jikkocutlery.comの競合サイトトップ10

japanesechefsknife.com

Who is the JapaneseChefsKnife.Com (JCK)? We are the specialized online seller in high-end quality Japanese Chefs knives since 2003 in knife capital Seki city.

musashihamono.com

MUSASHI JAPAN knives serve as a bridge between Japanese traditional craftsmanship and modern kitchen living. Created in collaboration with artisans across Japan, each premium knife tells a story and is delivered worldwide, offering experiences that last far beyond the purchase.

kamikoto.com

Kamikoto makes single bevel knives from Japanese Ibaraki Steel. Each knife comes sharpened into a perfect edge, is individually inspected before leaving our workshop, and comes housed in an ash wood box for storage and safe keeping.

hasuseizo.com

Discover the superior sharpness of Hasu-Seizo's high-carbon Japanese steel knives, designed for exceptional durability and precision cutting.

global.ichimonji.co.jp

From 1953 to today, Sakai Ichimonji Mitsuhide has been connecting home cooks and professional chefs to sharpness through Japanese knives from the heart of Osaka! We carry over 2,000 types of Sakai made knives. We ship internationally, so give your cooking a big boost with our amazing sharpness, delivered to your door.

dreamofjapan.com

Our mission is to connect Japan's artisan masters with the rest of the world! Now, for the first time, we are making many of these unique products available outside of Japan. Dream of Japan is your one-stop shop for accessing award-winning, authentic Japanese products and learning how their unique stories come to life.

teruyasu.net

The Gyuto knife (Chef’s knife), ideal for families and professionals, is our most popular knife.

sharpedgeshop.com

A sleek and compact Japanese chef’s knife for everyday prep. The Hikari Santoku SLD Satin Polish 170mm (6.7") features a thin, razor-sharp blade made of high-performance SLD steel, known for its exceptional edge retention and durability. The satin finish reduces friction and helps prevent food from sticking, making slicing and chopping feel effortless. Its wide blade profile and compact size make it ideal for precise, controlled cuts, especially on smaller cutting boards. Finished with a durable octagonal bubinga wood handle, this knife offers a secure, comfortable grip for both left- and right-handed users.BLADE SHAPE:The Santoku is one of the most versatile and efficient blade shapes in the kitchen, perfect for slicing, dicing, and chopping meat, fish, and vegetables. Its wide blade makes it easy to scoop and transfer ingredients, while the relatively flat edge excels at straight-down chopping and push-cutting on the cutting board. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.STEEL:SLD steel by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. Because SLD isn't completely stainless, clean it and dry it off when you're done using it.SLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% LAMINATION:The core layer, consisting of the harder SLD stainless steel, was sandwiched between layers of softer, more pliable steel. This technique is called san-mai and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.GEOMETRY:It has a double bevel (symmetrical) blade. The cutti

yanagiknife.com

Sakai Akazawa’s Ao-chi Ko Honyaki line sports a blade steel crafted out of Blue Steel No. 1 (BS1), a high-carbon steel, often with an HRC ranging from 63-64 and that is also more abrasion resistant than its white steel counterpart. While the blade steel of the knives in this series are very hard and difficult to sharpen they keep their edge for a long time, making them practical knives that are an asset to the professional chef or cook. Furthermore, BS1 blade steels are harder than Blue Steel No. 2 (BS2) blade steels, are more wear-resistant, and are more abrasion-resistant and hold their edge for a longer duration. Additionally, the blade steel in this series is of a “Honyaki” variety. A “Honyaki” blade steel is crafted solely out of high-carbon steel and isn’t bonded with soft iron. “Honyaki” knives require a highly-skilled blacksmith with advanced forging and tempering knowledge to craft correctly and are therefore considered high-quality, luxury knives. The knives in this series require an individual with good sharpening skill and who knows how to use a whetstone in order to maintain them because their hardness makes them prone to chipping. Every knife in this line comes equipped with a traditional, octagonal hardwood handle. Recommendation: The knives in this series are best for professional chefs and users who are proficient in knife sharpening and maintenance. These knives cannot be sharpened with a honing steel and require a whetstone. Additionally, because the hardness of these knives prone them to chipping, they may require more than average maintenance and sharpening. However, that is solely based on how the knives are handled. Specifications: HRC: 64 Blade: Single Bevel Stain-Resistant Ability: No Blade Length: 300mm Handle Material: Green Colored W ood, Silver & Ivory Ring, Buffalo Horn Bolster Steel Type: Blue Steel #1 Style: Yanagi, Sashimi Slicer Classification: Mizu Honyaki Cover: No Handmade details:★★★★ Condition: New