Japanese kitchen knives, written from Tokyo
Researched. This guide brings together facts from our earlier articles, which are based on Japanese makers’ and retailers’ websites (each article gives its own check date and sources), and the U.S. Postal Service’s 2026 holiday shipping page, checked November 1, 2026. We have not tested the knives listed here, and we do not rank them….
A reference to the Japanese words on kitchen knives: knife types, steels, construction, grade labels, places and maker names, with official sources.
What Japanese knife makers publish about left-handed use: double-bevel edges, left-handed single-bevel knives, handles and re-grinding.
The published specifications of five mid-range Japanese gyuto, taken only from each maker’s own website, side by side. No recommendations.
What Japanese knife makers publish about why edges chip, honing rods, pull-through sharpeners and repair service fees.
Doguyasuji in Osaka, Sakai Denshokan and Kyoto knife shops: access, published hours and what each shop’s own site says about engraving and sharpening.
Shun and Seki Magoroku are both made by KAI of Seki, Japan. What KAI itself says about each brand, who it was made for, how the knives are built and what support you get.
Which Japanese knife and whetstone makers ship abroad, which list authorized dealers by country, and which warn about counterfeits, taken from the makers’ own websites.
The published specifications of five mid-range Japanese santoku knives, taken only from each maker’s own website, side by side. No recommendations, no affiliate links.
Seven decisions to make before you buy a Japanese kitchen knife, based on what Japanese makers themselves advise. No products recommended.