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About us
Essensu are hand-forged knives, imported directly from Japan
Welcome! Essensu is a brand with passion, offering restored Japanese knives that impress with their quality and unique character. Our knowledge is supported by many years of experience in gastronomy and working with the best.
We import our knives directly from Japan, carefully selecting the best, proven examples. Each one undergoes a renovation process to regain its full potential and reach its new owner.
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Japanese knives
Selected pieces made of the highest quality steel
When restoring knives, we believe that the soul locked in them has a unique character. Among the dozens of pieces we have selected, you can discover real gems that will serve you in your kitchen for years.
See for yourself how diverse our offer is, from dozens of Santoku models to precise Yanagibas. Each knife is the result of careful renovation, guaranteeing durability and a unique character in the kitchen.
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What knife?
Wondering which knife will be best for you?
Take a look at the available models. Each one has unique features, which one is right for you depends on your needs – from chopping vegetables to filleting fish.
If you need advice, or are wondering which one would be the best as a gift, contact us for personalized advice.
Santoku knives
Santoku is a versatile Japanese knife whose name means “three virtues” – slicing, chopping and dicing. It is characterized by a wide, flat blade, slightly rounded at the tip, which allows for precise cuts and a rocking movement similar to chef’s knives used in Western cuisine.
There are two types of Santoku knives:
Honyaki Knives
Honyaki knife is forged from a single piece of high-quality steel, usually carbon steel, without additional layers. Such a knife is characterized by the highest possible sharpness and durability, as well as an elegant finish. You can often find models with a visible hamon line – a hardening effect, giving the blade a unique, decorative look.
The Honkai knife is perfect for:
- Perfect for cutting vegetables
- Precisely chopping herbs
- Cutting fish for sashimi
- Perfect for boneless meat
- Balanced for maximum control
- Unique design and durability
Noże San Mai
San Mai (in many ways similar to Damascus steel), made using the warikomi technique, or steel folding, popular in traditional Japanese blacksmithing. The blade consists of a hard core of carbon steel or high-quality stainless steel, surrounded by two layers of softer steel. This gives the knife exceptional strength and sharpness, as well as greater resistance to corrosion and cracking. This technique makes Santoku San Mai knives durable, sharp and easy to sharpen, ideal for precision kitchen tasks.
The San Mai knife is ideal for:
- Perfect for everyday kitchen work
- Excellent for meat processing
- Corrosion-resistant
- Traditional Japanese style
- Comfortable to use
- Great choice for beginners
Usuba knives
The Usuba is a traditional Japanese knife with a rectangular blade, designed primarily for cutting vegetables. It is characterized by a single, one-sided grind (kataba), which allows for exceptionally precise cuts and thin slices. The blade of the Usuba knife is usually longer and straighter than that of the Santoku knife, making it easier to cut in a straight line, without rocking.
The Usuba is often used by professional chefs in Japanese cuisine, especially in the preparation of decorative techniques such as katsuramuki (thin peeling of vegetables). Thanks to its design, it allows for cutting without crushing delicate ingredients, which is important when preparing exquisite dishes.
The Usuba knife is ideal for:
- Precisely cut vegetables into thin slices
- Cutting out decorations
- Peeling fruits and vegetables
- Ideal for julienne and brunoise techniques
- Lightweight and easy to work with comfortably
- Highly durable blade
Nakiri knives
Nakiri for cutting herbs and vegetables, rectangular blade makes it easy to carry cut ingredients. Straight cutting edge is used for cutting in a vertical line. This is a double-sided sharpened version of the Usuba knife (Japanese usuba usually has a single-sided grind). Its shape resembles a cleaver, but the blade is usually narrower than a cleaver, but just like a cleaver it does not have a tip and has a straight or minimally curled cutting edge at the end without a belly. However, despite this shape, it is not a cleaver, it is a knife for cutting vegetables and has a thin and delicate blade that is perfect for chopping vegetables or fruit into even very thin slices.
The Nakiri knife is ideal for:
- Perfect for shopping vegetables
- Excellent cutting control
- Easy to clean and maintain
- Balanced for comfortable use
- Traditional design
- Durable for intensive use
Deba Knives
The knife that we will most often see in the hands of Japanese chefs, who are dressing and filleting fish. Deba is a very massive knife that has a thick and quite short blade that narrows downwards, and a one-sided sharpening. Thanks to this, this Japanese kitchen knife cuts products into thin slices, allows you to perfectly separate bones from meat, easily cut fish spines and separate hard cartilage from fins. These are high-carbon knives that should be washed and wiped dry immediately after use so that they do not corrode.
The Deba knife is ideal for:
- Filleting large fish
- Precise cutting of meat with bone
- Durability under heavy loads
- Comfortable handle for control
- Exceptional blade sharpness
- Ideal for sushi chefs
Yanagiba Knives
Yanagiba is used to prepare traditional sushi and sashimi, this knife perfectly portions, removes the skin, and thanks to the one-sided sharpening, it also cuts not only fish meat into thin slices. We use the entire length of the knife to portion meat with one smooth cut. These are mainly high-carbon, which should be wiped dry, and care should be taken so that they do not corrode.
Nóż Yanagiba jest idelany do:
- Thin slices of sashimi
- Traditional sushi preparation
- Exceptionally sharp and precise
- Stylish look with traditional design
- Ideal for fish and seafood
- Lightweight and easy to use
Petty Knives
Petty is suitable for fine cutting of fruits and vegetables. Their blades work well for processing small, delicate products. Because they are narrow, they are easier to control, which is extremely important when preparing elaborate dishes. When precision cutting is the priority, no knife works better than Petty.
The Petty knife is ideal for:
- Peeling fruits and vegetables
- Precise decorations
- Small and convenient for quick tasks
- Perfect for home cooks
- Easy to store
- Sturdy and durable
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FAQ
FAQ - Frequently Asked Questions
How to care for a Japanese knife?
Whether you are looking for an original Japanese knife, a sushi chef for hire, or you want to organize a sushi preparation show for your friends, I cordially invite you, Write to us boldly. We will certainly fulfill your need!
Do you offer knife renovation?
Yes, we perform full knife renovation, including satin finishing and sharpening.
How do I choose the right knife for me?
Please read the product descriptions on the website or contact us for advice.
How long does the knife renovation process take?
Typically 5-7 business days, depending on the condition of the knife.
Can I order a knife as a gift?
Of course! We also offer decorative packaging, perfect for giving someone a reliable and practical gift.
Essensu – Many years of experience in Japanese Kitchen Knives
Essensu is a brand that has been exploring Japanese culture and the art of creating kitchen knives for years. Thanks to the experience gained in cooperation with the best, we know which knives are best for precise work in the kitchen.
We offer original, used Japanese knives, which we restore, restoring them to their former glory. Each knife is not only a tool, but also a legacy of Japanese tradition. By choosing Essensu, you are investing in quality, precision and history that will make your cooking a real art.
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CONTACT
Write to us!
Whether you are looking for an original Japanese kitchen knife or planning to organize a sushi show, we are at your service!
Contact us and we will be happy to answer all your questions.