Rivoli paper is a special paper used for making hand fans and other paper projects and card making. It is a thin, transparent paper that gives your products an elegant...
Sumac wax is a natural type of wax extracted from the bark of the sumac plant. It is often used as an alternative to synthetic waxes and has a variety of uses, such as a natural protector...
The Ajikiri is very similar to the Deba knife. It specializes in filleting small fish. It can be sharpened on one or both sides.
Aogami steel (literally: Ao = blue, Gami = paper), i.e. the blue paper steel, is low alloyed, with a high carbon content of up to 1.4 % and proportions of chromium (approx. 0.3 %) and...
The AUS-10 steel has a carbon content of approx. 1.0 - 1.1 %. The blade hardness is approx. 60 HRC. It also contains components such as silicon, nickel and manganese to increase elasticity...
The AUS-8 steel has a carbon content of between 0.7 % and 1.1 %. The possible blade hardness is 60 HRC.
The chef's knives with AUS-8 steel are characterized by their high sharpness, easy...
The Bunka is an all-purpose knife and is very similar to the Santoku knife. The difference in shape can be seen in the pointed end of the blade. It was once developed specifically for...
Chazutsu, or Chatsubo - the Japanese tea caddy
Chazutsu means tea tin or tea container in Japanese and usually describes the product group of traditionally made tea caddies made from...
The term Coreless Damascus is used when the entire blade is made exclusively of Damascus steel. Unlike other damascus knives, the Coreless has no cutting core. This means special care in...
The Deba has a thick-walled, strong blade and is therefore very robust. This means it can also cut through bones when cutting fish. The blade length is approx. 15 - 17 cm.
The funayuki is a type of Japanese knife traditionally used by fishermen. The name literally means "boat knife", reflecting its common use on fishing boats. It is often used for a variety...
Furoshiki are traditional Japanese cloths used to wrap items such as food, clothing or gifts. They are made from cotton, silk or other natural fabrics and come in different sizes and...
Gin Gami (literally: silver paper), i.e. silver paper steel, is a stainless steel from Hitachi with a high proportion of chromium (approx. 13 - 15%). The carbon content is between 0.9 % and...
The term Coreless Damascus is used when the entire blade is made exclusively of Damascus steel. Unlike other damascus knives, the Coreless has no cutting core. This means special care in...
Granadillo is a type of tropical hardwood found primarily in Central and South America. It is dark red to brown in color and is very hard and durable. It is often used in furniture...
The blade length of the Gyuto is slightly longer than the Santoku, between 21 cm and 24 cm. It is used for fish and meat.
All Gyuto knives at a glance »
What is hardened steel?
Hardening steel means increasing its mechanical resistance. The steel is heated to a temperature of 750 - 1050 °C and is then usually quenched in water. At...
The hardness of cutting steels is specified using the unit Rockwell C (HRC). The usual values for simple utility knives are 50 - 55 HRC, for outdoor knives between 55 - 60 HRC and for...
Ikebana is a Japanese art form that deals with creating floral arrangements. The term Ikebana comes from the Japanese words "Ike" (living) and "bana" (flower) and refers to the creation of...
Kiiro Gami (literally: yellow paper), i.e. yellow paper steel, is somewhat less common than Shirogami when it comes to Japanese knives. The quality is lower compared to Aogami and...
Which type of knife is used for what? Which knife shape is used for which area?
Petty
The small paring knife is known as a Petty or petit. A very handy all-purpose knife for small...
Which steel is used for knives in Japan?
VG10 steel, VG-Gold-10
VG-10 stainless steel is a high-performance steel. The carbon content is lower compared to Aogami and Shirogami....
Kobiki pottery is a type of Japanese ceramics made from Kobiki clay. It is characterized by a unique color and texture that result from the clay's mineral ingredients. It is often...
Kokeshi are traditional wooden craft figures from Japan. They are usually small and simply designed, but very charming and elegant. They often display a simple face and an elaborately...
Kozu paper is a strong, long-lasting paper used for making hand fans. It is very durable and can withstand heavy use without cracking or being damaged.
View all of our Kozu...
What does Kuroshiage mean?
Kuroshiage means forged black or literally made black. With this type of forging, the upper part of the blade is left black and not polished. The result is an...
Kyusu means Japanese teapot
The Kyusu, the Japanese teapot, is available in different versions. The traditional kyusu is the yokode kyusu, the side handle teapot. Smaller versions tend...
Mizuki wood is used in the making of Kokeshis, the beautiful wooden figurines and talismans from Japan. nn the interior of the wood must match the carving technique. Which is hand...
The naked finish of cast iron products - a further development of the traditional Nambu Tekki finishing - is a patented finish from OIGEN. The surface of Nambu Tekki products with a naked...
The Nakiri is a paring knife that is sharpened on both sides. When sharpened on one side, it is called Usuba. The blade is very wide and therefore allows a clear grip on the back of the...
Nanbu Tekki (Translated: “Ironware from Nanbu”) is a unique, traditional cast iron craft from Iwate Prefecture. The hand-made Japanese cast iron pans, pots and teapots are known...
The small paring knife is known as a petty or petit. A very handy all-purpose knife for small jobs. In the West, it is called an office knife or a paring knife. The blade length is between...
Purpleheart Amaranth is a woody type that comes from the tree Amaranthus spp. which are native to Central and South America. Also known as “Purple Heart”, the wood is an...
The carbon content of R2 powder steel from the steel company Takefu is 1.35%, which is very high in comparison. The blade hardness is approx. 63-64 HRC.
The knives with R2 powder steel...
Rosewood is obtained from the tree Dalbergia spp. obtained, which is native to tropical regions in Central and South America. It is known for its pink to purple color and its fine,...
Santoku is the knife of the three virtues. The all-purpose knife is used for fish, meat and vegetables. The blade length is between 13 cm and 18.5 cm.
All Santoku knives at a glance...
Shikki is a Japanese technique for making objects from lacquerware. It is an ancient tradition that has been practiced in Japan for centuries and involves the use of natural materials such...
The white paper steel Shiro Gami (literally: white paper) is very similar to Aogami, but is an unalloyed, pure carbon steel. The carbon content of shiro gami is also up to 1.4 %, with no...
Snakewood gets its name from its striking structure and colouring with dark brown and reddish-brown patches and an irregular, wavy pattern that sometimes occurs in snakes. The wood is...
The SPG2 (Super Powder Gold 2) is a high-performance steel from the Japanese manufacturer Takefu. Depending on the translation, the steel is also referred to as SGP2 - Super Gold Powder 2....
Sukiyaki is a popular Japanese dish made from thin slices of beef, vegetables and noodles. The ingredients are cooked together in a cast iron pan or cauldron and then eaten directly at...
The term Coreless Damascus is used when the entire blade is made exclusively of Damascus steel. Unlike other damascus knives, the Coreless has no cutting core. This means special care in...
Takoyaki is a popular Japanese snack food that consists of small, round balls of dough filled with a filling of squid pieces, vegetables and other ingredients. The balls are baked in...
Knives machined with Tsuchime
Hammering is a sensitive reworking of the knife and is called tsuchime. The advantage of tsuchime is an uneven surface, which creates air pockets between...
Urushi 漆 is a natural varnish made from the resin of the varnish tree. It is often used in traditional Japanese craftsmanship when surfaces of wooden materials are to be refined.
The...
The Usuba is a vegetable knife that is sharpened on one side. When sharpened on both sides, it is called a Nakiri. The blade is very wide and therefore allows a clear grip on the back of...
The V-Toku-2 steel is an excellent steel from the V-steel series from the steel manufacturer Takefu in Japan. The knife steel is designed for high sharpening potential and good sharpness...
The VG-2 stainless steel is characterized by a high level of flexibility. The blade hardness of the steel is approx. 58 HRC. A high proportion of chromium ensures high corrosion...
Der Edelstahl VG-10 ist ein Hochleistungsstahl. Der Kohlenstoffanteil ist im Vergleich zu Aogami und Shirogami geringer. VG-10 enthält einen hohen Anteil an Chrom (14,5 – 15,5 %) und ist...
The Yanagiba is also known as a sashimi knife, the shape is long and narrow. The blade length is more than 25 cm. The knife specialises in filleting fish or meat.
All Yanagiba/Sashimi...
A Yuzamashi is a simple Japanese teapot used to cool hot water before pouring it over tea. It's a kind of intermediate step between heating the water and brewing the tea. The Yuzamashi is...
The ZA-18 knife steel is a stainless steel of the highest quality. The carbon content is approx. 1.2 %, the blade hardness approx. 60 HRC. The chrome content of ZA-18 is relatively high at...
The powder metallurgically produced premium steel ZDP-189 from Hitachi impresses with its high carbon content of 3 %, high sharpness and edge retention. The possible blade hardness of the...
