The most commonly used kitchen knife.
Exceptional ease of use makes this Masamune Sword and Blade Workshop’s most popular knife.
Blade lengths: 270 mm, 210 mm, or 180 mm
A knife used primarily for preparing fish.
Noteworthy for its thick, hefty blade.
Blade lengths: 170 mm or 150 mm
Also known as a sashimi knife. The tip of the knife is sharpened in the distinctive style common in Western Japan.
Perfect for slicing sashimi; in recent years it’s found increased popularity in Eastern Japan as well.
Blade length: 240 mm
Featuring a distinctive squared-off tip, the takohiki knife is the most popular type of sashimi knife in Eastern Japan.
The blade is thinner than that of a yanagiba knife, lending it an air of delicacy.
A knife for cutting vegetables.
The usuba knife is used in much the same way as the nakiri knife; the usuba knife’s edge, however, is ground on only one side, making it the choice of professionals.
Blade length: 180 mm
A knife for cutting vegetables.
With an edge ground on both sides, the nakiri knife is perfect for home kitchens.
Two types of nakiri knives are available: in addition to our standard nakiri knives, hand-hammered nakiri knives, made using the finest materials and each produced with great care.
Also known as the fruit knife, due to its light, easy-to-use design.