Japanese Knives in Damascus Steel

A Japanese knife is a kitchen knife with a thin, very hard blade, designed for clean and precise cuts. Our collection brings together Japanese knives in 67-layer Damascus steel: Santoku knife, 20 and 24 cm chef's knife (Gyuto), Nakiri knife, paring knife, boning knife, bread knife and cleaver. Blades hardened to 60–62 HRC for an edge that lasts, from your first knife to a complete kitchen set-up.

  • Steel: 67-layer Damascus, a unique pattern on every blade
  • Hardness: 60–62 HRC (Umi range)
  • Handles: blue epoxy resin and stabilised wood (Umi range)
  • Two ranges: Tsuki, affordable from €39.90, and Umi, 7 premium knives
  • Peace of mind: 60-day returns, tracked shipping, responsive customer support

● Damascus steel Japanese knives: why they cut better

Damascus steel is made by stacking and forge-welding multiple layers of steel – here, 67 layers. The result is a blade that is both hard and resilient, recognisable by its wavy pattern, which is different on every knife.

With a hardness of 60–62 HRC, the blade holds its edge far longer than a standard kitchen knife. Thinner and lighter, it glides through food without crushing it: tomatoes, fresh herbs and raw fish are sliced cleanly.

● Japanese vs European knives: what's the difference?

A Japanese knife is generally harder, thinner and lighter than a European knife. It prioritises cutting precision, whereas European knives focus on robustness.

Criteria Japanese knife European knife
Steel hardness High, often 60–62 HRC Softer, often 54–58 HRC
Sharpening angle Fine, around 15° per side Wider, around 20° per side
Blade Thin and light, very precise cuts Thicker and heavier
Edge retention Very long Shorter, needs sharpening more often
Precautions Avoid bones and frozen food More tolerant of impacts

● Which Japanese knife should you choose?

For your first Japanese knife, choose a Santoku: it is the most versatile. Then add a paring knife for small tasks, followed by a specialist knife that suits the way you cook.

Knife Main use Blade length Best for Our models
Santoku All-purpose: vegetables, meat, fish 18 cm Beginners, everyday cooking Umi Santoku · Tsuki
Chef's knife (Gyuto) Large cuts, slicing, rocking motion 20 or 24 cm Regular and passionate cooks Umi Chef 20 cm · Umi Chef 24 cm · Tsuki
Nakiri Vegetables: slicing, chopping, dicing 18 cm Plant-based cooking lovers Umi Nakiri
Paring knife Peeling, trimming, precision work 9 cm Essential for everyone Umi Paring · Tsuki
Boning knife Deboning, filleting, trimming fat 15 cm Meat and fish lovers Umi Boning · Tsuki
Bread knife Bread, brioche, pastries 20.5 cm To complete your set-up Umi Bread
Cleaver Chopping herbs and vegetables, slicing 17.8 cm Asian cooking, large quantities Tsuki

● Santoku or chef's knife: which one to choose?

The Santoku knife

Santoku means “three virtues”: it cuts meat, fish and vegetables. Its blade of around 18 cm, with a flat profile, is used with an up-and-down motion. Easy to handle and light, it is the ideal Japanese knife for beginners and everyday cooking. Discover the Umi Japanese Santoku knife.

The Japanese chef's knife (Gyuto)

Gyuto means “beef blade”. Longer (20 or 24 cm) and pointed, it allows a rocking cut and handles large pieces. The 20 cm is the most versatile; the 24 cm suits large quantities and experienced cooks. See the 20 cm chef’s knife and the 24 cm chef’s knife.

● Nakiri knife: the Japanese vegetable knife

The Nakiri knife has a rectangular, perfectly straight blade: it touches the board along its entire length and slices vegetables in a single motion, without rocking.

Ideal for slicing onions, cabbage or carrots in large quantities, it is the go-to knife for vegetarian cooking. Our Umi Nakiri knife pairs an 18 cm Damascus blade with a blue resin handle.

● Giving a Japanese knife as a gift

A Japanese knife is one of the favourite gifts for cooking enthusiasts: beautiful, useful every day and built to last. The Santoku suits everyone, the 24 cm chef's knife suits experienced cooks, the Nakiri suits vegetable lovers, and the Tsuki range suits smaller budgets.

A popular superstition says that a knife given as a gift can “cut” a friendship, so the recipient gives a small coin in return. For Christmas, order early to receive your gift in time. Looking for more ideas? Explore our Japanese gifts selection.

● How to care for and sharpen a Japanese knife

Everyday care

  • Wash it by hand and dry it straight away. Never use the dishwasher.
  • Cut on a wooden or plastic board, never on glass, marble or ceramic.
  • Avoid bones, frozen food and twisting motions.
  • Store it on a magnetic strip, in a knife block or with a blade guard.

Sharpening

Use a water whetstone: a 1000 grit to sharpen, then a 3000–6000 grit to polish. Keep a fine, consistent angle of around 15°. Between sharpenings, honing the edge is enough. Well cared for, a Damascus steel Japanese knife will last you for years.

Complete your Japanese kitchen: Japanese bowls, Japanese cups and our full Japanese kitchenware range.

● Why choose Takumiya?

Takumiya is a French online shop inspired by Japanese culture and craftsmanship. Our knives take their shapes from traditional Japanese cutlery, in two ranges: Tsuki to get started and Umi for enthusiasts. More than 3,600 customers have rated us 4.8/5, and you have 60 days to change your mind.

● FAQ: Japanese knives

What is a Japanese knife?

A Japanese knife is a kitchen knife with a thin, light and very hard blade, designed for clean and precise cuts. The best-known types are the Santoku (all-purpose), the Gyuto (chef's knife) and the Nakiri (vegetables). Our Japanese knives are made of 67-layer Damascus steel.

What is 67-layer Damascus steel?

Damascus steel is made by stacking and forge-welding multiple layers of steel, 67 in total here. This process creates a hard, resilient blade with a long-lasting edge, recognisable by the wavy pattern that is unique to each knife.

Which Japanese knife is best for beginners?

The Santoku knife is the best choice for beginners: it is versatile, cuts vegetables, meat and fish, and its 18 cm blade is easy to handle. On a smaller budget, the Tsuki range lets you discover Damascus steel Japanese knives from €39.90.

What is the difference between a Santoku and a chef's knife?

The Santoku has a shorter blade (around 18 cm) and a flat profile, ideal for slicing with an up-and-down motion. The Japanese chef's knife, or Gyuto, has a longer blade (20 to 24 cm) and a curved tip that allows a rocking cut and handles large pieces.

What is a Nakiri knife used for?

The Nakiri is the Japanese vegetable knife. Its rectangular, perfectly straight blade slices, chops and dices vegetables in a single motion, without rocking. It is the ideal knife for vegetarian cooking and preparing vegetables in large quantities.

What is the difference between Japanese and European knives?

A Japanese knife is generally harder, thinner and lighter than a European knife. Its blade, often between 60 and 62 HRC, keeps its edge longer and cuts more precisely, but it should be kept away from bones and frozen food.

Can Japanese knives go in the dishwasher?

No. Heat, prolonged moisture and harsh detergents damage Damascus steel and dull the edge. Wash your Japanese knife by hand right after use, then dry it immediately with a cloth to keep it like new for years.

How do you sharpen a Japanese knife?

The most effective method is a water whetstone: a 1000 grit to sharpen, then a 3000 to 6000 grit to polish. Keep a fine, consistent angle of around 15 degrees. Between sharpenings, simply honing the edge is enough to maintain the cut.

Is a Japanese knife a good gift?

Yes, it is one of the favourite gifts for cooking enthusiasts. The Santoku suits everyone, the 24 cm chef's knife suits experienced cooks and the Nakiri suits vegetable lovers. A popular superstition says the recipient should give a small coin in return for a knife.

Can I return a Japanese knife?

Yes. You have 60 days to return your Japanese knife if it is not right for you. Shipping is tracked and our customer support team is happy to answer your questions before and after your order.

Last updated: 17/09/2026

 

Welcome to Takumiya

Takumiya, founded by Flavien and Benoit, was born out of their passion for Japanese culture, starting with mangas and enriched through their travels to the Land of the Rising Sun.

In our store, you will find original items that capture the essence and elegance of Japan.

Our team is committed to providing you with exceptional customer service and ensuring a peaceful shopping experience with our 30-day Satisfaction or Money Back policy.

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+25 000 Happy customers
98% Would recommend
4.8/5 +3,600 reviews