Welcome to Viento Japanese Knife Store – Knives Direct from Japan .

We deliver top quality Japanese kitchen knives directly to your door, sourced from blacksmiths and knife makers across Japan.

Please feel free to contact us if you have any questions.
Viento knives Store : 2253-1 Naka Mitakecho Gifuken Japan 5050121
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View Japanese knives by type

Multipurpose Japanese Santoku knife with traditional handcrafted blade

It has a blade of less than 18cm, it is not very long or heavy, and it is easier to control than Gyuto. Santoku is the most widely used kitchen knife in Japan and is also the most exported kitchen knife to European and the United States markets. Explore Santoku Knives →

Multipurpose Japanese Gyuto chef's knife

Gyuto is the Japanese version of the Western chef’s knife. Like a santoku knife, this is a versatile all-purpose Japanese knife that can be used for various ingredients such as meat, fish, and vegetables. It has a longer, narrower blade than a santoku knife. It’s a favorite among professional chefs. Explore Gyuto Knives →

Traditional Japanese Nakiri vegetable knife with flat edge blade

Nakiri is one of the traditional Japanese knives and is also the prototype of the santoku knife. The blade is wide and has a straight edge; it is mainly used for cutting vegetables. Some brands call it Usuba. And in some regions, Kataba (simple bevel) Nakiri is called Usuba. We sell only double bevel (symmetrical) Nakiri. Explore Nakiri Knives →

Japanese Petty utility knife for delicate kitchen tasks and peeling

Petty knife is shaped like a smaller version of the Gyuto, used for delicate work where a larger knife would be unwieldy. For peeling and carving vegetables, fruits, etc. Recommended as your second knife. Explore Petty Knives →

About Japanese Blade Steels

Steel is what added carbon to iron.
Iron + carbon = steel

And Japanese steel can be divided into two types: carbon steel and stainless steel. (Steel that contains 11% or more chrome is called stainless steel.)

Carbon steel and stainless steel

The characteristics of carbon steel and stainless steel are as follows:

Carbon steel – It has a higher carbon content and harderness than stainless steel. prone to rusting.
Stainless steel – contains a high amount of chromium and is resistant to oxidation.

Carbon steel knives are suitable for these types of people.

Carbon steel knives are very sharp and easy to sharpen, but they have the drawback of being prone to rusting. Carbon steel knives are suitable for those who prioritize sharpness and enjoy the maintenance involved in sharpening with whetstones. Carbon steel is what is called Aogami or Shirogami.

Top-selling carbon steel knives

Muneishi Japanese Kurouchi Nakiri Knife (Carbon steel)

CM004 Black Nakiri Knife Aogami#2 Steel 165mm Muneishi

A traditional Nakiri knife called “Kurouchi” (black finished), made by a blacksmith recognized as a traditional craftsman by the Japanese government.

$128.00 USD

Muneishi Japanese Kurouchi Gyuto Che's Knife (Carbon steel)

CM001 Black Gyuto Chef Knife Aogami#2 Steel 210mm – Muneishi

A traditional Gyuto knife called “Kurouchi” (black finished), made by a blacksmith recognized as a traditional craftsman by the Japanese government.

$138.00 USD

Stainless steel knives are suitable for these people.

Stainless steel is resistant to rust, making maintenance easy. It won’t rust even if left wet for a while. Furthermore, choosing high-quality stainless steel such as VG10, Gingami #3 (=Ginsan), or SPG2 will provide high hardness and sufficient sharpness. Recommended for those who want to enjoy cooking without worrying about maintenance.

Top-selling stainless steel knives

Sakai Takayuki Japanese Wa-Gyuto Chef's Knife (Stainless steel)

CA004 Wa-Gyuto Knife VG10 Damascus Steel 210mm – Sakai Takayuki

Featuring a high-performance VG10 core wrapped in 33 layers of stunning Damascus steel, this Chef’s Knife delivers professional-grade sharpness and beauty.

$158.00 USD

Sakai Takayuki Japanese Gyuto Knife (Stainless steel)

CA002 Gyuto Knife VG10 Damascus Steel 190mm – Sakai Takayuki

A Damascus Kirituke Gyuto, offering excellent sharpness and oxidation resistance. Its versatile blade handles a wide range of ingredients, while the distinctive tip is ideal for precise cutting.

$162.00 USD

Echizen Kamo Japanese Santoku Knife (Stainless steel)

CK201 Wa-Santoku Knife VG10 Damascus Steel 170mm – Echizen Kamo

Hand-forged by 3rd-generation master Shinsuke Kamo in Echizen. Features a razor-sharp VG10 Damascus blade with elegant hammer marks, fitted with a luxurious Rosewood octagonal handle.

$248.00 USD

CH007 Gyuto Knife Gingami#3 Steel 210mm – Zenpou

Gingami#3 steel gyuto chef’s knife made by craftsmen in the Tosa region (southern part of Japan). Gingami3 stee is known for its rust resistance and excellent sharpness. The blade and cutting edge are thinly finished by skilled craftsmen, allowing to cut ingredients smoothly.

$173.00 USD

About Our Store

Located near Seki City, which boasts the largest knife production volume in Japan, our store is ideally situated for sourcing Japanese knives. And beyond our local region, we establish direct relationships with trusted knife makers and blacksmiths across Japan.

By working directly with makers and blacksmiths rather than through wholesalers, we are able to offer selected Japanese knives at reasonable prices. Every maker and craftsman we work with is someone we know personally and trust.

Every knife we offer is 100% made in Japan by skilled Japanese craftsmen. We also hand-test every knife ourselves, and only ship that we feel confident recommending.