Santoku is a versatile kitchen knife that can cut meat, fish and vegetables. It is the most used kitchen knife in Japan, and it is also the most exported Japanese knife to the Western market.
The blade length range is 16-19 cm. A typical santoku has a Double edged symmetrical blade and a Western style handle.

Gyuto is the Japanese version of the classic Western chef's knife.
It is a multipurpose kitchen knife like Santoku used to cut meat, fish and vegetables, but it has a longer and narrower blade than Santoku. Many professional chef prefer gyuto knives.

Petty knife is for delicate jobs as peeling, cutting vegetables and fruits. Also can be used as a multipurpose knife. It is smaller than Santoku, so it can be handled more easily. Recommended for your second knife.
Paring knife is for delicate jobs as peeling and decorative cutting of fruit.

This is the best-selling brand in our store. The Zenpou VG10 Damascus Series is made by craftsmen in Seki City, and the Zenpou Carbon steel series is made by craftsmen in Kochi (Southern town of Japan).

Seki Kanetsugu was founded in 1918 by a descendant of a swordsmith and the products are inherited the tradition of Japanese sword.

Sakai Takayuki is one of the top kitchen knife brands from Osaka Japan. They contract many craftsmen and make many types of knives. Especially VG10 Damascus steel knives are famous .