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