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Ryo Miura Japan
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      • Santoku
      • Gyuto
      • Petty
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      • Yanagiba
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      • Sashimi
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      • Professional Knives
      • Cuchillo jamonero japonés
    • Others
      • Ham holder
      • Vegetables
      • For meat
      • Debone Chicken
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      • Cutting boards
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      • News
    • Types
      • Gift Card
      • Less than 120 euros
      • Between 120 and 220 euros
      • Between 220 and 400 euros
      • More than 400 euros
      • Gift Guide
      • Damascus knives
  • EDITORIALS
    • Summer '25 Collection
      • Ibiza Kitchen Light '25
      • Summer '25 Collection
    • F/W '24 Collection
      • Letters to Kyoto '24
      • F/W '24 Collection
    • Special Editions
      • Tribute to Chef Fidel Díez
  • GUIDES
    • BEGINNER GUIDES
      • Why Japanese Knives Are Worth Every Penny
      • Japanese Knives for Beginners: Everything You Need to Know
      • A Japanese knife is the ideal gift for vegetarians and vegetable lovers
      • Why a Japanese knife is the perfect gift this holiday season
      • 5 Common Mistakes When Using a Japanese Knife. Ultimate Guide
      • What is Damascus steel and why is it so special in kitchen knives?
      • How to choose a Japanese knife
      • Where to buy Japanese knives
      • How to Choose the Perfect Japanese Sushi Knife
      • The history of the Japanese knife: tradition, art and precision
      • Why do chefs choose Japanese knives? Advantages
      • Japanese Knives vs. Dishwashers
      • What is patina on a knife?
    • USES
      • The best knife for cutting vegetables
      • How to tell an authentic Japanese knife from an imitation
      • Basic care for carbon steel knives
      • Which sharpening stone to choose for your Japanese knives? Complete guide
      • The Best Kitchen Knives
      • How to care for a Japanese knife
      • Are Damascus steel knives any good?
      • Which kitchen board is the best?
      • Sharpening a Japanese Knife. How to Do It
    • TYPES OF KNIVES
      • Santoku knife what is it for
      • How to Sharpen a Yanagiba or Santoku
      • Gyuto Knife: What is it for and how to use it?
      • The rarest and least known Japanese knives in the world
      • Types of Steel in Japanese Knives: Which is Best for You?
      • The Best Japanese Sushi Knives
      • Japanese knives: types and uses
      • Seki: The Japanese City Where the Best Knives Are Born
      • What is the Petty Knife
      • Which Japanese knife to choose as a gift
      • What is Damascus steel and why is it so special in kitchen knives?
      • Higonokami: The Japanese Knife with History and Tradition
    • DICTIONARY
      • A
      • Aogami, what is Aogami steel (Blue Steel)?
      • Ashi (Pata or Base of the Knife)
      • Atsu Deba, what is it
      • Aoniko, what is it?
      • B
      • Bessaku (Specialized Knives for Butchers), what is it?
      • Buffalo Horn (Buffalo Horn in Mangos)
      • C
      • What is Choyo (Decoration on the Knife Shank)
      • Chosera (High Quality Sharpening Stones), what they are
      • Cryogenic Treatment (Cryogenic Treatment of Steel), what is it?
      • D
      • What is Dozuki (Japanese Precision Saw)
      • What is a D-Shaped Handle?
      • E
      • What is the Edo Period?
      • What is Echizen (Knife Region) in Japan?
    • ALL BLOGS
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Menu
  • STORE
    • Back
    • Knives
      • Back
      • Santoku
      • Gyuto
      • Petty
      • Nakiri
      • Yanagiba
      • Bunka
    • Use
      • Back
      • Sushi
      • Sashimi
      • Chef's Knives
      • Professional Knives
      • Cuchillo jamonero japonés
    • Others
      • Back
      • Ham holder
      • Vegetables
      • For meat
      • Debone Chicken
    • Accessories
      • Back
      • Cutting boards
      • Sharpening Stones
      • Knife bags
      • Clothing & Accessories
  • PROMOTIONS
    • Back
    • Popular
      • Back
      • Flash Deals
      • News
    • Types
      • Back
      • Gift Card
      • Less than 120 euros
      • Between 120 and 220 euros
      • Between 220 and 400 euros
      • More than 400 euros
      • Gift Guide
      • Damascus knives
  • EDITORIALS
    • Back
    • Summer '25 Collection
      • Back
      • Ibiza Kitchen Light '25
      • Summer '25 Collection
    • F/W '24 Collection
      • Back
      • Letters to Kyoto '24
      • F/W '24 Collection
    • Special Editions
      • Back
      • Tribute to Chef Fidel Díez
  • GUIDES
    • Back
    • BEGINNER GUIDES
      • Back
      • Why Japanese Knives Are Worth Every Penny
      • Japanese Knives for Beginners: Everything You Need to Know
      • A Japanese knife is the ideal gift for vegetarians and vegetable lovers
      • Why a Japanese knife is the perfect gift this holiday season
      • 5 Common Mistakes When Using a Japanese Knife. Ultimate Guide
      • What is Damascus steel and why is it so special in kitchen knives?
      • How to choose a Japanese knife
      • Where to buy Japanese knives
      • How to Choose the Perfect Japanese Sushi Knife
      • The history of the Japanese knife: tradition, art and precision
      • Why do chefs choose Japanese knives? Advantages
      • Japanese Knives vs. Dishwashers
      • What is patina on a knife?
    • USES
      • Back
      • The best knife for cutting vegetables
      • How to tell an authentic Japanese knife from an imitation
      • Basic care for carbon steel knives
      • Which sharpening stone to choose for your Japanese knives? Complete guide
      • The Best Kitchen Knives
      • How to care for a Japanese knife
      • Are Damascus steel knives any good?
      • Which kitchen board is the best?
      • Sharpening a Japanese Knife. How to Do It
    • TYPES OF KNIVES
      • Back
      • Santoku knife what is it for
      • How to Sharpen a Yanagiba or Santoku
      • Gyuto Knife: What is it for and how to use it?
      • The rarest and least known Japanese knives in the world
      • Types of Steel in Japanese Knives: Which is Best for You?
      • The Best Japanese Sushi Knives
      • Japanese knives: types and uses
      • Seki: The Japanese City Where the Best Knives Are Born
      • What is the Petty Knife
      • Which Japanese knife to choose as a gift
      • What is Damascus steel and why is it so special in kitchen knives?
      • Higonokami: The Japanese Knife with History and Tradition
    • DICTIONARY
      • Back
      • A
      • Aogami, what is Aogami steel (Blue Steel)?
      • Ashi (Pata or Base of the Knife)
      • Atsu Deba, what is it
      • Aoniko, what is it?
      • B
      • Bessaku (Specialized Knives for Butchers), what is it?
      • Buffalo Horn (Buffalo Horn in Mangos)
      • C
      • What is Choyo (Decoration on the Knife Shank)
      • Chosera (High Quality Sharpening Stones), what they are
      • Cryogenic Treatment (Cryogenic Treatment of Steel), what is it?
      • D
      • What is Dozuki (Japanese Precision Saw)
      • What is a D-Shaped Handle?
      • E
      • What is the Edo Period?
      • What is Echizen (Knife Region) in Japan?
    • ALL BLOGS
  • SUPPORT
  • Login
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