Meat N' Bone

JAPANESE KNIVES

At Meat N’ Bone we are the official distributors of Tojiro Knives. Tojiro is one of Japan's top 5 kitchen knife manufacturers. It has been around since 1953 and it is located in the Niigata prefecture, where working with steel dates back to the beginning of the 17th century.

The Tojiro factory is actually open (and exposed) to the public, you can experience how these highly skilled blacksmiths, led by knife-master Tomoo Matsumura, make these beautiful knives from scratch.

We find Tokiro knvies to offer one of the best value propositions in the market. Tojiro knives are high quality, at a great price, they look awesome, feel great and are authentically Japanese.

We also offer Ryotoku knives and Toushu Knives , which are made (using machines) by the same company behind Tojiro knives. They are great knives at incredible prices, although better suited for home cooks than for professional applications.

img Ordering only hardware?All knives qualify for free ground shipping.

EVERYONE NEEDS ONE CHEF’S KNIFE

Unlike every other knife, a Chef's knife is good for it all... be it slicing, dicing, chopping or mincing. The point of a good knife is for it to be pleasurable, precise, and effortless. A Chef's knife is a tool that you will use every day, so its worth spending a few bucks on a good one... but you should also treat it with love and care. Your first knife should be a Gyuto or Santoku, they are both variations of the chef knife.

As for the size, we recommend a knife that is roughly the same length of your forearm. Most people are comfortable with a chef knife that is 8 – 10 inches in length.

AFFORDABLE YET GREAT CHEF KNIVES FOR THE HOME COOK

TOJIRO PROFESSIONA GRADE CHEF KNIVES

Meat N' Bone

WHAT ABOUT THE OTHER KNIVES?

After you have a Chef knife you start to realize that as good as they are, they are not the ideal knife for everything. The other knives you should consider having on your toolbox:

  • Nakiri: a vegetable knife with a straight blade used for cutting vegetables.
  • Deba: a heavy knife used for filleting fish and cutting meat.
  • Yanagiba: a slicing knife used for slicing sashimi.
  • Honesuki: a boning knife used for separating meat from bones.
  • Takobiki: a slicing knife used for slicing raw fish.
  • Kiritsuke: a multi-purpose knife with a blade that resembles both a gyuto and a yanagiba.

SHOP ALL KNIVES:

Good to know

About Japanese Knives

Discover exceptional Japanese knives crafted for precision cutting. Our collection features authentic Tojiro, Ryutoku, and TOUSHU blades with superior sharpness and balance. From professional-grade Gyutos to specialized Nakiri vegetable knives, find the perfect blade to elevate your culinary experience and make every cut effortless.

Questions

What is Tojiro and why should I choose Tojiro knives?

Tojiro is one of Japan's top 5 kitchen knife manufacturers, founded in 1953 and located in the Niigata prefecture where working with steel dates back to the 17th century. Tojiro knives offer one of the best value propositions in the market—high quality at a great price, with authentic Japanese craftsmanship. The Tojiro factory is open to the public where skilled blacksmiths led by knife-master Tomoo Matsumura handcraft these beautiful knives from scratch. Meat N' Bone is the official distributor of Tojiro knives.

What is the difference between Tojiro, Ryutoku, and TOUSHU knives?

Tojiro knives are professional-grade, handcrafted knives suitable for daily professional use. Ryutoku and TOUSHU knives are made by the same company using machines and are designed for home cooks rather than professional applications. They offer great quality at incredible prices, though they are better suited for occasional use rather than hours of daily professional cutting.

What size chef knife should I choose?

We recommend choosing a chef knife that is roughly the same length as your forearm. Most people are comfortable with a chef knife that is 8-10 inches in length. A good chef knife is a tool you will use every day, so it's worth investing in a quality blade and treating it with proper care.

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What is a Gyuto knife?

A Gyuto is a Japanese chef knife that is good for slicing, dicing, chopping, and mincing. It is a versatile multi-purpose knife suitable as your first Japanese knife. The Gyuto is a variation of the traditional chef knife and is ideal for both home cooks and professionals.

What is a Santoku knife?

A Santoku is another variation of the Japanese chef knife, similar to a Gyuto. It is versatile and suitable for general kitchen tasks. Your first knife should be either a Gyuto or Santoku, both of which are excellent all-purpose chef knives.

What is a Nakiri knife used for?

A Nakiri is a vegetable knife with a straight blade designed specifically for cutting vegetables. It makes full contact with surfaces for smooth, fluid cutting motions and creates clean cuts without tearing or damaging delicate foods.

What is a Deba knife?

A Deba is a heavy knife used for filleting fish and cutting meat. It features a single-bevel edge that allows it to be extremely sharp, making it excellent for breaking down whole fish including bones.

What other specialized Japanese knives are available?

Beyond chef knives, specialized Japanese knives include: Yanagiba (a slicing knife for sashimi), Honesuki (a boning knife for separating meat from bones), Takobiki (a slicing knife for raw fish), and Kiritsuke (a multi-purpose knife resembling both a Gyuto and Yanagiba).

Do Japanese knives qualify for free shipping?

Yes, all knives qualify for free ground shipping when ordering hardware from Meat N' Bone.

What is the return policy for knives?

Returns are allowed with no restocking fee if the hardware is unused and in its original packaging. Returns with missing or damaged packaging are subject to a 30% restocking fee. For returns, please contact info@meatnbone.com.

Why is a good chef knife important?

A good chef knife is important because it is a tool you will use every day in the kitchen. The point of a good knife is for it to be pleasurable, precise, and effortless. A quality knife makes cutting tasks easier and more enjoyable while delivering consistent results.

How are Tojiro knives made?

Tojiro knives are handcrafted in Niigata, Japan by skilled blacksmiths. The knives are made with high-quality steel, hand-polished for an impeccable finish, and undergo rigorous quality control. Each knife is designed to be razor-sharp with excellent balance and durability.