Well-known for his unique blade designs, Yu Kurosaki is the youngest blacksmith to ever receive the title of "Master Blacksmith" awarded by the Japanese government for upholding traditional craft techniques.
Not only does Kurosaki tempt us with his beautiful blade designs, but their ability to perform keeps us coming back. He combines high quality materials and age old forging techniques to create a knife with an extremely sharp edge that will hold up throughout use.
One of the most revered bladesmiths in Japan, Takeshi Saji captivates his customers with the beauty and finesse of his knives. Combining traditional forging techniques with new and innovative designs, Saji crafts beautiful, functional works of art.
People say that his knives are almost too beautiful to use, but once you use one of his knives you'll fall even more in love with it. You will want to spend all your time in the kitchen just so you can use your new Saji knife.
Yoshimi Kato hand forges his knives in the town of Takefu, Fukui Prefecture. After taking over the company from his father Hiroshi in 2017, Kato continues to craft high quality knives.
As a craftsman he is always striving for perfection. He goes abroad a few times a year to visit his loyal customers and gather feedback to improve his designs and functionality.
Born in 1950, bladesmith Hideo Kitaoka works in Takefu Village, Echizen City, Fukui Prefecture. From a young age Kitaoka began learning his craft from his father and now specializes in traditional single bevel knives.
Keeping with tradition, Kitaoka forges his blades from high carbon steel for the finest edge quality. The superior craftsmanship resonates throughout the body as you use these knives, making you the envy of sushi chefs around the world.
"Iron is alive, it can live and it can die depending on the blacksmith."
- Katsushige Anryu
Knife making is in Anryu's blood. His family started making knives in the early 1870's. Anryu is now the fourth generation to continue this legacy. He started apprenticing under his father, Katsutoshi Anryu, after graduating high school in 1959 and now with well over 50 years of experience he continues to forge incredible blades. Anryu is always striving to make better knives that in turn make the cooking process that much more enjoyable.
Shungo Ogata is a young, talented blacksmith who works among the masters in Takefu Knife Village, Fukui, Japan. He began his career as a blade sharpener and has recently begun producing very high quality knives of his own.
His background in sharpening allows him to focus on the geometry of the blade, creating extremely thin blades that slice with ease. With a variety of different and interesting blade shapes and styles, we can’t wait to see what Ogata will come up with next!
Isamu Takamura founded Takamura Cutlery in post-war Japan. Working in Echiezen City, Fukui Prefecture, an area with a rich history of knife making, Takamura set out to create the best quality knives forged from stainless steel. He spent countless hours experimenting to produce blades with the same sharpness and edge retention as those made of high carbon steel that did not stain or rust.
Takamura Cutlery became one of the first manufacturers to utilize High Speed Powdered Steel (HSPS); forging knives from R2/SG2 steel to improve on the already sharp and edge retaining qualities of their knives. Use a knife forged by Takamura Cutlery and you will notice a smile naturally come to your face!
Kunihira is a small company with a desire to produce the best knives possible at the most affordable price. While there is less variation in size and shape of the blades they produce, their quality is unmatched.
Kunihira uses high quality materials to produce knives that will outperform their competition and make a great addition to any knife kit, whether you're a home cook or professional chef.
After apprenticing under Masami Azai of Echizen Marukatsu, Nao Yamamoto went through further apprenticeship with Kamotou Hamono in Takefu. Several years ago, he returned to work with Masami Azai again and inherited his techniques and 'Echizen Marukatsu' inscription.
Yamamoto is one of the most noteworthy blacksmiths today. His knife-shaped fish bone was awarded a prize in the 2013 All Nippon Knife Show in Kobe. He manufactures kitchen knives to short swords and uses a selection of stainless steel like VG10 Damascus, or Shirogami and Aogami.
Established in 1901, Jikko Cutlery has become known for their variety of unique and beautiful blade designs mixed with top tier craftsmanship.
"Hatsuke” is a special finishing method used to give the blades an even finer angle, making their knives even sharper and at the same time allowing the blade to retain sharpness for longer
Iseya knives are produced by Seto Cutlery in Seki City, Gifu Prefecture since 1908.
These knives are made with traditional Japanese techniques using the best quality steel available. Hand hammered, polished, and sharpened these blades are an excellent choice and loved by the people who use them.
Kanetsune is located in Seki City and is known to be the City of Blades.
Kanetsune Seki, one of Japan's supreme master craftsmen, utilizes the underground method of Japanese sword-making method called "Seki-den". This method started some 800 years back and has been handed down to this present day.
Miyako knives are made to represent the splendor of classic Japanese knives. Damascus steel, which is highly prized in Syria, is used to craft these beautiful cutlery. The knife makers at Miyako have always considered the best methods to produce a razor sharp edge.
A key trait of a Miyako blade is its subtle luster, which is made by applying matte finish after polishing. Take pride in owning this line of superb knives with unique and stylish designs.
Tojiro's trademark symbol is derived from four images of Mt. Fuji representing the four promises of the mountain: good faith, sincerity, appreciation, and creation. They strive to put these four promises into each and every blade that they craft.
Out of Sanjou City, Niigata Prefecture, Tojiro produces affordable, yet high quality knives that have become a staple in kitchens around the world.
The young Shigeki Tanaka is a skilled craftsman from Miki, Hyogo Prefecture. His passion for creating knives is as hot as the forge used to make them and to see him hammer steel into knives is spectacular.
Tanaka started training and making knives in Takefu, Fukui Prefecture. Since, he has created many blades under his brand Shigeki-saku. With his radical design and beautiful craftsmanship, his knives are loved by people all over the world.
Founded in 1933, Sukenari has gained a reputation for quality. Using the same technique that is used to craft samurai swords, Sukenari has been certified to create honyaki knives that are unsurpassed in their edge retention and durability as well as their cutting edge. This technique, however, is extremely difficult and time consuming.
In recent days, Sukenari has begun forging knives from "high speed steels" - such as R2 and HAP40 - while maintaining the same blade quality and edge retention. Sukenari always tries to improve on the quality and performance of their knives.