Products

Since 1948, we have been making knives through a combination of traditional craftsmanship and machinery that must be handled with skill and experience.
Our knives are made with hagane (steel) cutting edges—not all-stainless constructions—giving them exceptional sharpness and long-lasting edge retention.
We produce knives for both professional chefs and home cooks.

Nashiji | Kurouchi | Tsuchime | Other products

【梨地 Nashiji】Blue Paper Steel #2, Stainless-Clad

Nashiji features a pear-skin–like texture. Each pattern is created by hand-forging, which means every knife has its own unique appearance that reflects Japanese craftsmanship.
Blue Paper Steel #2 (the core steel) is White Paper Steel with added chromium and tungsten, resulting in higher hardness and extended edge life. This steel is commonly used for premium-quality knives.

【黒打 Kurouchi】Blue Paper Steel #2, Stainless-Clad

Quenching is one of the key processes in achieving hardness. During this stage, a natural black oxide film forms on the surface—and in the Kurouchi finish, this layer is intentionally left on the blade.
This traditional blacksmith finish offers a rustic appearance and provides better rust resistance than a fully polished surface.

【鎚目 Tsuchime】Hitachi SLD Steel, Stainless-Clad

Our Tsuchime blades feature a hammered geometric diamond pattern, a design long familiar in Japanese craft traditions.
Hitachi SLD steel contains more chromium than carbon steels such as Blue Paper or White Paper Steel, giving it improved rust resistance while still delivering excellent sharpness and long edge retention.