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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.

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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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2 Sets of Steak Knives (2x4 Knives) Black Friday Offer for 2x4 Steak Knives

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$872*
$285

Holiday Sale Offer: Limited stock on hand.

2 Sets of Steak Knives (2x4 Knives)
Black Friday Offer for 2x4 Steak Knives

Regular price
$872*
$285

Holiday Sale Offer: Limited stock on hand.

Specifications

  • 5-inch Steak Knives from Japanese Steel
  • Double-bevel Ryo-ba 本州 blades
  • Traditional Japanese non-serrated edge
  • 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 2 Sets of Steak Knives (2x4 Knives)

 

鋸歯状の鋭いエッジ

Non-serrated, razor sharp blade

Continuing Japanese tradition, the blade of the Kamikoto Steak Knife is non-serrated and sharpened into a 11° angle.

Handcrafted through a process refined over generations, it cuts through steak without sawing. This way more capillaries of the meat remain intact, retaining more juices of the meat inside.

 

保管用木箱

Masters of Tradition

Kamikoto Steak Knives are presented in a traditional, handcrafted ash wood box for safekeeping and storage.

 

日本産の鋼を使用

Inspected by a Master Knifesmith

Each Steak Knife is individually inspected by one of our knifesmiths before leaving the Kamikoto workshop.

 

日本産の鋼を使用

Handcrafted from Japanese steel 

The Steak Knives are made from a carefully selected, high-grade Japanese Honshu 本州 steel from the Keiyō region near Tokyo, Japan.

The steel has been molten at more than 3092 °F before being handcrafted into knives.

スペック

Features

- Double-bevel Ryoba 本州 blade, sharpened into an 11° angle

-Traditional Japanese non-serrated edge

- Handcrafted from high-grade Japanese Honshu steel from theKeiyō region near Tokyo, Japan

- Presented in a handcrafted ash wood box for safekeeping and storage

- Each knife is individually inspected and every set comes with a Lifetime Guarantee and a Certificate of Authenticity

日本産の鋼を使用

Living up to Kamikoto's original values

While the world around us has moved to less exacting production techniques, Kamikoto remains true to its original values of craftsmanship and quality.

KAMIKOTO | 神箏 – Masters of Tradition

KAMIKOTO 神箏
Masters of Tradition



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
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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
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Sasu Laukkonen
Executive Chef & Owner,
Ora Restaurant
1 Michelin Star
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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
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Carrie Nahabedian
Chef & Owner,
NAHA, Chicago
1 Michelin Star
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Aaron London
Chef & Owner,
Al's Place, San Francisco
1 Michelin Star
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Holly Smith
Chef & Owner,
Café Juanita
Seattle
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Patrick Jeffroy
Executive Chef & Owner,
L'Hôtel de Carantec Restaurant
2 Michelin Stars
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Jonathan Kallini
Executive Chef,
Bacchanalia
Atlanta
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Ignacio Ortiz
Chef & Partner,
Roy's
Bonita Springs
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Jun Lee
Executive Chef & Proprietor,
SOIGNÉ, Seocho-gu
1 Michelin Star
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Edouardo Jordan
Chef & Owner,
Salare
Seattle
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Scott Schneider
Executive Chef,
Ai Fiori, New York City
1 Michelin Star
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Margarita Manzke
Chef & Owner,
Republique
Los Angeles
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Adam Palffy
Chef & Partner,
Roy's
Pasadena
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Slade Rushing
Executive Chef,
Brennan's
New Orleans
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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
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Joshua Mutchnick
Executive Chef,
Longman & Eagle
Chicago
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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
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Jean-François Perron
Sous Chef,
Manitoba
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Louie Jocson
Vice President Food & Beverage,
California Fish Grill
chef-photo
Paul Bak
Executive Chef,
Astral
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Michael Cerny
Head Chef,
Truluck's Miami
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Pino Posteraro
Chef & Owner,
Cioppino’s
Vancouver
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Mike Genest
Executive Chef,
Hart House Restaurant
British Columbia
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Lucais Syme
Chef & Owner,
Cinara
Vancouver
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Todd Perrin
Executive Chef & Owner,
Mallard Cottage
St. John's, NL
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Lorenzo Loseto
Executive Chef,
GEORGE Restaurant
Toronto, ON
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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
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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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Next >>
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Our Commitment

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Individually inspected & signed

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Japanese Honshu Steel

Next >>
Next >>
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Single bevel blades

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Ash Wood Box

Next >>
Next >>

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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