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You have been placed # customer_position on the waiting list for the 13-inch Yanagiba, the longest knife in the Kamikoto collection.

If the list clears, we will contact you via email.

You will have up to 48 hours to complete your purchase until your reserved knife is released to the next person in line.

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Discover in:

13-inch Yanagiba ($320)
Kuro Series Knife Set ($329)
Steak Knives (Set of 4) ($279)
Three sought-after products in one bundle.

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$928*
$451

Offer valid while supplies last.

13-inch Yanagiba ($320)
Kuro Series Knife Set ($329)
Steak Knives (Set of 4) ($279)

Three sought-after products in one bundle.

Regular price
$928*
$451

Offer valid while supplies last.


Free shipping.

Specifications

13-inch Yanagiba

  • Handcrafted, single bevel Japanese Honshu 本州 steel blade
  • Lifetime Guarantee
  • Certificate of Authenticity
  • Handcrafted Ashwood Box

Kuro Series Knife Set

  • 7-inch Kuro Series Santoku Knife
  • 6.5-inch Kuro Series Nakiri Knife
  • 5-inch Kuro Series Utility Knife
  • Double Bevel Ryoba Blades
  • Certificate of Authenticity
  • Handcrafted Ashwood Box

Steak Knife Set (4 Knives)

  • 5-inch Steak Knives (4 Knives)
  • Double-bevel Ryoba Blade
  • Traditional Japanese non-serrated edge
  • Lifetime Guarantee
  • Certificate of Authenticity
  • Handcrafted Ashwood Box

Shipping

We offer free international shipping.
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*Would-be-Retail price

Discover Kamikoto in

11/3/2018

10/8/2018

10/27/2018

9/6/2018

11/13/2018

About 13-inch Yanagiba, Kuro Series Knife Set & Steak Knife Set

13-inch Yanagiba ($320)
Introducing the 13-inch Yanagiba - the longest blade we've ever made.

For long and deep, straight cuts, the 13-inch Yanagiba can skin large fish in one deft motion.

The 13-inch Yanagiba is handcrafted from Japanese Ibaraki Steel molten at more than 3092 °F.

It is sharpened by Kamikoto's master knifesmiths through a process refined over generations. Each Yanagiba knife is individually inspected before it leaves our workshop.

A Thousand Years of Craftsmanship presented in a handmade ashwood box.

Kuro Series Knife Set ($329)

Presenting our hardest blades ever, the Kamikoto Kuro Series. Kuro is Japanese for black.

These zirconium dioxide blades are the hardest blades we've ever made with superior edge retention.

Steak Knife Set ($279)

Non-serrated, razor sharp blade

Continuing Japanese tradition, the blade of the Kamikoto Steak Knife is non-serrated and sharpened into a 11° angle.

Handcrafted through a process refined over generations, it cuts through steak without sawing. This way more capillaries of the meat remain intact, retaining more juices of the meat inside.

Masters of Tradition

Kamikoto Steak Knives are presented in a traditional, handcrafted ash wood box for safekeeping and storage.

Inspected by a Master Knifesmith

Each Steak Knife is individually inspected by one of our knifesmiths before leaving the Kamikoto workshop.

Handcrafted from Japanese steel 

The Steak Knives are made from a carefully selected, high-grade Japanese Ibaraki Steel from the Ibaraki prefecture of Japan.

The steel has been molten at more than 3092 °F before being handcrafted into knives.

Features

- Double-bevel Ryoba 本州 blade, sharpened into an 11° angle

- Traditional Japanese non-serrated edge

- Handcrafted from high-grade Japanese Ibaraki Steel

- Presented in a handcrafted ash wood box for safekeeping and storage

- Each knife is individually inspected and every set comes with a Lifetime Guarantee and a Certificate of Authenticity

Living up to Kamikoto's original values

While the world around us has moved to less exacting production techniques, Kamikoto remains true to its original values of craftsmanship and quality.

KAMIKOTO | 神箏 – Masters of Tradition

KAMIKOTO 神箏
Masters of Tradition



The Choice of Chefs

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Josh Hershkovitz
Chef owner of Hersh's
These knives are beautiful. I was a bit skeptical trying them as I love my knife set and research extensively before I add to my collection. As soon as I picked up the nakiri, the weight and balance told me I was going to love it. Anything I cut with the nakiri feels like slicing through soft butter with that wonderful blade.
Josh Hershkovitz
Chef owner of Hersh's
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Rupert Blease
Chef owner of Lord Stanley 1 Michelin Stars
We are so impressed with the Kamikoto knives. They are of both extremely high quality whilst being functional and appropriate for everyday kitchen use. We would highly recommend them for professional and home use.
Rupert Blease
Chef owner of Lord Stanley 1 Michelin Stars
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Slade Rushing
Executive Chef of Brennan's
You can feel the precision and old tradition of knife making simply by holding these knives in your hand. The weight and balance of these knives are perfectly designed as they truly feel like an extension of your hand with each razor sharp cut.
Slade Rushing
Executive Chef of Brennan's

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Hans Neuner
Executive Chef,
Ocean Restaurant, Alporchinhos
2 Michelin Stars
chef-photo
David Everitt-Matthias
Head Chef,
Le Champignon Sauvage
2 Michelin Stars
chef-photo
Yasuhisa Ouchi
Executive Chef & Owner,
YASU Sushi
Toronto
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Rupert & Carrie Blease
Chefs & Owners,
Lord Stanley, San Francisco
1 Michelin Star
chef-photo
Gaetano Trovato
Chef & Owner,
Arnolfo, Colle di Val d'Elsa SI
2 Michelin Stars
chef-photo
Nikos Roussos
Chef & Owner,
Funkygourmet, Kerameikos
2 Michelin Stars
chef-photo
René Mathieu
Michelin-starred Chef,
Château de Bourglinster
1 Michelin Star
chef-photo
Jerry Trice
Executive Chef,
Gunther & Co.
Baltimore
chef-photo
Josh Hershkovitz
Chef & Owner,
Hersh's
Baltimore
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Reden Ramos
Executive Chef,
Humphreys SoCal Dining & Music
San Diego
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Denis Martin
Executive Chef & Owner,
Denis Martin, Vevey
1 Michelin Star
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Lucas Forgy
Head Chef,
Block & Larder
Denver
chef-photo
Carrie Nahabedian
Chef & Owner,
NAHA, Chicago
1 Michelin Star
chef-photo
Aaron London
Chef & Owner,
Al's Place, San Francisco
1 Michelin Star
chef-photo
Holly Smith
Chef & Owner,
Café Juanita
Seattle
chef-photo
Patrick Jeffroy
Executive Chef & Owner,
L'Hôtel de Carantec Restaurant
2 Michelin Stars
chef-photo
Jonathan Kallini
Executive Chef,
Bacchanalia
Atlanta
chef-photo
Ignacio Ortiz
Chef & Partner,
Roy's
Bonita Springs
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Jun Lee
Executive Chef & Proprietor,
SOIGNÉ, Seocho-gu
1 Michelin Star
chef-photo
Edouardo Jordan
Chef & Owner,
Salare
Seattle
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Scott Schneider
Executive Chef,
Ai Fiori, New York City
1 Michelin Star
chef-photo
Margarita Manzke
Chef & Owner,
Republique
Los Angeles
chef-photo
Adam Palffy
Chef & Partner,
Roy's
Pasadena
chef-photo
Slade Rushing
Executive Chef,
Brennan's
New Orleans
chef-photo
Jerry Corso
Chef & Owner,
Bar De Corso
Seattle
chef-photo
Giulio Sturla
Chef & Owner,
Roots Restaurant
Lyttelton
chef-photo
Hadleigh Troy
Chef & Owner,
Hampton and Maley
Victoria Park
chef-photo
Joshua Mutchnick
Executive Chef,
Longman & Eagle
Chicago
chef-photo
Kim Mikalsen
Head Chef,
Aymara
Parkveien
chef-photo
Marc Lepine
Chef & Owner,
Atelier Restaurant
Ottawa
chef-photo
Jeremy Shigekane
Executive Chef,
Chef Mavro
Honolulu
chef-photo
Victor Wagman
Head Chef & Owner,
BROR
Copenhagen
chef-photo
Jason Prah
Sommelier and General Manager,
Acadia Chicago
2 Michelin Stars
chef-photo
Thomas Laczynski
Executive Chef,
Truluck's
Austin
chef-photo
Jean-François Perron
Sous Chef,
Manitoba
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Louie Jocson
Vice President Food & Beverage,
California Fish Grill
chef-photo
Paul Bak
Executive Chef,
Astral
chef-photo
Michael Cerny
Head Chef,
Truluck's Miami
chef-photo
Pino Posteraro
Chef & Owner,
Cioppino’s
Vancouver
chef-photo
Mike Genest
Executive Chef,
Hart House Restaurant
British Columbia
chef-photo
Lucais Syme
Chef & Owner,
Cinara
Vancouver
chef-photo
Todd Perrin
Executive Chef & Owner,
Mallard Cottage
St. John's, NL
chef-photo
Lorenzo Loseto
Executive Chef,
GEORGE Restaurant
Toronto, ON
chef-photo
Alan Ferrer
Executive Chef,
Minami Restaurant
Vancouver
chef-photo
Walid El-Tawel
Executive Chef,
Fairouz
Ottawa
chef-photo
Mark Cutrara
Executive Chef,
Northern Maverick Brewing Co.
Toronto
chef-photo
Nick Liu
Executive Chef & Owner,
DaiLo
Toronto
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Lukasz Bochenski
Chef,
ANA インターコンチネンタルホテル東京
Tokyo
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神箏 ショールーム
Headquarter
Tokyo

What Kamikoto Buyers Are Saying

Quality customer service >>

Lifetime Guarantee

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Kamikoto knives carry a limited lifetime guarantee for the lifetime of the product. Blades crafted in the hands of true masters, they are skillfully forged to serve you generations over. Learn more about it here.

Our Commitment

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Individually inspected & signed

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Japanese Honshu Steel

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Single bevel blades

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Ash Wood Box

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Our Commitment

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Individually inspected & signed

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Japanese Honshu Steel

Next >>
Next >>
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Single bevel blades

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Ash Wood Box

Next >>
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Customer Queries

What is the shipping time?
We allow 24 hours after a client places an order before the order is processed and shipped. Clients have 24 hours to notify our team regarding any changes they wish to make to their order.

We would ask that our clients allow 5 business days for the item to arrive to their home from the time that they receive the shipping confirmation email.
Where are Kamikoto Knives made?
Fully versed in traditional blade-making practices, Kamikoto’s blades are handmade from Japanese Ibaraki Steel by a select group of experienced craftsmen in Yangjiang, China – a town with over 1,000 years of knife and sword making heritage.

Today, Yangjiang, China is the leading center of Japanese-style knife making, polishing, sharpening and balancing – where the Japanese-style knife making legacy is preserved, and carried on, with reverence for the skill of the knifesmiths who evolved this craft centuries ago.

Kamikoto’s Ganjo Series knives are handmade in Niigata, Japan, where blacksmithing can be traced back to before the Edo period.
What type of Japanese steel is used?
Our Ibaraki Steel blades are handcrafted from SUS420J2 steel. With an HRC of 53 +/-2, the Ibaraki Steel Knives offer the benefits of a practical, highly corrosion-resistant blade, with an extremely sharp edge. We recommend the Ibaraki Steel Knives to customers who do not mind tending to and sharpening their blades with a whetstone from time to time.

The Damascus Steel knives – from 67-Layer AUS-10 Steel with an HRC of 58 – offer a harder steel alternative that retains its edge longer, but is more challenging to grind into a perfect edge.

The SLD Steel Knives (Ganjo Series) are more likely to chip and rust over time than the AUS-10 or SUS420J2 steel blades, but they compensate for this with a significantly higher HRC of 62 +/- 2.
Do the lengths stated in the description refer to the full knife or just the blade?
The dimensions on the product page refer to the length of the blade only.
How do you sharpen the knives?
We recommend that customers invest in Kamikoto’s Toishi Sharpening Whetstone to keep handcrafted knives sharp and ready to cut. The Toishi Sharpening Whetstone sits on a beautiful wooden bamboo stand and features two sides – one with a coarse grit to grind away any roughness, and the other with a fine grit that sharpens and polishes the edge. The finer the grit, the finer the edge on your knife. The sturdy wooden stand holds the whetstone safely in place so you can concentrate on gaining the sharpest edge possible.

Click here to see full set of instructions.
Do you have knives made for left-handed users?
At the moment we only offer knives for right-handed users. However, we are looking into an option for our left-handed clients.
Are the knives dishwasher safe?
Do not place handcrafted knives in the dishwasher. This is because knives and cutlery rub against each other or against other objects during the wash cycle – this can leave scratches, damage the blade or damage the plastic finish on the cutlery basket.

Spirit of the service

service-queries
For queries, reach out to Tsuyoshi Inagaki, Client Relationship Manager at support@kamikoto.com

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