西洋包丁の卸売

LeeKnives manufactures and supplies wholesale western kitchen knives and western chef knives from our 陽江 facility. As a direct OEM/ODM ナイフメーカー, we produce the full range of professional kitchen cutlery: chef knives, utility knives, boning & fillet knives, carving knives, steak knives, and bread knives—with blade steel options including Damascus-clad, 14cr14MoVNb, 5Cr15MoV, 7Cr17MoV, 10Cr15CoMoV, and AUS-10, plus handle choices such as olive wood, Pakka wood, and G10.
私たちは、 custom chef knives そして private-label production for brands, distributors, and restaurant supply chains. Whether you need commercial kitchen knives with your logo, a complete western kitchen knife set with branded packaging, or a unique blade profile developed from scratch, we offer MOQs starting at 200 units and full OEM support from sampling to bulk shipment.

  • 何か特定のものをお探しですか? お問い合わせ お手伝いいたします。お客様のご要望に応じて、ほぼあらゆるナイフを開発できるツールとスキルを備えています。詳細はこちら 私たちのプロセス.

43の結果のうち1～18を表示しています最新順

Western Chef Knives & Western Kitchen Knife Sets

Western Kitchen Knives Buying Guide & Common Questions

A Western-style kitchen knife features a curved blade belly, full tang construction, and a heavier, balanced feel designed for rocking cuts.

These knives originated in Europe—most notably Germany and France—and remain the global standard in both professional and home kitchens.If you are building a wholesale collection, Western chef's knives are the safest starting point because your customers already know how to use them.

The key differences are blade shape and cutting style.

A Western chef's knife has a curved belly for rocking cuts and is typically 8–10 inches long. A santoku has a flatter edge with a sheep's foot tip, designed for up-and-down chopping, and is usually 5–7 inches.

Chef's knives are heavier and more versatile; santokus are lighter and excel at precise vegetable work.Many retailers stock both to cover different cooking styles. Read our full Santoku vs. Chef's Knife comparison for a detailed breakdown.

The four essentials are a chef's knife (all-purpose prep), a 皮むきナイフ (detail work), a パン切りナイフ (serrated slicing), and a 万能ナイフ (mid-size tasks).

Together they cover roughly 90% of kitchen cutting needs, making them the ideal starter set for any wholesale or private-label line. These four also turn over faster than specialty knives, which helps your cash flow.

Stock Western knives if your customers value durability, low maintenance, and versatile rocking cuts. Stock Japanese knives if your market prefers ultra-sharp edges, lighter weight, and precision slicing.

Many successful retailers carry both to cover different price tiers and user preferences. For a side-by-side comparison, see our guide on Japanese vs. German knives.

Common grades include X50CrMoV15 (German stainless, 54–57 HRC), VG-10 (Japanese stainless, 60–62 HRC), 440C (budget stainless), and high-carbon options like 1095.

For premium lines, powder metallurgy steels like S35VN offer superior edge retention.The right grade depends on your target retail price and how much maintenance your customers will tolerate. See our complete steel selection guide for detailed specs.

Western kitchen knives are typically sharpened to a 20-degree angle per side (40 degrees total).

This wider angle creates a more durable edge that withstands heavy use and requires less frequent sharpening than the thinner angles used on Japanese knives.

For busy home cooks and professional kitchens, that durability translates to fewer complaints and lower return rates.

The "holy trinity" refers to the three most essential knives: the chef's knife, 、 皮むきナイフ、そして パン切りナイフ.

These three cover nearly every cutting task in the kitchen, which is why they form the core of most starter sets and private-label collections. If you can only launch three SKUs, start here.

Western knives offer broad market appeal, standardized designs that are easy to customize with your logo and packaging, and mature manufacturing processes that keep MOQs low.

Their universal familiarity also means less customer education and faster inventory turnover for new brands.At LeeKnives, we help brands launch private-label Western kitchen knife collections with flexible minimums and full OEM support. 見積もりを依頼する to discuss your project.

小売業者とブランド向けの日本製ナイフリソース

日本の包丁の種類に関する究極ガイド

日本の包丁の種類に関する究極ガイド

市場には何百種類もの日本製包丁があり、お客様に最適な商品を販売するには専門知識が必要です。この便利な記事で、まずは知識を深めましょう。

万能乱闘 切付 vs. 牛刀 vs. シェフナイフ vs. 三徳

万能乱闘：切付 vs. 牛刀 vs. シェフナイフ vs. 三徳

この詳細なガイドで、切付包丁と牛刀包丁と三徳包丁の違いを理解し、古いシェフナイフとどう違うのか比較してみましょう。

日本の包丁鋼の完全ガイド

日本の包丁鋼の完全ガイド

ナイフがそれぞれ異なるように、日本の鋼材もそれぞれ異なります。この詳細なガイドで、その違いをご覧ください。

サンマイとは？古代の鉄板サンドイッチ

サンマイとは：古代の鉄板サンドイッチ

三枚刃包丁の魅力的な物語と、その包丁が何百年もの間高く評価されてきた理由をご覧ください。

お店向けに日本製包丁を卸売りまたはカスタマイズ

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高品質のナイフとキッチン用品をお探しなら、ぜひ当社にご相談ください。

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