Skip to content
  • Home
  • Shop
    • All Okami Knives
    • Classic Chef Knife
    • Premium Damascus Chef Knife
    • Gift Experience
    • Marketplace
    • Curated Picks
  • Knives
    • Knife Types
      • Overview: All Types (Visual)
      • Gyuto
      • Santoku
      • Bunka
      • Nakiri
      • Petty
      • Sujihiki
      • Yanagiba
      • Deba
      • Usuba
      • Kiritsuke
      • Honesuki
      • All Type Guides (Articles)
    • Fundamentals
      • Knife Anatomy
      • Blade Construction
      • Single vs Double Bevel
      • Handle Guide (Wa vs Yo)
      • HRC Hardness Explained
      • Blade Finishes (Visual Guide)
      • Reading a Japanese Knife (Kanji)
    • Steels
      • Steel Guide (All Steels)
      • AUS-8
      • AUS-10 Damascus
      • VG-10
      • SG2 / R2
      • SPG Strix
      • Ginsan (Silver 3)
      • Shirogami (White)
      • Aogami (Blue)
      • Aogami Super
      • ZDP-189
    • Regions
      • Sakai
      • Seki
      • Echizen
      • Tsubame-Sanjo
      • Tosa
      • Miki (Banshu)
      • Nara
      • Kurouchi (Finish)
    • Makers
      • All Makers A-Z
      • Seki Makers Directory
      • Sakai Makers Directory
      • Tsubame-Sanjo Makers
      • Echizen Makers Directory
      • Tosa Makers Directory
      • Miki Makers Directory
      • Shun / Kai
      • Global (Yoshikin)
      • Miyabi / Zwilling
      • Tojiro
      • Masamoto
    • Care & Sharpening
      • Knife Care
      • Sharpening Angles
      • Whetstone Guide
      • Patina
      • Care Articles
    • Compare & Decide
      • Gyuto vs Santoku
      • VG-10 vs AUS-10
      • Classic vs Premium
      • Best First Japanese Knife
      • Best Gyuto Under $150
      • Japanese vs German
      • Best Japanese Knife Brands
      • Buying Guide Articles
  • Brands
    • All Brands A-Z
    • Best Brands: Ranked
    • Kai / Shun
      • Shun
      • Seki Magoroku
    • Zwilling / Miyabi
      • Miyabi
    • Yaxell
      • Enso
      • Ran
      • Gou / Super Gou
      • Mon
      • Dragon
    • Marusho
      • Mcusta
      • Zanmai
    • Misono
      • UX10
      • Swedish Steel
      • Molybdenum
      • 440 / 440PH
    • Seki Kanetsugu
      • Saiun
      • Zuiun
      • Shiun
      • Pro-M / Pro-S
      • Nami
    • Suncraft
      • Senzo
      • Elegancia
    • Sumikama
      • Kasane
      • Tora
    • Masahiro
      • MV Series
      • Bessaku
    • Shizu Hamono
      • Shikisai Miyako
      • Gen
      • Morinoki
    • Kitasho / Kanetsune
      • Kanetsune Seki
      • Honsho Kanemasa
      • Tsuge
    • G-SAKAI
      • Sabi Knife
      • Nyaife
      • Ukimon
    • Moki
      • Berg
    • Hattori
      • KD / HD
      • FH
    • Sakai Takayuki
      • Homura
      • Grand Chef
    • Konosuke
      • Fujiyama
      • House Lines (HD2, GS+)
    • Sakai Kikumori
      • Choyo
      • Kikuzuki
    • Mizuno Tanrenjo
      • Minamoto Akitada
    • Ryusen
      • Blazen
      • Bonten Unryu
      • Tangan Ryu
    • Tojiro
      • Tojiro DP
    • Kataoka
      • Brieto
    • Echizen Smiths
      • Takamura
      • Yu Kurosaki
      • Masakage
      • Masutani
      • Shiro Kamo
      • Anryu
      • Yoshimi Kato
    • Niigata Houses
      • Tadafusa
      • Yoshikane
      • Glestain
      • Hinoura
      • Wakui
    • Sakai Independents
      • Suisin
      • Ittosai Kotetsu
      • Hado
      • Kagekiyo
    • MAC
      • MAC Knives
    • Nagao Kanekoma
      • Higonokami
    • Ashi Hamono
      • Ginga
    • Jikko
      • Jikko Lines
    • Kikuichi
      • Kikuichi Lines
    • Tokuzo
      • Tokuzo Knives
    • Misuzu
      • Misuzu Line
    • Moritaka
      • Moritaka Knives
    • Tokyo and Tohoku
      • Teruyasu Fujiwara
      • Nigara
    • Toyama
      • Sukenari
  • The Craft
    • History of Japanese Knives
    • Knife-Making Regions of Japan
    • How Japanese Knives Are Made
    • Knives Around the World
    • Craftsmanship
    • Techniques & Recipes
    • Glossary
    • Knowledge Base
  • Swords
    • Swords Home
    • The Blade & the Craft
      • Anatomy of a Katana
      • How a Katana Is Made
      • Tamahagane & the Tatara
      • Types of Japanese Swords
      • The Gokaden Traditions
    • History & Masters
      • Legendary Swordsmiths
      • Famous Japanese Swords
      • Sword Museums
      • Modern Swordsmiths
    • Owning & Collecting
      • Owning a Japanese Sword
      • Collecting Guide
      • Reading a Sword (Mei)
      • From Sword to Kitchen Knife
  • Tools
    • Knife Finder Quiz
    • Knife Comparison Tool
    • Knife Skills Academy
    • State of Japanese Knives 2026
  • About
    • Our Craft
    • About Us
    • Editorial Standards
    • Community
    • Contact
    • Affiliate Program
    • Become a Partner Brand
Log in
    Okami Blades
    • Home
    • Shop
      • All Okami Knives
      • Classic Chef Knife
      • Premium Damascus Chef Knife
      • Gift Experience
      • Marketplace
      • Curated Picks
    • Knives
      • Knife Types
        • Overview: All Types (Visual)
        • Gyuto
        • Santoku
        • Bunka
        • Nakiri
        • Petty
        • Sujihiki
        • Yanagiba
        • Deba
        • Usuba
        • Kiritsuke
        • Honesuki
        • All Type Guides (Articles)
      • Fundamentals
        • Knife Anatomy
        • Blade Construction
        • Single vs Double Bevel
        • Handle Guide (Wa vs Yo)
        • HRC Hardness Explained
        • Blade Finishes (Visual Guide)
        • Reading a Japanese Knife (Kanji)
      • Steels
        • Steel Guide (All Steels)
        • AUS-8
        • AUS-10 Damascus
        • VG-10
        • SG2 / R2
        • SPG Strix
        • Ginsan (Silver 3)
        • Shirogami (White)
        • Aogami (Blue)
        • Aogami Super
        • ZDP-189
      • Regions
        • Sakai
        • Seki
        • Echizen
        • Tsubame-Sanjo
        • Tosa
        • Miki (Banshu)
        • Nara
        • Kurouchi (Finish)
      • Makers
        • All Makers A-Z
        • Seki Makers Directory
        • Sakai Makers Directory
        • Tsubame-Sanjo Makers
        • Echizen Makers Directory
        • Tosa Makers Directory
        • Miki Makers Directory
        • Shun / Kai
        • Global (Yoshikin)
        • Miyabi / Zwilling
        • Tojiro
        • Masamoto
      • Care & Sharpening
        • Knife Care
        • Sharpening Angles
        • Whetstone Guide
        • Patina
        • Care Articles
      • Compare & Decide
        • Gyuto vs Santoku
        • VG-10 vs AUS-10
        • Classic vs Premium
        • Best First Japanese Knife
        • Best Gyuto Under $150
        • Japanese vs German
        • Best Japanese Knife Brands
        • Buying Guide Articles
    • Brands
      • All Brands A-Z
      • Best Brands: Ranked
      • Kai / Shun
        • Shun
        • Seki Magoroku
      • Zwilling / Miyabi
        • Miyabi
      • Yaxell
        • Enso
        • Ran
        • Gou / Super Gou
        • Mon
        • Dragon
      • Marusho
        • Mcusta
        • Zanmai
      • Misono
        • UX10
        • Swedish Steel
        • Molybdenum
        • 440 / 440PH
      • Seki Kanetsugu
        • Saiun
        • Zuiun
        • Shiun
        • Pro-M / Pro-S
        • Nami
      • Suncraft
        • Senzo
        • Elegancia
      • Sumikama
        • Kasane
        • Tora
      • Masahiro
        • MV Series
        • Bessaku
      • Shizu Hamono
        • Shikisai Miyako
        • Gen
        • Morinoki
      • Kitasho / Kanetsune
        • Kanetsune Seki
        • Honsho Kanemasa
        • Tsuge
      • G-SAKAI
        • Sabi Knife
        • Nyaife
        • Ukimon
      • Moki
        • Berg
      • Hattori
        • KD / HD
        • FH
      • Sakai Takayuki
        • Homura
        • Grand Chef
      • Konosuke
        • Fujiyama
        • House Lines (HD2, GS+)
      • Sakai Kikumori
        • Choyo
        • Kikuzuki
      • Mizuno Tanrenjo
        • Minamoto Akitada
      • Ryusen
        • Blazen
        • Bonten Unryu
        • Tangan Ryu
      • Tojiro
        • Tojiro DP
      • Kataoka
        • Brieto
      • Echizen Smiths
        • Takamura
        • Yu Kurosaki
        • Masakage
        • Masutani
        • Shiro Kamo
        • Anryu
        • Yoshimi Kato
      • Niigata Houses
        • Tadafusa
        • Yoshikane
        • Glestain
        • Hinoura
        • Wakui
      • Sakai Independents
        • Suisin
        • Ittosai Kotetsu
        • Hado
        • Kagekiyo
      • MAC
        • MAC Knives
      • Nagao Kanekoma
        • Higonokami
      • Ashi Hamono
        • Ginga
      • Jikko
        • Jikko Lines
      • Kikuichi
        • Kikuichi Lines
      • Tokuzo
        • Tokuzo Knives
      • Misuzu
        • Misuzu Line
      • Moritaka
        • Moritaka Knives
      • Tokyo and Tohoku
        • Teruyasu Fujiwara
        • Nigara
      • Toyama
        • Sukenari
    • The Craft
      • History of Japanese Knives
      • Knife-Making Regions of Japan
      • How Japanese Knives Are Made
      • Knives Around the World
      • Craftsmanship
      • Techniques & Recipes
      • Glossary
      • Knowledge Base
    • Swords
      • Swords Home
      • The Blade & the Craft
        • Anatomy of a Katana
        • How a Katana Is Made
        • Tamahagane & the Tatara
        • Types of Japanese Swords
        • The Gokaden Traditions
      • History & Masters
        • Legendary Swordsmiths
        • Famous Japanese Swords
        • Sword Museums
        • Modern Swordsmiths
      • Owning & Collecting
        • Owning a Japanese Sword
        • Collecting Guide
        • Reading a Sword (Mei)
        • From Sword to Kitchen Knife
    • Tools
      • Knife Finder Quiz
      • Knife Comparison Tool
      • Knife Skills Academy
      • State of Japanese Knives 2026
    • About
      • Our Craft
      • About Us
      • Editorial Standards
      • Community
      • Contact
      • Affiliate Program
      • Become a Partner Brand
    Log in Cart

    Item added to your cart

    View cart
    🚚 Free US Shipping · No Minimum
    |
    ↩️ 30-Day Returns
    |
    πŸ›‘οΈ Lifetime Warranty
    |
    πŸ”’ Secure Checkout

    Collections

    • Classic Chef Knife 8 Inch – Japanese AUS 8 Steel Gyuto Knife, Ultrasharp & Perfectly Balanced Kitchen Knife with Rosewood

      Okami Blades

      Okami Blades

    • Classic Chef Knife 8 Inch – Japanese AUS 8 Steel Gyuto Knife, Ultrasharp & Perfectly Balanced Kitchen Knife with Rosewood

      Okami Blades

      Okami Blades

    • Classic Chef Knife 8 Inch – Japanese AUS 8 Steel Gyuto Knife, Ultrasharp & Perfectly Balanced Kitchen Knife with Rosewood

      Okami Blades

      Okami Blades

    Hand-Forged Precision

    Every blade crafted with care

    Free US Shipping

    On all orders, no minimum

    Lifetime Warranty

    We stand behind every blade

    30-Day Returns

    Try it risk-free

    Shop

    • Classic Chef Knife $119
    • Premium Damascus $199
    • All Products
    • Gift Experience

    Learn

    • Knowledge Base
    • Beginner's Guide
    • Steel Guide
    • Knife Size Guide
    • Why Japanese Knives?
    • Japanese vs German

    Explore

    • Knife Finder Quiz
    • Compare Knives
    • Knife Skills Academy
    • Glossary
    • Chef's Corner
    • Knife Anatomy

    Support

    • FAQ
    • Contact Us
    • Shipping & Returns
    • Warranty
    • Knife Care Guide
    • About Us

    Sharpen Your Inbox

    Our free Knife Care 101 PDF + 10% off your first knife, plus weekly stories from the world of Japanese blades.

    Shop

    • All Okami Knives
    • Classic Chef Knife
    • Premium Damascus
    • Curated Picks
    • Gift Experience
    • Knife Finder
    • Warranty

    Knowledge Base

    • Knowledge Base
    • Glossary
    • Steel Guide
    • Knife Types
    • Best Brands, Ranked
    • Japanese Swords Guide
    • The Gokaden Traditions
    • Care & Sharpening

    Makers & Regions

    • Brands A-Z
    • Makers Directory
    • Seki
    • Sakai
    • Echizen
    • Tsubame-Sanjo
    • Tosa
    • Miki (Banshu)
    • Nara

    Company

    • Our Craft
    • About Us
    • Editorial Standards
    • Community
    • Contact
    • Become an Affiliate
    • Become a Partner Brand

    Legal

    • Privacy Policy
    • Terms of Service
    • Shipping Policy
    • Return & Refund Policy
    • Contact Information
    • Legal Notice
    • Affiliate Disclosure
    Payment methods
    • American Express
    • Apple Pay
    • Diners Club
    • Discover
    • Google Pay
    • Mastercard
    • PayPal
    • Shop Pay
    • Visa
    © 2026, Okami Blades Hand made Japanese Kitchen Knives.
    • Choosing a selection results in a full page refresh.
    • Opens in a new window.
    TOP
    Okami Japanese Chef Knife

    Master Your Japanese Knife

    Get our free Knife Care Guide β€” 5 chapters on sharpening, cleaning, storage, and more. Plus 10% off your first blade.

    Join 1,000+ knife enthusiasts. Unsubscribe anytime.

    No thanks, I already know everything about knives
    πŸ”ͺ

    Check Your Inbox!

    Your Knife Care Guide is on its way.

    Use code WELCOME10 for 10% off your first blade.