Japanese Knives

Six Japanese traditional blades in AUS-10 steel. Each knife for a precise gesture.

Why choose them

Acciaio AUS-10Acciaio giapponese ad alto tenore: filo affilato a lungo e resistenza alla corrosione.
59-61 HRCLama dura e reattiva per un taglio netto, preciso e duraturo nel tempo.
Manico in Ebano e Legno di RosaLegni nobili per presa salda ed equilibrio in mano, anche bagnata.
Sei lame, sei gestiDal Petty da rifinitura allo Yanagiba da sashimi: ogni coltello per la sua tecnica.

Bet Coltelleria's Japanese knives are kitchen knives designed for precise cutting and controlled movements.
The collection includes six models inspired by traditional Japanese geometries, designed for specific cutting and preparation techniques.
A good Japanese knife is distinguished by:

blade profile,
balance,
cutting response.

Bet Coltelleria develops its Japanese knives by combining formal respect, steel expertise, and design control.

Frequently Asked Questions

What's the difference between a Japanese knife and a classic one?

Japanese knives are designed for specific techniques and more controlled cuts, while classic ones favour versatility and adaptability.

Do the knives arrive already sharpened?

Yes. All Bet Japanese knives are supplied sharpened and ready to use. Regular maintenance keeps their performance.

How do I keep the blade sharp?

Use a honing steel for frequent touch-ups and a Japanese whetstone for periodic sharpening. Avoid aggressive electric sharpeners: AUS-10 steel holds its edge for a long time.

Can Japanese knives be washed in the dishwasher?

No. Dishwashing can damage the blade and materials. Hand washing and immediate drying are recommended to prevent oxidation or staining.

How should Japanese knives be stored?

It's best to use magnetic bars, sheaths or blocks that protect the blade and preserve its edge.

What cutting board can I use them on?

Wood or plastic only. Never glass, marble, ceramic or steel: hard surfaces ruin the edge.

Can the blade rust?

Japanese AUS-10 steel is high-grade stainless and very resistant. To keep it at its best, always dry the blade after use.

Can I cut bones or frozen food?

No. These are thin precision-cutting blades: bones, joints and frozen food can chip the edge. Use a dedicated cleaver.

Is the Yanagiba suitable for left-handed users?

The Yanagiba has a single-bevel edge in the right-handed version. Left-handers need a dedicated grind.

FB Kitchenware Japanese knives are AUS-10 steel kitchen blades, designed for those seeking precision, control, and a long-lasting edge. The collection features six traditional Japanese models – Petty, Nakiri, Santoku, Gyuto, Kiritsuke, and Yanagiba – each designed for a specific cutting technique.

High hardness steel (59-61 HRC), meticulous sharpening, and an ebony and rosewood handle: each knife combines aesthetics and performance. Hand-washed and carefully stored, they will accompany your cooking for years.

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