The Complete 2025 Guide To Japanese Knife Shopping In Kyoto

If you’re looking to buy a good quality and authentic Japanese knife while in Kyoto, this comprehensive guide built from my own experience exploring the many different knife shops in town will help simplify the process and point you in the right direction.

Years ago on a food shoot, I watched a chef turn a dull and flimsy $5 knife into a razor sharp edge that sliced effortlessly through onions, carrots, and a slab of pork belly like butter. It left me stunned.

I bet you’re not sharpening your knives right?

More of a statement than a question from the chef, but I’m embarrassed to say, he was right. I’d hone my knife once in a while, but never properly sharpened them.

Street vendors in India slice vegetables at blinding speeds with a make-shift hacksaw blade that cost a couple of dollars and even professional butchers use basic looking knives with plastic handles that slice like magic. The open secret is that they are constantly sharpening and honing the knives.

Any knife can cut well if you know how to sharpen it.

So what’s the big deal with Japanese knives? That question sent me down a deep rabbit hole that ultimately culminated in visiting too many knives shops around Japan and sitting with different artisans to learn about the Japanese steel blade forging process and the meditative art of sharpening them.

In Japan, I learned that there’s more to a knife than just being sharp. Handling a balanced knife that’s been meticulously crafted to do one job to the highest degree gives you a greater sense of appreciation for not just the tool, but the craft and culture behind it as a whole. 

A well-made and well-maintained knife will last decades, if not a lifetime, developing patina and slowly getting smaller over time with each sharpening.

Things To Know Before Buying A Knife In Kyoto

Over the years, I’ve bought a few knives for myself, made prized gifts of a couple more, and helped a few friends with their own search.

Before you dive in, here’s a quick and straightforward list of things every buyer should know before purchasing a knife in Japan and specifically Kyoto.

1. Unlike Tokyo, where you’d head to the wholesale district of Kappabashi for knives, shops are a bit more spread out in Kyoto, though many can be found in and around the famous Nishiki market.
2. The frequent mention of Aritsugu and Shigeharu as the go to shops make these two places easy recommendations, but they are not the only shops to find beautiful, high-quality knives.
3. Sakai City is one of the top knife producing region in Japan and it’s located right in Osaka next Kyoto. Sakai knives are hand-forged and sought after for their sharpness and quality. Many shops in Kyoto carry them.
4. You can find great knifes anywhere from between ¥8,000 – ¥80,000 ($50 – $5o0) in these shops, but I’d say around ¥20,000 – ¥30,000 ($130 – $190) is a good range for a high quality knife in Kyoto.
5. In this range, you’re paying for both form and function. These knives are not just sharp, they are also beautifully crafted and make for very special gifts. Some can be quite ornate.
6. There are many factors that contribute to a price, including steel grades, blade length, handle type, and its forging process.
7. There are single and double bevel knives, but for everyday use, I’d stick to a double bevel knife. There’s a section on that below.
8. If you don’t know how to sharpen a Japanese knife, you should plan to learn or the whole point of buying a good knife in Japan, or anywhere will be pointless. I can’t emphasize this enough. I highly recommend a workshop visit to the Whetstone museum, an off the radar hidden gem of a place, to learn how to use a natural whetstone and take home a beautiful knife from the Tosa region known for its black Kurouchi finish.
9. You might hear about carbon steel, but you probably don’t need it, and you probably shouldn’t even buy it. If you do, I’d go for Blue Steel #2 (Aogami) or a clad steel that combines a carbon steel edge sandwiched between stainless steel, which reduces that area that will rust easily.
10. Stainless steel (VG10, AUS10, AUS8, or R2) is easier to use and maintain on a daily basis, but are slightly harder to sharpen.
11. Japanese knives tend to feel lighter than Western knives, where control and precision is prioritized.
12. You’ll probably buy just one knife, so deciding on the type of knife is more important than the grade.
13. A knife that is slowly hammered by hand does not necessarily mean it’s sharper or better than one that’s been rolled by a machine.
14. Every shop will try to be helpful, but some are better equipped to spend more time answering questions in another language besides Japanese.
15. Honestly, most of these knives are going to exceed the ability and use of many buyers. You’re not going to find a ¥30,000 knife in most Japanese households. This will be a special purchase. If you just need a good knife that cuts well, you can even get one at a supermarket or a department store.

I put together a comprehensive guide breaking down the different types of Japanese knives to look for when you’re shopping.

Best Places To Buy A Japanese Knife In Kyoto?

If you’re buying in Kyoto, I recommend sticking to the popular Nishiki Market and its surrounding areas where there are more than enough shops to browse through.

Some carry their own knives in addition to sourcing knives from different regions, steelmakers, and forgers and you will have plenty of buying options and some customization options as well.

Since most of these shops expect foreign buyers, you also don’t have to speak Japanese. Lastly, you can save a bit because most will also offer tax-free shopping.

Below are a list of the shops I’ve visited. If you use this guide, I’d love for you to share your experience in the comments for others as well.

Aritsugu (location) Arguably the most famous of the Kyoto’s knife shop dating back to 1560. You won’t find many ornate handles or unique finishes here, but don’t be fooled. These are some of the finest knives you can find with high prices to match. You’ll see Artisugu mentioned often when it comes to buying a knife in Kyoto, so I’ve put it first on the list to get it out of the way, but there are other stores I prefer below.

Shigeharu (location) The oldest knife shop in Kyoto dating back 800 years. The selection of blades here are hand-forged by the owner and worth the effort of having to track down their irregular opening hours. It’s more or less a one man shop, so don’t expect a waiting staff to answer basic questions.

I’d come here more or less knowing what you want to buy and seeing if there is something that matches that. Worth the experience, but be respectful of the shopkeep’s time if you are not planning to buy.

Yoshisada Homono (location) This is one of my favorite shops. It’s small, but has a large selection of knives, many main in-house by the shop owner. Prices are easy to see and are suitable for every budget. It’s one of those shops that doesn’t exist just for tourists and I like that. One unique thing is many of knives here have Western style ‘yo’ handles.

You’ll probably need to use a translation app to communicate, but if you don’t mind browsing and finding something that catches your eyes, this is a great gem.

Hamonoya Hirai (location) The owner recently relocated to a new storefront along the Teramachi-Dori shopping corridor where you can choose from a selection of blades and handles, which will be put together in the traditional method while you wait. I like this shop for their ease of customizing quality knives with a blade and handle to match your taste.

More important to note, they offer a great knife sharpening workshop where you get to choose your own knife to sharpen, set it to a handle of your choice, and take it home with you.

For ¥25,000 yen, the workshop + included knife is about the same price as just buying the knife on its own, and I like that I got to practice on both a dull cheap knife and the one that I’m taking home.

Yoshimune (location) A small shop on the basement floor right at the Eastern end of Nishiki Market. Feels more hole in a wall shop than the other refined looking shops, but they carry a really large selection of knives for all budgets from across Japan with easy to read placards telling you about the origin, blade type, and steel type.

It’s easy to explore on your own or talk to one of the helpful guys working in the shop. I really like this no-frills type of shopping experience.

Kanetaka (location) Most people won’t know of this historic artisanal cutlery store unless directed by a local or professional. If you want to know where the local pros shop, Kanetaka is one of those places. It’s best if you know Japanese or show up with someone who does because they don’t cater specially to tourists.

Update: Wabunka currently has a special collaboration with Kanetaka, which takes you into their private studio to forge and hammer your own Kanetaka knife. Their availability is limited and gets booked out quickly, so plan ahead. I wasn’t able to secure a spot on this trip, but it’s on my list for next time.

Kikuichimonji (location) A classic knife and cutlery shop with other hardware and a selection of whetstones. You’ll find all sorts of steels here including powder steel blades that aren’t everywhere. If you’re looking for solid everyday knife that’s friendly on your wallet, I’d consider starting here.

Hamono Collection (location) An impeccably designed knife shop near the Nishiki Market with an English speaking staff to guide you through their extensive collection of beautiful knives.

Yagi Houchouten (location) Another high-end cutlery and kitchen store with an extensive collection of utilitarian knives that is classically Japanese. You might find fewer ornate or flash knives here, but chefs will appreciate their selection.

Jikko (location) A very polished and upscale chain with a shop located conveniently in the Nishiki Market corridor right next to Yoshimune. There’s a large selection of really ornate blades and handles here. A good shop to check out if you want something flashy and stylish.

Seisuke (location) Down the street from Jikko is another shop with a huge selection of knifes you can view at a glance on the walls. The staff is very helpful with answering questions and walking you through the whole process if you don’t know what you’re looking for.

Minamoto-No-Hisahide (location) This small shop just off the Nishiki Market corridor doesn’t open until after 3:30 pm, but it is worth checking out if you are looking for other cutting tools besides just kitchen knives. The shop owner is friendly and I’ve bought a pair of shears here before on a whim.

What Type Of Knife Should You Buy?

The Gyuto or the Santoku should probably be the first knife that you should buy. I lean towards the Gyuto if it’s the one knife you’re bringing back from Japan. The longer blade and handle gives a very impressive look and it always feels like I’m cooking professionally when I take it out.

If you’re looking for a versatile fish knife, I would choose a Funayuki or a Sabaki. They’re meant for fish, but they you can easily use both for other things like meat and vegetables. I prefer a Funayauki, but a Sabaki will double as a sturdier knife for breaking down larger fish too.

For a smaller knife, consider going with a Koyanagi. A larger one will be similar to a Yanagiba and can be used for fish and sashimi, while a smaller one can substitute for a petty knife for things or precise cuts and paring.

Again, I recommend reading my comprehensive breakdown of Japanese knives to get a deeper understanding of the different blade types, steel types, handle types, and finishes when looking for a good kitchen knife from Japan.

The Importance of Knife Sharpening And Whetstones

I feel like most people are done once they’ve picked out a good knife, leaving without any plans for how to keep their knives sharp.

Japanese knives are sharp and strong, and yet feel lighter than they look. With a bit of instruction and some practice, it only takes a few minutes to sharpen a knife to a razor sharp edge.

The first step to learn how to sharpen your knife. There are plenty of videos on YouTube with specific instructions for how to sharpen Japanese knives, which is done at a 15° angle instead of a 20° angle like with most Western knives.

If you’re in Japan, I strongly recommend taking a workshop and getting some hands-on experience sharpening your own knife that’s better than watching a hundred videos. It was very satisfying to relearn the art of knife sharpening. I thought I knew how to use my whetstone for sharpening, but I was wrong and I was glad for the newfound knowledge.

It’s also good to know what type of whetstone grit to use for your knives as well.

I like that you can practice and learn with your own knife that you’ll take home.

Since returning home, I’ve given new life to all my knives, including the cheap dull ones my Dad has kept around in his kitchen for years and refuses to throw away.

You can do a knife sharpening workshop in center of Kyoto at Hamonoya Hirai, or venture out to nearby Kameoka to the Natural Whetstone Museum to learn how to craft your own natural whetstone with instructions from the director of the museum herself. At the end of the workshop, your whetstone and knife is packaged up beautifully to take home.

Last Thoughts On Knife Buying In Kyoto

If you’ve read all the way through, I hope you have a pretty clear idea now of the type of knife you want to buy and a handful of shops where you can start browsing. If you pick up something special, please share in the comments and let me know about your own experience. It will help others too if you share the type of knife you got, the shop, and the price.

Updated on March 27, 2025