Signature Series
Or
Gyuto Chef KnivesThe all-purpose chef's knife. Meat, fish and vegetables.
Santoku (Multi-Purpose Knife)A shorter all-rounder. Nimble on a small board.
Double-Edged Nakiri Vegetable & Cleaver KnifeStraight edge built for vegetables and clean, full cuts.
Petty (Utility Knife)Peeling, trimming and detail work too fine for a chef's knife.
Sashimi KnivesLong single-edged blade for clean, unbroken slices of raw fish.
Deba & Mioroshi KnivesHeavy single-edged blade for breaking down whole fish.
Blade geometry determines performance. Our complete guide breaks down every edge profile so you can choose the knife built for your work.
Explore the Full Knife Guide
Our Reputation
Every Yoshihiro knife is meticulously hand-forged in Japan, combining tradition with precision engineering.
Loved by chefs and collectors alike, our knives earn top ratings across multiple platforms.
Limited Time
A selection of our knives, boards and kit at reduced prices — while stock lasts.
Care & Customization
Every knife we sell can be sharpened, engraved, and restored by hand at our Redondo Beach workshop. Mail it in, or bring it by.
Just In
New
Yoshihiro Tsubaki Camellia Knife Oil Care Kit with Rust Eraser & Polishing Cloth
New
Yoshihiro AUS10 Ice Hardened Stainless Steel Gyuto Japanese Chef Knife Rosewood Handle with Alternative Ivory Bolster
New
Yoshihiro AUS10 Ice Hardened Stainless Steel Gyuto Japanese Chef Knife Ebony Wood Handle with Alternative Ivory Bolster
New
Yoshihiro VG-10 46 Layers Hammered Damascus Nakiri Japanese Vegetable Knife Rosewood Handle Alternative Ivory Bolster (6.5" (165mm))
Hand-Selected
The pieces our own team reaches for first.
Discover everything you need to know about these high-performance high carbon steels in our detailed guide.
Hand-Forged in Japan
Hand-forged and polished by our craftsmen — built to hold an edge through a lifetime of service.
Which Board Is Right For You?
Which Board Is Right For You?
A soft, closed-cell EVA surface, made in Japan, that absorbs every cut instead of resisting it — better edge retention for your knives, and a smoother, more hygienic surface than rigid plastic ever gets.
Which Board Is Right For You?
Genuine Hinoki cypress from Kouchi, Japan — its natural oils resist bacteria, insects, and rot, and it's gentle on knife edges. A maple anti-twist core keeps the board stable rather than warping over time.
Which Board Is Right For You?
The same closed-cell EVA surface as our standard Hi-Soft line, sized for restaurant prep stations and full commercial sushi lines — one board built to take hundreds of cuts a shift.
Which Board Is Right For You?
Each board is carved from a single, solid piece of Hinoki cypress — no core, no seams. The same natural oils that resist bacteria and rot give it a soft fragrance that lifts the whole kitchen.
Or browse every board we carry
Our Story
For over 100 years, Yoshihiro has perfected the art of Japanese knife making — handcrafted in Japan, trusted by professional chefs worldwide, and designed to be cherished for a lifetime.
Ichigo Ichie — every moment is a once-in-a-lifetime opportunity. We bring that same reverence to every blade we make.
One great knife can change the way you cook. We hope your one great knife will be a Yoshihiro knife.
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