Yaiba stocks Japanese-style kitchen knives in damascus VG10 steel, sharpened to 15 degrees per side. Six selected references, not one more.
Six shapes that cover a whole kitchen. Same steel, same edge angle: what changes is the geometry, and therefore the gesture.
Gyuto 20 cm The Japanese knife that does eighty percent of the work. €129 See the knife 
Santoku 17 cm Three virtues: meat, fish, vegetable. €119 See the knife 
Nakiri 17 cm The rectangular blade that goes through a vegetable in one stroke. €99 See the knife 
Paring knife 9 cm The small knife you reach for twenty times a day. €59 See the knife 
Whetstone 1000 / 6000 The only sharpener that suits a 15 degree edge. €49 See the knife 
Three knife set The gyuto, the santoku and the paring knife, in a wooden case. €299 See the knife Yaiba is the name of the shop, not the name of the knives. We design nothing, forge nothing, and have nothing made under our own name: we pick six references from third-party makers, test them, explain what they are worth and ship them. The blades are made in China, the style is Japanese, the steel is VG10. It says so here and on every product page.
See the knivesThe cutting steel is VG10 hardened to 60-61 HRC. It holds an edge where steel at 56 asks for a honing rod every week.
They play no part in the edge. They wrap a hard core in softer steel, so that a thin blade does not become a brittle one.
The Japanese angle. It is what makes the blade enter tomato skin instead of pushing it. We check every edge before dispatch.
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