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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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Kanpeki Knife Set ($341)
1000/3000 Toishi Whetstone ($210)

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Would-be-Retail price: $551
For Readers' price: $315 (your price)

Kanpeki Knife Set ($341)
1000/3000 Toishi Whetstone ($210)

Regular price
Would-be-Retail price: $551
For Readers' price: $315 (your price)


Free shipping in 2-5 business days.

Specifications

  • 7-inch Nakiri vegetable knife
  • 8.5-inch Slicing knife
  • 5-inch Utility knife
  • Handcrafted Honshu 本州 steel blades
  • Single bevel 片刃 Kata-ha blade
  • 1000/3000 Toishi Whetstone
  • Lifetime Guarantee

Shipping

We offer free international shipping.
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Discover Kamikoto in

11/3/2018

10/8/2018

10/27/2018

9/6/2018

11/13/2018

About the Kanpeki Knife Set & 1000/3000 Toishi Whetstone

Kanpeki Knife Set ($341)

Over a thousand years of craftsmanship have inspired the final form of the Kamikoto 神箏 Kanpeki Knife Set. Meticulously handcrafted, each blade features high-quality steel from Ibaraki, Japan – a steel with high corrosion resistance and durability. The Kanpeki Knife Set is rigorously quality tested to ensure that it meets the distinction and caliber of Kamikoto 神箏.

The Kamikoto 神箏 Kanpeki Knife Set includes one vegetable knife, one slicing knife, and one utility knife to tackle the smaller, more intricate chores in the kitchen. Each knife is precision balanced and weighted for optimal form and long-lasting performance.

The Nakiri vegetable knife is 7 inches long, the slicing knife is 8.5 inches long, and the utility knife is 5 inches long. Kanpeki blades are single bevel 片刃 Kata-ha. Both handle and blade are satin finished to a subtle, yet stunning luster. The Kamikoto 神箏 Kanpeki Knife Set is presented in a natural-colored ash wood box for safe storage and keeping.

1000/3000 Toishi Whetstone ($210)

Crafted by employing methods from centuries-old traditions, the Kamikoto Toishi Sharpening Whetstone is specifically primed to hone and sharpen single bevel Japanese steel knives. The sturdy bamboo stand has been formed to hold the whetstone firmly in place during the entire sharpening process, allowing for the control necessary to form the perfect chiselled edge. The Toishi Sharpening Whetstone features two sides with different grits; the 1000 grit side is the coarser side, utilized specifically to grind away at the rougher edge produced over multiple uses of a knife. The other side consists of a finer 3000 grit for polishing and finishing the edge of a blade, the final step in a sharpening cycle.

KAMIKOTO | 神箏 – Masters of Tradition

KAMIKOTO 神箏
Masters of Tradition

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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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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
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Gaetano Trovato
Chef & Owner,
Arnolfo, Colle di Val d'Elsa SI
2 Michelin Stars
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Nikos Roussos
Chef & Owner,
Funkygourmet, Kerameikos
2 Michelin Stars
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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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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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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
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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
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Victor Wagman
Head Chef & Owner,
BROR
Copenhagen
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Jason Prah
Sommelier and General Manager,
Acadia Chicago
2 Michelin Stars
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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
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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 Ibaraki 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 Ibaraki Steel

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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.
Where are Kamikoto Knives made?
Fully versed in traditional blade-making practices, Kamikoto’s blades are handmade from Japanese Ibaraki Steel by a select group of experienced craftsmen in Yangjiang, China – a town with over 1,000 years of knife and sword making heritage.

Today, Yangjiang, China is the leading center of Japanese-style knife making, polishing, sharpening and balancing – where the Japanese-style knife making legacy is preserved, and carried on, with reverence for the skill of the knifesmiths who evolved this craft centuries ago.

Kamikoto’s Ganjo Series knives are handmade in Niigata, Japan, where blacksmithing can be traced back to before the Edo period.
What type of Japanese steel is used?
Our Ibaraki Steel blades are handcrafted from SUS420J2 steel. With an HRC of 53 +/-2, the Ibaraki Steel Knives offer the benefits of a practical, highly corrosion-resistant blade, with an extremely sharp edge. We recommend the Ibaraki Steel Knives to customers who do not mind tending to and sharpening their blades with a whetstone from time to time.

The Damascus Steel knives – from 67-Layer AUS-10 Steel with an HRC of 58 – offer a harder steel alternative that retains its edge longer, but is more challenging to grind into a perfect edge.

The SLD Steel Knives (Ganjo Series) are more likely to chip and rust over time than the AUS-10 or SUS420J2 steel blades, but they compensate for this with a significantly higher HRC of 62 +/- 2.
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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