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How to Choose a Japanese Knife
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Before Using a Japanese Knife
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Honyaki
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Traditional Japanese Knives
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Usage & Care
Usage & Care
Knife Usage & Daily Care
Cutting Boards & Whetstones
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Japanese Knife Challenge
Japanese Knife Challenge
Vol.1 – Blades of Tradition
Vol.2 – Blades of Mastery
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Shop
How to Choose a Japanese Knife
All Japanese Knives
Traditional Craftsmen Collection
By Type
By Material
Honyaki
Mirror Polished
Kido Finishing
Mirror Polished Blur Finish
Damascus Steel
Left-Handed Japanese Knives
Natural Whetstones
Know
History of Japanese Knives
Japanese Knife Market
Three Major Knife Regions in Japan
Japanese Knife Structure
Japanese Knife Materials
Yasuki Steel
Parts of a Japanese Knife
The Making of Japanese Knives
Sharpening Knives
Japanese Knife Glossary
A–N
O–Z
Use
Before Using a Japanese Knife
How to Hold a Japanese Knife
Japanese Knife Care
Preventing Rust in Japanese Knives
Cutting Board Care
Whetstone Care
Share
Origins & History
Regions & Craftsmen
Regions
Craftsmen
Materials
General Overview
White Steel Series
Blue Steel Series
Stainless Steels Series
Structure & Features
Knife Structures
Honyaki
Handles & Ferrules
Crafting Process
Types of Knives
Traditional Japanese Knives
Modern & Versatile Knives
Blade Finishes
Usage & Care
Knife Usage & Daily Care
Cutting Boards & Whetstones
Mindset & Philosophy
Japanese Knife Challenge
Vol.1 – Blades of Tradition
Vol.2 – Blades of Mastery
Support
After-Sales Service
Global Delivery from Sakai
Shipping Information
Purchase Guide
FAQ
Contact Us
About Us
Our Story
About KIREAJI
Shiroyama Knife Workshop
4P Strategy
Our Thoughts on Pricing
Win-Win for All
Responding to Customer Requests
Chefs Using KIREAJI Knife
Kenshiro Azuma
Osamu Nishida
Blog
KIREAJI Library
Search
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