About HARATUMI

JAPANESE CHEF KNIVES

ABOUT HARATUMI

HARATUMI offers Japanese-style chef knives for home cooks who want a sharp, well-balanced blade they will reach for every day. Each knife pairs a hard VG-10 steel core with a Japanese blade shape and a finely honed edge.

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VG-10

STEEL CORE

A hard stainless steel at the centre of the blade. It is the part that forms the cutting edge and holds it through daily prep.

67

LAYERS OF DAMASCUS

Layered steel cladding wraps the core on our Damascus knives, supporting the edge and giving the blade its rippled pattern.

60 ±2

HRC HARDNESS

Hard enough to keep a fine edge for a long time, while staying practical to sharpen on a whetstone at home.

15°

EDGE ANGLE PER SIDE

Each blade is honed to 15 degrees per side. A fine angle like this gives a clean, low-effort cut through food.

Blade shapes

Japanese Blade Shapes for Everyday Cooking

Each Japanese blade shape suits a different job on the board. A quick guide:

Gyuto: the all-round chef knife for meat, fish and vegetables.

Santoku: shorter and flatter, easy to control for slicing and chopping.

Nakiri: a straight, square blade made for vegetables.

Kiritsuke: a long blade with an angled tip for precise slicing.

Petty: a small utility knife for fruit, herbs and detail work.

Shop Knife Sets Gyuto vs Santoku guide

Attention to detail

Handle, Balance and Finish

A knife you use every day has to feel right in the hand. HARATUMI handles are shaped for a secure pinch grip, and each knife is balanced so the blade does the work through a long prep session.

Handle materials differ by series and are listed on each product page. During processing, every order gets a quality inspection and is packed for safe transit.

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