As of January 26th, knife sharpening service is 1 week turnaround time. Knife service form download here.

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  • Home
  • Japanese Knives
  • Knife Styles

Knife Styles: See All


Gyuto (Chef's Knife)
Yanagi (Sushi Knife)
Santoku (Multi-Purpose Knife)
Slicer (Sujihiki)
Petty (Utility Knife)
Peeling / Paring
Bread & Pastry Knives
Boning Knife
Nakiri (Vegetable Knife)
Deba (Butcher Knife)
Yo-Deba
Kiritsuke
Carving Knife
Usuba
Fruit Knife
Child's Knife
Chinese Style Cleaver
Salmon Slicer
Sole Knife
Fugubiki
Maguro Knife
Menkiri
Mioroshi Deba
Sushikiri
Takobiki
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The Japanese chef knife styles we present in Korin’s collection are all handmade in Japan with the highest standards of quality and careful attention to detail. Traditional Japanese knivesare specialized knives that are sharpened on only one side of the blade to create a razor-sharp edge. This design creates an overall sharper cutting edge, makes resharpening easier, and allows for more sensitive culinary work.Western-style knives on the other hand, have thin, lightweight blades that are sharpened on both sides, a versatile design that caters to chefs of all cuisines.

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57 Warren Street

New York, NY 10007

1-800-626-2172

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Saturday - 10AM - 6PM

Fri & Sun are closed