinoura knives is extremely low. Only a few hundred knives are produced per year. Japansemessen.nl is very happy to offer a number of these knives now. ATTENTION: We mistakenly sold a number of Mutsumi knives as being from Tsukasa, this was a mistake. Did you buy a Tsukasa knife and you want to know if it is really a Tsukasa or a Mutsumi you can mail us with the order number. We apologize for this mistake. https://www.japaneseknives.eu/c-1842798/kagemitsu/ https://www.japaneseknives.eu/c-1842798/kagemitsu/ Osafune Kagemitsu is a very famous 14th century swordsmith. His father was Nagamitsu and his sons are the famous O-Kanemitsu. Sabeinojo and Saemonojo. The Osafune school of swordsmiths is the most famous school in Japan and has a very great history. Kagemitsu is seen as one of the 3 grand masters of the Osafune sword school next to Mitsutada and Nagamitsu. The school was founded in Bizen province by Nagamitsu Sho-o and influenced the way Samurai swords were forged until the late Middle Ages. On the right is a photo of one of Bizen Osafune Kagemitsu's best swords. Some of the Osafune Kagemitsu series are produced by Yoshida Hamono, the name "Osafune Kagemitsu" is hand-stamped in Kanji characters (長 船 住 兼 光). some Kagemitsu knives are also produced by local forges in Tosa, Gifu and Seki. In 1229 Motoshige started as the first swordsmith in Seki. Mainly due to the favorable location of Seki in an area rich in natural materials for knives and sword production (high quality steel sand, wood, water and charcoal), this branch of industry flourished in the Muromachi period (1333-1568) and there were more than 300 swordsmiths active. After the abolition of the samurai class, a switch was made to the production of knives and other cutting utensils. https://www.japaneseknives.eu/c-2808693/specials/ https://www.japaneseknives.eu/c-2808693/specials/ https://www.japaneseknives.eu/c-5434666/senshi/ https://www.japaneseknives.eu/c-5434666/senshi/ senshi – 戦士 (せんし) : a noun meaning ‘warrior’ in Japanese. This can also work as plural. Depending on the context and situation, this can also mean ‘soldier’ in Japanese. Japanese native speakers use this noun to refer to a person or people fighting for something. https://www.japaneseknives.eu/c-6503346/minogawa/ https://www.japaneseknives.eu/c-6503346/minogawa/ https://www.japaneseknives.eu/c-6504528/tateyama/ https://www.japaneseknives.eu/c-6504528/tateyama/ 立山 Tateyama ∙ Name: Mount Tate ∙ Japanese name: 立山 (Tateyama) ∙ Location: Tateyama, Toyama (富山県立山町) ∙ Summit elevation: 9,892 ft / 3,015 m ∙ Elevation change: 2,017 ft / 615 m Mount Tate (Tateyama), one of Japan's three holy mountains (三霊山, Sanreizan) along with Mount Fuji (富士山, Fujisan) and Mount Haku (白山, Hakusan) and one of Japan's 100 Famous Mountains, is located in the northern half of Japan's Kita Alps (北アルプス) and is one of the most accessible peaks in the area. https://www.japaneseknives.eu/c-6681806/choten/ https://www.japaneseknives.eu/c-6681806/choten/ https://www.japaneseknives.eu/c-7471863/tatsumaki/ https://www.japaneseknives.eu/c-7471863/tatsumaki/ https://www.japaneseknives.eu/c-7496739/kanto/ https://www.japaneseknives.eu/c-7496739/kanto/ https://www.japaneseknives.eu/c-7581111/enodake/ https://www.japaneseknives.eu/c-7581111/enodake/ https://www.japaneseknives.eu/c-4429314/kenmizaki-satomi/ https://www.japaneseknives.eu/c-4429314/kenmizaki-satomi/ https://www.japaneseknives.eu/c-7471857/hidari-tozo-japan/ https://www.japaneseknives.eu/c-7471857/hidari-tozo-japan/ The founders of Hidari Tozo are the Sasaki Brothers who are now 83 and 84. they found their knife crafting skills, passed down through generations since the Edo periog（1603) and started forging knives when they were 11. https://www.japaneseknives.eu/c-7207836/hinoura/ https://www.japaneseknives.eu/c-7207836/hinoura/ The Hinoura family is a very famous family of blacksmiths from Sanjo (Niigata). The family started making knives more than 120 years ago. Tsukasa Hinoura san is the 3rd generation and is known worldwide for its excellent knives and is considered one of the best knife makers both in Japan and abroad. His son Mutsumi Hinoura is the 4th generation of knifesmiths and makes, among others, this Chozaburo series https://www.japaneseknives.eu/c-7401137/inoguchi/ https://www.japaneseknives.eu/c-7401137/inoguchi/ The TS Madam Series is a renowned line of kitchen knives developed by Inoguchi Cutlery Co., Ltd., a company founded in 1960 and based in Seki City, Japan—a region celebrated for its rich cutlery heritage. Leveraging over half a century of expertise in crafting fencing swords, Inoguchi has seamlessly transferred this advanced sword-making technology to the TS Madam Series. Each knife in this series embodies the precision and durability characteristic of traditional Japanese sword craftsmanship. The distinctive sword logo etched onto the blade pays homage to the company’s origins and its enduring commitment to quality. The TS Madam Series offers a variety of knife types, including petit knives, santoku knives, and nakiri vegetable knives, catering to diverse culinary needs. These knives are crafted from high-quality materials such as chrome molybdenum steel (AUS-8) and 440C steel also used in the MAC knives they feature laminated plywood handles, ensuring both performance and aesthetic appeal. The series has gained international recognition for its exceptional sharpness, durability, and ergonomic design, making it a preferred choice among both professional chefs and home cooks. By integrating traditional sword-making techniques with modern culinary demands, the TS Madam Series stands as a testament to Inoguchi Cutlery Co., Ltd.’s dedication to excellence and innovation in the world of cutlery. https://www.japaneseknives.eu/c-5790270/kikuichi/ https://www.japaneseknives.eu/c-5790270/kikuichi/ Kikuichi Monjyu Shiro Kanenaga Kikuichi has a long and impressive history. The current forge has been in the well-known "knife town" Sakai for 100 years, but the foundation of the brand started well before that. Nearly 750 years ago, the then Emperor of Japan, Emperor Gotoba, commissioned Shiro Kanenaga (the founder of Kikuichi) to become his personal swordsmith. For centuries, Kikuichi's smiths made swords for the emperors. The imperial symbol of the "Chrysanthemum" was visible on the swords and this can be seen on the blades to this day. The chrysanthemum is the national symbol of Japan. The imperial seal is a stylized chrysanthemum, and the country has a knighthood named after the flower, the Chrysanthemum Order.Shiro Kanenaga is one of Kikuichi's distant ancestors and his name is integrated into the company's current name: Kikuichi Monjyu Shiro Kanenaga, Kikuichi: literally "First Chrysanthemum", Monjyu is the Buddha worshiped by Shiro Kanenaga in Nara, his hometown south of Osaka. https://www.japaneseknives.eu/c-2171682/konosuke/ https://www.japaneseknives.eu/c-2171682/konosuke/ https://www.japaneseknives.eu/c-2711397/yu-kurosaki/ https://www.japaneseknives.eu/c-2711397/yu-kurosaki/ https://www.japaneseknives.eu/c-5435708/yu-kurosaki/ https://www.japaneseknives.eu/c-5435708/yu-kurosaki/ https://www.japaneseknives.eu/c-5435710/makoto-kurosaki/ https://www.japaneseknives.eu/c-5435710/makoto-kurosaki/ https://www.japaneseknives.eu/c-2305622/masakage/ https://www.japaneseknives.eu/c-2305622/masakage/ Knives Masakage designed by the master grinder of Hiroshima; Takayuki Shibata and are hand forged by master blacksmiths Katsushige Anryu (1942) and Hiroshi Kato (1946) (pictured) both from the famous cutlery village Takefu (Fukui prefecture). Both have over 50 years experience in forging knives. Each knife is hand finished by Shibata-san. The craftsmanship and the very high standard of finish make Masakage an absolute premium brand. Due to the high global demand we can only provide limited amounts of knives. Knives that we do not have in stock, might have a long lead time. Masakage knives are available in different versions: Stainless VG-10 steel: Hikari (sanmai VG-10 (polished), oval rosewood handle and black pakka bolster), 61-62 HRc Kiri (VG-10 damask, magnolia oval wooden handle and red pakka bolster), 61-62 HRc Kumo (damask VG-10 with black etching, octagonal pink wooden handle and black pakka bolster), 61-62 HRc Shirogami No. 2 steel (not stainless) Yuki (sanmai Shirogami # 2, magnolia oval wooden handle and red pakka bolster), 62-63 HRc Shimo (damask Shirogami # 2, octagonal magnolia wood handle and black pakka bolster), 62-63 HRc Aogami steel (not stainless) Mizu (sanmai Aogami # 2 oval Japanese cherry wood handle and marbled plastic bolster), 62-64 HRc Koishi flagship series of Masakage (sanmai Aogami Super, octagonal American cherry wood handle and black pakka bolster), 63-65 HRc The Masakage Kumo Santoku https://www.japaneseknives.eu/c-2419379/kiri/ https://www.japaneseknives.eu/c-2419379/kiri/ https://www.japaneseknives.eu/c-2419377/kumo/ https://www.japaneseknives.eu/c-2419377/kumo/ https://www.japaneseknives.eu/c-2419378/yuki/ https://www.japaneseknives.eu/c-2419378/yuki/ https://www.japaneseknives.eu/c-2460924/shimo/ https://www.japaneseknives.eu/c-2460924/shimo/ Masakage Shimo serie Damast Shirogami #2, octagonal magnolia wooden handle and black pakka crop, 61-63 HRc Made by mastersmith Yu Kurosaki-san https://www.japaneseknives.eu/c-2419419/mizu/ https://www.japaneseknives.eu/c-2419419/mizu/ https://www.japaneseknives.eu/c-2419380/koishi/ https://www.japaneseknives.eu/c-2419380/koishi/ https://www.japaneseknives.eu/c-4255801/masutani/ https://www.japaneseknives.eu/c-4255801/masutani/ Masutani San was born in 1944, he lives and works in Echizen Japan. At the age of 15 he began studying with his father and at the age of 30 he opened his own smithy in the Takefu knife village (Echizen). The blades he produces offer a very high quality in relation to their favorable price. The Masutani knives are made of VG-1 steel. VG1 steel is Japanese stainless steel but is not as stainless as, for example, VG-10. However, the steel is easier to grind yourself. Components: carbon 0.95 - 1.05%, chromium 13 - 15%, molybdenum 0.2 - 0.4%, nickel https://www.japaneseknives.eu/c-2490029/miki-hamono/ https://www.japaneseknives.eu/c-2490029/miki-hamono/ 三木刃物 - 製作所 Miki-Hamono-seisakujo is a small smithy in the village of Miki. Miki Hamono is developing and producing Japanese kitchen knives for more than 70 years. The current owner Kunio Masuya himself is still regularly forging knifes. Miki Hamono still uses the techniques of the Matsue Clan, which has been known for its excellent Samurai swords for over 400 years. The knives from Miki Hamono are characterized by an excellent price / quality ratio. https://www.japaneseknives.eu/c-6656459/misuzu-hamono-miki/ https://www.japaneseknives.eu/c-6656459/misuzu-hamono-miki/ In 2023, I had the incredible honor of visiting the workshop of Yamato Miyawaki, a master knife maker in the quiet suburbs of Miki. His journey into knife making is as extraordinary as the blades he creates. Yamato-san wasn’t born into the craft. In fact, he began his career in mass media with dreams of producing TV commercials. When he married into a family of knife makers, there was no expectation for him to follow in their footsteps. However, when his father-in-law fell ill, leaving no one to carry on the family business, Yamato stepped forward and asked to take up the trade. The answer? A resounding no. His father-in-law worried about the uncertainties of self-employment and the impact it could have on his daughter and grandchildren. But Yamato’s determination didn’t waver. At the age of 35, with two young children, he quit his job and dedicated himself to the craft. He trained full-time, unpaid, with a skilled knife maker in Sakai, Osaka, for three grueling months. Over the following years, Yamato refined his skills, becoming a professional knife maker and breathing new life into the family business. Today, thanks to his relentless passion, the Misuzu knife store is thriving in its third generation. Despite decades of experience, Yamato-san continues to hone his craft, regularly training with artisans in Osaka to ensure his blades represent the best of Banshu’s rich knife-making tradition. His commitment to preserving this heritage is unmatched, and his knowledge and skills are nothing short of remarkable. Every knife from Yamato’s workshop is made by hand, one at a time, in his rustic studio—whether under the warmth of the sun or the chill of winter. Because of this meticulous process, production is limited, but each blade carries the care and artistry of a true craftsman. Yamato-san’s hope for the future is to train a young artisan who will carry on the knowledge and artistry of Banshu blades. For now, he continues to work tirelessly, crafting and sharpening some of the finest knives in Japan. Visiting his workshop and witnessing his dedication firsthand was an experience I’ll never forget. If you ever have the chance to hold one of his blades, you’ll feel the soul of a craftsman who turned an impossible dream into a legacy. https://www.japaneseknives.eu/c-7123016/kanetaka-hamono-kyoto/ https://www.japaneseknives.eu/c-7123016/kanetaka-hamono-kyoto/ Kanetaka is a more than 200-year-old forge and shop in Kyoto. In 2023 I had the honor of visiting this forge and meeting Yoshitaka Yamada. He is the 7th generation blacksmith of the family, his older brother Kazuhiro Yamada sharpens the messenger. In addition to kitchen knives, they also make other products such as Japanese razors, Ikenobo scissors and other tools. Yoshitaka Yamada's messenger is absolutely unique, the messenger is much more powerful and powerful than most Japanese messengers and processed, the messenger is very suitable for the preparation of various vegetables and meat/fish. https://www.japaneseknives.eu/c-6752603/katsumoto/ https://www.japaneseknives.eu/c-6752603/katsumoto/ Katsumoto is the exclusive brand of Japaneseknives.eu.these knives represent the best of the best of Japanese craftsmanship combined with modern production techiniques and novel materials. https://www.japaneseknives.eu/c-5867398/katsuyasu-kamo/ https://www.japaneseknives.eu/c-5867398/katsuyasu-kamo/ Katsuyasu Kamo This knife maker is better known in Japan for his work in the field of garden tools. He has been forging knives for over 50 years and is one of the founders of the famous Takefu Village Co-operative Knife Factory. https://www.japaneseknives.eu/c-6083872/okeya-miki/ https://www.japaneseknives.eu/c-6083872/okeya-miki/ Okeya is a small blacksmith workshop in Miki, Japan. It is run by a team of father and son who produce very good and functional kitchen knives. https://www.japaneseknives.eu/c-7179163/meoto/ https://www.japaneseknives.eu/c-7179163/meoto/ Meoto Knives are produced in collaboration with two major Japanese knife capitals, Tsubame-Sanjo in Niigata and Seki in Gifu, JAPAN. Their unique and functional design is highly recognized. These knives are ideal as gifts for couples and families. The MEOTO logo symbolyzes the bond between two people. https://www.japaneseknives.eu/c-7402193/mitsuboshi-nagomi/ https://www.japaneseknives.eu/c-7402193/mitsuboshi-nagomi/ Nagomi: Masterful Japanese Culinary Tools Since 1873 Since 1873, Nagomi has been synonymous with excellence in crafting culinary tools. Handmade in the same historic workshop, these instruments combine traditional Japanese forging techniques with modern innovation. A Legacy of 500 Years of Craftsmanship The Watanabe family has been handcrafting samurai swords for over 500 years. This centuries-old tradition of precision, patience, and craftsmanship lives on in every Nagomi tool. Based in Seki, a Japanese city with a rich history of blade craftsmanship, Nagomi tools are still meticulously crafted in the same place where samurai, generations ago, traveled from far and wide to have their swords sharpened. Distinctive Features: • Premium Materials: Nagomi uses superior steel, resulting in exceptional sharpness and durability. • Ergonomic Design: Each piece is crafted for optimal comfort, with perfect balance and grip—essential for extended professional use. • Unmatched Craftsmanship: With over a century and a half of experience, every tool reflects the dedication and expertise of Japanese artisans. Trusted by Renowned Chefs: “This beautiful tool delivers elegance and precision.” — Rodrigo Andres Acuna Bravo, Executive Chef at Nayara Resorts “The balance… you don’t feel any weight in your hands.” — Etienne Le Bastard, Executive Chef at Le Bilboquet “I can’t get enough of how luxurious it feels and how amazingly it performs.” — Anna Gabur, breadjourney.com Why Choose Nagomi? For professional chefs who demand precision, reliability, and outstanding performance, Nagomi offers culinary tools that meet the highest standards. Combining 500 years of tradition, innovative techniques, and premium materials, these tools are an indispensable addition to any professional kitchen. https://www.japaneseknives.eu/c-7471884/miya-bun/ https://www.japaneseknives.eu/c-7471884/miya-bun/ https://www.japaneseknives.eu/c-5554705/kosuke-muneishi-tosa/ https://www.japaneseknives.eu/c-5554705/kosuke-muneishi-tosa/ Kosuke Muneishi Tosa (city in Kochi prefecture) is known as one of the knife producing areas in Japan. Due to moderate temperatures and high rainfall, there was a large amount of high quality wood. So knives have been produced for forestry operators and busho, military commanders in the Sengoku period, were also in high demand. It is said that there were 399 blacksmiths in Tosa here in 1590 according to an old inspection report at the time.Although the procedure of the knife in production changes to mechanization with time, it is still manufactured by hand using traditional techniques. Muneishi-hamono was founded in 1955, Mr. Hirotaka Muneishi, the second-generation blacksmith, produces knives for logging wood, such as the ax knife, and Kosuke Muneishi, the third-generation blacksmith, forges kitchen knives. Muneishi performs tempering, forging, hammering and edging knives by hand. https://www.japaneseknives.eu/c-7732292/nikken-tsubazo/ https://www.japaneseknives.eu/c-7732292/nikken-tsubazo/ About Nikken Cutlery (Seki, Japan)Nikken Cutlery Co., Ltd. is a Japanese cutlery maker based in Seki City, Gifu Prefecture—a place internationally known for its long-standing blade-making tradition. Established in November 1971, Nikken has built its reputation around practical, everyday tools that deliver dependable sharpness and clean cutting performance. While the company is widely recognized for producing scissors, nail clippers, and letter openers, Nikken also develops kitchen cutlery, bringing the same focus on precision and usability into the kitchen. A key strength of the brand is its in-house production capability, which supports both Nikken’s own product lines and OEM manufacturing—an approach that allows them to maintain consistent quality standards from design through finishing. Nikken products reflect a balance of function and Japanese craftsmanship: tools designed to work smoothly in real kitchens, with the kind of attention to detail you’d expect from a Seki-based maker. If you’re looking for Japanese knives with a straightforward, performance-first character—made by a manufacturer rooted in one of Japan’s most respected cutlery regions—Nikken is a name worth knowing. https://www.japaneseknives.eu/c-7673048/nigara-hamono/ https://www.japaneseknives.eu/c-7673048/nigara-hamono/ For more than 350 years, the Yoshizawa family has been forging steel into works of art. What began in the age of the samurai with the crafting of swords now lives on in the exceptional knives of Nigara Hamono. Passed down from generation to generation, this tradition is carried today by the 8th-generation blacksmith Tsuyoshi Yoshizawa, who, under the guidance of his father, blends centuries-old craftsmanship with modern innovation. Each knife is more than a tool – it tells the story of Japanese forging heritage. One of the most striking examples of this legacy is the STRIX Series. These knives immediately stand out with their powerful presence: a refined combination of damascus patterns and a hammered finish that catches the light beautifully. Every detail is carefully finished by hand, and when you look closely, you can see the dedication and precision that goes into every single knife. At the heart of each STRIX knife lies STRIX Powder Steel, one of the hardest stainless steels in the world. It can be sharpened to a razor edge and, with a hardness of 65 HRC, it stays sharp for an exceptionally long time. Surrounding the core are 32 layers of softer stainless steel, forged with a distinctive finish. The subtle dimples in these layers ensure food sticks less while cutting, making your work in the kitchen smoother and more enjoyable. The knife is completed with an octagonal handle made from rosewood and horn. This not only gives it a luxurious appearance but also provides perfect balance and a comfortable grip, making it feel like a natural extension of your hand. With the STRIX Series, you are not just bringing a kitchen knife into your home – you are bringing a piece of Japanese tradition, where craftsmanship, strength, and elegance come together in perfect harmony. https://www.japaneseknives.eu/c-7409600/yamakawa-kogetsu-goko-hamono/ https://www.japaneseknives.eu/c-7409600/yamakawa-kogetsu-goko-hamono/ Yamakawa Kogetsu (Goko Hamono) Goko Hamono is a small knife workshop in Kashiwa City, Chiba Prefecture, run by Norihiko Yamakawa (八間川憲彦) and Yoshito Yamakawa (八間川義人), a father and son team. Norihiko Yamakawa (the father) first founded Goko Hamono in 1990 as a wholesale cutlery business before transforming it into a knife workshop in 1995 with the help of blacksmith Moriei Seki (関守永). Yoshito Yamakawa (the son), then a high school student, shadowed his father and eventually became a blacksmith himself. "No lies" and "Dedication" are the philosophy of Goko Hamono. The father and son team wouldn't call themselves "masters," believing there's always room for improvement and that self-pride would hinder self-reflection. This ensures that Goko Hamono knives will only get better and better in the future. Only knives made by Yamakawa-san are engraved with the "Kogetsu Made" (光月作) logo. Kashiwa City is located in the northwestern part of Chiba Prefecture, approximately 30 km from central Tokyo. The area around Kashiwa Station, in the city center, where the JR and Tobu train lines connect, is bustling with commercial activities, and the area around the Tsukuba Express in the northern area is still undergoing advanced urban development. There's also a theory that "Kashiwa" is a corruption of "Kashiba," a place where cargo is unloaded from ships.Goko Knives Manufacturing Co., Ltd. Goko Knife Manufacturing, designated as a traditional craftsman by Chiba Prefecture, continues to inherit centuries-old techniques and strives to cultivate artisans. Each piece is handcrafted and takes three months to complete. Knives and other cutlery are made of steel. There are various types of steel, such as white paper, yellow paper, blue paper, and silver paper. The "Shimosa Kunikozuki Gyuto" uses solid steel called "Shirogami," the same material used in high-quality knives. Shirogami is said to be difficult to work with because it lacks alloying elements, and it is said that the skill and dexterity of the smith determines the quality of the final product. At Goko Knives Manufacturing Co., Ltd., he worked as a master for Mr. Eishi Sekimori, one of the most skilled smiths during the prosperous period, and supervised production and provided technical guidance to Mr. Eishi Sekimori. https://www.japaneseknives.eu/c-6488454/kyohei-shindo-tosa/ https://www.japaneseknives.eu/c-6488454/kyohei-shindo-tosa/ Kyohei Shindo-san (1990) is a young blacksmith from Tosa. He is originally from Hokkaido and attended college in Okinawa. He had always wanted to be a craftsman and discovered that blacksmithing was the trade for him. Tosa was the ideal place to fulfill his dreams, so he moved to Tosa. In May 2020 he finally started his own workshop after 8 years of practice. https://www.japaneseknives.eu/c-3747974/zakuri-tosa/ https://www.japaneseknives.eu/c-3747974/zakuri-tosa/ https://www.japaneseknives.eu/c-4518141/tosa-specials/ https://www.japaneseknives.eu/c-4518141/tosa-specials/ Tosa faces to the Pacific Ocean in the south and is walled by steep mountains on other three sides, and this made the area rather isolated in old days. The people had to climb up and down the mountains to go out to Osaka, Edo and other areas. It's important to understand the many of these regions were separate territories that developed unique customs from other competing states much in the way Italy developed after the fall of the Roman Empire. Because of this isolation, Tosa traditionally and still to this day have a unique culture from other areas of Japan. You can see this different culture in the knives that are made in the Tosa region. Many Tosa blacksmiths enjoy making kurouchi knives and the area is known for this type of finish using hammer forge techniques in making their knives. We will be concentrating our efforts to obtain more Tosa knife makers in the coming year. https://www.japaneseknives.eu/c-2552338/takeshi-saji/ https://www.japaneseknives.eu/c-2552338/takeshi-saji/ Takeshi Saji is the leading blacksmith in Echizen. Saji was born in Takefu in 1948 in a family of second-generation smith. In 1992, he was officially certified as a “Traditional Master Craftsman" by the Japanese “Ministry of International Trade & Industry”. His knife blades are shaped by traditional hammer-forging technique with his unique ideas and designs, to achieve a beautiful, powerful appearance and a quite sharp cutting edge with better hardness. "Echizen" is the historical area in Fukui prefecture, including Takefu city, as one of Japanese important knife capitals. The kitchen knives made in the Echizen is called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. https://www.japaneseknives.eu/c-1989311/shimomura-kougyou-tsubame-sanjo/ https://www.japaneseknives.eu/c-1989311/shimomura-kougyou-tsubame-sanjo/ 下村工業 (Shimomura Kougyou) has been producing kitchen knives and other metal products for almost 70 years. They're specialized in high quality kitchen knives. Brief history: ∙ 1874: Eizo Shimomura starts an iron smithy in the village of Sanjo (Niigata province). ∙ 1937: Eizo Shimomura Ⅱ (grandson of Eizo Shimomura) started making sickles for the rice harvest ∙ 1945: Start of the production of hand-forged knives. ∙ 1956: Start of the production of stainless steel knives ∙ 1959: Start of the production of other kitchen utensils ∙ 1966: First large factory is being built in Sanjo ∙ 1977: Production of razors for electric razors ∙ 1979: Shimomura Kihan co., Ltd. founded in Tsubame ∙ 1986: 2nd factory for plastic kitchen products opened in Sanjo ∙ 2001: Start production of metal precision instruments Kitchen knives Shimomura produces the Verdun knives which are known for their excellent price / quality ratio. The Verdun knives are made with Japanese steel (stainless molybdenum vanadium) with a hardness of 57-58 Rockwell and therefore remain sharp for longer than comparable (often more expensive) knives. Also these knives do not suffer from hygiene problems, because there are no pits in the handle. Tsubame-Sanjo (Niigata) The metal industry in the small village of Tsubame Sanjo is very well known. The history of the smithies in Sanjo can be traced back to the year 1625 (more than 390 years ago). Before 1625 the area around Sanjo area was a rural area with a lot of nuisance from frequent flooding of the Ikarashi River. The governor of the time of the "Seibei OTANI" area wanted to develop the area further. He invited some nail producers from Tokyo to start a smithy in Sanjo. In addition, he raised many dams that protected the area from the floods and served to irrigate rice fields. At this moment, the metal industry in Sanjo is known for its production of specific types of steel for kitchen knives. The best and sharpest nail clippers come from here (produced by Maruto Hasegawa Kosakujo Inc).Shimorura has developed several knife series like Kenmizaki Satomi, Daimon-ya, Sakura-yui and Teruhide. https://www.japaneseknives.eu/c-6271419/hinokuni-echizen/ https://www.japaneseknives.eu/c-6271419/hinokuni-echizen/ Hinokuni san (1990) is a young blacksmith from Kumamoto Prefecture who recently gained independence after being apprenticed to Nishida san. The steel he uses is Shirogami #1. The hallmark of a good knife is the way it is sharpened and Hinokuni knives are a fine example of his excellent craftsmanship. Shirogami (White paper steel) #1, is a high purity carbon steel alloy is a very popular steel for high quality Japanese chef's knives especially in Honyaki knives. These knives have an extremely fine edge and are easy to sharpen. It is highly reactive so can stain quickly, so wipe and dry after each use! https://www.japaneseknives.eu/c-3344906/sakai-takayuki/ https://www.japaneseknives.eu/c-3344906/sakai-takayuki/ Sakai Takayuki is a well-known knife distributor, from the company Aoki Hamono this supplier sells the best knives in the world, including the knives of Kejiro and Itsuo Doi, Masamoto and Kenji Togashi. Their traditional Japanese knives are crafted by master blacksmith Itsuo Doi, the son of renowned craftsman Keijiro Doi, and finished by expert sharpener Yukinori Oda. These knives are crafted to exceptional standards and embody the high level of craftsmanship Japan is known for. Alongside these premium knives, Sakai Takayuki offers a range of more affordable options produced by other skilled artisans in their workshop. This collection includes knives made with layered Damascus steel and western-style handles. By combining traditional forging methods with modern manufacturing techniques, Sakai Takayuki provides knives that are suitable for professionals and enthusiasts alike. In the 16th century, the city of Sakai was called the Venice of the East and became prosperous as the center of trade between Japan, China, and South Asia with the largest commercial district in Asia. Later, the golden days of the city of Sakai were passed down from generation to generation, which formed the basis for the saying "Everything appears first in Sakai."The origin of Sakai's knives can be traced back to the construction of the Nintoku Mausoleum (Tomb of Emperor Nintoku), which is famous as the world’s largest keyhole-shaped burial mound. At that time, a vast amount of hoes and harrows were needed for the large-scale construction. To manufacture such tools, blacksmiths came from throughout the nation to settlements in the area. During the Tempo era, tobacco from Portugal became popular. As a result, demand for the knives used to cut tobacco leaves increased. Consequently, blacksmiths in Sakai started to manufacture knives. The quality of the knives was recognized by the Edo government of that time, and the knives were authorized as proprietary products of Sakai. The knives were sold throughout the nation and carried the engraved stamp "Sakai Kyoku."Later, when production of tobacco became mechanized and the demand for tobacco knives declined, blacksmiths started to manufacture such kitchen knives as Deba, Yanagiba, and Usuba, which are used by cooks throughout the nation. The traditional manufacturing methods and excellent skills of the craftsmen led to the knives being designated traditional arts and crafts in 1982. The mark depicts the Nintoku Mausoleum, which symbolizes the city of Sakai, and was adopted as the symbol mark of the Sakai Wazashu (skilled people of Sakai) brand in honor of the excellent civil engineering and iron-making techniques of that time. The title "Sakai Wazashu" is granted to companies that manufacture and market Sakai Brand products after a strict screening process. Sakai Takayuki brand products from Aoki Hamono were authorized, and the title was officially granted by the city of Sakai to the company in April 2006. https://www.japaneseknives.eu/c-6721817/shizu-hamono-seki/ https://www.japaneseknives.eu/c-6721817/shizu-hamono-seki/ https://www.japaneseknives.eu/c-7455702/sukematsu/ https://www.japaneseknives.eu/c-7455702/sukematsu/ Sukematsu Knives – Handcrafted Excellence from Japan Sukematsu knives are meticulously handcrafted in Japan, embodying the finest traditions of Japanese blade-making. Forged by skilled artisans using time-honored techniques, these knives offer exceptional sharpness, durability, and precision, making them a preferred choice for both professional chefs and cooking enthusiasts. Each Sukematsu knife reflects the perfect balance of tradition and innovation, featuring high-quality steel, exquisite craftsmanship, and a refined aesthetic. Designed for superior performance and longevity, Sukematsu knives deliver an unparalleled cutting experience, honoring Japan’s rich history of blade craftsmanship. https://www.japaneseknives.eu/c-7610874/suzuki-uchihamono/ https://www.japaneseknives.eu/c-7610874/suzuki-uchihamono/ https://www.japaneseknives.eu/c-7150130/tadokoro-cutlery/ https://www.japaneseknives.eu/c-7150130/tadokoro-cutlery/ Makoto Tadokoro-san Makoto started at the age of 16 in Sakai City, Osaka, the home of knives. Here he trained under the best grinder in Sakai and launched his own brand "Marushin". Makoto became independent in 2010 by founding Tosa Knife Studio Tadokoro Hamono. Since he has been a sharpener for more than 28 years, the skills passed down as Japanese tradition are highly valued in domestic and foreign industries, and his passion for kitchen knives is unparalleled, so he is very highly regarded. It was an honor to meet Makoto and his wife Michiko in March 2023. The love for the profession and the great attitude to life of these people was particularly inspiring. Today, Makoto-san has become one of Japan's leading sharpeners, recognized by its masters, Japanese knifesmiths and chefs. https://www.japaneseknives.eu/c-2381094/takamura/ https://www.japaneseknives.eu/c-2381094/takamura/ Takamura This family from Echizen (Fukui Prefecture) consists of father Toshiyuki Takamura San and three sons (Terukazu, Hideo). The forge was recently taken over by the eldest son Terukazu Takamura San. The family makes very good and professional knives that are used by Albert Adrià, Gordon Ramsay, Sean Brock, Ren`e Redzepi, Mark Best, David Chang, Chef Narisawa, Hiromi Yamada, Chef Ochiai from La Bettola, Iron Chef Sakai and Chef Nakamura. In a Swedish test, the Takamura knives came out best in the test. Takamura is regarded as one of the leading forges in Japan, their developments and innovations are closely followed. Takamura knives are difficult to obtain and generally have a long delivery time. Each knife is forged by hand and the production capacity is very limited. The Takamura knives are available in 5 series: ∙ R2 Mikagi (SG-2 / R2 powder steel and red pakkawood handle) ∙ VG-10 Mikagi (VG-10 steel with Tsuchime (hammer blow) and black pakkawood handle) ∙ R2 Pro (SG-2 / R2 powder steel and black pakkawood handle) ∙ Uchigumo Suminagashi (SG-2 / R2 powder steel with damask and black pakka wood handle) ∙ Hana Damascus (SG-2 / R2 powder steel with damask and traditional octagonal handle) Most knives are made with R2 powder steel in the core (This steel is also called HSPS or SG-2 steel). This special stainless steel powder gives the Takamura knives a very high hardness (62-64 HrC), but the knives can easily be sharpened yourself. The blade of the R2 series is made of SG-2 / R2 steel in the core with a layer of stainless steel on the outside. This sanmai forging technique ensures that the core steel is protected against breakage and oxidation. The R2 Mikagi series has a somewhat thinner core layer, making this series very affordable. The Uchigumo and Hana series have a thick R2 core layer with a damask steel outer layer. The affordable VG-10 series is made of VG-10 steel in the core with 2 layers of softer steel for the outside. The blade is provided with a beautiful hammered pattern (Tsuchime) which helps prevent sticking to the blade. The hardness of the VG-10 knives is between 60 and 61 HRc. The R2 pro, Uchigumo and Hana knives are not available from stock. We do not know the deleivery times on these blades are we are not able to reserve these blades at the moment. https://www.japaneseknives.eu/c-2489248/tanaka/ https://www.japaneseknives.eu/c-2489248/tanaka/ The Tanaka family is a well-known knife-making family from Miki-city. The Tanaka family has been working on the profession for more than 100 years. Father Kazuyuki (photo below) has passed away but but his two sons Hideyuki and Shigeki (pictured right) have taken over the business. The family started to forge samurai values ​​but after the Emperor forbade the wearing of swords in public in 1874, the Tanaka family switched to forging knives. All Tanaka knives are hand-forged and hand-honed. Shigeki-san mainly uses the stainless steel VG-10 and SG2 steel in its knives but also makes a special series with Aogami steel in a Suminagashi protective layer (pattern steel), Hideyuki-san prefers Japanese Aogami steel (not rust resistant) with a black Kurochi protective layer. The Tanaka knives are available with both Western handles and traditional handles: An example of a Hideyuki Tanaka-san knife And one from Shigeki Tanaka-san https://www.japaneseknives.eu/c-7412066/tetsuhiro-kiryu-kogyo/ https://www.japaneseknives.eu/c-7412066/tetsuhiro-kiryu-kogyo/ During the late Edo period, the Yoshiyo Knife Company was established, where Tetsuo Kiryu apprenticed as a disciple. In 1945, Tetsuo Kiryu founded his own company, Kiryu Seisakusho, under the brand name Tetsuhiro (Tetsuhiro Knives). Initially, the company specialized in crafting deba and sashimi knives, later expanding its production to include hatchets and other tools. Locally, Kiryu Seisakusho became renowned as a luxury brand and developed the capacity for mass production through the mentorship of numerous apprentices. After the war, when stainless steel knives from Europe entered the market, Tetsuo, passionate about innovation and research, embraced the challenge. Through extensive trial and error, he successfully established the production of stainless steel knives. To adapt to this shift, he closed the blacksmithing operations and replaced much of the traditional equipment, including spring hammers, with mass-production machinery such as presses. Kiryu Seisakusho achieved a milestone by becoming the first company in the Niigata region of Japan to mass-produce stainless steel knives, marking a significant turning point in the local knife-making industry. https://www.japaneseknives.eu/c-7198972/tomita-nisaku/ https://www.japaneseknives.eu/c-7198972/tomita-nisaku/ Tomita is a well-known manufacturer of very high-quality garden knives and tools. These are sold, among other things, under the name NISAKU https://www.japaneseknives.eu/c-7354967/toshihiro-wakui/ https://www.japaneseknives.eu/c-7354967/toshihiro-wakui/ Toshihiro Wakui is a third-generation blacksmith who originally specialized in crafting hand-forged crowbars. When the demand for hand-made crowbars declined, Wakui decided to pivot his skills toward the art of knife-making. Under the guidance of Kazuomi Yamamoto, a renowned craftsman from Yoshikane, Wakui quickly mastered the intricate techniques required to produce high-quality kitchen knives. Remarkably, he completed his apprenticeship in just four years—a testament to his skill, dedication, and adaptability. Today, Wakui’s knives are known for their exceptional balance of traditional craftsmanship and modern functionality. Drawing from his crowbar-forging roots, he emphasizes durability and resilience in his blades, incorporating the same strength required for crowbars into his knife designs. Wakui’s knives often feature a signature rustic finish that celebrates the hand-forged texture of the steel, giving each blade a unique, artisanal look. This combination of robust construction and refined technique has garnered Wakui a reputation as one of Japan’s standout knife makers, appealing to both professional chefs and dedicated home cooks who seek performance and artistry in equal measure. https://www.japaneseknives.eu/c-2907730/tsunehisa/ https://www.japaneseknives.eu/c-2907730/tsunehisa/ https://www.japaneseknives.eu/c-7132050/yosimitu-kajiya-junichi-ide/ https://www.japaneseknives.eu/c-7132050/yosimitu-kajiya-junichi-ide/ Yosimitu Kajiya (Junichi Ide) Yosimitu Kajiya is a family run Kajiya (Smithery) in the small town of Shimabara, Nagasaki Prefecture and was established in 1937. The 3rd generation blacksmith Junichi Ide is a traditional blacksmith and does all stages of the blade making; free forging his blades from prewelded “Rikizai” steel and grinding the edge by hand. Placing the handleson the blades and the final sharpening are also all done in house. Yosimitu Kajiya has always specialised in kitchen knives but also makes tools for the local agricultural and fishing and woodworking industry. Junichi Ide wants to make sharp knives for everyone to use, Yosimitu Kajiya knives are thin, strong, rustic and built for daily use. https://www.japaneseknives.eu/c-1985650/specials-western-style/ https://www.japaneseknives.eu/c-1985650/specials-western-style/ In this category you will find a selection of knives that are only offered once. They are mostly unique knives from small forges in Seki and Sakai, but we also have special knives from the Citadel forge from Cambodia. Below you will only find the "western" style knives (double-sided, rust-resistant steel) We also have a "vintage" category for old pre-war used Japanese knives and new knives from old stocks from the 1970s. You can click herefor the specials of traditional Japanese knives (single-sided, non-rust-resistant) https://www.japaneseknives.eu/c-2186104/specials-traditional/ https://www.japaneseknives.eu/c-2186104/specials-traditional/ Traditional Japanese knives or Hōchō have been in use in Japan for over a thousand years. The basic knives are the Deba, the Usuba and the Yanagiba but there are many versions and sizes available. There are 2 forging techniques to be found in traditional Japanese kitchen knives, namely honyaki and kasumi. Honyaki are forged knives from one type of steel usually Aogami or Shirogami steel. Kasumi knives are laminated knives where a hard carbon steel core layer the so-called Hagane (Aogami or Shirogami steel) is wedged by a softer outer layer (Jigane) of iron with low carbon content. If this Jigane outer layer is made of one type of material, these knives are called Hongasumi. If the Jigane is laminated it is also called "Damascus". In principle, traditional Japanese knives are single-sided, making them suitable only for right-handed use. Traditional knives for left-handed use can be ordered but the delivery time can be several weeks to months. In addition to the aforementioned Deba, the Usuba and the Yanagiba, there are many other types: Maguro bōchō: very long knife to cut tuna Nakiri bocho: double-sided cut vegetable knife Santoku: multifunctional knife Sashimi bocho: sashimi knife Soba kiri: Knife to cut soba (そ ば) (very thin strings of buckwheat flour noodles) Udon kiri: knife to cut udon (some thicker noodles) Unagisaki hocho: Japanese eel knife (eel) Tako biki: actually a yanagiba with a straight point Gyuto (牛刀): the Japanese version of the French chef's knife, both single-sided and double-sided Funayuki: small single-sided sharpened multi-purpose knife that holds the middle between a Gyuto and a deba. Kama-Usuba: a Usuba with a sloping point. One of the very special new knives in the range are the sashimi knives from Keijiro Doi, this world-famous knife maker was born in 1927 and is considered by many to be one of the best knife makers of the moment. https://www.japaneseknives.eu/c-4752728/chinese-cleavers/ https://www.japaneseknives.eu/c-4752728/chinese-cleavers/ The Chinese chef's knife (Chinese Cleaver) is often mistakenly called a "cleaver" because of the similar rectangular shape. Chinese chef's knives, however, are much thinner in cross-section and are more intended as general purpose kitchen knives, and are commonly used to cut, chop, cut, dice or chop boneless meat, and flatten garlic bulbs or ginger; while it also serves as a spatula to carry prepared ingredients to the wok. For cleaving and preparation of boned meat, a heavier Chinese "cleaver" is available in the same way as the western one. A real cleaving knife is a large knife that varies in shape, but usually resembles a rectangular ax. It is largely used as a kitchen or butcher knife intended for the cleaving of bones. The wide side of the knife can also be used for crushing certain products (such as garlic). In short: Chinese chef's knives: thin knives are meant for greetings and meat without bone Chinese cleaving knives: are thick and sturdy and can be used to split thin bones and fisbone (alternative are Japanese Deba's) Both types are referred to as "Chinese cleavers" but they do have other applications. https://www.japaneseknives.eu/c-7198981/vichelia-professional-hair-dressers-scissors/ https://www.japaneseknives.eu/c-7198981/vichelia-professional-hair-dressers-scissors/ Brand of the highest quality To the world of genuine beauty care & scissors …It is a product of the craftsman of made in japan @vichelia.scissors vichelia.com https://www.japaneseknives.eu/c-6701561/wazakura-bonsai-and-ikebana-tools/ https://www.japaneseknives.eu/c-6701561/wazakura-bonsai-and-ikebana-tools/ Wazakura Japan has been delivering Japanese bonsai and Ikebana tools worldwide since 2019. They are born of the desire to make quality tools accessible to everyone while keeping the traditional Japanese craftmanship alive. That is why all the tools are designed & manufactured in local Japanese workshops. Last but not least, Wazakura contributes to keep these unique and traditional craftmanship methods alive by supporting local communities dedicating their livelihood to them. https://www.japaneseknives.eu/c-1617479/sorted-by-application/ https://www.japaneseknives.eu/c-1617479/sorted-by-application/ https://www.japaneseknives.eu/c-1591006/universal-knives-santoku/ https://www.japaneseknives.eu/c-1591006/universal-knives-santoku/ The most used universal knife in the Japanese kitchen is the Santoku. Santoku means "three uses" and refers to the possibility of using this knife for meat, fish and vegetables. The shape of the Santoku is in the in between a chef's knife (Gyuto) and a greeting knife (Nakiri). The Santoku is the ideal universal knife for both the amateur and professional chef. Santoku knives are available from 140 to 210 mm (blade length). The most common lengths are between 170-190mm In addition to the Santoku there are also derived forms such as the Ko-Bunka, Bunka (both with straight cut point) or Funayuki (traditional single-sided sharpened knife with a blade in the vom of a long Deba). The knives below are sorted by price. https://www.japaneseknives.eu/c-1619666/chef-s-knives-gyuto/ https://www.japaneseknives.eu/c-1619666/chef-s-knives-gyuto/ Chef's knives are called "Gyuto" or "Gyutou" in Japanese. Gyuto knives are suitable for the larger jobs and especially for meat, ultry. The Japanese Gyuto's differ in a number of respects from the Western chef's knives: Gyuto's are generally thinner and do not have a continuous bolster, making it easier to grind a Gyuto because the "heel" of the knife can also be pulled over the whetstone. Sometimes you also see the term Wa-Gyuto, this means that it is a gyuto blade but with a traditional (octagonal, round or D shaped) handle without riveted bolster. The chef's knives from the Mcusta HZ2 series are examples of Wa-Gyuto's Gyuto knives are available in sizes ranging from 180 to 300 mm (blade length). The most commonly used sizes are 210 and 240 mm.The knives below are sorted by price. https://www.japaneseknives.eu/c-1619665/vegetable-knives-nakiri/ https://www.japaneseknives.eu/c-1619665/vegetable-knives-nakiri/ Vegetable knives are known in Japan under the names Nakiri (double-sided sharpened) or Usuba (single-sided sharpened). These straight cut blades are ideal for cutting vegetables and chopping herbs. Nakiri knives are suitable for both right- and left-handed chefs. Usuba knives are especially suitable for right-handed use because they are single-sided. Usuba knives are sometimes also available for left-handed use, but an additional price applies. Usuba knives are traditional Japanese chef's knives and often heavier and thicker than Nakiri knives. For home use, we recommend Nakiri knives. Usuba knives can be distinguished grooved way in Azumagata and Kama-Usuba. The Azumagata knives have a straight point and are mainly used in the eastern part of Japan. The Kama-Usuba knives have a round sloping point. Below is a YouTube video in which the difference between a Usuba and Nakiri is explained in a funny way. The knives below are sorted by price. https://www.japaneseknives.eu/c-1619667/office-knives-petty/ https://www.japaneseknives.eu/c-1619667/office-knives-petty/ Office knives are small short knives for peeling vegetables and fruit. cleaning fish, meat and poultry and other small chores in the kitchen. Practical knives (also often referred to as "petty" knives, paring knives or peeling knives) are essentially small chef's knives. Office knives are available from 70 to 180 mm (blade length). The knives below are sorted by price. https://www.japaneseknives.eu/c-1989842/meat-fish-knives-carving-knives/ https://www.japaneseknives.eu/c-1989842/meat-fish-knives-carving-knives/ A carving knife is traditionally used to cut (tranch) roasted meat. A meat fork is also used for this. In Japan these knives are mainly used to cut raw fish. The blade is somewhat thinner and narrower than a chef's knife for cutting more accurately. The blade length is between 180 and 300 mm. The Japanese meat knives are called Sujihiki (or Sujibiki) and are generally longer than western meat knives. Sujihiki knives are double-sided and are similar in functionality to traditional Yanagiba knives, although Yanagiba knives are thicker. The knives below are sorted by price. https://www.japaneseknives.eu/c-2336330/children-s-knives/ https://www.japaneseknives.eu/c-2336330/children-s-knives/ https://www.japaneseknives.eu/c-2338388/bread-knives/ https://www.japaneseknives.eu/c-2338388/bread-knives/ https://www.japaneseknives.eu/c-2608366/boning-knives-honesuki/ https://www.japaneseknives.eu/c-2608366/boning-knives-honesuki/ https://www.japaneseknives.eu/c-2355447/yanagiba-takohiki-traditional/ https://www.japaneseknives.eu/c-2355447/yanagiba-takohiki-traditional/ Below is an overview of the traditional Japanese Yanagiba and Takohiki (straight point) knives. These knives are often not rust-resistant and single-sided (making them suitable only for right-handed use). You can read more about traditional Japanese knives here. If you are looking for a universal blade that is double-sided (so suitable for both left and right-handed use) we can recommend the Sujihiki knives from the MCUSTA Hybrid series. This series has the appearance of a traditional knife with the advantages of "western knives" (including rust resistance). The VG-10 series Sujihiki (available in 3 sizes, 240mm, 270mm and 300mm) are good alternatives to traditional Yanagiba knives. Sujihiki knives are the "western" variant of the Japanese Yanagiba, a Sujihiki is lighter and thinner than a Yanagiba and is double-sided. The knives below are sorted by price. https://www.japaneseknives.eu/c-2355448/deba-traditional-japanese-cleavers/ https://www.japaneseknives.eu/c-2355448/deba-traditional-japanese-cleavers/ In this list you will find an overview of the traditional Japanese Deba knives. These knives are traditionally used for cleaving fish (bones and vertebrae) and crustaceans. These knives are not rust-resistant and often single-sided (making them suitable only for right-handed use). https://www.japaneseknives.eu/c-2355449/usuba-traditional-vegetable-knives/ https://www.japaneseknives.eu/c-2355449/usuba-traditional-vegetable-knives/ Below you will find an overview of the traditional Japanese Usuba knives. These knives are not rust-resistant and often single-sided (making them suitable only for right-handed use). You can read more about traditional Japanese knives here. If you are looking for a universal knife that is double-sided (so suitable for both left- and right-handed use) then we can recommend a Nakiri such as the MCUSTA Hybrid series. This series has the appearance of a traditional knife with the advantages of "western knives" (including rust resistance). The VG-10 or Damascus Nakiri is a good alternative for a Usuba or Kama-usuba The knives below are sorted by price. https://www.japaneseknives.eu/c-2355470/traditional-japanese-knives-other/ https://www.japaneseknives.eu/c-2355470/traditional-japanese-knives-other/ https://www.japaneseknives.eu/c-3913463/chinese-cleavers/ https://www.japaneseknives.eu/c-3913463/chinese-cleavers/ Originating in China, the Chuka Bocho was perfected by Japanese craftsmen around 1900. Chinese Cleavers are easily recognizable, with their large rectangular blades and sturdy, compact handles. Cleavers come in a variety of blade thicknesses and weights: the thinner, lighter blades are best suited to fine slicing; the thicker, heavier blades are best suited to medium-duty butchery, such as splitting and breaking down poultry or splitting fish heads; and the medium-weight blades are a compromise between the two extremes. Nevertheless, each of them are versatile general-purpose kitchen knives that can slice, chop, mince, scrape, and even crush ingredients (e.g. garlic cloves, lemongrass etc.). The tall blade of the Chinese Cleaver allows it to be safely guided with the knuckles of your free hand when 'tap chopping’, ‘push cutting’, or ‘pull cutting’. Therefore, large fruit and vegetables, such as cabbages, can be cut easily and safely. Just as with the Japanese Nakiri, the heel corner of the Cleaver can be used to remove blemishes from fruit and vegetables. If you love cooking Chinese food, you owe it to yourself to try a Chinese Cleaver! Chinese Cleavers are generally available in blade lengths between 180 and 220 mm, with a typical blade height of around 100mm. Their weight varies from a relatively light 300g up to a massive 900g! Their large, heavy blades are suitable for breaking down chickens, mincing meat and vegetables, and even scraping ingredients. https://www.japaneseknives.eu/c-2710435/sorted-by-steel-type/ https://www.japaneseknives.eu/c-2710435/sorted-by-steel-type/ https://www.japaneseknives.eu/c-2812038/non-stainless-steel/ https://www.japaneseknives.eu/c-2812038/non-stainless-steel/ https://www.japaneseknives.eu/c-2710437/shirogami-kasumi-yaki-awase/ https://www.japaneseknives.eu/c-2710437/shirogami-kasumi-yaki-awase/ https://www.japaneseknives.eu/c-2710438/aogami-kasumi-yaki-awase/ https://www.japaneseknives.eu/c-2710438/aogami-kasumi-yaki-awase/ https://www.japaneseknives.eu/c-3343421/honyaki/ https://www.japaneseknives.eu/c-3343421/honyaki/ https://www.japaneseknives.eu/c-3442496/sk-5/ https://www.japaneseknives.eu/c-3442496/sk-5/ SK-5 is the Japanese equivalent of the American 1080 steel. The steel contains a high concentration of carbon (between 0.75% -0.85%) and 0.60% -0.90% manganese. The steel can be hardened to HRc 65 but at this hardness the steel is too brittle for kitchen knives. Mcusta hardens the steel to HRc 60. SK-5 steel is widely used for chisels and other hand implements. The steel is known for its ideal balance between hardness and long tool life (the knife stays sharp for a long time). https://www.japaneseknives.eu/c-2812040/stainless-steel/ https://www.japaneseknives.eu/c-2812040/stainless-steel/ https://www.japaneseknives.eu/c-2983241/aus-8-aus-10/ https://www.japaneseknives.eu/c-2983241/aus-8-aus-10/ AUS-8 Steel is similar to 440 steel. It has Vanadium to give the steel more hardness. AUS-8a steel is very easy to sharpen to a razor edge but it will dull relatively quickly compared to high-carbon. Some reviewers online say that it’ll dull by just being out in oxygen. Others say that they have used it daily at work and only sharpen it once a week. The quality of the blade does depend a lot on use and tempering techniques from the manufacturer. AUS-8a will withstand rust very well. It is similar to 440 steel in this regard as well. https://www.japaneseknives.eu/c-3445990/hap40/ https://www.japaneseknives.eu/c-3445990/hap40/ HAP40 is a semi-rustproof steel type (Powdered High Speed Steel) with an extremely high tool life (time that the knife stays sharp). This very special steel is expected to become very popular, because of the perfect ratio between cutting time, hardness and flexibility. This steel is produced by Hitachi and contains high levels of tungsten, molybdenum, vanadium and cobalt. The steel in kitchen knives is hardened to 65 HRc so that it can be pushed to very high performance. https://www.japaneseknives.eu/c-2831255/hd-steel/ https://www.japaneseknives.eu/c-2831255/hd-steel/ Note: this steel type is semi-rustproof. https://www.japaneseknives.eu/c-3063160/mo-v/ https://www.japaneseknives.eu/c-3063160/mo-v/ https://www.japaneseknives.eu/c-2812049/sg2-r2-steel/ https://www.japaneseknives.eu/c-2812049/sg2-r2-steel/ https://www.japaneseknives.eu/c-2817775/sld-steel/ https://www.japaneseknives.eu/c-2817775/sld-steel/ https://www.japaneseknives.eu/c-2907778/srs15-srs13/ https://www.japaneseknives.eu/c-2907778/srs15-srs13/ SRS-15 - Japanese powder metallurgical (PM) steel. Excellent choice for kitchen knives. Ref - SRS-15 PM Steel Composition . Very high carbon content, and in combination with Tungsten and Vanadium this steel type gets a very high wear resistance. In general, this steel can be hardened to 64-65HRC without problems. Haruyuki-Tsunehisa (formerly Akifusa) and Kagemitsu are one of the few producers making blades from SRS-15 steel. https://www.japaneseknives.eu/c-2733356/vg-10-steel/ https://www.japaneseknives.eu/c-2733356/vg-10-steel/ https://www.japaneseknives.eu/c-2733355/zdp-steel/ https://www.japaneseknives.eu/c-2733355/zdp-steel/ https://www.japaneseknives.eu/c-2831256/swedish-steel/ https://www.japaneseknives.eu/c-2831256/swedish-steel/ These steels are produced in Sweden but are processed in Japan. This mainly concerns steel from the Sandvik factory. https://www.japaneseknives.eu/c-3523099/chromax/ https://www.japaneseknives.eu/c-3523099/chromax/ Chromax steel has been specially developed for use in kitchen knives and combines an extreme hardness of 64-65 HrC with good abrasion resistance and limited sensitivity to chipping. The steel is much less susceptible to oxidation compared to carbon steel and therefore stays longer sharp, but if exposed to acids (citrus, onion, etc) patina will develop on the knife. Chromax consists of 5% Chromium, 1% Carbon (C), 0.9% Manganese, 1.2% Molybdenum and 0.5% Vanadium. This steel behaves when grinding just like Aogami #2 steel. https://www.japaneseknives.eu/c-5795678/ginsan-gingami/ https://www.japaneseknives.eu/c-5795678/ginsan-gingami/ Gingami No.3 Stainless Steel Gingami No.3 (Hitachi Metals Ltd.) is a very fine-grained Stainless Steel that can attain edge sharpness and edge retention comparable to some High Carbon Steels. It has even been used to create corrosion-resistant versions of Japanese traditional single bevel knives. It is very popular with both professionals and home cooks and is generally believed to be slightly easier to sharpen than VG-10. C 0.95-1.10 % | Cr 13.0-14.5 % https://www.japaneseknives.eu/c-5807661/hss/ https://www.japaneseknives.eu/c-5807661/hss/ High-speed steel (HSS or HS) is a subset of tool steels, commonly used as cutting tool material. It is often used in power-saw blades and drill bits. It is superior to the older high-carbon steel tools used extensively through the 1940s in that it can withstand higher temperatures without losing its temper (hardness). This property allows HSS to cut faster than high carbon steel, hence the name high-speed steel. At room temperature, in their generally recommended heat treatment, HSS grades generally display high hardness (above Rockwell hardness 60) and abrasion resistance (generally linked to tungsten and vanadium content often used in HSS) compared with common carbon and tool steels. https://www.japaneseknives.eu/c-2812025/sorted-by-price/ https://www.japaneseknives.eu/c-2812025/sorted-by-price/ https://www.japaneseknives.eu/c-2812050/0-100-euro/ https://www.japaneseknives.eu/c-2812050/0-100-euro/ https://www.japaneseknives.eu/c-2812055/100-150-euro/ https://www.japaneseknives.eu/c-2812055/100-150-euro/ https://www.japaneseknives.eu/c-2812056/151-200-euro/ https://www.japaneseknives.eu/c-2812056/151-200-euro/ https://www.japaneseknives.eu/c-2812057/201-250-euro/ https://www.japaneseknives.eu/c-2812057/201-250-euro/ https://www.japaneseknives.eu/c-2819009/251-300-euro/ https://www.japaneseknives.eu/c-2819009/251-300-euro/ https://www.japaneseknives.eu/c-2812058/301-400-euro/ https://www.japaneseknives.eu/c-2812058/301-400-euro/ https://www.japaneseknives.eu/c-2812059/401-euro-en-hoger/ https://www.japaneseknives.eu/c-2812059/401-euro-en-hoger/ https://www.japaneseknives.eu/c-4752941/special-editions-custommade/ https://www.japaneseknives.eu/c-4752941/special-editions-custommade/ On this page you will find our special editions and special one-off versions. These were made by Jaap Driest from Amersfoort. If you have special wishes or want to turn your blade into something special with a special handmade handle, please let us know! https://www.japaneseknives.eu/c-1627404/discount-deals/ https://www.japaneseknives.eu/c-1627404/discount-deals/ Discount deals! For the products on this page, Sold=Sold. These are temporary offers or one-off products. https://www.japaneseknives.eu/c-1669759/gift-sets/ https://www.japaneseknives.eu/c-1669759/gift-sets/ The gift sets from Japansemessen.nl are a perfect gift or can be an economical choice for people who want to buy a santoku or chef's knife with an office knife. https://www.japaneseknives.eu/c-2053973/gift-cards/ https://www.japaneseknives.eu/c-2053973/gift-cards/ It's also possible to order a gift voucher on Japansemessen.nl. You can choose from various amounts. After ordering you will receive a PDF with a one-time use discount code. This can be used in the webshop. It is possible to spend a larger amount, this is then settled with the value of the gift voucher. It is not possible to spend less. https://www.japaneseknives.eu/c-1627392/protective-covers/ https://www.japaneseknives.eu/c-1627392/protective-covers/ Wooden Saya:About Japanese magnolia wood saya A saya is a traditional wooden knife sheath or blade cover, commonly made from Japanese magnolia. This wood is valued for its light weight, dimensional stability and relatively soft, fine texture, which helps protect the blade from scratching or chipping during storage and transport. Because it is low in resin and mild in character, Japanese magnolia is especially suitable for contact with polished carbon steel blades. A well-fitted magnolia saya helps shield the cutting edge from moisture, dust and accidental damage, while also reducing the risk of the blade contacting harder materials. In knife applications, saya are typically used as protective covers rather than structural carrying sheaths, and proper internal fit is essential to prevent unnecessary movement or abrasion. The Saya are provided with an ebony wooden pin to safely secure the knife in the sheath. We have a selection of universal sayas and sayas for various types of MCUSTA Zanmai knives. Because we do not sell MCUSTA knives anymore the leftover Saya for MCUSTA knives will now be sold at a 50% discount! If you are looking for a saya for a knife that you already have in your possession, you can indicate the sizes so that we can choose a suitable saya for you. for this we need the thickness, length and height of the knife. Especially the thickness must be indicated on the 1/10 mm. It's also possible to get your saya engraved with your name or personal text.Plastic:The plastic saya are universal and are suitable for Japanese and Western knives. The sayas are made of hard plastic with a soft protective layer so that your precious knives can not be damaged. Leather:The Leather saya are made from top grain genuine cow-hide and are avaliable in black and cognac (old-brown). Click below for an overview of the available sayas. https://www.japaneseknives.eu/c-1982771/universal-wooden-sayas/ https://www.japaneseknives.eu/c-1982771/universal-wooden-sayas/ About Japanese magnolia wood saya A saya is a traditional wooden knife sheath or blade cover, commonly made from Japanese magnolia. This wood is valued for its light weight, dimensional stability and relatively soft, fine texture, which helps protect the blade from scratching or chipping during storage and transport. Because it is low in resin and mild in character, Japanese magnolia is especially suitable for contact with polished carbon steel blades. A well-fitted magnolia saya helps shield the cutting edge from moisture, dust and accidental damage, while also reducing the risk of the blade contacting harder materials. In knife applications, saya are typically used as protective covers rather than structural carrying sheaths, and proper internal fit is essential to prevent unnecessary movement or abrasion. https://www.japaneseknives.eu/c-1982760/saya-for-mcusta-zanmai-knives-discount/ https://www.japaneseknives.eu/c-1982760/saya-for-mcusta-zanmai-knives-discount/ About Japanese magnolia wood saya A saya is a traditional wooden knife sheath or blade cover, commonly made from Japanese magnolia. This wood is valued for its light weight, dimensional stability and relatively soft, fine texture, which helps protect the blade from scratching or chipping during storage and transport. Because it is low in resin and mild in character, Japanese magnolia is especially suitable for contact with polished carbon steel blades. A well-fitted magnolia saya helps shield the cutting edge from moisture, dust and accidental damage, while also reducing the risk of the blade contacting harder materials. In knife applications, saya are typically used as protective covers rather than structural carrying sheaths, and proper internal fit is essential to prevent unnecessary movement or abrasion. We no longer procure MCUSTA products, so the products we have in stock will be sold with a drastic discount. Sold is sold https://www.japaneseknives.eu/c-2277032/saya-for-traditional-knives/ https://www.japaneseknives.eu/c-2277032/saya-for-traditional-knives/ About Japanese magnolia wood saya A saya is a traditional wooden knife sheath or blade cover, commonly made from Japanese magnolia. This wood is valued for its light weight, dimensional stability and relatively soft, fine texture, which helps protect the blade from scratching or chipping during storage and transport. Because it is low in resin and mild in character, Japanese magnolia is especially suitable for contact with polished carbon steel blades. A well-fitted magnolia saya helps shield the cutting edge from moisture, dust and accidental damage, while also reducing the risk of the blade contacting harder materials. In knife applications, saya are typically used as protective covers rather than structural carrying sheaths, and proper internal fit is essential to prevent unnecessary movement or abrasion. https://www.japaneseknives.eu/c-2333656/leather-and-plastic-covers/ https://www.japaneseknives.eu/c-2333656/leather-and-plastic-covers/ About leather saya for kitchen knives These leather saya for kitchen knives are made from top-grain cowhide, a high-quality leather known for its strength, durability and refined natural appearance. Top-grain leather has a smooth, attractive finish and retains its beauty over time with proper use, making it highly suitable as a protective cover for premium kitchen knives. The leather is naturally tanned, without the use of toxic substances. This makes it a conscious choice for those who value a more natural and responsible finish. Naturally tanned leather also retains its authentic character and develops a unique patina over time. A well-fitted leather saya helps protect the blade from scratches, impacts and other damage during storage or transport. At the same time, it helps shield the cutting edge and allows the knife to be stored more safely. Combining functionality, durability and appearance, a leather saya is both a stylish and practical addition to a kitchen knife. https://www.japaneseknives.eu/c-2839126/knife-bags/ https://www.japaneseknives.eu/c-2839126/knife-bags/ https://www.japaneseknives.eu/c-1627396/sharpening-stones-and-sharpening-rods/ https://www.japaneseknives.eu/c-1627396/sharpening-stones-and-sharpening-rods/ https://www.japaneseknives.eu/c-2552127/sharpening-stones/ https://www.japaneseknives.eu/c-2552127/sharpening-stones/ Grain Size (Grit) The grain size of Japanese grindstones is expressed in a grit number. The higher the number, the finer the grain and the sharper the result. In principle there are 3 types of stones:∙ Grinding stones (Japanese grain size 80-400) ∙ Whet stones (400-3000) ∙ Polishing stones (3000-30,000) Which stone you start with depends on the time you have and the state of the knife. If the knife is really dull or damaged, you start with a rough grinding stone (#120-400). With a less dull or undamaged blade you can start immediately with a whet stone (for example a 1000 or 1200 stone). It is essential to finish with a polishing stone (usually between 4000 and 8000 grit), which is intended to get the blade razor sharp. The combination of a whet stone (1000 to 3000) with a 4000-8000 polishing stone is, in our opinion, an ideal starting package. Polishing stones above 8000 grit do not always produce a sharper result, this is mainly depending on the steel quality. Here you find a great set of video's my master sharpener Shiharu Sugai and his apprentice Vincent: https://www.japaneseknives.eu/c-2336617/sharpening-rods/ https://www.japaneseknives.eu/c-2336617/sharpening-rods/ https://www.japaneseknives.eu/c-2386696/sharpening-accessories/ https://www.japaneseknives.eu/c-2386696/sharpening-accessories/ https://www.japaneseknives.eu/c-1972321/books/ https://www.japaneseknives.eu/c-1972321/books/ Many books have been published about the Japanese cuisine and Japanese kitchen knives. At Japansemessen.nl we offer a selection of hard-to-get books. https://www.japaneseknives.eu/c-1627410/magnetic-knife-blocks-and-strips/ https://www.japaneseknives.eu/c-1627410/magnetic-knife-blocks-and-strips/ Japanese knives are a valuable asset that you obviously want to be very careful with. For use during work or in the kitchen, we make handy magnetic knife blocks and magnetic strips made from the exclusive wood of the walnut tree (walnut, not to be confused with burr walnut), Acacia, Oak and other woods on request. This is very suitable for storing knives safely and in a beautiful way and displaying them at the same time. The knife blocks are freestanding blocks and the magnetic strips can be attached to the wall. https://www.japaneseknives.eu/c-1627394/cutting-boards/ https://www.japaneseknives.eu/c-1627394/cutting-boards/ Most cutting boards from Japansemessen.nl are uniquely designed and produced in Japan or by our regular Dutch woodworker. The shelves are suitable for both Western and Japanese cuisine. The real Japanese Sushi boards are generally somewhat larger and longer than regular cutting boards, which makes working with fish easier. The cutting boards are made of relatively hard woods with a strong anti-bacterial effect. The high hardness of the woods used (Mahogany, Jatoba, etc) ensures that the extremely sharp Japanese knives do not get stuck in the wood. The boards are therefore ideal for cutting with Japanese knives. We also have a collection of cutting boards and sushi board from the wood of the European olive tree, this wood has a very nice drawing and a fresh scent of olive oil.3sushiboards.jpg Here you can learn more about the anti-bacterial effect of wood and why a wooden cutting board is best for your kitchen (both for hygiene and for the knives). Wood, plastic or glass? For starters, glass is disastrous for any knife, NEVER use if you don't want your knife to be dull after 1 day, stone, marble, steel or other very hard materials are absolutely not suitable as a cutting board. Of course these materials last a long time, but wood is hygienic and wood and plastic are generally a bit softer and are therefore much better for your precious knife set. Plastic generally lasts a bit longer than wood, is very affordable and easy to keep clean. Wood is more beautiful and is also very hygienic but needs a little more care (put it in the oil every year) but in terms of daily use, it does not matter which material you choose. https://www.japaneseknives.eu/c-2950894/make-your-own-knife/ https://www.japaneseknives.eu/c-2950894/make-your-own-knife/ https://www.japaneseknives.eu/c-2452019/complete-handles/ https://www.japaneseknives.eu/c-2452019/complete-handles/ https://www.japaneseknives.eu/c-3399782/handle-material/ https://www.japaneseknives.eu/c-3399782/handle-material/ MAKE HANDLES YOURSELF. For a truly unique knife, a handmade handle is a special asset. Below are a few examples for inspiration. On this page we will offer products for the self-production of this type of handles. For the production the following items are essential: epoxy adhesive (2-components) Sandpaper (various grits) Material (wood, buffalo horn, brass, copper, stone, plastic, etc) Wood grater Oil or furniture wax Wood drill Bench vice with wooden clamps (not to damage your handle) To make it easier we recommend the use of a fixed sander such as a disc sander or belt sander. Also note good dust extraction as some wood species can produce irritating dust particles during sanding. There are many techniques for assembling your handle. Many instructional videos can be found on youtube. https://www.japaneseknives.eu/c-2950902/blade-blanks-and-knife-steel/ https://www.japaneseknives.eu/c-2950902/blade-blanks-and-knife-steel/ Here you can find materials and complete blank blades to build your own personalized knife! These are unfinished blades so they need some final optimization and finishing before they can be placed on the handle. Most blades are sharp and ready to use but they are often not polished on a high grit stone >#5000. Also the edge is not always straight and might contain a slight wave. If you order our "edge refinement service" we will fully reshape and sharpen the edge and remove any warps, wobbles or waves, we will also sharpen the edge to a razor sharpness up to #12.000 polishing stones. You could also polish the inside of the blade near the handle (more easy when the handle is not attached) and if you like you can also polish the back of the knife. This can all be done by clamping the blade in a vice and taking some waterproof (canvas or cloth backed) sanding paper and some elbow grease. start with a very course paper (#60) and work your way up to for example 1000 or higher grit for a nice shiny blade. a 400 grit will give it a soft velvet feel. Almost all blades are a little bit warped and they need some fine tuning in that sense. You can easily fix the warp of the blades by getting a square piece of wood and adding a sawcut to one of the sides. This creates a ‘bending stick’ Using this device you can easily bent the knife into the required 'straightness'. Here is also a link: https://youtu.be/FOoyyjcolV0 BEWARE: The raw individual pieces of steel are already forged and hardened and do not lend themselves to re-forging. These pieces can be used for "stock removal" using a grinding machine or sanding machine with watercooling (or regular cooling in a waterbath). You can check this process on various very interesting YouTube video's! Reforging and hammering will lead to delamination and this cannot be fixed! https://www.japaneseknives.eu/c-4105443/fasteners/ https://www.japaneseknives.eu/c-4105443/fasteners/ Here you will find fastening materials for attaching the handle to the tongs/nakago. https://www.japaneseknives.eu/c-2491537/pocket-knives-higonokami/ https://www.japaneseknives.eu/c-2491537/pocket-knives-higonokami/ The original Higonokami knives are exclusively manufactured in the Kanekoma forge by 4th generation blacksmith Motosuke Nagao and his son Mitsuo Nagao (Miki), descending from 5 generations of blacksmiths. Motosuke Nagao is now quite old and luckily his succession is guaranteed by his son. The Legacy of Nagao KanekomaOver a Century of Japanese BladesmithingSince 1894, the Nagao family has stood at the center of a remarkable tradition in Miki City, Japan—an area long celebrated for its metalworking heritage. It was here that founder Komataro Nagao laid the foundation for what would become one of Japan’s most iconic folding knives: the Higonokami. Five Generations of Master CraftsmenKomataro Nagao (1st generation) In 1894, Komataro established a small forge in Hirata, producing traditional Hirata knives. Before long, he began crafting Higonokami knives—simple, sturdy, and highly functional tools that would earn a revered place in Japanese everyday life.Shigeharu Nagao (2nd generation) Shigeharu continued his father’s work and achieved an important milestone: he officially registered the Higonokami trademark, securing the name that would define the family legacy.Akira Nagao (3rd generation) Akira inherited the craft and further refined production, preserving the precise and time-honored forging techniques central to the Higonokami tradition.Motosuke Nagao (4th generation) Under Motosuke, Nagao Kanekoma became the sole remaining authentic maker of Higonokami knives in Japan. His dedication safeguarded a craft that was close to disappearing.Mitsuo Nagao (5th generation) Today, Mitsuo Nagao carries the legacy forward with the same commitment as his predecessors. While honoring the classic techniques, he is also developing new interpretations that guide the Higonokami into the modern era.Nagao Kanekoma Factory Co., Ltd.The company was officially established in 2021, but its craftsmanship embodies more than 130 years of history. Every knife that leaves the forge carries the spirit of five generations—an enduring blend of simplicity, functionality, and timeless Japanese aesthetics. A Higonokami pocket knife was traditionally used for small jobs in and around the house, to peel an apple, to sharpen pencils, during camping trips, etc. Actually it is the "Opinel" of Japan but made of a superior steel type. The blade is slightly curved and is roughly finished at the top. This reinforces the traditional feeling with this knife. The steel is hand-forged and extremely hard (usually Japanese Aogami "Blue paper steel" with a Rockwell hardness of> 62), the cheaper versions are made of S55C or SK steel (60-61 HRc). These very affordable knives are made under great time pressure in only 1 small smithy and are not perfectly finished from the factory, many people choose to finish the knife at home and polish it so that it gets a personal character. The most famous model is called "Sada Koma" and is available in three sizes medium (M), large (L) and extra large (EL). This knife has a brass handle like on the photo on the right. Other handles are for example steel, titanium or silver. These are the characteristics of a Higonokami knife: ∙ A handle made of a folded casing of brass, steel, or titanium, stamped with Japanese Kanji characters that shows the name of the maker and the steel type of the blade. ∙ The presence of a Chikiri (the lever at the end of the blade) The lack of a locking system. ∙ The fact that the blade completely disappears in the handle when the blade is closed. Note that the length of the blade is traditionally measured from the point to the Chikiri (lever). ∙ The actual cutting edge is much shorter (65 mm with a 90 mm blade). The top four characters say 登録商標 which means "registered trademark", below those is 肥後守 (higonokami). The 定 below that simply means made/customized, and the last character is 駒 (koma) which comes from "Nagao Komataro" ("Nagao" being the family name and "Komataro" the given name), who carried on his Grandfather's work. Around this character is a ﾠﾡ mark called "kane" traditionally used by craftsmen as a sort of trademark symbol. The name "kane" may or may not come from the archaic 矩 (kane) "carpenter's square" which came to be associated with tradesmen. Beware: The "Higo" knives with a Samurai figure on the blade are fine knives but formally no "real" Higonokamis. Here a nice explanation about the origin of these traditional pocket knives. We only sell the knives in our range to people aged 18 and older. By ordering a knife with us, you declare to be over 18 years old! Express shipping of pocket knives and Higonokami is not possible! https://www.japaneseknives.eu/c-2495966/information-on-higonokami/ https://www.japaneseknives.eu/c-2495966/information-on-higonokami/ In the world of knives, the higonokami is a living fossil. This small Japanese folder is one of the oldest knife trademark still in production, is almost unchanged since its creation and is also one of the cheapest on the market The higonokami knife was born in 1896 in Meiji era Japan when a man named Tasaburo Shigematsu brought back a knife from the Kyushu province and asked a knife maker named Teji Murakami from Hirata in the Miki region to manufacture it. This original knife had a misconception at the start, as it didn’t feature any device to lock the blade. The story says that it is this maker named Murakami who first had the idea to add a lever to the blade, thus giving the knife the look it still has today and ensuring its commercial success. Some sources mention a second blacksmith to have been influential in this birth, Shigeji Nagao. Please remember his last name, you will hear it again below. The story of the Higonokami intertwines with the tormented history of Japan during the past two centuries. In the middle of the XIXe century, threatened by the canons of US Navy Commodore Perry’s gunships, the Empire of the Rising Sun is forced to open its borders to the rest of the world. Japan all of the sudden goes through a tremendous change, having to evolve from a feudal society to become a modern industrial state or risk being colonized. In 1877 occurred the last battle opposing a party of rebellious samurai to the modern army of the emperor (as in the film, “the last Samurai”). Having been defeated, the samurai were little by little stripped of their privileges and lost the right to carry their swords in public places. In consequences, a lot of blacksmiths lost their main customers, had to find other incomes and started to make knives. A lot of them settled around Miki, a region with a lot of river and iron ore sands and also the historical birthplace of the higonokami. The name of the knife is strongly related to these events. “Higo no Kami” in Japanese means “Lord of Higo”. Higo is the old name of the Kyushu province, where the original knife came from, but “Higo no Kami” is also an aristocratic title historically given to powerful samurais. In these times, Matsudaira Katamori was the acting Lord of Higo; he was also the very last one. He was involved in both the Perry episode and the last battles of the samurai. In 1899 a knife maker’s guild was created in Miki and in 1907, the name “Higonokami” was trademarked. Only the members of the corporation could manufacture the knife. The tale of the Higonokami changed into a success story. He became the most popular Japanese knife, the one all the kids had in their school bags, the utilitarian pocket knife of everyday. Pencils sharpening mass contests were even organized, with rewards for the fastest. Mind its simple and basic design, the knife had some outstanding qualities, it was very sharp with a quality sanmai carbon blade, was easy to sharpen, inexpensive and over 50 makers were manufacturing it at the time. The knife survived the lack of raw materials during WW2 and the following US occupation. The Americans outlawed the making of swords and again a lot of blacksmiths had to look for another job. The “coup de grace”, the death blow, to the higonokami success story hit in 1961 when a 17 years old mentally disturbed youngster murdered the head of the socialist party by slashing him in public with the same kind of sword that has been banned a century earlier in 1876… An unprecedented and hysterical anti knife campaign went through the country, it became forbidden to take the higonokami knife to school and tough knife laws were adopted, restricting the carry of knives. This was a hard blow, the Higonokami almost disappeared and if it survives today it is because of knife lovers or of people nostalgic of their childhood, who kept the flame alive. Today the knife has lost its popularity and a lot of young Japanese don’t even know anything about it. So if “higonokami” is a trademark and if only the makers belonging to the corporation in Miki can use this name, which are the real higonokamis among all the different models on the market? In fact, sadly there is only one maker left in the guild, all others have stopped making them. The only « real » and « historical » higonokami are easy to spot. They are the ones with the traditional logo in the handle and are sold in the little blue and gold paperboard boxes (cheaper versions come in plastic sleeves) and are produced in the Kanekoma factory by mr. Motosuke Nagao. There are different shapes of blades but the most common is the one with the point in line with the edge, the so-called “inverted tanto”. There are also other versions with different steels. Some of them are even cheaper with a Shirogami blade and a blackened steel handle. There also exist some special editions with a damascus sanmai blade. As Motosuke Nagao is alone to produce all these knives he is struggling to keep up with quality standards. It is almost impossible to find one that is perfect and there seems to always be a detail that is wrong: scratches and imperfections on the blade, lever that doesn’t adjust well on the handle, grinds that aren’t symmetrical, file marks, scratched brass and so on… The finish is not finished, the back of the blade feels like a file and sharp angles make the knife unpleasant to grip. As they are tools as well as knives and because they are relatively inexpensive it is up to their owner to finish them. https://www.japaneseknives.eu/c-2755158/hobby-knives-kiridashi/ https://www.japaneseknives.eu/c-2755158/hobby-knives-kiridashi/ https://www.japaneseknives.eu/c-2471169/garden-and-pruning-knives/ https://www.japaneseknives.eu/c-2471169/garden-and-pruning-knives/ https://www.japaneseknives.eu/c-3933518/bonsai-blades-and-scissors/ https://www.japaneseknives.eu/c-3933518/bonsai-blades-and-scissors/ Bonsai shaping After the first step (obtaining / cultivating a tree suitable for Bonsai purposes) it is time to shape and shape the tree. Pruning is of great importance to shape and preserve trees to miniature, with the main aim to create a balanced and realistic reflection of reality. It is important to at least purchase concave tongs; this forceps are used to prune relatively thick branches and leave a hollow wound that heals faster and nicer. In the following cases, pruning is often recommended: When two branches spring from the same height When branches show unnatural twists When branches are disproportionately thick at the top Jin and Shari are two techniques to make trees look older than they actually are by creating bare parts on branches or the trunk. For this technique you need a Jin knife (flat thin blade) and Jin seal (lime scale). Jin The uncovering and bleaching of a branch. By removing a branch from a tree from its bark, you can give the tree a "rough" appearance and it also looks a lot older. Be careful that the whole looks natural, which is more difficult than it seems. Shari The uncovering, bleaching and/or hollowing out of a part of a trunk by removing part of the trunk from its bark a very dramatic effect can be obtained, and the tree looks older. https://www.japaneseknives.eu/c-3111543/japanese-saws/ https://www.japaneseknives.eu/c-3111543/japanese-saws/ The Japanese saw (Nokogiri, 鋸) is an unique saw that is used in woodworking, pruning and (Japanese) carpentry. One of the most characteristic features is that the saw works with a pulling movement instead of a pushing movement which is used in the Western sawing. The big advantage is that the blade and the teeth can be made wafer thin. This enables a thin and very precise cut. In addition, the pulling movement ensures that the saw does not fold, break or jam. The pulling saw movement also has the great advantage that significantly less force is required. With a pulling saw movement much less force is needed than with a pushing saw movement. So you can not only saw much faster, it also takes a lot less effort and effort. The toothing of Japanese saws Most Japanese saws have a three-sided cut trapezoid toothing on the inside. With laser-controlled grinders, the saw teeth are individually applied and ground. In some brands, the cutting edges are heated by induction and quickly cooled with an air stream. This makes these teeth very hard and wear-resistant and the back of the saw remains flexible. The toothing of Japanese saws is minimized so that the cut is only a fraction wider than the saw blade. The minimal setting of the saw teeth ensures a perfectly smooth cut and perfect fit. And the finer the toothing, the finer the saw cut. Japanese saws are available for many types of applications, the Ryoba, kataba and Dozuki saw are the most common: Ryōba (両刃) The Ryoba is a double-sided saw. The fine-toothed silk is ideally suited for cutting transversely to the wood grain (shortening), the other for longitudinal cuts (scabs). The Ryoba cuts quickly and efficiently without ever having to change the saw or saw blade. The Ryoba can be used for various sawing projects and is popular with furniture makers, but also interior builders and restaurateurs. The sawtooths of the Ryoba become finer in the direction of the handle, this stabilizes the blade and ensures that the start of cutting is facilitated. Ryoba saws are available for every application and are delivered in different lengths and dimensions. In Japan the Ryoba saw is the most used hand saw because of its many possibbilities. Kataba: De Kataba modellen hebben een zaagblad dat geschikt is voor afkorten, verstek zagen en soms ook schulpen (in de lengterichting van het hout zagen). De Kataba zaag heeft over het algemeen een wat dikker blad dan de Dozuki zonder rugversteviging, waardoor hij meer geschikt is voor het wat zwaardere werk. Door het ontbreken van de rugversteviging wordt de zaagdiepte niet beperkt. De Kataba is een universeel te gebruiken timmermanszaag. De zaagbladen van de Kataba zagen zijn vaak eenvoudig zonder gereedschap verwisselbaar. Dōzuki (胴付(鋸)) Dozuki saws have extremely thin saw blades and are ideally suited for finer sawing. Such as when making precise cuts, for example a list or a dovetail joint. Dozuki means "connected trunk", which means that the saw blade on the back is reinforced. This reinforcement makes the saw more stable. The disadvantage of this back strip is the limitation of the cutting depth. For making precise cuts in thin wood, itn't a problem. The back reinforcement ensures that the extremely thin saw blade (> 0.30 mm) is supported. Due to the back reinforcement, the cutting depth is limited to the height of the saw blade. Azebiki (あぜ引き) Azebiki saw his Ryoba or Kataba saws that are suitable for sawing in flat surfaces. Because the cut is slightly convex polished, it is possible to start sawing anywhere in a plate or plank. Ideal for restoration work or boat building. Mawashibiki (回し引き?) Mawashibiki saws were developed for sawing round objects. They are the Japanese variants of compass-saws or the keyhole saws. A keyhole saw is a saw on a reduced version of the compass-saw, with which a larger opening can be made from a small diameter hole. The name of this tool indicates its original application; however, it also comes in handy in various other situations. You can use a Mawashibiki to cut openings in your house door for the mailbox or for a small window. When looking at the opening for a letterbox or rectangular opening, it is important to use the keyhole saw as little as possible, given its limitations. Temagari Temagari saws are large rectangular handsaws for soft wood (pruning wood) with a progressive toothing. The Japanese word Temagari denotes the traditional 'whale shape' of this type of Japanese saw. Despite the rough toothing, this saw does not have a tendency to "jump" when starting because this saw is not set. Kugihiki Kuguhiki saws are small flexible saws for cutting dowels and other "sticking out" wooden parts. The saw is intended for leveling surfaces (Flush Cutting Saw). https://www.japaneseknives.eu/c-5895525/japanese-chisels/ https://www.japaneseknives.eu/c-5895525/japanese-chisels/ https://www.japaneseknives.eu/c-1773449/japanese-scissors-and-tweezers/ https://www.japaneseknives.eu/c-1773449/japanese-scissors-and-tweezers/ Japanese scissorsKitchen and household scissors are practical tools in the kitchen. It is strongly recommended to cut bones with bone scissors, these are specially designed for this purpose. Most scissors are absolutely not meant for this and you easily damage the blade. TweezersFishbone tweezers are very useful for preparing fish. You can also use long tweezers for deep frying small items and for precise garneshing. https://www.japaneseknives.eu/c-3368725/cooking-accessories-new/ https://www.japaneseknives.eu/c-3368725/cooking-accessories-new/ Here you will find a wide variety of accessories for cooking in the Japanese style, from handmade wooden Sake cups to tuna scrapers and chopsticks. Everything "Made in Japan". https://www.japaneseknives.eu/c-7421578/chopsticks-hashi/ https://www.japaneseknives.eu/c-7421578/chopsticks-hashi/ Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in most of East Asia for over three millennia. They are held in the dominant hand, secured by fingers, and wielded as extensions of the hand, to pick up food. Originating in China, chopsticks later spread to other parts of continental Asia. Chopsticks have become more accepted in connection with East Asian food in the West, especially in cities with significant East Asian diaspora communities. The use of chopsticks has also spread to the rest of Southeast Asia either via the Chinese diaspora or through some dishes such as noodles that may require chopsticks. Chopsticks are smoothed, and frequently tapered. They are traditionally made of wood, bamboo, metal, ivory, and ceramics, and in modern days, increasingly available in non-traditional materials such as plastic, stainless steel, and even titanium. Chopsticks are often seen as requiring practice and skill to master to be used as an eating utensil. In some countries, failing to follow etiquette in their use is frowned upon, though such feelings are generally lesser than they once were. https://www.japaneseknives.eu/c-7421581/sake-cups-masu-choko/ https://www.japaneseknives.eu/c-7421581/sake-cups-masu-choko/ Formerly, sake was sold by volume in a wooden box measuring cup, known as a masu[7] which has a volume of one gō (180 ml, 6.3 imp fl oz, 6.1 US fl oz) and was also used to drink. In the past, the wooden box was said to complement the traditionally brewed sake, as it is brewed in a wooden cask (樽), but in modern times, the masu is shunned by sake purists because the wood affects the flavor of the sake. Furthermore, tradition requires the masu be filled to the rim as a sign of prosperity. Masu are now commonly made of lacquerware or even of ABS plastic. As the traditional sake-serving cup and a symbol of prosperity due to sharing the same pronunciation as the Japanese word for increase/proliferate (増す), the masu is still used in modern times for the purpose of ceremony or to show generosity. In some Japanese restaurants, the server may put a glass inside the masu (or put the masu inside a saucer) and pour until the sake overflows and spills into the secondary container to symbolize this wealth. Nowadays, the sake is typically served in ceramic cups. The cups used for drinking sake are generally small cylindrical vessels called o-choko or choko (猪口, o- is an honorific prefix in Japanese used such as o-sake and o-makase), but may also include flatter shapes such as wide-mouthed bowls. Sakazuki are ceremonial cups used most commonly at weddings and other special occasions such as tea ceremonies, but larger versions of sakazuki also exist. While not a traditional serving utensil, a shot glass is also used. In the United States, it is used as a substitute for ochoko, while in Japan it is used in conjunction with masu. Sake stemware is also used, which is essentially a glass sake cup elevated above a wide base. Sake stemware, as well as glass tokkuri, are now commonly used to serve chilled sake. https://www.japaneseknives.eu/c-7421584/other-items/ https://www.japaneseknives.eu/c-7421584/other-items/ https://www.japaneseknives.eu/c-1845774/our-sharpening-service/ https://www.japaneseknives.eu/c-1845774/our-sharpening-service/ Japaneseknives.eu offers a sharpening service for your chef's knives. We have 2 options for sharpening your knife: Traditional manual grinding on Japanese water stonesMachine grinding (round grindstone)Traditional manual grinding on Japanese water stones We are one of the few people in the Netherlands who have mastered traditional manual Japanese sharpening on Japanese water stones. We sharpen the blades within 3-5 workdays.We offer four different services for manual grinding. With Western-style knives we mean knives that are sharpened on both sides. These are, for example, the European knives from Zwilling, Wusthof, Henckels and Sabatier, but also Japanese knives from Global, Kai Shun, etc. Single-sided sharpened knives are the traditional Japanese knives where one side of the blade is straight (with a slight cavity) such as a Usuba, Yanagiba or Deba. Above this page you will find the various "grinding service products" that you can then place in the shopping basket. You can then send the knives or bring them to the address of the sharpening service (Hogebrinkerweg 15c, 3871KM Hoevelaken) with a note with the order number or the printed order confirmation. Machine grinding. We perform mechanical and regular (not on a Japanese whetstone) grinding work on a round water-cooled stone. The price comes with standard 3 euro shipping costs (regardless of the number of knives) because we have to send the knives to the sharpener. You can also send the knives directly to our sharpener after you have completed the sharpening order via our webshop. You can send us an e-mail for this or you can immediately print this form, complete it and send it to our sharpener with your products to be sharpened.You can contact us for specific grinding orders. The delivery time is usually between 3-10 days. Above this page you will find the various "grinding service products" that you can then place in the shopping basket. https://www.japaneseknives.eu/c-2984532/sharpening-course/ https://www.japaneseknives.eu/c-2984532/sharpening-course/ Sharpening workshopEveryone knows that you can do your job better with a sharp knife. But what is actually sharp or razor sharp? And do you know that a really sharp knife stays sharp much longer? A sharp knife is also much safer in the kitchen, as the Cooks Guild has also researched. In this workshop you will learn the intricacies of sharpening and whetting (polishing) on ​​Japanese water stones (whetstones). On request, attention can also be paid to sharpening other tools. E.g. Japanese chisels or pocket knives.Attention is paid to both the sharpening of traditional Japanese knives (single-sided sharpened) and double-sided sharpened knives (Western style knives). Individual sharpening workshop:The individual workshops can be followed in the evenings between 19:30 and 22:30. Check the description above for the available evenings. ∙ The course will consist of a theory part and a practical part. ∙ You can bring a number of (blunt) knives with you (Japanese or Western knives) so that you can take them home with you at the end of the evening (in practice we will mainly work with only 1 knife). ∙ During the course, coffee/tea or soft drinks will be offered and you can use our sharpening stones, sharpening trays, aprons, etc. ∙ There is also an opportunity to visit our showroom and possibly purchase something. (Card payment is possible but cash is preferred). ∙ Free parking is available at the location. However, if you want to come by public transport, Hoevelaken Station is about a 20-minute walk away. (Note this is not an NS station but a Connexxion station, to travel with Connexxion this option must be requested online or at a station.) Adres: JAPANSEMESSEN.NL HOGEBRINKERWEG 15-C 3871 KM HOEVELAKEN https://www.japaneseknives.eu/c-1681560/engraving-service/ https://www.japaneseknives.eu/c-1681560/engraving-service/ Your beautiful knife, a wooden or leather saya or one of our magnetic knife blocks can also be engraved by us. We can provide your precious knife with a name you specify. A true diamond engraving makes it a personal possession. We do metal engraving with a professional state-of-the-art computer-controlled diamond engraving machine (only text) or a Fibre-laser (complex images or logos). We use a wood laser for engraving in wood and leather. Some knives are equipped with deep hammered pattern (Tsuchime) or other structures in the blade. Unfortunately these knives can not be provided with a diamond engraving but instead they can be engraved with our laser engraving machine. Beware: When we engrave the knife the warranty on the product is retained. In deviation from art.8.3 of the general terms of delivery, the possibility of exchange or returning the product is not possible. We are not responsible for typing errors. https://www.japaneseknives.eu/c-2226750/information-about-knives-and-steel/ https://www.japaneseknives.eu/c-2226750/information-about-knives-and-steel/ https://www.japaneseknives.eu/c-1843909/steel-types/ https://www.japaneseknives.eu/c-1843909/steel-types/ Understanding Steel Hardness and Toughness in Kitchen Knives When buying a kitchen knife, the hardness of the steel is just one factor to consider. Extremely hard steel without the necessary toughening agents can be impractical, as it may chip easily. The ideal blade combines high hardness with durability, creating a knife that retains sharpness without compromising strength. In our opinion, Aogami Blue Steel and ZDP-189 are excellent steel choices for kitchen knives due to their balance of these properties. What is Rockwell Hardness? The Rockwell hardness scale measures the hardness of materials using a standardized test, which gauges “hardness” as “resistance to localized penetration.” During this test, a “penetrator” applies force to the material, measuring the net depth of penetration after applying a standardized load. Hardness and Toughness Rockwell hardness is expressed as a numerical value (without a unit) on various scales, depending on material type and test conditions. For instance, the Rockwell C scale is commonly used for hard steels, while scales R and M are used for other materials. Generally, a higher number on a specific scale indicates a harder material, with a rating written as, for example, 61 HRC (meaning 61 on the Hardness Rockwell C scale). In practice, for every two additional Rockwell points, a knife’s sharpness retention approximately doubles. For example, a knife rated at 52 HRC may stay sharp for about a week with regular use, while a knife at 62 HRC may remain sharp for nearly 12 months under the same conditions. Comparing European and Japanese Knives European knives (such as Sabatier, Gude, Zwilling, Henckels, and Wusthof) generally use softer steels with lower carbon content but higher toughness. These knives typically fall between 54 and 58 HRC, making them easy to hone with a steel rod. In Western professional kitchens, it’s common to hone these knives daily or even several times a day. Cheaper Chinese knives, often found in kitchen knife blocks, usually have a hardness of around 52 HRC, meaning they hold an edge for a shorter time and require more frequent sharpening compared to Japanese knives made from harder steels. For instance, Global, one of the most well-known Japanese kitchen knife manufacturers, uses Cromova steel with a hardness of 58 HRC, which is softer than the steels used by other Japanese brands. Significant differences exist even within Japanese knives, and the brands we select at JapaneseKnives.com offer a particularly good value for quality. Comparing these to European knives with lower-quality steels ( https://www.japaneseknives.eu/c-7354868/cutting-techniques/ https://www.japaneseknives.eu/c-7354868/cutting-techniques/ Anyone serious about cooking dreams of mastering knife skills like a professional chef. While impressive knife techniques can be visually captivating, there are far more important reasons why every enthusiastic home cook should learn different cutting techniques. Good knife technique is the foundation of efficient and safe cooking. Whether you’re finely chopping vegetables, precisely portioning meat, or delicately slicing herbs, the right technique makes a significant difference. In this guide, we’ll cover essential cutting techniques you need in the kitchen, how to learn them, and how they can improve your cooking skills. Why mastering knife techniques is important Firstly, using the correct cutting method ensures uniformity. Take a carrot, for example: due to its tapering shape, it is often cut into uneven pieces. This might seem easier, but uneven pieces cook at different rates—the larger pieces need more time than the smaller ones. Cutting pieces evenly helps ensure that everything cooks consistently. Secondly, knife techniques enhance the visual appeal of a dish. Perfectly cut fruits and vegetables are not only more attractive but also make a dish more appetizing and inviting. Lastly, mastering knife techniques increases safety. Using a chef’s knife confidently greatly reduces the risk of accidents. When you have the techniques down, the chance of cutting yourself is much lower. Key Knife Techniques 1. Julienne The julienne technique involves cutting ingredients, typically vegetables, into long, thin strips resembling matchsticks. These strips are usually 1 to 2 mm thick and about 4 to 5 cm long. The julienne technique allows for quick, even cooking, which is perfect for adding fine textures to dishes. This method is most often applied to vegetables like carrots, celery, and zucchini, but softer meats or fish can also be cut julienne-style for stir-fry or steaming. Due to the thin, uniform strips, ingredients cook quickly and distribute flavor evenly throughout the dish. Julienne is frequently used in classic French cuisine for soups, broths, and sauces, where flavors must blend seamlessly without large pieces altering the texture. (Larousse Gastronomique, 2021)2. Brunoise Brunoise cutting starts with the julienne technique: vegetables or fruit are first cut into thin strips, which are then diced into tiny, uniform cubes. This fine cut is ideal for adding to sauces, soups, and stews, allowing ingredients to cook evenly.3. Ciseler (Mincing) Ciseler, often called "mincing" in English, is commonly used for herbs, leafy greens, and soft vegetables like mushrooms, zucchini, pickles, and cucumber. Learning this technique requires controlling the cutting motion with your guiding hand. Ciselering is done at high speed and involves lifting the knife fully off the cutting board. Quick up-and-down movements produce thin slices. Besides mastering the technique, a very sharp knife is essential for effective ciselering. Known as "snipperen" in Dutch, it’s a basic technique in both home and professional kitchens, especially for onions, garlic, and shallots.4. Slicing Slicing involves cutting vegetables or fruits into thin, even slices. This technique is practical for making sandwiches, serving raw vegetables, or preparing dishes like lasagna.5. Carré (Dicing) In French cuisine, carré refers to a method of cutting ingredients into larger cubes, typically 1 cm by 1 cm. With this technique, it’s important that the cubes are perfectly square and uniform, ensuring even cooking and a tidy presentation, ideal for stews and ratatouille.6. Tourné The tourné technique is a classic method in French cuisine, creating an elongated oval shape with seven uniform sides that gives vegetables a refined, elegant appearance. This technique is typically applied to vegetables like potatoes, carrots, and squash, primarily for presentation, as tournéed vegetables add a touch of sophistication to a dish. A tourné knife, a small knife with a curved blade, is typically used for this unique shape, although a regular paring knife can also work.7. Chiffonade The chiffonade technique is commonly used for leafy greens and herbs like basil and spinach. This involves cutting the leaves into thin ribbons, making an elegant garnish for soups, salads, and pasta dishes.8. Macédoine The macédoine technique is similar to brunoise but with slightly larger cubes, around 5 mm. This size is deliberately chosen, matching the size of peas, commonly used in a ‘macédoine de légumes’—a salad of various vegetables cut to a similar size for uniformity and visual appeal.9. Chinoise As the name suggests, the chinoise technique originates from Chinese cuisine. In this technique, vegetables like carrots or leeks are sliced diagonally to create diamond shapes. Vegetables cut in this way are often blanched first and then added to salads or soups. The shape and size allow for quick cooking and a visually pleasing appearance.10. Jardinière The jardinière technique, also known as ‘baton,’ is similar to julienne but allows for larger cuts. This technique produces sticks or batons of around 4-5 cm long and 1 cm wide, similar to French fries. It’s ideal for vegetables meant to be visible and retain texture in dishes like stews.11. Emincé Emincé refers to slicing ingredients such as mushrooms, truffles, or garlic into very thin slices. There are no fixed dimensions for this technique. Thin slices ensure quick cooking and help flavors blend well into the dish.Sources: - Larousse Gastronomique, 2021 Edition - Auguste Escoffier, Le Guide Culinaire https://www.japaneseknives.eu/c-3867984/information-about-shipping-return-and-warranty/ https://www.japaneseknives.eu/c-3867984/information-about-shipping-return-and-warranty/ Shipping:∙ Shipping time varies between countries. In practice it will be between three and twenty days for western European countries. For all other countries shipping can take between seven and 30 days or longer depending on the customs procedure. ∙ We offer free shipping in NL from € 150 and worldwide from € 250. (Standard shipping 7-30 days) ∙ We also offer Express shipping if you need your order sooner. ∙ For non EU countries any VAT and Import taxes need to be paid directly to the customs office through the shipping company. Not satisfied or incorrectly ordered?For EU-27 customers:∙ You can return / exchange your purchase within 14 days of receipt. ∙ You register your return / exchange via the following e-mail address (sales@japantrading.eu) and state your order number. ∙ Please download an fill in the RMA form. ∙ You can then go to the post office and get a return label for the shipment of the package (you have to pay the shipping costs yourself). ∙ After receipt and inspection, we will proceed with the RMA according to your wishes and the applicable conditions. ∙ Warranty conditions: A warranty period of 6 months apply to the products delivered by us. Damage to the edge and discoloration (oxidation and corrosion) of the steel is excluded. If you are unsure whether the problem is covered by the warranty, you can always send an email with a picture or description of the product for review. See our terms and conditions ∙ If no report of missing or damaged products has been made within 7 days of receipt, the customer will no longer be entitled to compensation or liability. The maximum insured value and the maximum compensation to be paid is 500 euros. If the customer wants to take out higher insurance, the customer must choose DHL Express shipping. The following information is essential for any complaint and insurance claim: - Photo of the opened package. - Detail photo of the concrete items received. - Photo of the shipping label on the package. - Photo of the entire outside of the package. The box and any packaging material must be retained until the claim has been completed. For non EU-27 customers:∙ You can return / exchange your purchase within 14 days of receipt. ∙ You register your return / exchange via the following e-mail address (sales@japantrading.eu) and state your order number. ∙ Please download and fill in the RMA form. ∙ Send the package to the address provided and mention clearly that it is a "return" shipment. This is essential otherwise we are charged with 21% VAT and other customs costs. If we are charged with these costs they will be deducted from your refund. ∙ Shipping costs are payed by the customer. (Insured with track and trace code) ∙ After receipt and inspection, we will proceed with the RMA according to your wishes and the applicable conditions. ∙ In any case we will charge 25 euro administration and handling costs which will be deducted from your refund. If you payed for shipping costs (regular and express) these costs will also be deducted from your refund. ∙ Warranty conditions: A warranty period of 6 months apply to the products delivered by us. Damage to the edge and discoloration (oxidation and corrosion) of the steel is excluded. If you are unsure whether the problem is covered by the warranty, you can always send an email with a picture or description of the product for review. See our terms and conditions Eligibility for a refund or exchange∙ Returns / exchanges are possible within 14 days after receipt and only if the product has not been used and is returned to us in undamaged original packaging. ∙ You are responsible for the return shipment. If a product gets damaged or gets lost during shipping we cannot accept a a refund or exchange. We will then ship the item back to you and you wil not be eligible for warranty. You must arrange insured shipping yourselve. ∙ If no report of missing or damaged products has been made within 7 days of receipt, the customer will no longer be entitled to compensation or liability. The maximum insured value and the maximum compensation to be paid is 500 euros. If the customer wants to take out higher insurance, the customer must choose DHL Express shipping. The following information is essential for any complaint and insurance claim: - Photo of the opened package. - Detail photo of the concrete items received. - Photo of the shipping label on the package. - Photo of the entire outside of the package. The box and any packaging material must be retained until the claim has been completed. https://www.japaneseknives.eu/c-2386295/ambassadors/ https://www.japaneseknives.eu/c-2386295/ambassadors/ Chef Foto's Welke merken? Catalin Scarlatescu (Masterchef Roemenië) MCUSTA Zanmai HybridSaji Deba Herman den Blijker (The Taste, Herrie helpt, Mijn tent is Top) MCUSTA Zanmai Hybrid Sujihiki Wouter Klootwijk (Keuringsdienst van Waarde, Parool, NRC) Tadafusa SN en S serie Jeroen Klepper (Restaurant Fabricca, Bergen Nh) Citadel Tamarra van Hilten (eigenaresse) en Jaroslaw ‘Scibiorek (Chef) (Tamasushi, IJburg Amsterdam) MasakageMCUSTA Zanmai Marcell Cheng en andere chefs van Hosokawa restaurant Amsterdam Yamawaku, Takamura, MCUSTA Zanmai, etc C.H. Yau, Shabu Shabu Rotterdam (Cor Kieboomplein)Tido Hoang, Shabu Shabu Rotterdam (Everaertstraat) MCUSTA ZanmaiMiki Hamono Yossi Adjedj, Sander Huizenga, Kelly Szendi, Koetjes en Kalfjes, Gustav Mahlerplein, Amsterdam MCUSTA Zanmai Bart Mispelters, Restaurant The Lake, Keerbergen, Belgie Kitaoka, MCUSTA Zanmai Nick Verweijen, Restaurant De Zwaan, Valkenswaard MCUSTA Zanmai Dirk de Koninck, Restaurant LaLuna, Antwerpen (1 Michelinster) (inmiddels gesloten) Masamoto Glenn Zenner, Okura hotel Amsterdam Glestain, Misono https://www.japaneseknives.eu/c-2346789/reviews-and-media/ https://www.japaneseknives.eu/c-2346789/reviews-and-media/ Japansemessen.nl is regularly in the news or in the media. Here is an overview of the most interesting articles (Unfortunately all in Dutch) NRC Handelsblad, 16-09-2013 Financieel Dagblad, Stijlgids 2014 Scherp! Japanse Messen op Brutsellog.eu Foodies Magazine, Augustus 2015 Gastronomie september 2015 Volkskrant Magazine, november 2016 Mitsubishi Magazine Januari 2017 Het Laatste Nieuws (26 januari 2018) Mooi interview met een van onze partners uit Belgie: https://www.japaneseknives.eu/c-1619664/terms-and-conditions/ https://www.japaneseknives.eu/c-1619664/terms-and-conditions/ https://www.japaneseknives.eu/c-7300508/privacy-policy/ https://www.japaneseknives.eu/c-7300508/privacy-policy/ Japan Trading, located at Hogebrinkerweg 15c, 3871KM Hoevelaken, the Netherlands, is responsible for the processing of personal data as shown in this privacy statement. Contact details: https://www.japansemessen.nl Hogebrinkerweg 15c, 3871KM Hoevelaken +31619868666 The Data Protection Officer of Japan Trading can be reached at info@japantrading.eu Personal data we process Japan Trading processes your personal data because you use our services and/or because you provide it to us yourself. Below you will find an overview of the personal data we process: - First and last name - Gender - Date of birth - Place of birth - Address - Phone number - Email address - Other personal data you actively provide, for example by creating a profile on this website, in correspondence, and by telephone - Information about your activities on our website - Internet browser and device type - Bank account number Personal data we process Japan Trading does not process personal data because no personal data can be left on our site. We also do not use social media plugins. Special and/or sensitive personal data we process Japan Trading processes the following special and/or sensitive personal data about you: Special and/or sensitive personal data we process Our website and/or service does not intend to collect data about website visitors under the age of 16, unless they have permission from their parents or guardian. However, we cannot verify whether a visitor is older than 16. We therefore encourage parents to be involved in their children's online activities to prevent data about children being collected without parental consent. If you are convinced that we have collected personal data about a minor without this consent, please contact us at info@japantrading.eu, and we will delete this information. For what purpose and on what basis do we process personal data? Japan Trading processes your personal data for the following purposes: - To process your payment - To offer you the opportunity to create an account - To deliver goods and services to you - Japan Trading analyzes your behavior on the website to improve the website and tailor the range of products and services to your preferences. - Japan Trading also processes personal data if we are legally obligated to do so, such as data we need for our tax return. How long do we retain personal data? Japan Trading does not retain your personal data longer than is strictly necessary to achieve the purposes for which your data is collected. Sharing personal data with third parties Japan Trading only shares your personal data with third parties if this is necessary for the execution of the agreement and to comply with any legal obligations. We have a data processing agreement in place with companies that process your data on our behalf to ensure the same level of security and confidentiality of your data. Japan Trading remains responsible for these processing operations. Sharing personal data with third parties Japan Trading only provides data to third parties if this is necessary for the execution of our agreement with you or to comply with a legal obligation. Cookies, or similar technologies, that we use Japan Trading only uses technical and functional cookies, as well as analytical cookies that do not infringe on your privacy. A cookie is a small text file that is stored on your computer, tablet, or smartphone when you first visit this website. The cookies we use are necessary for the technical operation of the website and your ease of use. They ensure that the website works properly and remembers, for example, your preferences. They also allow us to optimize our website. You can opt out of cookies by configuring your internet browser to no longer store them. You can also delete all previously stored information through your browser settings. Cookies, or similar technologies, that we use Japan Trading uses functional, analytical, and tracking cookies. A cookie is a small text file that is stored in the browser of your computer, tablet, or smartphone when you first visit this website. Japan Trading uses cookies with a purely technical functionality. These ensure that the website works properly and that, for example, your preferences are remembered. These cookies are also used to ensure the website functions properly and to optimize it. In addition, we place cookies that track your browsing behavior so that we can offer customized content and advertisements. When you first visit this website, When you visited our website, we already informed you about these cookies and requested your consent to place them. You can opt out of cookies by configuring your internet browser to no longer store them. You can also delete all previously stored information through your browser settings. For an explanation, see: https://veiliginternetten.nl/themes/situatie/cookies-wat-zijn-het-en-wat-doe-ik-ermee/ Accessing, modifying, or deleting data You have the right to access, correct, or delete your personal data. You can do this yourself through your account settings. You also have the right to withdraw your consent to data processing or to object to the processing of your personal data by our company, and you have the right to data portability. This means that you can submit a request to us to send the personal data we hold about you in a computer file to you or another organization you specify. If you wish to exercise your right to object and/or right to data portability, or if you have any other questions or comments about data processing, please send a detailed request to info@japantrading.eu. To verify that the request for access has been made by you, we ask that you include a copy of your ID with the request. In this copy, please redact your passport photo, MRZ (machine readable zone, the strip with numbers at the bottom of the passport), passport number, and Citizen Service Number (BSN). This is to protect your privacy. Japan Trading will respond to your request as soon as possible, but in any case within four weeks. Japan Trading would also like to inform you that you have the right to file a complaint with the national supervisory authority, the Dutch Data Protection Authority. You can do so via the following link: https://autoriteitpersoonsgegevens.nl/nl/contact-met-de-autoriteit-persoonsgegevens/tip-ons Access, modify, or delete data You have the right to access, correct, or delete your personal data. You also have the right to withdraw your consent to data processing or to object to the processing of your personal data by Japan Trading, and you have the right to data portability. This means you can submit a request to us to send the personal data we hold about you in a computer file to you or another organization named by you. You can send a request for access, correction, deletion, or transfer of your personal data, or a request to withdraw your consent or object to the processing of your personal data, to info@japantrading.eu. To ensure that the request for access has been made by you, we ask you to include a copy of your ID with the request. In this copy, please redact your passport photo, MRZ (machine readable zone, the strip with numbers at the bottom of the passport), passport number, and Citizen Service Number (BSN). This is to protect your privacy. We will respond to your request as quickly as possible, but within four weeks. Japan Trading would also like to inform you that you have the right to file a complaint with the national supervisory authority, the Dutch Data Protection Authority. You can do so via the following link: https://autoriteitpersoonsgegevens.nl/nl/contact-met-de-autoriteit-persoonsgegevens/tip-ons How we protect personal data Japan Trading takes the protection of your data seriously and takes appropriate measures to prevent misuse, loss, unauthorized access, unwanted disclosure, and unauthorized modification. If you believe your data is not properly secured or there are indications of misuse, please contact our customer service or email us at info@japantrading.eu How we protect personal data Japan Trading takes the protection of your data seriously and takes appropriate measures to prevent misuse, loss, unauthorized access, unwanted disclosure, and unauthorized modification. If you believe your data is not properly secured or there are indications of misuse, please contact our customer service or email us at info@japantrading.eu. https://www.japaneseknives.eu/c-1576396/contact/ https://www.japaneseknives.eu/c-1576396/contact/ Business address: Japan Trading Hogebrinkerweg 15-C 3871 KM Hoevelaken Japansemessen.nl was founded in 2011 by the young entrepreneurs Marieke and Christian Jagersma together with father / father in law Willem Mak. The passion for Japanese kitchen knives began in 2005 and got a boost in 2008 after a visit to Japan and the forge of Ichiro Hattori and a number of other forges in Seki. Only in 2011 the webshop was a fact. We try to import the knives directly from the smithy so that we can offer the best prices and the best products and we hope to spread the passion for Japan and the Japanese chef's knives in the Netherlands and abroad. We are happy to provide you with personal advice and are happy to show you all the ins and outs of Japanese chef's knives.Customer service:We are always reachable via email: sales@japantrading.eu and try to respond to your request as soon as possible (no later than 48 hours). You can also contact us via Whatsapp +316-19868666.Contact details and directions:Since we are primarily a webshop and wholesaler and do not have a shop, you can not visit us physically during shop hours. You can, if you wish, make an appointment to view the products. In all cases you must make an appointment, otherwise you may be faced with a closed door.You can use a PIN machine with us. We are very centrally located in the country near Amersfoort at 2 km from Hoevelaken station (20 minutes walk). You can park for free. From Amersfoort Central Station it takes 5 minutes by train to Station Hoevelaken The Amersfoort central Hoevelaken route is a Connexxion connection, you must purchase a separate ticket for this or activate "travel with Connexxion" on your OV-Chipkaart. The Valleilijn train runs between Amersfoort and Ede-Wageningen and Barneveld. The train runs twice an hour between Amersfoort and Ede-Wageningen. Monday to Saturday during the day 4x per hour between Barneveld Center and Amersfoort.Japan Trading is registered with the Chamber of Commerce in Amersfoort under number 54884039 and our VAT number is NL001923202B32If you have any questions, please contact us directly by emailing sales@japantrading.eu. YOU CAN ALSO LEAVE A LINK ON OUR FACEBOOK PAGE https://www.japaneseknives.eu/c-1627697/faq/ https://www.japaneseknives.eu/c-1627697/faq/ Frequently Asked Questions: What's your address? Hogebrinkerweg 15-C, 3871 KM Hoevelaken, the Netherlands Can I come to see and hold the kitchen knives? Yes, that is certainly possible but can only be done by appointment. Can I pick-up my order? Yes. If you want to pick up your order, please contact us so that we can get it ready. You can also pay your order in cash if you have not yet paid online. Electronic payment is also possible. When will i receive my order? We ship the order within 1-4 business days. A condition is that you pay online (iDeal or Paypal) and we have the knife in stock. If you transfer the amount manually (bank transfer), it can take one or more days before we have processed the payment. Unfortunately we can not promise 24-hour delivery. We can not take responsibility for late arrival of your order. In any case we aim for a delivery time of 1 to a maximum of 4 working days. For deliveries to Belgium you have to count 1 working day extra due to an extra sorting moment. and for Shipping outside the EU you have to expect a shipping period of 1-3 weeks or longer due to Corona issues. Do I have warranty? Yes, you have 6 months warranty but of course only with regular use. Breakage and damage due to falls or abuse is not covered by the warranty. Because the cutting surface/edge is much thinner than with knives from Germany or France, there is a greater risk of "chipping", take this into account and never place your knife on hard surfaces and avoid "prying" movements. Hard products such as bone, sand, stones, bones and frozen products are disastrous for the delicate edge of a Japanese knife. Discoloration of the edge and the blade surface is also not covered by the guarantee. Japanese steel is more prone to corrosion then European steel and will form rust much sooner. Do these knives come directly from Japan? Yes, all our knives are produced in Japan (except for the knives where this is explicitly mentioned) and are delivered directly to us. The scissors and pocket knives are also from Japan. We have some cutting boards produced locally by different wood workshops in Europe. Do I have a guarantee if my knife is damaged by use? No, with regular use, knives will not be damaged. The breaking of the tip of the knife is a sign that a cutting board has been pushed too hard or that the knife has fallen. We will therefore not deal with damage caused by improper use. Can the knives in the dishwasher? No, we recommend washing the knives by hand, this is better for the steel and the handles. Knives with a full stainless steel or plastic handle are more resistant to the dishwasher but also for these knives we recommend to wash them by hand. Can I cancel the order? Yes, if you have not used the product yet, you can use your statutory right of withdrawal within 14 days (only valid for EU citizens). It is essential that you use the model withdrawal form. After completing the model form you can return the shipment (unused and undamaged). You will then be refunded the purchase price excluding the shipping costs to your account within 14 days. The shipping costs you make yourself are for your account. Do I have to pay VAT? This depends. Private individuals from the Netherlands and EU countries always pay VAT. Business customers who are not from the Netherlands and who enter a valid VAT number and customers outside the EU (business and private) do not pay VAT (this is automatically deducted from the invoice amount). Can I make a businees order? Yes, you will receive an invoice with VAT amount for every order. For business purchases by EU companies not established in the Netherlands, we can also invoice without VAT, but we do need a valid VAT number that you have to fill in during ordering. https://www.japaneseknives.eu/c-7607709/information-for-uk-customers/ https://www.japaneseknives.eu/c-7607709/information-for-uk-customers/ The UK has left the European Union and all parcels to the UK will be treated as "World Shipments". The 21% Dutch VAT will be deducted from the total order amount and because of the new UK Tax rules we can only accept orders over 175 euro (Ex VAT). TAX AND DUTYYou’ll be contacted by Royal Mail, Parcelforce or the courier company if you need to pay any VAT, duty or delivery charges (‘handling fees’) to receive your goods. They’ll send you a bill stating exactly which fees you need to pay. They’ll normally hold your parcel for about 3 weeks. If you have not paid the bill by then, your parcel will be returned to the sender. You will not have to pay anything to the delivery company to receive goods worth less than £135 unless they’re gifts over £39 or excise goods (for example, alcohol and tobacco). Because Japaneseknives.eu has not chosen to register a company in the UK we are not capable of collecting UK VAT. We therefor are not allowed to ship items with a value of under £135 (Ex VAT) https://www.japaneseknives.eu/c-3038554/links/ https://www.japaneseknives.eu/c-3038554/links/ Our partners: www.asianfoodlovers.nl | Asian Food Lovers www.bbq-specialist.com | Bbq www.skottelbraai.nu | Cadac Safari Chef