Japanese steel knives add style and sharpness to the kitchen.
They cut beautifully and provide the satisfaction and sensation of using a well-made tool appropriate to the task, heightening your enjoyment of each ingredient. Using it may sharpen your appetite as well!

Japanese knives are designed for specific tasks, so you may want to use them individually for the different ingredients you're working with. The Deba bocho is used to cut and fillet fish. The Nakiri bocho is for cutting vegetables, and the Sashimi bocho is for thinly slicing fish for sashimi.