This sleek layered-steel knife straddles the line between a thin chef’s knife and long slicer. The blade isn't so long as to be unwieldy, just enough to create smooth, clean slices even with larger cuts of meat. Its narrow shape reduces friction between food and your blade, and the hand-hammered tsuchime surface is a traditional Japanese approach to a nonstick coating, allowing airflow beneath foods being cut. The Damascus stainless steel has a classic two-toned rippled appearance from the forging process, and paired with the hand-hammered finish it makes for a beautiful rustic blade.

The oldest continuous knife-maker in Japan, Kikuichi uses methods from the samurai era, inherited from imperial blade-maker Shiro Kanenaga through four generations. This knife is produced using the warikomi method, a traditional “split and insert” forging technique in which soft blade steel is wrapped around a hard steel core, forming a steel sandwich. The exterior both protects the inner steel and adds some flexibility to the blade for a nimble, lively feel. The center VG-10 steel core, meanwhile, takes on and maintains a razor-sharp edge. The knife is hardened to 60-62 Rockwell, meaning it'll hold a keen edge through countless kitchen tasks (routine steeling on a honing rod will prolong that edge between sharpening).

We’re thrilled to offer a very limited supply of stunning heirloom-quality Kikuichi santokus, usually available only to the Japanese market. The 180-millimeter-long, 2-millimeter-thick blade is fashioned from 33 layers of folded steel. The Damascus construction—which originated in the 12th century in Damascus, Syria, for armor-piercing swords—produces an incredibly strong, durable blade with a liveliness that’s a joy to use. The relatively flat-bellied blade curves upward to the fine tip, which means the knife works equally well for slicing meats, rock-chopping carrots or mincing herbs. The exquisitely finished blade features a near mirror polish and a well-rounded spine for a comfortable pinch grip. Made from richly hued mahogany, the Western-style handle fills the palm for a secure grip. We’ve rarely seen fit and finish this good on production knives. It’s built for several lifetimes of use.

8 inch Chef Knife: Literally translated as “cow sword,” this 8-inch Japanese gyuto from Kikuichi is an analogue to the European chef’s knife and is designed for any and every kitchen task. Lighter, leaner and more nimble than Western-style knives, gyutos are as thin as possible—without sacrificing rigidity—and feature a more acute blade angle for cleaner, crisper slicing. These 8-inch knives are designed for any and every kitchen task. We love the gentle curve to the blade shape for mincing and the bolster-less design, which makes thorough sharpening easier and the overall weight of the knife lighter. 5 inch Petty Knife: If you’ve only ever used small, Western-style paring knives, Kikuichi’s 5-inch petty knife will feel revelatory. Japanese knives are lean, durable, and more precise than their Western counterparts. The extra length and taller blade on this knife makes it more adept than shorter knives for a broader range of tasks, yet it is still incredibly lightweight for better control. This is the ideal picnic or camping knife; it is also great for everything from dicing small vegetables to breaking down roasts for stew meat or making sandwiches for school lunches.

If you can only get your hands on one Japanese knife, this 6-inch petty knife—made by Japan's renowned Kokajikai knife guild—is a must-have, as it works double duty as both a paring knife and chef’s knife. Its gently curved bunka blade style makes the knife nimble and efficient, while the acute kiritsuke tip is especially fine and pointed. We found that the Kokaji petty was incredibly light and balanced in the hand, while its blade length and shape make it functional for close work, such as mincing shallots and garlic, as well as larger jobs like trimming roasts for stew meat or splitting chicken parts. And not only does it work great, the Kokaji petty is also visually stunning, featuring a minimalistic oval handle made from traditional magnolia wood and affixed seamlessly to the blade with a water buffalo horn ferrule. The knife comes sheathed in a saya, a carved wooden blade guard made of smooth balsam that was classically for ceremonial presentation but also helps protect the knife during travel and storage. A small wooden pin keeps the guard secure (and if the pin ever gets lost, just whittle the tip off a chopstick as a replacement).

If you’ve only ever used small, Western-style paring knives, Kikuichi’s 5-inch petty knife will feel revelatory. Japanese knives are lean, durable, and more precise than their Western counterparts. The extra length and taller blade on this knife makes it more adept than shorter knives for a broader range of tasks, yet it is still incredibly lightweight for better control. This is the ideal picnic or camping knife; it is also great for everything from dicing small vegetables to breaking down roasts for stew meat or making sandwiches for school lunches.

Literally translated as “cow sword,” this 8-inch Japanese gyuto from Kikuichi is an analogue to the European chef’s knife and is designed for any and every kitchen task. Lighter, leaner and more nimble than Western-style knives, gyutos are as thin as possible—without sacrificing rigidity—and feature a more acute blade angle for cleaner, crisper slicing. These 8-inch knives are designed for any and every kitchen task. We love the gentle curve to the blade shape for mincing and the bolster-less design, which makes thorough sharpening easier and the overall weight of the knife lighter.

This thin-bladed santoku, a Japanese equivalent to the Western chef's knife, is simply a work of art. Kikuichi makes it using the warikomi method, a traditional “split and insert” forging technique in which soft blade steel is wrapped around a hard steel core, with 17 layers of metal overall. The exterior is gorgeous Damascus steel with a two-toned, rippled pattern, and the top of the blade has a hammered tsuchime finish for better airflow between your knife and food. The center VG-10 steel core, arguably one of the most successful Japanese knife steels ever created, takes on and maintains a razor-sharp edge. The knife even comes with a whetstone to keep it in top shape!

Camellia oil, also known as Tsubaki oil, is a lightweight, food-safe oil traditionally used to protect the surface of carbon-steel knives and swords, which are otherwise susceptible to oxidation and potential rust. It’s doesn’t turn gummy, nor will it turn rancid and effect the flavor of foods you prep. To use, apply a small dab on each side of the blade once a week and wipe dry with a paper towel.