The blades · Official Imarku store
Japanese chef knives, santoku and daily blades
Most dinners need one good chef knife. The rest is preference: a santoku if you push-cut, a bread knife if you bake, a cleaver if you break down squash and ribs. These are the single blades that fill the gaps in a set, or start one from nothing.
Every blade is high-carbon stainless steel, hand-honed before it ships. The Damascus chef knife adds a 67-layer finish over a VG-10 core. Handles are shaped for a working grip, not a display case.
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Japanese knives, ready to ship.
Chef knives, santoku, Damascus, bread, cleaver and paring. The knives cooks reach for without thinking.
8-Inch Chef Knife
The one knife that does most of dinner. Eight inches of high-carbon stainless steel with a pakkawood handle.
7-Inch Santoku Knife
A hollow-edge santoku with a thin grind. Made for vegetables, herbs and clean push cuts.
Damascus Chef Knife
Sixty-seven layers over a VG-10 core, hammered to release food and finished with a full-tang handle.
10-Inch Bread Knife
A serrated blade for sourdough, tomatoes and anything with a crust. Saw through, do not press down.
7.5-Inch Cleaver
A cleaver for squash, ribs and prep that needs weight behind the cut. Tall blade, short work.
3.75-Inch Paring Knife
A small knife for work in the hand: peeling, coring, trimming and the jobs a chef knife cannot see.
Good to know
Choosing a single blade
The 8-inch chef knife is the safest first buy. Take the santoku if you push-cut vegetables, the Damascus chef knife if you want a heavier blade, and the bread knife if you bake. Every blade arrives honed.
Questions about a specific knife? Ask customer care or read the frequently asked questions. Every order from this site is fulfilled and supported by Imarku Knives.
The official store
Buy once. Cook for years.
Free US shipping over $100
30-day returns · 1-year warranty