If you're new to Japanese knives, start with either a Gyuto or a Santoku. A Gyuto is the Japanese chef's knife — longer blade, curved profile, versatile for slicing meat and vegetables. A Santoku is shorter and flatter, designed for slicing, dicing and mincing, and the most intuitive choice for home cooks. Both are double-edged and comfortable for beginners.

We also carry Petty (a small utility knife for detail work), Nakiri (a flat-bladed vegetable knife) and Deba (a single-bevel fish filleting knife). Most of our knives are double-bevel, meaning they work equally well for right-handed and left-handed users. Single-bevel knives like the Deba are traditionally made for right-handed use — contact us if you need a left-handed version.

All JAMIYA knives are forged in Sakai, Osaka — Japan's most respected knife-making region, responsible for over 90% of Japan's professional kitchen knives.

All JAMIYA knives are currently made from stainless steel — specifically high-grade steels including Ginsan (Silver #3), AUS10, V610 and Damascus-layered variants. These steels offer exceptional sharpness and edge retention while being significantly more forgiving than traditional carbon steel. They resist rust and discolouration, making them well-suited to everyday use.

To care for your knife: wash by hand with warm water and mild soap immediately after use — never in a dishwasher. Dry thoroughly before storing. Store on a magnetic knife rack or in a knife block; avoid loose drawers where blades knock against other utensils. With proper care, a Japanese stainless knife will hold its edge far longer than a Western knife of comparable price.

Carbon steel and custom-order knives are planned for a future collection. If you have a specific request, contact us directly.

Japanese knives are sharpened at a more acute angle than Western knives — typically 15° per side rather than 20–25°. This is what gives them their exceptional cutting performance, but it also means they require a whetstone rather than a honing rod or pull-through sharpener. Using the wrong tool will damage the blade.

We recommend starting with a combination whetstone — a #1000 grit side for restoring a dull edge and a #3000–6000 grit side for finishing and polishing. Both the Naniwa and Jikko whetstones we carry are combination stones suited to this purpose. Soak the stone in water for 5–10 minutes before use, maintain a consistent angle, and use light, even strokes.

If you are new to whetstone sharpening, there are many good instructional videos online. With a little practice, it becomes straightforward — and keeping your knife properly sharp is the single most important thing you can do to maintain it.

All orders ship free — to the UK and across Europe. There are no additional shipping charges at checkout regardless of order size.

Knives are dispatched from London. UK orders typically arrive within 2–4 working days. European orders typically arrive within 5–10 working days depending on destination. We are a small operation and aim to dispatch within 2 working days of your order being placed.

UK law requires that knives be delivered with an adult signature. Someone aged 18 or over must be present to receive the parcel — it cannot be left unattended or with a neighbour. If delivery is missed, the carrier will leave instructions for collection or redelivery.

We do not sell to anyone under the age of 18. By placing an order you confirm that you are 18 or over.

We accept returns within 14 days of delivery for unused knives in their original packaging. Knives which have been used, sharpened or show signs of handling beyond inspection are not eligible for return.

If your knife arrives damaged or defective, contact us immediately with photographs of the packaging and the item, and we will arrange a replacement or refund.

To start a return, email us directly. We will respond within 2 working days.