Tanaka Kyuzo | Custom Kiri Box

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NSK Diamond Stones

Kyokuha Series

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Knife Handles

Classic - Contemporary

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Sharpening Services

Blunt just don't cut it.

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Hand-Crafted in Denmark

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Our Store

4 Jalan Mat Jambol #01-04
Singapore 119555

M: 10:30 - 6:30pm
T: 10:30 - 6:30pm
W: Closed
T: 10:30 - 6:30pm
F: 10:30 - 6:30pm
S: 10:30 - 6:30pm
S: 12:00 - 6:00pm

+65 6980 5740



From Yoshikawa Yukihira pots to Hinoki rice scoopers, the range of Japanese kitchenware options is limitless but can be hard to find in Singapore. Of all the Japanese kitchenware and cookware, Japanese knives, which are often made of carbon steel, are the most revered. Japanese knives are famed to be of top-notch quality amongst professional chefs, amateurs, and cooking hobbyists in Singapore and around the world. Renowned chefs travel from across the world to Japan to purchase the best quality Japanese kitchen knives that are lifetime tools coveted for their delicate design and keen sharpness for precise cuts. An integral part of Japanese cuisine, good Japanese kitchen knives can preserve the freshness of ingredients and enhance the flavours of a dish when used properly. The craftsmanship of Japanese knives produces a sharp, light, and thin blade that comes in a wide variety to meet every food preparation need.



At Kitchin Tools, we offer hand-forged artisanal Japanese kitchenware that are made to last. As the sole distributor in Singapore for Hitohira, the high-end Japanese kitchen knives, and sharpening tools brand, we boast a unique range of tools that outdo the quality of mass-produced, commercial alternatives. Besides Hitohira, we carry other brands like Morihei, one of the few companies in Japan that has a long history with skilful blacksmiths and whetstone makers, and esteemed for its flawless blade of the highest order for professionals.

From carbon steel to Damascus kitchen knives, we carry tools made of different steel, varying blade constructions, and handle shapes that will best fit every cooks’ hands. The types of Japanese knives Kitchin Tools carry include the 4 most common knives used in Japanese cooking:



Known as the chef’s knife, the Gyuto is multi-purpose with its ability. The knife feels sturdy in its users’ hands, and its long, thin blades are nimble enough to slice vegetables with utmost precision and heavy enough for seafood and poultry.



With a blade that is traditionally thinner and flatter, the Nakiri is used for slicing, chopping, and dicing vegetables. The slight curve, at the blunt edge of the blade, allows easy rhythmic strokes to be made while cutting through vegetables on its ample length. Without the need to push or pull on the Nakiri, delicate vegetables can be cut paper-thin without being bruised.



One of the most popular knives in Japanese homes, you’ll likely find one in every kitchen. Santoku means three virtues, or three uses (slicing, dicing and mincing). This is a multi-purpose knife with a size range that’s easier to handle especially when preparing suitably sized ingredients.



Known as the Sashimi knife, the blade of the Yanagiba is long with sharp edges to cleanly slice through fish, seafood, especially sashimi, in a single stroke.



Some of the best Japanese kitchen knives that Kitchin Tools offer include the Usuba, Takobiki, Sujihiki, Petty, Paring, and Honesuki knives, as well as whetstones and Damascus carbon steel kitchen knives, all available online in Singapore, and shippable worldwide.



At Kitchin Tools, we ship all our products locally and globally. Simply cart out with a minimum order of SGD200 and get free local delivery islandwide. For more information on our ordering and shipping processes, refer to our FAQ page. Should you have more queries on our Japanese knife collection or other kitchenware, feel free to contact us at +65 6980 5740. 




What is the best type of Japanese knife?

The best Japanese knife depends on what you’ll be using the knife for. For example, professional chefs who are looking for a super sharp cutting edge that will deliver a clean-cut might find the Yanagiba more ideal. Cooks who constantly find themselves working with meats and poultry will find the Honesuki ideal as it has a thick blade and pointed tip that will cleanly separate the bone and cartilage.  


Is stainless steel better than carbon steel knives?

Stainless steel is undoubtedly softer and as such, might not hold its edge as well as carbon steel knives. However, that does not mean that stainless steel knives should be steered clear of. Home cooks tend to prefer stainless steel knives that are more forgiving and easier to handle. Professionals who know how to sharpen their own knives, tend to opt for carbon steel ones. At Kitchin Tools, we have a wide variety of stainless steel and carbon steel knives.