The Garasuki knife is a traditional Japanese knife and has no Western counterpart.

High-quality traditional Japanese knives for chefs. The Honesuki is a knife used to remove bones from chicken parts and other meat.

High-quality traditional Japanese knives for chefs. The Gyutou is the Japanese equivalent of the Western chef knife.

High-quality traditional Japanese knives for chefs. The Takobiki, or octopus cutter, is a traditional Japanese knife that has its origins in Tokyo.

High-quality traditional Japanese knives for chefs. The Yanagi is a traditional Japanese knife used to cut boneless fish fillets.

High-quality traditional Japanese knives for chefs. The Yo-deba is the Western version of the traditional Japanese Deba.

The Deba is a traditional Japanese style knife used for filleting fish and basic cutting of chicken, pork and beef.

The Nakiri knife is a vegetable knife, which is well suited for home use, and is the only traditional Japanese knife with a two-sided blade.

The Santoku, which means three virtues, is an all-purpose knife ideal for the three tasks of cutting meat, fish and vegetables.

High-quality traditional Japanese knives for chefs. The Sujihiki is the Western equivalent of a Japanese Yanagi knife.