
Boning knives
Huusk Knife From Japan
- Sheath included
4.5 · 2,378 ratings
01The tradition the range is named in · 41 pieces
Forty-one blades from three and a half to twelve inches, in high carbon, VG-10, Damascus and stainless, most of them sheathed.
What "Japanese" means on a kitchen knife is concrete rather than decorative: a thinner grind behind the edge and a harder steel than a European chef knife carries. You buy a keener edge that lasts longer and you give up some forgiveness, because a thin hard edge chips if you twist it through a joint or drop it on a tile floor. Every blade here is built to that trade, from a three-and-a-half inch paring knife up to a twelve-inch slicer.
The names are shapes. A gyuto is the Japanese take on the chef knife, with a curve you rock. A santoku is flatter along the edge and taller at the heel, for people who chop straight down. A nakiri is squared off and does vegetables and nothing else. A kiritsuke has a pointed tip for detail work. Fifteen of the forty-one are the forged cleaver-shaped blade the brand is best known for, which is not a traditional Japanese shape at all and is honest about being its own thing.
7 blade lengths, each one a link to the card that carries it.
4 handle colours, named from our own product data rather than read off a photograph.

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4.5 · 2,378 ratings

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Japanese kitchen knife sets
5 · 1 ratings

Butcher knives

Ulu knives

Serbian chef knives

Serbian chef knives

Hand forged Japan knives

Meat cleavers

Boning knives

Hand forged Japan knives

Slicing, carving & bread

Butcher knives

Japanese kitchen knife sets

Japanese kitchen knife sets

Japanese kitchen knife sets

Slicing, carving & bread

Meat cleavers

Hand forged Japan knives

Viking knives with a sheath

Serbian chef knives

Hand forged Japan knives

Butcher knives

Butcher knives

Gift bundles & boxes

Chef knives

Hand forged Japan knives

Meat cleavers

Viking knives with a sheath

Knife sets with a block

Serbian chef knives

Poultry & bone shears

Butcher knives
02Next to it on the shelf
hand forged knives, santoku knives, nakiri knives: the neighbouring answers, each with its own sizes and prices.
03Asked before ordering
What people ask us about japan knives before they pick one.
They are made in the Japanese tradition and named in it: gyuto, santoku, nakiri, kiritsuke. What that describes is the geometry, a thinner grind and a harder steel than a European knife, rather than a postcode. Our product data names the steel where it is known, and this catalogue prints what it says.
There is no number on this site to answer that with, and there should not be one anywhere without a test method beside it. Sharpness has a written standard, a blade drawn against a card strip under a measured load, and nobody publishes results from it on a retail box. What we can say is which steels take the keenest edge: the VG-10 core and the high carbon blades.
Hand wash, dry immediately, and keep it off glass and stone boards. Hone on a rod every few uses, sharpen properly two or three times a year. The harder the steel, the more the first two matter.
One button, the whole Huusk range
Every blade length, steel and piece count in the Huusk selection sits behind this button, with the current price beside it. Pick the job, check the blade against the board you own, and it ships from our retail partner.