Western Style Knives

Western-style knives have an edge that is sharpened on both sides of the blade, often referred to as doubled-edged, or double beveled.

As Western culture and cuisines reached Japan during the early 20th century, the Japanese people needed the proper tools and knives to prepare and cut Western foods, therefore becoming more familiar with using Western knives.

 With the rapid growth of popularity of Western foods, Western knives became a high demand in Japan. Knifemakers started to forge Western knives with the skills, experience, and techniques of Japanese Traditional sword and knife making.

← Gyuto (Chef's Knife)

The Gyuto or Chef's knife is a multi purpose knife, and is the most versatile knife in any kitchen. These knives can be used for pretty much everything.

Japanese Chef's knives are usually lighter, sharper, and thinner than their European counterparts & Japanese steels are usually harder, which gives it its razor sharp edge, although it is more delicate than its European counterpart.


Santoku (All Purpose Knives) →

Like the Gyuto, the Santoku is a multi function tool in the kitchen. The Santoku's name (三徳) means "3 Virtues", and it comes from its ability to handle meat, fish, and vegetables.

The Santoku shape is especially great in home use, because of its wider blade shape, and less aggressive curve, and it usually comes at a smaller, less intimidating size than the Gyuto.


← Kiritsuke & Bunka (All Purpose Knives)

Traditionally, the Kiritsuke knife type was only used by the Head Chef in a Japanese kitchen. Nowadays, its a popular alternative to the Gyuto (Japanese Chef's Knife). 

The Bunka Knife is a variation of the Santoku Knife. Like the Gyuto (Japanese Chef's Knife), and Santoku, The Kiritsuke & Bunka knives are all multipurpose knives.