OUR KNIVES
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JAPANESE KNIVES AT THE HEART OF YOUR KITCHEN
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Punk Knives are hand-made high performance kitchen knives, forged in fire with the finest Japanese steel.
Japanese craftsmen had been refining the art of forging katanas (Japanese swords) long before they started making kitchen knives. Centuries of experience had been proudly passed down from generation to generation from master to apprentice.
Our goal is to share and to honour the longstanding traditions that these precious blades stem from, bringing those artistry knives to the enthusiastic cooks and chefs around the world.
Punk Knives are not only eye catching for your home kitchen but are essential tools that will stand the test of time. Japanese knives are the best in the world, absolutely masterpieces.
OUR KNIVES DESIGNED TO PUNKFECTION
PREMIUM QUALITY STEEL, CRAFTED TO PERFECTION.
Our Damascus steel knives are one of the best knives you can get your hands on for the home kitchen, sophisticated simplistic beauty, the typical Japanese knife is well-known for its unparalleled sharpness. A direct descendant from the samurai sword, these knives only have to lightly graze an object in order to make a slice or incision. Their sharpness is greatly due to the hardness of the steal used in the blade’s VG-10 core.
Our knives are crafted to perfection with 72 multi-layers of high-carbon steel with a central cutting core of VG-10 steel, you get the hardness of a carbon steel but the corrosion resistance of stainless, provides its strength and durability. our blades storms to the top of the competition due its reliability, reputation, quality and razor sharpness. Those knives are crafted in the same tradition of making samurai swords, where the constant search for blades with exceptional cutting edge goes hand in hand with remarkable aesthetic qualities make this type of blades a masterpiece for your kitchen.
ERGONOMIC WELL BALANCED HANDLE FOR COMFORT.
The Wa-Handle is a 700+ year old traditional Japanese handle. They tend to have a lighter overall feel and blade forward balance compare to the western ones which achieving a stable handshake feeling, agility and comfort. The choices contribute to the weight as much as it does the finish. Feeling it is enough to indicate the quality of the product you're dealing with.
The handle have six-edge corner shape design using the finest African Mkuruti wood with strong black Ebony wood collar, these type of wood are most valuable and expensive trees, that material yields a non-stick grip.
73 LAYERS OF HIGH CARBON STEEL FOR LONGEVITY & DURABILITY.
Knife with layers ensures that it offers longevity and durability. The knife comes with resilient and tough features that reduce the chances of damage or chipping off. They are essential features that make the knife offer longevity and serve you better for a long time in the kitchen. Helps prevent food from sticking on either side due to the blade's material and hammering process.
73 LAYERS DAMASCUS
High carbon steel folded multi-times for unparalleled sharpness.
CENTRAL CORE VG10
V Gold-10 (Gold means quality) sturdy steel for toughness and strength.
RAZOR SHARP CUTTING
Blades are very thin, which ensures long-lasting, fine sharpness.
CORROSION RESISTANT
The blades have the ability to protect the substrate from corrosion.
62±2 HRC ROCKWELL
Knives of this hardness remain sharp for a long time,
HAMMERED FOR LONGEVITY
The blades are hammered until they are vey thin to make the blades lighter and thinner.
ANALOGY OF KNIVES EXPLAINED
It is believed that Japanese knives making originated from techniques used to make katana (samurai swords) over 1,000 years ago. Japan produces some of the world best kitchen knives from centuries of traditional art forging the perfect blades, many blacksmiths spend their entire lives perfecting the skill and many knife makers are in high demand once their talent and craftsmanship are recognised in the industry. Below are 5 of the most popular Japanese knives that will be essential tools to bring joy to your cooking and be loved for many years to come.
1. SANTOKU (MULTI-PURPOSE KNIFE) 三徳
This popular Japanese knife type has a gently curved blade with a rounded top and pointed tip, a shape commonly referred to as a sheep’s foot. Its name translates to “three virtues,” which refers to its intended ingredients (meat, fish and vegetables) as well as its cutting capabilities (slicing, dicing and chopping). It makes a perfect all-around kitchen knife, great to have on hand for general cutting needs.
2. KIRTISUKE (MULTI-PURPOSE KNIFE) 文化
This Japanese knife style is considered a status symbol among chefs in the restaurant industry in Japan, generally used only by executive chefs due to the precise skill required to use it.
Its design is a hybrid of a gyutou and a yanagi, with shared functions similar to both. The edge comes with a single- or double-bevel, which broadens the functionality to include tap chopping. Possibly a better choice for an advanced home chef, though it’s certainly a contender for your personal kitchen.
3. GYUTO (CHEF'S Knife) 牛刀
Japanese version of a Western-style that makes a perfect all-around cutter, slicer and chopper, a gyuto has a thin blade but retains the length and roundness that makes cutting meat, fish and vegetables an easy task. The shape and thickness of a gyuto’s blade is achieved by methods used in creating samurai swords, which slice the fibers of the food rather than crushing them. This makes it a highly useful knife for preserving the freshness of meat and locking in its flavor.
One of the first and most commonly used Japanese-made knives designed for Western chefs. It is lighter and thinner compared to a European chef's knife but is very much a versatile knife built for an easy rocking motion of cutting: the more common technique in Western cooking. It is also sharpened on both sides of the blade, unlike more traditional Japanese knives.
4. BONING (MEAT KNIFE) 菜切
A straight edge and broad, flat profile make this Japanese knife style similar to that of a cleaver. It’s a perfect choice for chopping, slicing and dicing vegetables. Its thin body is light and flexible and makes for great push-cutting as well as sliding food from the chopping board into a bowl or pan.
Another Western-style double-edged knife, similar to the Gyutou. However, this cleaver-shaped knife is designed to chop through tough vegetable skins with ease as well as have the precision for chopping and dicing. This knife is also a commonly used knife in Japanese households.
5. PETTY (UTILITY KNIFE) ペティー
This small, handy Japanese knife type is the slightly larger equivalent of a traditional Western paring knife found in a standard knife block. It’s agile enough to slice fruit, chop herbs and tackle general peeling and paring tasks. It also makes a great starter for anyone unaccustomed to the shape and sharpness of a larger knife such as a gyuto.
Similar to other paring or utility knives, this knife is a smaller version of a chef's knife, making it ideal for more delicate work such as shaping fruit and vegetables, chopping herbs, or peeling citrus. It is also a good knife for people with smaller hands or who simply find a chef's knife too large.