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https://www.zhangxiaoquan.com/products/japanese-knives/

ZHANGXIAOQUAN: Japanese knife manufacturers, prepare the finest cuts of sushi or fillet 8.5-inch sharp Knife. This Japanese Knives has the same length, weight and shaped of blade design of different material handle for your selection. Beautiful to hold and behold, these Japanese-designed knives put precision in the palm of your hands.

Japanese Knife Wholesale Types
8.5 Inch Traditional Design Japanese Knives
Premium Sushi & Sashimi Chef's Knives – Set of 4 Knives
10 Inch Sujihiki Slicer Japanese Knife
8 Inch Japanese Kiritsuke Chef Knife 67 Layers Damascus Steel Kitchen Knives
8 Inch Chef Knife Stainless Steel Hammered Blade With Pakkawood Handle
9.5 Inch Japanese Knife Long Glide Meat And Fish
Sujihiki 10 Inch Japanese Sushi Knife
9 Inch Japanese Sushi Sashimi Knives

Advantages Of Zhang Xiaoquan Japanese Knife
HIGH-QUALITY CONSTRUCTION: This Japanese Knives features Supior quality 304CU powder steel with 6 styles rare wood combined handle for a long-life, high-performance, razor-sharp cutting edge. Whether cooking, knife work, food carving, appetizers, snacks, and embellishment can handy, but also make kitchen cooks the work of loving their work by using our Japanese Knives. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. As one of the leading kitchen knife wholesale suppliers, Zhang Xiaoquan's innovative, ice-hardening process locks in the long-lasting sharpness of the blades. Exquisite and ergonomic, wood handle knives feel as good as they look.

How To Choose Japanese Knife
The best Japanese knife is the knife that works best for you. Unlike Western style Japanese knives that have a double edge, single bevel knives can achieve a super sharp cutting edge, perfect for the most clean cuts like filleting fish for a perfect sushi sashimi. The shape of the handle and heft of the knife are factors to consider. you can go for octagonal or D-shaped or oval handle.

How To Choose Japanese Knife
KNIVES
European Vs Japanese Knives
European fine edge blades are universally double beveled and are sharpened on both sides of the blade. Most of the Euro knives have a thick cross-section designed for heavier work. The most popular Asian blades; the thin, light weight Santoku and Nakiri for example are generally double faceted (sharpened on both faces of the blade) .