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Japanese Knife Makers
Shop by Brand
Takamura knives
Takamura Hamono is a small, family-owned knife maker based in Echizen, Japan.
Blending traditional forging with modern metallurgy, they produce blades with extraordinary sharpness, edge retention, and precision. Each knife is handcrafted—from forging to final polish—by skilled artisans who uphold three core values: quality materials, expert forging, and meticulous sharpening.
Favored by professional chefs worldwide, Takamura knives are not only tools, but expressions of Japanese craftsmanship and innovation.
Shotaro Nomura
Shoutaro Nomura is a master knife polisher and certified craftsman from Sakai, Japan.
Known for his refined kasumi and mirror finishes, he goes beyond standard methods—using up to five sharpening stages—to enhance both beauty and performance. Guided by the belief, “Make one good knife rather than many average ones,” his blades combine precision, elegance, and long-lasting function.
Each knife he finishes is more than sharp—it’s a true expression of Japanese craftsmanship.
Misono
Founded in 1935, Misono is Japan’s oldest maker of Western-style kitchen knives—born in Seki, a city with 800 years of blade-making history.
Each knife is crafted in-house by skilled artisans, combining heritage techniques with modern precision. Known for their remarkable sharpness, balance, and lasting performance, Misono knives are trusted by chefs around the world.
Their clean, minimalist design reflects a refined sense of functional beauty—where every detail serves a purpose.
Goh Umanosuke Yoshihiro
is a premium Japanese knife brand by Yamawaki Cutlery MFG., LTD., established in 1927 in Sakai—a city with over 600 years of blade-making tradition.
Each knife is painstakingly sharpened in their in‑house workshop, combining historic craftsmanship with uncompromising quality. Named after a renowned medieval sword master, the brand symbolizes the enduring spirit of Japanese blade artistry.
Beloved by professional chefs globally, these knives strike a rare balance of elegance, sharpness, and reliability—available in styles like deba and usuba that highlight both functional beauty and precision.
Tsunehisa
Tsunehisa is a Japanese knife brand known for its refined aesthetics, quality craftsmanship, and a wide range of modern steels.
Each blade is forged for consistency and finished by skilled hands, offering sharpness, balance, and long-lasting performance. With steels like Aogami Super, VG‑1, Ginsan, and AUS‑8, Tsunehisa knives combine precision with elegant form—making them as beautiful as they are functional.
A favorite among chefs and passionate home cooks, they bring both artistry and reliability to the kitchen.
Yu Kurosaki
Yu Kurosaki is a master blacksmith from Echizen, Japan—fusing centuries-old cutlery tradition with bold, artistic design.
After 12 years of apprenticeship, he established his own workshop in 2014 and quickly became known for his signature hammered finishes and series like Senko, Fujin, and Shizuku. His knives are highly esteemed for their blend of visual artistry and cutting-edge performance.
With global demand and recognition, Kurosaki’s knives are treasured by culinary professionals and collectors alike.
Gensho No Tsukuri
“Gensho no Tsukuri” is an extremely rare collaboration between sharpening master Shotaro Nomura and legendary blacksmith Genkai Masakuni.
Each knife is a fusion of uncompromising forging and meticulous polishing—more than a tool, it’s a crafted work of art.
Only two pieces are available in our collection.
kaishin
Kaishin is a Japanese knife brand that blends traditional forging techniques with refined aesthetics.
Crafted from mono steel and finished by skilled hands, each knife balances sharpness, durability, and visual elegance.
A trusted favorite among chefs and knife lovers seeking both performance and beauty.
Japanese Knife Guide
Shop by Shape
Petty Knife (ペティナイフ)
Small Utility Blade
A small, nimble knife perfect for peeling, trimming, and detail work.
Great for tasks that require control and precision.
Gyuto (牛刀)
The Japanese Chef’s Knife
The Japanese version of a chef’s knife.
Long, curved blade suited for slicing, rocking cuts, and fast-paced prep.
Santoku (三徳包丁)
Multipurpose Japanese Knife
A versatile all-rounder for meat, fish, and vegetables.
With a rounded tip and balanced shape, it's ideal for everyday home cooking and beginners.
Bunka (文化包丁)
Precision Knife for Everyday Use
Similar to the santoku but with a sharper, angular tip for detailed work.
Stylish and precise — great for cooks who want more control.
Yanagiba (柳刃包丁)
Slicing Knife for Sashimi
A long, slender, single-bevel knife traditionally used for slicing raw fish.
Its length and shape allow for clean, single-stroke cuts — perfect for sashimi and sushi.
Deba (出刃包丁)
Japanese Butchery Knife
A thick, heavy knife traditionally used for filleting whole fish.
Its strong spine and pointed tip allow for precise cuts through flesh and around bones.
Honesuki (骨スキ包丁)
Boning Knife
A Japanese boning knife, designed to navigate around bones and joints.
Triangular blade and stiff spine offer control in tight spaces.
Knife Essentials
Before & after
A worn, rusty knife is brought back to life, returning to its original sharpness and precision. Even knives with twisted or misshapen blades can be fixed and restored to their proper shape. Additionally, knives with a dull edge will be revived to their sharp, precise cutting ability. Move the arrow left and right to see how it looks before and after.
