Knives

Western Knife Styles

The Western style knives we present to you in Korin’s collection were designed to have the versatility and functionality needed in Western cooking and have sturdy double-ground blades.

In Japan, Western-style knives were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine. Today, Japanese knife makers are engineering new advanced manufacturing processes such as ‘sub-zero tempering’ and premium trademark-formulated knife steels to produce exceptional Western-style knives. However, what really sets Western-style knives from Japan apart from the typical Western-style knives is it's strong thin blade.

To learn more about Western-style knives, please click here.

Fruit Knife

Fruit Knife

Gyutou (Chef's Knife)

Gyutou (Chef's Knife)

Santoku (Multi-Purpose Knife)

Santoku (Multi-Purpose Knife)

Nakiri

Nakiri

Sujihiki (Slicer)

Sujihiki (Slicer)

Sole Knife

Sole Knife

Yo-Deba

Yo-Deba

Boning Knife

Boning Knife

Petty

Petty

Peeling / Paring

Peeling / Paring

Salmon Slicer

Salmon Slicer

Chinese Style Cleaver

Chinese Style Cleaver

Child's Knife

Child's Knife

Pastry & Bread Knives

Pastry & Bread Knives