Yoshihiro Stainless Clad Nashiji Ginsan High Carbon Stain Resistant Steel Petty Utility Knife

Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced work environment. It uses traditional methods of craftsmanship blended with modern metallurgy. It is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61-62, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties.

Our Nashiji Stainless Clad Ginsan series is exceptionally forged with stainless steel cladding to create a Nashiji finish and provides for a characteristic look and a rustic aesthetic to the blade. This knife is complimented with a handcrafted Black-Blue Pakkawood full-tang handle and secured with 3 stainless steel rivets for a durable yet comfortable grip. An optional Saya is recommended to purchase with this knife and is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.

Sometimes called a utility knife, the Petty is a smaller version of a chefs knife but is bigger than a Paring knife. The Petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. The Petty will soon become the go-to knife in your kitchen.
The difference will be felt right away when a hand-forged Japanese Petty knife of incomparable sharpness is used for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables to handling bigger tasks as a small chefs knife. A razor sharp Petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals.

Hand wash with mild cleanser; Handmade by skilled tradesmen in Japan.

Yoshihiro Stainless Clad Nashiji Ginsan High Carbon Stain Resistant Steel Paring Utility Peeling Knife

Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced work environment. It uses traditional methods of craftsmanship blended with modern metallurgy. It is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61-62, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties.

Our Nashiji Stainless Clad Ginsan series is exceptionally forged with stainless steel cladding to create a Nashiji finish and provides for a characteristic look and a rustic aesthetic to the blade. This knife is complimented with a handcrafted Black-Blue Pakkawood full-tang handle and secured with 3 stainless steel rivets for a durable yet comfortable grip. An optional Saya is recommended to purchase with this knife and is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.

Sometimes called a Peeling knife, the Paring knife resembles a small chef’s knife and has a medium sized blade that can maneuver through both small and big jobs. A razor sharp Paring knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals.
This Paring will soon become the go-to knife in your kitchen. The difference will be felt right away when a hand forged Japanese Paring knife of incomparable sharpness is used for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables to handling bigger tasks as a small chefs knife. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Hand wash with mild cleanser; Handmade by skilled tradesmen in Japan.

Yoshihiro Stainless Clad Nashiji Ginsan High Carbon Stain Resistant Steel Nakiri Vegetable Knife

Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced work environment. It uses traditional methods of craftsmanship blended with modern metallurgy. It is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61-62, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties.

Our Nashiji Stainless Clad Ginsan series is exceptionally forged with stainless steel cladding to create a Nashiji finish and provides for a characteristic look and a rustic aesthetic to the blade. This knife is complimented with a handcrafted Black-Blue Pakkawood full-tang handle and secured with 3 stainless steel rivets for a durable yet comfortable grip. An optional Saya is recommended to purchase with this knife and is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.

One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string.
Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Hand wash with mild cleanser; Handmade by skilled tradesmen in Japan.

Yoshihiro Stainless Clad Nashiji Ginsan High Carbon Stain Resistant Steel Santoku Multipurpose Knife

Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced work environment. It uses traditional methods of craftsmanship blended with modern metallurgy. It is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61-62, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties.

Our Nashiji Stainless Clad Ginsan series is exceptionally forged with stainless steel cladding to create a Nashiji finish and provides for a characteristic look and a rustic aesthetic to the blade. This knife is complimented with a handcrafted Black-Blue Pakkawood full-tang handle and secured with 3 stainless steel rivets for a durable yet comfortable grip. An optional Saya is recommended to purchase with this knife and is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.

The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife , Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere.

Hand wash with mild cleanser; Handmade by skilled tradesmen in Japan.

Yoshihiro Stainless Clad Nashiji Ginsan High Carbon Stain Resistant Steel Gyuto Chefs Knife

Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced work environment. It uses traditional methods of craftsmanship blended with modern metallurgy. It is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61-62, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties.

Our Nashiji Stainless Clad Ginsan series is exceptionally forged with stainless steel cladding to create a Nashiji finish and provides for a characteristic look and a rustic aesthetic to the blade. This knife is complimented with a handcrafted Black-Blue Pakkawood full-tang handle and secured with 3 stainless steel rivets for a durable yet comfortable grip. An optional Saya is recommended to purchase with this knife and is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.

The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.

Hand wash with mild cleanser; Handmade by skilled tradesmen in Japan.

Yoshihiro Nashiji High Carbon White Steel #2 Gyuto Japanese Chefs Knife

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special.


Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted D-Shaped Chestnut handle affixed with a Water Buffalo horn bolster.


From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.


Care & Sharpening

  • Sharpening and honing should be done with only whetstones
  • Hand wash and dry only, and doso immediately if working with acidic ingredients
  • Do not use on objects such as bones, nutshells, and frozen foods

Yoshihiro Nashiji High Carbon White Steel #2 Nakiri Japanese Vegetable Knife

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double-edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. It lends itself well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables sticking together by a thread.


Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted D-Shaped Chestnut handle affixed with a Water Buffalo horn bolster.


Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.


Care & Sharpening

  • Sharpening and honing should be done with only whetstones
  • Hand wash and dry only, and doso immediately if working with acidic ingredients
  • Do not use on objects such as bones, nutshells, and frozen foods

Yoshihiro Nashiji High Carbon White Steel #2 Santoku Japanese Multipurpose Knife

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife Usuba and the chef knife Gyuto in one knife, making it a favorite among chefs and cooks everywhere. The quality of the steel together with its’ expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.


Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted D-Shaped Chestnut handle affixed with a Water Buffalo horn bolster.


Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.


Care & Sharpening

  • Sharpening and honing should be done with only whetstones
  • Hand wash and dry only, and doso immediately if working with acidic ingredients
  • Do not use on objects such as bones, nutshells, and frozen foods

Yoshihiro Nashiji High Carbon White Steel #2 Sujihiki Japanese Slicer Knife

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon.


Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted D-Shaped Chestnut handle affixed with a Water Buffalo horn bolster.


Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality knife to make every meal into something special. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.


Care & Sharpening

  • Sharpening and honing should be done with only whetstones
  • Hand wash and dry only, and doso immediately if working with acidic ingredients
  • Do not use on objects such as bones, nutshells, and frozen foods

Yoshihiro Nashiji High Carbon White Steel #2 Paring Japanese Peeling Knife 3.5” (90mm)

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. Sometimes called a Peeling knife, the Paring knife resembles a small chef's knife and has a medium sized blade that can maneuver through both small and big jobs. A razor sharp Paring knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals.


Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our Yoshihiro Mazaki Series is complimented with a traditional Japanese style handcrafted Octagonal-Shaped Chestnut handle affixed with a Water Buffalo horn bolster.


This Paring will soon become the go-to knife in your kitchen. The difference will be felt right away when a hand forged Japanese Paring knife of incomparable sharpness is used for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables to handling bigger tasks as a small chefs knife. Even the simplest of tasks are elevated with a handcrafted
knife that is as beautiful as it is functional.


Care & Sharpening

  • Sharpening and honing should be done with only whetstones
  • Hand wash and dry only, and doso immediately if working with acidic ingredients
  • Do not use on objects such as bones, nutshells, and frozen foods

Welcome: Premium Japanese Chef Knives

Premium Japanese Chef Knives

Yoshihiro Cutlery sells handcrafted Japanese chef knives and Japanese cutlery. Buy online or visit our showroom in Beverly Hills, CA.

Yoshihiro knives has a history that spans over 100 years. We introduced our exclusive Yoshihiro knives to customers outside of Japan in 2008.

Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. With a history of over 100 years, the Yoshihiro knife brand has been a leading provider of premium kitchen cutlery in Japan. In 2008 we began offering our knives worldwide. Our base of operations is in Beverly Hills, California, where we currently offer over 600 selections of premium Japanese knives to the residents of the greater Los Angeles area and internationally through our online store.

Premium Japanese Chef Knives

Yoshihiro knives are handcrafted by Artisans with a lineage spanning centuries. The origins of the techniques used to create Yoshihiro knives dates back to the 14th century medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water. In the course of 700 years these sword smiths gradually transitioned to knife smiths, and the ethos of crafting the Japanese sword flowed into the crafting of Japanese kitchen knives. Since then, Japanese knives has gained an ever increasing accolades from professional and novice chefs worldwide from a wide variety of styles and backgrounds for its excellence in performance and aesthetic beauty. The Japanese culture is an exquisite blend of tradition and innovation and the same holds true for the Yoshihiro Brand. Our selections are far and wide from our Honyaki Knife Series, the purest reflection of the traditional art of Japanese sword making, to the ZDP-189 Chefs Knife Series, a vanguard of modern Japanese cutlery synthesizing cutting edge metallurgy with age old traditional techniques. The Yoshihiro Brand is a culmination of seven centuries of tradition intertwining with modern innovation inspired from Japanese ingenuity.

Premium Japanese Chef Knives

Our business philosophy is: “Ichigo Ichie (一期一会),” meaning that every moment is a once-in-a-lifetime opportunity. One great knife can be cherished for a lifetime. We sincerely hope that your one great knife will be a Yoshihiro knife. The performance is trusted and used by countless professional chefs worldwide. Our company has inherited the Japanese tradition of beauty and excellence. While knife making is one of the most difficult skills to perfect, it is where Yoshihiro excels.

Premium Japanese Chef Knives

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Nashiji Knife Series
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Yoshihiro Damascus SG-II (R-2) Semi-Stainless Kiritsuke Chef Knife, Silver Ring Ebony Handle, Premium Japanese Chef Knives
Yoshihiro Suminagashi Ginsanko High Carbon Stain Resistant Steel Kiritsuke Japanese Multipurpose Chef Knife with Nuri Saya Cover, Premium Japanese Chef Knives

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