Exciting times are coming to Japana.
We’ve never wanted to be just a shop selling standard handcrafted Japanese knives. We never wanted to popularise mass produce either. And while the handmade Japanese knives we import and sell are unique on their own, we decided to go one step further. We decided to gather the best talent, centuries of tradition and newest technology to bring you something, you won’t find anywhere else: kitchen and knife accessories inspired with the sharpest cuts and Japanese tradition. We brought in house the most talented product designers and skilled blacksmiths to connect tradition with the creative mastermind.

While we can’t reveal everything now, know that we’re put our hearts, energy and a lot of sweat into creating completely unique, highest quality signature lines of products. You will be able to enjoy results of this very soon.

For now, watch this space closely and subscribe to our newsletter to be informed when the products are available.

Japana signature X - First models of our new knife and kitchen accessories

Japana signature X – First models of our new knife and kitchen accessories

Until then!

In European tradition, knives are beveled on both sides of the blade; coming to a point in the middle. In Japanese tradition, however, the bevel is only formed on one side (usually the right-hand side). What is the purpose and/or advantage of this?

First, let’s explain what is meant when talking about knives, single/double sided blades and their cutting edge. The angle of the knife is also referred to as the “bevel.” Most knives have a bevel on both sides, but some traditional Japanese knives have a single bevel, or even differing bevel sizes. Typically, however, when talking about knives that have a traditional bevel and a 10 degree angle, it means on both sides, making the total angle 20 degrees.

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