Products

Since 1948, we have made knives through a combination of craftsmanship and some machines, which require skill and experience to use. The cutting edge of our knives is made of carbon steel, not stainless steel. This means that the knives are sharp and hold a long edge retention. We make knives for both professional and home use. Our knives are loved not only in Japan but also all over the world.

Nashiji | Kurouchi | Tsuchime | Other products

【梨地 Nashiji】Blue Paper Steel #2 Stainless Steel clad

Nashiji is a Japanese style blade finish which looks like Japanese pear skin. It is done by hand-forge and therefore every blade has different pattern. You can see the uniqueness of Japanese culture on each one of them. It is one of our popular finishes.
Blue Paper Steel (the core steel) is basically White Paper Steel with the addition of chromium and tungsten. The blades become harder and its sharp edge lasts longer by adding chromium and tungsten. The steel is mainly used for high-end knives.

【黒打 Kurouchi】Blue Paper Steel #2 Stainless Steel clad

Quench hardening makes the steel hard, and it is one of the most important processes to make sharp knives. Kurouchi finish means that the black oxide film is left on the blades purposely at the process. It is a cool blacksmith finish and would be more resistant to rust than Migaki/Polish finish.

【鎚目 Tsuchime】Hitachi SLD Steel Stainless Steel clad

Each blacksmith has its own Tsuchime pattern. Our Tsuchime is based on geometric diamond pattern, which has been familiar from ancient times in Japan.
Hitachi SLD Steel has more chromium than carbon steel such as Blue Paper Steel or White Paper Steel, which means that it is more resistant to rust. Also, it holds a sharp edge and a long edge retention by its hardness and toughness. It is popular steel for kitchen knives in Japan.