Any recs? Looking for something that I can’t really get in the states (either directly or mail order). Mainly looking for a chef’s knife and maybe a carving or slicing knife. Thanks.
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I went to Seisuke Knife in the Tsukiji market. Yes, it’s touristy, but they get some legitimately great knives from well regarded makers. Go in the morning when they open if you really want to avoid the crowds.
I’d suggest knowing/having an idea of what kind of steel you want and if you want a Santoku or Gyuto chefs knife. Theres usually only 2 or 3 people working so they can be stretched thin to answer all your questions. Then Sujihiki is your carving knife - make sure to ask or look if it’s a single bevel or double bevel, singles are popular in Japan for raw fish.
Let me know if you have any questions.
This is the 170mm SG2 Santoku I bought from there, I love it.
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Thanks Kevin.
Beautiful knife.
We are definitely stopping off at the Tsukiji market. We loved it there last summer, mainly for the meats and seafood.
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Don’t know your experience with knives…I didn’t expect knife buying to be such a complicated task initially, but I dove in (that’s my personality, kind of why we’re on a wine board). There’s some maintenance with a high end knife nothing crazy complicated though.
In November I had the exact same experience as Kevin. Same store, go early to avoid crowds, etc… Matter of fact his Santoku looks remarkably like mine. Here’s my knife:
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By the way I’d recommend taking it with you and packing it in your bag and checking your bag. It’s quicker, easier, your knife arrives with you when you get home. The shop told us they’ve had issues with knives going missing occasionally when being shipped internationally.
Thanks Joe. Who would have guessed two recs for the same store out of probably hundreds or even thousands in Tokyo. Definitely will go there.
As to taking it with me, that maybe tricky. We pack light and generally do not check baggage (did not check bags last time in Japan). Not sure my wife (and kids) would appreciate having to take time checking in and getting bags for a knife or two, even super nice ones. If I do buy from this store, may just take the risk of shipping. Will give it some thought though.
I’m in the same boat. I never check. But I made an exception for this one trip. I carried on all legs except the very last one from Tokyo back to the US. I had a second smaller bag for things like phone, tablet, plugs, etc…and I put what I needed on the flight in that and checked my small roller board I usually carry on and put above my seat.
Oh, besides the knife I also had a couple of bottles of Japanese whiskey in there so no choice but to check. 
Good one. May just do the same (knives and whiskey), but have my wife and three boys buy enough stuff that we cannot fit everything into our carry on bags. And then a check in bag becomes a need for everyone. Win win.
Don’t forget it’s really easy to buy a cheap piece of luggage in Tokyo and load it up with treats and such for the return trip. I brought home a bunch of stocking stuffers and such from my trip. Just here to help.
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There are places in the Kappabashi area near Asakusa that sell kitcheware, including knives. Some of these are for cutting sashimi and are bought by people in that line of work, so probably not what you are looking for, but some of these shops may have something,
Thanks Danius.
If we are somewhat close to that area, I’ll check it out. We carved out some time where each of us can have a little bit of time for shopping by ourselves (my wife, me, and my oldest watching over the two younger ones).
I think it depends if you’re looking for something purely for functionality or artistry. There are some stores on kappabashi st that culinary professionals visiting japan buy all their knives from.
Looking mainly for functionality, but artistry/uniqueness a fairly big factor. Maybe around 65/35?
And if helpful, looking to spend no more than $800 or so, but could go higher if warranted.
A Sujihiki is double bevel, single-bevel slicing knife is called a Yanagiba
Thanks Mikko.
I started to do a bit of research on types of Japanese knives. Crazy how many different types, materials, handles, etc. Will hopefully be conversant about Japanese knives by June.
Yes you are correct.
At the Tsukiji market there is a few streets closer to the railway that has most of the knife dealers. I had an interesting experience when I purchased, the salesperson was an expat American who after a few questions handed me over to a knife master(?) from Japan. My thinking while looking around was the touristy Western buyers may get the first option, after the questions got more complicated it went to the other option. Just mention bolster and full-tang and you’re golden. lol
I purchased a great 5.5 inch utility not available here. Such a great place to visit if you can get past the crowds. Don’t forget to sample the other /wares/ while there. BTW, the bottom one was real deal and amazing. I say so because many claim they don’t use real Kobe beef at the market.
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Thanks Mike.
Will use those buzz words.
We absolutely loved the food at the market. Here are some pics, now that Mike went the thread-drift toward food ;-).
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Here’s some of the research I did before going. Ended up buying a gyoto with a western handle from from Tsubaya for about $190USD. You can easily spend $500+ on a knife and they are indeed beautiful.
I also purchased one in Kyoto from Aritsugu that I love - is a carbon core sandwiched in stainless.
Area = Tokyo, Kappabashi Kitchen Street area
Kama Asa - KAMA-ASA｜Knives and Kitchenware Specialty Store in Kappabashi
2 Chome-12-6 Matsugaya, Taito City, Tokyo 111-0036, Japan
Kamata Kappabashi - Japanese knife store Kamata Hakensha
2 Chome-12-6 Matsugaya, Taito City, Tokyo 111-0036, Japan
Tsubaya - Tsubaya Knives – つば屋庖丁店
3-7-2 Nishiasakusa | Kappa Bridge Intersection, Taito 111-0035, Tokyo Prefecture
Two basic materials
(1) Carbon Steel (Hagane)
more rigid, stays sharp longer, more fragile, can rust, can chip/get nicked, requires more care
(2) Stainless Steel
Variations = VG10, AUS-10, Ginsan Silver #3, ZA-18, SRS13, SG2, Molybdenum, INOX, Swedish, Coreless
JP chefs like Ginsan
Then there are ‘blends’ of carbon and stainless
Deep dive on materials - Japanese Knife Steel Types | Buying Guide | Hasu-Seizo and/or Japanese Steel Types – Seisuke Knife
Materials have different ‘hardness’ as defined by the Hardness Rockwell C scale, usually abbreviated HRC
Pros/Cons between materials
STAINLESS STEEL
PROS
Easier maintenance
Rust resistant
Typically, more durable
CONS
Limited sharpness
Shorter edge retention
More frequent sharpening necessary
HIGH CARBON STEEL
PROS
Sharper edge
Longer edge retention
Less sharpening needed, longer lifespan
CONS
Higher maintenance
Prone to rusting
Brittle, prone to chipping
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