Single Bevel

Look for a unique gift for the chef in your life? We have gifts for all levels, from small kitchen accessories that you won't find at the local mall, to high quality sushi knives.  We list out some extremely popular items such as our Japanese graters to our Damascus Nakiri knives.

The Yanagiba, is a single bevel traditional Japanese slicer, also known as the Shobu in Osaka and Kyoto. This sushi knife is perfect for creating pristine cuts, pleasing to the eyes as well as the mouth.  Learn all about the Yanagiba in this in depth article.

The Deba knife is a cornerstone in any Japanese kitchen. But what is it and what are you supposed to do with it?  In this blog post we break down all about the key difference of the Deba and why it could be a great option for your kitchen.

Wondering what the differences are between a Japanese kitchen knife made out of Shirogami or Aogami 1 vs 2? We delve into the details to help you make the best decision possible. When looking at traditional Japanese cooking knives many of them are made out of these high carbon steel variants.

One of the largest differences between western style knives and traditional Japanese knives is the bevel.  While western style knives are sharpened at an angle on both sides creating a V, Japanese knives are sharpened at an angle on only one side, more like a chisel レ. 

Looking for your first Japanese knife?  This is your guide!

The breadth of options when you just begin looking can be overwhelming.  Our job is to help educate and make that choice more straightforward. Learn about the history, process, materials and design of knife making in Japan.