01
Gyuto
The versatile all-rounder for vegetables, fish and meat. Ideal when one knife should cover as much as possible.
Japanese kitchen knives · Zurich
Fewer knives.
More substance.
HAGANE ZÜRICH is taking shape as a small, carefully curated address for Japanese kitchen knives — selected for steel, geometry, craftsmanship and everyday usability.
The idea
Deliberately
curated.
Not as many knives as possible. Just a few whose material, grind and character we can explain clearly and honestly.
OriginMaker, region and production made transparent — not just a brand name on the blade.
GeometryThin behind the edge, balanced in profile and suited to the intended use.
SteelHardness, toughness, maintenance and sharpenability explained in practical terms.
Knife profiles
Three strong
starting points.
Shape is only the beginning. What matters is how a knife fits your cooking habits, your hand and the way you cut.
02
Santoku
More compact and nimble. A strong choice for smaller boards and controlled everyday cutting.
03
Petty
Precise for smaller tasks, fruit, herbs and anything for which a full-size chef’s knife feels excessive.
What we look for
A good knife is more than hard steel.
Specifications help — but only the interplay of steel, heat treatment, geometry, grind and balance turns a blade into a convincing tool.
01
Steel & heat treatment
Steel grade is only part of the story. We explain what hardness, toughness, corrosion resistance and heat treatment mean in everyday use.
02
Geometry & grind
Blade thickness, taper, bevels and the geometry behind the edge shape cutting feel and performance.
03
Balance & handle
Wa or Western handle, weight and balance point should fit your hand and cutting style.
04
Care & sharpening
The right cutting board, proper cleaning and a good whetstone are part of owning a quality knife — not an afterthought.
Personal guidance
The right knife starts with the right questions.
What do you cook most often? How large is your board? How do you cut? How much maintenance do you want? The recommendation follows from that — not from the most expensive model.
01Understand your cooking habits and requirements
02Compare suitable profiles, steels and geometries
03Consider care and long-term sharpening from the start
About HAGANE ZÜRICH
Built from a fascination with good tools.
HAGANE ZÜRICH grows from a fascination with Japanese craftsmanship, good cooking and products that convince through quality rather than quantity. The aim is a small selection in which origin, material and workmanship matter as much as the way the knife feels in use.
HAGANE ZÜRICH · In development
Be the first to know when the selection takes shape.
Launch updates, insights into the planned selection and the option of personal guidance. No unnecessary marketing emails.
Pre-launch · Zurich · Shipping across Switzerland planned
FAQ
In brief.
When will HAGANE ZÜRICH launch?
HAGANE ZÜRICH is currently in development. The interest list will be the first place to hear when the initial knife selection and consultation options are ready.
Can I see the knives before buying?
Personal guidance and the opportunity to handle knives before buying are part of the planned concept in Zurich. Exact appointments and formats will follow with the launch.
Which knife is best as a first Japanese kitchen knife?
A Gyuto or Santoku is often a good starting point. The better choice depends on hand size, cutting technique, board size, the foods you cook most often and the amount of maintenance you want.
Will sharpening and care services be available?
Sharpening, care and the long-term maintenance of the knives are a central part of the concept. The exact services available at launch will be communicated beforehand.
Will HAGANE ZÜRICH ship throughout Switzerland?
Shipping throughout Switzerland is planned. Binding shipping terms will follow once sales begin.