We offer traditional Japanese knives from
・Seki City, Gifu Prefecture
・Sakai City, Osaka Prefecture
・Echizen City, Fukui Prefecture
・Miki City, Hyogo Prefecture
・Sanjo City, Niigata Prefecture
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Wa-Gyuto Knife - Katayama-Made, Damascus, Octagonal Handle, 210mm (和牛刀 片山作 ダマスカス 八角柄 210mm)
¥32,000
※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Wagyu sword Blade length: 210mm Steel material: Damascus (core material: SK8) Pattern: Octagonal pattern Katayama Uchihamono is located in Echizen City, Fukui Prefecture. In addition to kitchen knives, they also make knives, and some chefs from all over Japan say they can't do anything without the knives made by them.This is a famous Japanese beef knife that is only known to those in the know.
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Aji Cutting Knife - White Steel No. 2, Kurouchi Finish, Plastic Handle, 120mm (アジ切り 白二鋼 黒打ち プラ柄 120mm)
¥8,100
※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Kodeba (horse mackerel cut) Blade length: 120mm Steel material: White steel (Yasugi steel white paper No. 2 manufactured by Hitachi) A black horse mackerel knife made with No. 2 white, which has a reputation for its sharpness. This is a useful tool for fishing, camping, etc. Aji-kiri, also known as koideba, is a knife used for cutting small fish such as horse mackerel. Due to its short blade length and light weight, it is a great tool for outdoor use. In addition, the edge side of the blade is blackened and has one more layer of coating than a regular knife, making this knife more resistant to rust than one layer of coating.
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Aji Cutting Knife - White Steel No. 2, Kurouchi Finish, Plastic Handle, 90mm (アジ切り 白二鋼 黒打ち プラ柄 90mm)
¥6,800
SOLD OUT
※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Kodeba (horse mackerel cut) Blade length: 90mm Steel material: White steel (Yasugi steel white paper No. 2 manufactured by Hitachi) A black horse mackerel knife made with No. 2 white, which has a reputation for its sharpness. This is a useful tool for fishing, camping, etc. Aji-kiri, also known as koideba, is a knife used for cutting small fish such as horse mackerel. Due to its short blade length and light weight, it is a great tool for outdoor use. In addition, the edge side of the blade is blackened and has one more layer of coating than a regular knife, making this knife more resistant to rust than one layer of coating.
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Hamo Cutting Knife - White Steel, Hon-Kasumi Finish, Water Buffalo Horn Handle, 270mm (ハモ切り 白鋼 本霞研 水牛柄 270mm)
¥85,100
※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Conger cutter Blade length: 270mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern (round shape) When it comes to Japanese knives, Sakai comes to mind. This is a dish that has been infused with the skills of a professional chef to create that impression. The difference from Nakakasumi sharpening is that there is no small distortion in the entire blade, and the shinogi part is straight (easier to sharpen). The sharpness is also good. This knife is the best sharpened and forged using highly skilled techniques. In addition, the peaks and jaws are finished to a mirror finish, making the sharpening process pleasant while using it. Another point is that the ripples are clearly visible. The steel used is "White No. 3". The handle is chestnut-shaped and made of burr wood, and has a structure that makes it easy to catch your fingers and grip it. Also, after many years of use, the buffalo horn will begin to shape into the shape of a hand, making it fit even better in your hand.
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Utility Knife - Masakiku, Stainless Steel Clad, VG Gold, Double-Edged, 120mm (万能 正菊 ステンレス割込 V金ゴールド 両刃 120mm)
¥5,800
SOLD OUT
※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Miki City, Hyogo Prefecture (Banshu Miki Uchihamono) Classification: Universal Blade length: 120mm Steel material: V gold Structure: three-layer structure This is a high-grade stainless steel cutlery developed by Takefu Special Steel, and is used not only for Echizen cutlery but also for a wide range of other uses. It is a rust-resistant stainless steel that contains a lot of chromium and is differentiated from V-gold 1.2.5.7.8.10, V-gold special, and Gold 2 based on the content of carbon and chromium. Among them, V Gold No. 10 is made using carefully selected high-purity raw material iron and the best steelmaking technology, and is strong, strong, and has excellent workability and forgeability. Moreover, there is no corrosivity caused by harmful impurities. In addition, excellent wear resistance properties are a major feature of the "V Gold" series. It also has cobalt added to it, which makes it easier to sharpen the blade.
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Paring Knife - Damascus Finish, Powdered High-Speed Steel, Octagonal Laminated Handle, 75mm (パーリングナイフ ダマスカス仕上げ 粉末ハイス 八角積層柄 75mm)
¥14,400
SOLD OUT
※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Paring knife Blade length: 75mm Steel material: powder high speed steel Pattern: Octagonal laminated pattern (Because it is laminated, the density inside the pattern is high and the pattern has excellent water resistance.) This knife has a laminated structure and is made by craftsmen one by one by hand, making it difficult to reproduce the pattern on the edge of the knife, resulting in a one-of-a-kind pattern. The flat part of the blade has a hammered pattern, which creates a gap between the food and the blade, making it very easy to separate the food. In addition, the handle has a laminated structure, and by layering and compressing thinned wood, the density inside the handle is increased, making it a handle with excellent water resistance.