Frequently Asked Questions about knives with European handles
What is the difference between a European handle and a Japanese Wa-handle?
The Wa handle is created using the Sashigara construction method: The blade is inserted into a simple, usually round or octagonal wooden handle, keeping the knife lightweight and easy to maneuver. The European-style handle is ergonomically shaped and feels familiar to Western hands. The blade remains Japanese in both cases.
Why does ISSHO TABERU combine Japanese blades with European handles?
Because the combination makes the transition easy: Japanese sharpness and a thin grind, paired with a handle feel you already know. It is precisely this combination that made the 69-layer Kamagata the brand's best-selling knife.
Does the handle change the cutting feel?
Yes, noticeably: the shape and weight of the handle influence balance and control. Both designs work; the deciding factor is which one feels more comfortable in your hand.
Which models have a European handle?
The entire 69-layer series: Kamagata 18 cm, mini gyuto 16 cm, gyuto 20 cm, kiritsuke 18 cm and slicer 24 cm, all with wenge wood handles.
Does ISSHO TABERU also carry classic Japanese kitchen knives?
Yes. The Masamoto and Izutsuki lines feature traditional magnolia wood handles in a Sashigara construction, suited to the classical Japanese cutting technique.
