Welcome to Japanese Chef - The Art of Japanese steel, as expressed in Chef's Knives.
Unless you've had your head down, madly chopping and dicing, you'll be aware of the emergence of the Japanese Chef's knife into western kitchens.
Japanese artisans haven't just started to produce kitchen knives, it's only in the last decade, that western chefs have taken notice of just how great they are. The Japanese have a revered history of producing fantastic knives (and blades) of all types, for around the last 750 years, in various cities in Japan.
Western Chefs have discovered that there is an alternative to the traditional style chef's knives from Germany, France, etc. An alternative that has seen them changing to knives from Misono, Ryusen, Kanetsugu, and other Japanese knifemakers.
It is not our intention to argue the case for or against European or Japanese knives, but to give you a selection of them, so you can choose. Most of our Chef's knives are Japanese, but we will have some other, European-based knives, which represent excellent value-for-money.
It's also a sad fact that there are knives which pretend to be Japanese, which are in fact very cheap and nasty. Made from inferior steel, they add nothing to the enjoyment which comes from the ownership and use of great knives.
Good quality knives are always a worthwhile investment, no matter whether they're made in Europe or Japan. We just happen to think that Japanese knives are the ants pants.
Have a look around our site and contact us if you have any questions.
Many of the knives which are available to us, have to be especially ordered, as they are limited editions, or are never freely available, off the shelf. We have tried to carry a range of knives from the economical, through to the top of the range, but all with one thing in common - They are ALL quality Japanese Chef's Knives, which will enhance your food preparation.
