32 products

Currently out of Stock

Yauji Yoshihiro Blue #2 Damascus Deba 180mm

£260.00
Currently out of Stock

Konosuke HD2 Honesuki

£265.00
Currently out of Stock

Hideo Kitaoka Blue #2 Deba 180mm

£295.00

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Ally & James

Share our passion for craftsmanship, incredible design and tools built to last a lifetime

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Currently out of Stock

Yoshikane Hamono SKD Honesuki

£295.00
Currently out of Stock

Yoshimi Kato Maru SG2 Honesuki

£295.00
Currently out of Stock

Yoshikane Hamono White #2 Kurouchi Honesuki

£315.00
Currently out of Stock

Satoshi Nakagawa Silver 3 Kiritsuke Deba 180mm

£375.00
Currently out of Stock

Masamoto KS Deba 150mm (White #2)

£400.00
Currently out of Stock

Masamoto KS Deba 210mm (White #2)

£650.00
Currently out of Stock

Takeshi Saji SRS13 Chuka Bocho 220mm

£650.00

From our blog

VG10 steel: what makes it one of the most popular choices for Japanese knives

VG10 steel: what makes it one of the most popular choices for Japanese knives

VG10 steel is widely used in Japanese knives for good reason. Learn what it is, how it performs, and find VG10 knives at Cutting Edge Knives.

Read moreabout VG10 steel: what makes it one of the most popular choices for Japanese knives

What is a petty knife and why do you need one?

What is a petty knife and why do you need one?

A petty knife is one of the most useful Japanese kitchen knives you can own. Find out what it does and which ones to consider at Cutting Edge Knives.

Read moreabout What is a petty knife and why do you need one?

Tsunehisa knives: quality Japanese blades for every kitchen

Tsunehisa knives: quality Japanese blades for every kitchen

Discover Tsunehisa knives at Cutting Edge Knives. Handcrafted in Sakai and Tosa, they offer outstanding edge retention and value for home and professional...

Read moreabout Tsunehisa knives: quality Japanese blades for every kitchen

Japanese boning knife: what makes it different and which to choose

Japanese boning knife: what makes it different and which to choose

Discover what sets a Japanese boning knife apart, which styles suit different tasks, and how to find the right blade for your kitchen.

Read moreabout Japanese boning knife: what makes it different and which to choose

Frequently Asked Questions about Boning & Butcher Knife

How are Japanese butcher knives made?

Like many Japanese knives, the cleavers, honesuki, sabaki and other butchering knives are made from a variety of high carbon steel, high carbon stainless steel or a mix of both to provide good edge retention and durability in use.

Which butcher or boning knife do I need?

There is a huge variety in the shape and type of knife used to cut meat, break down fish and poultry or cleave through bone. For smaller more intricate butchering jobs like breaking down a chicken, a honesuki would be ideal. If you're breaking down a larger fish then the thick and deba is a traditional knife for the job and for those times where you need pure power to go through bone or large pieces of raw meat then a thicker cleaver is ideal.

What's the difference between a Chinese cleaver and a butchering cleaver?

Despite appearances, the Chinese cleaver or 'Chuka bocho' is a thin knife designed to be an all rounder and while you can cut meat with it, it's for careful slicing and not for cutting around or through bone like a thicker traditional cleaver. A heavier duty cleaver is often a full tang knife with significant weight and a comfortable grip for making more powerful cuts through and around harder bone without damaging the blade.

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