Japanese chef knives
About HARUTANI
HARUTANI offers Japanese-style chef knives for home cooks who want a sharp, well-balanced blade they will reach for every day. Each knife pairs a hard VG-10 steel core with a Japanese blade shape and a finely honed edge.
Materials and edge
What Goes Into a HARUTANI Knife
The exact steel, layer count, hardness and handle material of every knife are listed on its product page.
VG-10
Steel core
A hard stainless steel at the centre of the blade. It is the part that forms the cutting edge and holds it through daily prep.
Layers of Damascus
Layered steel cladding wraps the core on our Damascus knives, supporting the edge and giving the blade its rippled pattern.
60 ±2
HRC hardness
Hard enough to keep a fine edge for a long time, while staying practical to sharpen on a whetstone at home.
15°
Edge angle per side
Each blade is honed to 15 degrees per side. A fine angle like this gives a clean, low-effort cut through food.
Blade shapes
Japanese Blade Shapes for Everyday Cooking
Each Japanese blade shape suits a different job on the board. A quick guide:
Attention to detail
Handle, Balance and Finish
A knife you use every day has to feel right in the hand. HARUTANI handles are shaped for a secure pinch grip, and each knife is balanced so the blade does the work through a long prep session.
Shop Japanese Chef Knives
Ordering from HARUTANI
Shipping, Returns and Customer Care
Free US shipping
Free shipping on every US order. Delivery takes 2 to 4 weeks including processing, and a tracking number comes by email.
30-day returns
Request a return within 30 days of delivery. Knives must be unused, in the original packaging and approved before they are sent back.
Customer care
+1 (504) 399-3015 and [email protected], Monday to Friday, 9 AM to 5 PM ET. We aim to reply within 1 business day.
Who runs the store
HARUTANI is operated by Maisonmaren LLC, 1433 N. Claiborne Ave, Suite B, New Orleans, LA 70116.
Knife guides
Japanese Knife Guides
Blade shape, length and steel, matched to the way you cook.
How to Choose a Japanese Chef Knife
Blade shape, length and steel, matched to the way you cook.
Japanese Knife Steel Guide
What VG-10, Damascus cladding and HRC hardness mean at the board.
How to Care for a Japanese Knife
Washing, drying and storing so the edge lasts.