Collection: Traditional Japanese Knives

The essence of Japanese cuisine is to preserve the natural flavors and aesthetics of the ingredients.

The main distinguishing feature of the traditional Japanese knife is its single beveled blade. also known as a "Kataba" blade. 

The beveled edge of the "Kataba" blade is more acute than the double-edged blade of Western-style knives. This reduces the amount of friction and contact of the blade when cutting ingredients, thus results in less bruising, tearing, and a smooth cut that emphasizes the natural flavor of the ingredients.