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You have been placed # customer_position on the waiting list for the 13-inch Yanagiba, the longest knife in the Kamikoto collection.

If the list clears, we will contact you via email.

You will have up to 48 hours to complete your purchase until your reserved knife is released to the next person in line.

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13-inch Yanagiba ($320)
Chuka Bocho Cleaver ($710)
Our Longest Blade & Our Heaviest Blade

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$1,030*
$245

Black Friday Offer: Valid while supplies last.

13-inch Yanagiba ($320)
Chuka Bocho Cleaver ($710)

Our Longest Blade & Our Heaviest Blade

Regular price
$1,030*
$245

Black Friday Offer: Valid while supplies last.


Free shipping.

Specifications

13-inch Yanagiba

  • Handcrafted, single bevel Japanese Honshu 本州 steel blade
  • The longest blade we've ever made
  • Lifetime Guarantee
  • Certificate of Authenticity
  • Handcrafted Ashwood Box

Chuka Bocho Cleaver

  • 7.5-inch Heavy Duty Cleaver
  • Lifetime Guarantee
  • Certificate of Authenticity
  • Handcrafted Ashwood Box

Shipping

We offer free international shipping.
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*Would-be-Retail price

Discover Kamikoto in

11/3/2018

10/8/2018

10/27/2018

9/6/2018

11/13/2018

About 13-inch Yanagiba & Chuka Bocho Cleaver

13-inch Yanagiba ($320)
Introducing the 13-inch Yanagiba - the longest blade we've ever made.

For long and deep, straight cuts, the 13-inch Yanagiba can skin large fish in one deft motion.

The 13-inch Yanagiba is handcrafted from Japanese Honshu 本州 steel molten at more than 3092 °F by the shorelines of Tokyo Bay, Japan.

It is sharpened by Kamikoto's master knifesmiths through a process refined over generations. Each Yanagiba knife is individually inspected before it leaves our workshop.

A Thousand Years of Craftsmanship presented in a handmade ashwood box.

Chuka Bocho Cleaver ($710)

Bringing together Asian culinary tradition and legendary Japanese craftsmanship, the Kamikoto Chuka Bocho cleaver is the heaviest blade in the Kamikoto collection. Its substantial heft and weight can crush through the hardest bones and toughest cuts. It is a handcrafted steel blade with a 7.5-inch cutting edge used for slicing, chopping, mincing and crushing. Made from high-grade steel from Honshu 本州, Japan – renowned for its durability and resistance to corrosion – the blade goes through a rigorous quality assurance process, and is tested to ensure it meets the distinction and caliber of Kamikoto 神箏.

Each blade comes in an ash wood box for storage and safekeeping, complete with an individually signed certificate of authenticity. Experience a thousand-year heritage of Japanese blade mastery with the Kamikoto Chuka Bocho.




How Kamikoto can offer such great value?

Thanks to the Direct-to-Consumer Model.



The Choice of Chefs

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Josh Hershkovitz
Chef owner of Hersh's
These knives are beautiful. I was a bit skeptical trying them as I love my knife set and research extensively before I add to my collection. As soon as I picked up the nakiri, the weight and balance told me I was going to love it. Anything I cut with the nakiri feels like slicing through soft butter with that wonderful blade.
Josh Hershkovitz
Chef owner of Hersh's
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Rupert Blease
Chef owner of Lord Stanley 1 Michelin Stars
We are so impressed with the Kamikoto knives. They are of both extremely high quality whilst being functional and appropriate for everyday kitchen use. We would highly recommend them for professional and home use.
Rupert Blease
Chef owner of Lord Stanley 1 Michelin Stars
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Slade Rushing
Executive Chef of Brennan's
You can feel the precision and old tradition of knife making simply by holding these knives in your hand. The weight and balance of these knives are perfectly designed as they truly feel like an extension of your hand with each razor sharp cut.
Slade Rushing
Executive Chef of Brennan's

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Nick Dostal
Executive Chef,
Sixteen Chicago
2 Michelin Stars
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Hans Neuner
Executive Chef,
Ocean Restaurant, Alporchinhos
2 Michelin Stars
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David Everitt-Matthias
Head Chef,
Le Champignon Sauvage
2 Michelin Stars
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Yasuhisa Ouchi
Executive Chef & Owner,
YASU Sushi
Toronto
chef-photo
Rupert & Carrie Blease
Chefs & Owners,
Lord Stanley, San Francisco
1 Michelin Star
chef-photo
Gaetano Trovato
Chef & Owner,
Arnolfo, Colle di Val d'Elsa SI
2 Michelin Stars
chef-photo
Timo Linnamäki
Chef & Owner,
Pastis
Helsinki
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Nikos Roussos
Chef & Owner,
Funkygourmet, Kerameikos
2 Michelin Stars
chef-photo
Sasu Laukkonen
Executive Chef & Owner,
Ora Restaurant
1 Michelin Star
chef-photo
René Mathieu
Michelin-starred Chef,
Château de Bourglinster
1 Michelin Star
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Jerry Trice
Executive Chef,
Gunther & Co.
Baltimore
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Josh Hershkovitz
Chef & Owner,
Hersh's
Baltimore
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Reden Ramos
Executive Chef,
Humphreys SoCal Dining & Music
San Diego
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Jussi Koski
Executive Chef & Owner,
Onda
Helsinki
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Erno Kemi
Head Chef,
Ora Restaurant
Helsinki
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Denis Martin
Executive Chef & Owner,
Denis Martin, Vevey
1 Michelin Star
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Lucas Forgy
Head Chef,
Block & Larder
Denver
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Adam Kavanagh
Chef de Partie,
Ora Restaurant
Helsinki
chef-photo
Carrie Nahabedian
Chef & Owner,
NAHA, Chicago
1 Michelin Star
chef-photo
Aaron London
Chef & Owner,
Al's Place, San Francisco
1 Michelin Star
chef-photo
Holly Smith
Chef & Owner,
Café Juanita
Seattle
chef-photo
Patrick Jeffroy
Executive Chef & Owner,
L'Hôtel de Carantec Restaurant
2 Michelin Stars
chef-photo
Jonathan Kallini
Executive Chef,
Bacchanalia
Atlanta
chef-photo
Ignacio Ortiz
Chef & Partner,
Roy's
Bonita Springs
chef-photo
Jun Lee
Executive Chef & Proprietor,
SOIGNÉ, Seocho-gu
1 Michelin Star
chef-photo
Edouardo Jordan
Chef & Owner,
Salare
Seattle
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Scott Schneider
Executive Chef,
Ai Fiori, New York City
1 Michelin Star
chef-photo
Margarita Manzke
Chef & Owner,
Republique
Los Angeles
chef-photo
Adam Palffy
Chef & Partner,
Roy's
Pasadena
chef-photo
Slade Rushing
Executive Chef,
Brennan's
New Orleans
chef-photo
Jerry Corso
Chef & Owner,
Bar De Corso
Seattle
chef-photo
Giulio Sturla
Chef & Owner,
Roots Restaurant
Lyttelton
chef-photo
Hadleigh Troy
Chef & Owner,
Hampton and Maley
Victoria Park
chef-photo
Joshua Mutchnick
Executive Chef,
Longman & Eagle
Chicago
chef-photo
Kim Mikalsen
Head Chef,
Aymara
Parkveien
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Marc Lepine
Chef & Owner,
Atelier Restaurant
Ottawa
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Jeremy Shigekane
Executive Chef,
Chef Mavro
Honolulu
chef-photo
Victor Wagman
Head Chef & Owner,
BROR
Copenhagen
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Jason Prah
Sommelier and General Manager,
Acadia Chicago
2 Michelin Stars
chef-photo
Thomas Laczynski
Executive Chef,
Truluck's
Austin
chef-photo
Jean-François Perron
Sous Chef,
Manitoba
chef-photo
Louie Jocson
Vice President Food & Beverage,
California Fish Grill
chef-photo
Paul Bak
Executive Chef,
Astral
chef-photo
Michael Cerny
Head Chef,
Truluck's Miami
chef-photo
Pino Posteraro
Chef & Owner,
Cioppino’s
Vancouver
chef-photo
Mike Genest
Executive Chef,
Hart House Restaurant
British Columbia
chef-photo
Lucais Syme
Chef & Owner,
Cinara
Vancouver
chef-photo
Todd Perrin
Executive Chef & Owner,
Mallard Cottage
St. John's, NL
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Lorenzo Loseto
Executive Chef,
GEORGE Restaurant
Toronto, ON
chef-photo
Alan Ferrer
Executive Chef,
Minami Restaurant
Vancouver
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Walid El-Tawel
Executive Chef,
Fairouz
Ottawa
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Mark Cutrara
Executive Chef,
Northern Maverick Brewing Co.
Toronto
chef-photo
Nick Liu
Executive Chef & Owner,
DaiLo
Toronto
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Lukasz Bochenski
Chef,
ANA インターコンチネンタルホテル東京
Tokyo
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神箏 ショールーム
Headquarter
Tokyo

What Kamikoto Buyers Are Saying

Quality customer service >>

Lifetime Guarantee

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Kamikoto knives carry a limited lifetime guarantee for the lifetime of the product. Blades crafted in the hands of true masters, they are skillfully forged to serve you generations over. Learn more about it here.

Our Commitment

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Individually inspected & signed

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Japanese Honshu Steel

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Single bevel blades

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Ash Wood Box

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Our Commitment

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Individually inspected & signed

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Japanese Honshu Steel

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Next >>
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Single bevel blades

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Ash Wood Box

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Customer Queries

What is the shipping time?
We allow 24 hours after a client places an order before the order is processed and shipped. Clients have 24 hours to notify our team regarding any changes they wish to make to their order.

We would ask that our clients allow 5 business days for the item to arrive to their home from the time that they receive the shipping confirmation email.
Do the lengths stated in the description refer to the full knife or just the blade?
The dimensions on the product page refer to the length of the blade only.
How do you sharpen the knives?
We recommend that customers invest in Kamikoto’s Toishi Sharpening Whetstone to keep handcrafted knives sharp and ready to cut. The Toishi Sharpening Whetstone sits on a beautiful wooden bamboo stand and features two sides – one with a coarse grit to grind away any roughness, and the other with a fine grit that sharpens and polishes the edge. The finer the grit, the finer the edge on your knife. The sturdy wooden stand holds the whetstone safely in place so you can concentrate on gaining the sharpest edge possible.

Click here to see full set of instructions.
Do you have knives made for left-handed users?
At the moment we only offer knives for right-handed users. However, we are looking into an option for our left-handed clients.
Are the knives dishwasher safe?
Do not place handcrafted knives in the dishwasher. This is because knives and cutlery rub against each other or against other objects during the wash cycle – this can leave scratches, damage the blade or damage the plastic finish on the cutlery basket.

Spirit of the service

service-queries
For queries, reach out to Tsuyoshi Inagaki, Client Relationship Manager at support@kamikoto.com

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