Place where you can find your dream blade
Blade Types
A general-purpose kitchen knife with a wide blade and sheep's foot tip, perfect for precise cuts.
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A heavy, single-beveled knife designed for filleting fish and cutting through small bones.
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The Japanese chef's knife, versatile for all-purpose cutting, slicing, and chopping tasks.
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A long, narrow blade designed for clean, precise slices through meats, fish, and vegetables.
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A rectangular vegetable knife with a thin, straight blade designed for clean cuts through vegetables.
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A small utility knife ideal for precise, intricate tasks and peeling fruits and vegetables.
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A general-purpose knife whose name means "three virtues," excellent for cutting meat, fish, and vegetables.
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It all began with a gift—a Sakai Takayuki Gyuto 33 layers Damascus knife from my wife. This sparked a passion that grew into a collection and eventually blossomed into Churikā, our specialty Japanese knife shop.
The name "Churikā" has deep cultural roots, referring to a "short sword" in Sanskrit and Buddhism. In ancient texts, Chūrikā represents a sacred item held by Heruka, a prominent deity in Buddhist tradition.
