Skip to content

Cart

Your cart is empty

All Stainless Steel

All Stainless Steel

Japanese stainless steel knives are a popular choice, especially for intermediate home cooking, because it combines the durability and low maintenance of stainless steel with the high-level craftsmanship of authentic Japanese knives. Stainless steel is more durable and much more resistant to corrosion than high-carbon steels; however, stainless steel, because it is softer, can require sharpening more frequently than its high-carbon counterparts.

Japanese stainless steel knives are a popular choice, especially for intermediate home cooking, because it combines the durability and low maintenance of stainless steel with the high-level craftsmanship of authentic Japanese knives. Stainless steel is more durable and much more resistant to corrosion than high-carbon steels; however, stainless steel, because it is softer, can require sharpening more frequently than its high-carbon counterparts.

Sort by

221 products

OUL Uzu Vortex Nickle Damascus Bunka 170 mm / 6.7" Black OakOUL Uzu Vortex Nickle Damascus Bunka 170 mm / 6.7" Black Oak
Sakai Takayuki Kurokage 190mm Kengata Gyuto Non-Stick Fluorine VG10 Wenge Buffalo Horn Handle Seattle USASakai Takayuki Kurokage 190mm Kengata Gyuto Non-Stick Fluorine VG10 Wenge Buffalo Horn Handle Seattle USA
Sawakazuma SRS13 Gyuto 210mm ultra-thin 1mm laser chef knife with Rosewood handleSawakazuma SRS13 Gyuto 210mm ultra-thin 1mm laser chef knife with Rosewood handle
Sold outOUL Ginsan Santoku 180 mm / 7.1" Black Makiji Urushi HandleOUL Ginsan Santoku 180 mm / 7.1" Black Makiji Urushi Handle
OUL Ginsan Petty 150 mm / 5.9" Black Makiji Urushi HandleOUL Ginsan Petty 150 mm / 5.9" Black Makiji Urushi Handle
Sold outOUL Ginsan Paring 90 mm / 3.5" Black Makiji Urushi HandleOUL Ginsan Paring 90 mm / 3.5" Black Makiji Urushi Handle
OUL Kijiro Ginsan Santoku 180 mm / 7.1" Urushi HandleOUL Kijiro Ginsan Santoku 180 mm / 7.1" Urushi Handle
OUL VG-10 Damascus Tsuchime Gyuto 210 mm / 8.2"OUL VG-10 Damascus Tsuchime Gyuto 210 mm / 8.2"
OUL VG-10 Damascus Tsuchime Petty 135 mm / 5.3"OUL VG-10 Damascus Tsuchime Petty 135 mm / 5.3"
Shigeki Tanaka Damascus VG10 Petty with Black Handle  150mm / 5.9"Shigeki Tanaka Damascus VG10 Petty with Black Handle  150mm / 5.9"
OUL Uzu Vortex Nickle Damascus Gyuto 180 mm ( 7.1")  240 mm ( 9.4")  Lacquer HandleOUL Uzu Vortex Nickle Damascus Gyuto 180 mm ( 7.1")  240 mm ( 9.4")  Lacquer Handle
OUL Uzu Vortex Nickle Damascus Gyuto 210 mm / 8.2" Black OakOUL Uzu Vortex Nickle Damascus Gyuto 210 mm / 8.2" Black Oak
Sakai Takayuki Grand Chef Antares 240mm Gyuto - Bohler-Uddeholm Swedish SteelSakai Takayuki Grand Chef Antares 240mm Gyuto - Bohler-Uddeholm Swedish Steel
Shigeki Tanaka Habakiri Damascus SG2 Steel Santoku with Ebony Handle Buffalo Ferrule 165mm / 6.5"Shigeki Tanaka Habakiri Damascus SG2 Steel Santoku with Ebony Handle Buffalo Ferrule 165mm / 6.5"
Shigeki Tanaka Damascus VG10 Petty with Magnolia Handle Buffalo Ferrule 150mm / 5.9"Shigeki Tanaka Damascus VG10 Petty with Magnolia Handle Buffalo Ferrule 150mm / 5.9"
Miki Hamono Hakuun VG-10 Damascus Petty Knife 150mm / 5.9"Miki Hamono Hakuun VG-10 Damascus Petty Knife 150mm / 5.9"
Sawakazuma Senpuu VG-10 Damascus Santoku Knife 180 mm / 7.1"Sawakazuma Senpuu VG-10 Damascus Santoku Knife 180 mm / 7.1"
Sawakazuma Senpuu VG-10 Damascus Gyuto Knife 210 mm / 8.2"Sawakazuma Senpuu VG-10 Damascus Gyuto Knife 210 mm / 8.2"
Kitchen Knives - OUL Santoku Shirogami #1 / White Steel #1 Stainless Clad 165 Mm / 6.5" Burnt Oak HandleKitchen Knives - OUL Santoku Shirogami #1 / White Steel #1 Stainless Clad 165 Mm / 6.5" Burnt Oak Handle
Kitchen Knife - Sakai Takayuki Petty Knife 150mm (5.9") Damascus 33 Layer With Black Lacquered Oak HandleKitchen Knife - Sakai Takayuki Petty Knife 150mm (5.9") Damascus 33 Layer With Black Lacquered Oak Handle
Kitchen Knives - Fujiwara Yasuhiko Kagerou Ginsan Nickle Damascus Petty With Ebony Handle Buffalo Ferrule 150mm / 5.9"Kitchen Knives - Fujiwara Yasuhiko Kagerou Ginsan Nickle Damascus Petty With Ebony Handle Buffalo Ferrule 150mm / 5.9"
Kitchen Knives - Fujiwara Yasuhiko VG-10 Santoku With Oak Handle 165mm / 6.5" Oak HandleKitchen Knives - Fujiwara Yasuhiko VG-10 Santoku With Oak Handle 165mm / 6.5" Oak Handle
Kitchen Knives - Fujiwara Yasuhiko Ginsan Petty With Oak Handle 150mm / 5.9" Oak HandleKitchen Knives - Fujiwara Yasuhiko Ginsan Petty With Oak Handle 150mm / 5.9" Oak Handle
Sold outKitchen Knives - Sakai Takayuki Sujihiki Slicer 240 Mm (9.4") Damascus 45 Layer With Magnolia HandleKitchen Knives - Sakai Takayuki Sujihiki Slicer 240 Mm (9.4") Damascus 45 Layer With Magnolia Handle
Kitchen Knives - Misuzu Hamono  Petty VG-10 Stainless Steel 155 Mm / 6.1" Magnolia HandleKitchen Knives - Misuzu Hamono  Petty VG-10 Stainless Steel 155 Mm / 6.1" Magnolia Handle
Kitchen Knives - Sakai Takayuki Honyaki Shoryu Hien Kengata Yanagiba With Saya 300mm (11.8") VG-10 SlicerKitchen Knives - Sakai Takayuki Honyaki Shoryu Hien Kengata Yanagiba With Saya 300mm (11.8") VG-10 Slicer
Kitchen Knives - Honesuki Boning Knife 150mm (5.9") INOX Molybdenum Stainless SteelKitchen Knives - Honesuki Boning Knife 150mm (5.9") INOX Molybdenum Stainless Steel
Kitchen Knives - Sakai Takayuki Ginsan Damascus Petty Knife 150mm (5.9")Kitchen Knives - Sakai Takayuki Ginsan Damascus Petty Knife 150mm (5.9")
Kitchen Knives - Sakai Takayuki Ginsan Damascus 210mm (8.3") Gyuto Japanese Chef KnifeKitchen Knives - Sakai Takayuki Ginsan Damascus 210mm (8.3") Gyuto Japanese Chef Knife

Craftsmanship of Stainless Steel Japanese Chef Knives

The level of craftsmanship that goes into making these knives is unparalleled. Knife makers in Japan take great pride in the centuries of history fueling their work, often relying on traditional techniques passed down through generations from master to apprentice. Each knife is carefully shaped, sharpened, and tempered by artisans who cherish every detail.

Craftsmanship of Stainless Steel Japanese Chef Knives

The level of craftsmanship that goes into making these knives is unparalleled. Knife makers in Japan take great pride in the centuries of history fueling their work, often relying on traditional techniques passed down through generations from master to apprentice. Each knife is carefully shaped, sharpened, and tempered by artisans who cherish every detail.