Niigata, Japan
Tojiro Co., Ltd. is a Japanese knife manufacturer based in Tsubame-Sanjo, one of Japan's most renowned knife-producing areas. The company has produced knives since 1953 and is guided by four principles: good faith, sincerity, appreciation, and creation.
Tojiro kitchen knives were first introduced in 1955 when stainless steel blades were still considered inferior to carbon steel. Tojiro has continued to improve and innovate in pursuit of the ideal knife, working tirelessly to develop the perfect cutting tool for its customers.
Their goal is to deliver not only sharpness and performance but also comfort as you use the knife. As one of only a handful of full-scale kitchen knife manufacturers in Japan, Tojiro strives to balance inherited tradition and technical innovation.
Tojiro knives are carefully forged with traditional and modern methods to ensure the sharpest blade possible. They take pride in producing kitchen knives made to cut through ingredients without compromising their natural flavours. They're sharp enough to get the job done but also durable and easy to use.
They carry a wide range of knives for you to choose from. Whether you're looking for a western-style, a Chinese-style, or a Japanese-style knife, they have the selection and expertise to meet your needs.
This company is the choice of many professional chefs and home cooks, who appreciate their ability to cut precisely and smoothly. These knives are made from high-quality materials, which make them easy to sharpen and maintain.
Tojiro kitchen knives are a great choice for any cook looking to step up their knife collection in a large way. The company uses different types of steel to make their knives, including VG10, Aogami Steel, and Shirogami Steel.
The company aims to create knives with long-lasting sharpness and abrasion resistance.
They are not just focused on producing sharp blades. They also want to ensure that their handles are easy to grip and comfortable to hold.
Some of their knives feature an octagonal elastomer handle that comfortably fits your hand.
You can choose from models with wooden, plastic, and stainless steel handles. All their handles are comfortable and provide an excellent grip, so you won't drop your knife while cutting your ingredients.
Tojiro knives are crafted with the utmost care. To keep them in perfect condition, you must perform some essential maintenance. Use a soft sponge with neutral kitchen detergent to clean the knife, wipe excess moisture with a dry kitchen towel, and allow to air dry.
Washing your knife with a sponge and cleanser is the best way to remove rust. If you have sharpened your knife, you should wash it with soap and water to remove any residue left behind by the whetstone. Avoid using abrasive materials on your knife, as they can scratch the blade.
https://www.tojiro-japan.com/about-tojiro/
]]>Sakai, Osaka Prefecture, Japan
Sakai Takayuki is a well-known maker of traditional Japanese kitchen knives. Cultivated with a 600-year-old history, the business started in the late 16th century when the knife was needed for cutting tobacco leaves. Sakai produced what is called the “tobacco knives.”
Sakai Takayuki kitchen knives have two types; the first one is a single-edged “Japanese knife” with two layers, the cutting core and cladding attached. It is hard and sharp, which is why it is perfect to use in cutting delicate foods such as fish and meat. Professional Japanese chefs use this for cutting food beautifully without allowing the food to stick to the knife.
The second type is the double-edged “Western knife,” mainly used at home. This type of kitchen knife is made from stainless steel. It has evenly-fair surfaces that enable you to cut food symmetrically, even cutting straight from above.
Sakai is best known for their traditional craft and was given a unique hallmark called “Sakai-kiwame” for the knife’s sharpness. The Sakai kitchen knives are carefully made by professional artisans and receive good reviews from various professional chefs.
Sakai Takayuki kitchen knives with a mirror finish blade are made from high carbon steel known as the Yasugi steel. This material has been widely used for a long time to make high-end Japanese kitchen knives. It has an extraordinary hardness known for having the highest wear resistance and toughness.
Sakai’s knife handles are customised to the right size, shape, and weight by the great handle maker made from different types of wood. The Magnolia, Karen wood, and Ebony into the handles with buffalo horn trimmings.
Magnolia wood is the most commonly used kitchen knife handle. The reason is because of its water-resistant, soft, and light in colour qualities. It also provides a textured grip to prevent slipping while cooking.
Another example is Rosewood, a strong and heavy wood that makes it durable and dense. Then last is Ebony, a dense, heavy, and valuable ornamental lumber that has a smooth finish when polished.
Sakai Takayuki kitchen knife is recommended to be sharpened regularly.
Follow this process in sharpening the Sakai knife using a waterstone.
Sakai knives require daily care to prevent rusting and dullness. Wash it after use, dry thoroughly and store correctly.
]]>Seki City, Japan
Miyabi is known for its sharp Japanese kitchen knives made from a combination of modern state-of-the-art technology and the skill of great artisans. In 2004, ZWILLING acquired the factory in Seki and is now incorporated with the German engineering excellence perfected in ZWILLING’s Solingen workshop.
Miyabi kitchen knives have a different range, looks, and kinds that fit everyone’s needs. It has various collections of Japanese kitchen knives such as Shotoh and Nakiri or classic Santoku. These outstanding classes of knives go through a long process to produce perfect, sharp, and long-lasting kitchen knives with a precise cutting edge.
Miyabi kitchen knives are best known for making quality chef knives. Such as the famous Miyabi birchwood SG2 for years with a large collection using the traditional Japanese techniques combined with modern German technology. Miyabi ensures the durability and longevity of every knife that is being made.
Owning a perfectly sharp Japanese kitchen knife doesn’t need to be that expensive. Miyabi has an affordable high-end “Kaizen” kitchen knife with a super steel core and incredible hardness. It is lightweight and has a very comfortable grip.
There are three distinct types of steel used to make the MIYABI collection.
MIYABI kitchen knife handle is mainly made of wood with the traditional D-shape with partial tang construction. With a steel butt of the knife, it has a balancing point sitting further towards the heel of the knife.
The most known type is Pakkawood, primarily used as a handle for being highly resistant to high heat and moisture.
Honing and sharpening your Miyabi Kitchen knife right is the best way to keep it in good condition. A sharpening steel or handheld knife sharpener is the best tool to make sharpening easier.
Fukui, Japan
Ryusen Hamono Co., Ltd. was established in 1953 to produce kitchen knives in Fujiku–known as "Echizen" in Japan. The Echizen has around a seven hundred-year history of metal products. Recently, they have expanded into an integrated manufacturing factory.
Ryusen Hamono has developed a unique processing technique. This process includes thermal treatment, blade polishing, and welding. They integrate it into the traditional methods and skills that do not depend on machines.
Inheriting the techniques of Echizen Forged Knives that have passed down for years while also developing products in new fields such as cutlery and stationery. Ryusen has become one of the highest quality and excellent-designed kitchen knife manufacturers.
Artisans forge these Ryusen kitchen knives, pursuing steel toughness and supreme sharpness. It is easy to sharpen and has excellent maintainability.
They have expanded their collection of kitchen knives into seven lines. Not only sharpness and longevity is taken into consideration, but also a sleek modern design. These are the Prever series, Blazen Ryu, Blazen Ryu Wa, Fukaku Ryu, Bonten Unryu, Tangan Ryu, and Felice Regalo.
The brand is famous for its control over the entire process of knife making, from forging to shaping the handle and even maintaining its packaging material.
Ryusen is knowledgeable in the industry of making knives. They always strive for a particularly high-standard kitchen knife. A knife that fits into the hands of professional chefs or enthusiastic home cooks.
The company puts a premium on excellent sharpness, resistance to rust, durability, and practicality. With that qualities, Ryusen Hamono knives have won Good Design Awards and have been used by many top chefs worldwide.
Most of the lines of Ryusen kitchen knives are VG10. These blades are excellent in sharpness like carbon steel. At the same time, they are also resistant to rust like stainless steel.
Other blades use traditional Echizen techniques, such as the Super Gold 2. Exceptional in the significant properties of hardness, tenacity, wear resistance, and corrosion resistance.
Ryusen kitchen knife handles are ideal for their durability and resilience. The handles are made of walnut wood, black micarta, black pakka wood, and curly maple.
This company provides various series of kitchen knives with great care and pride. That is why the excellent quality of grinding, forging, heat treatment, and finishing all comes together in these top-quality knives.
Ryusen kitchen knives have a high hardness grade of 60-62 HRC. With that, hone the blade at its original angle while applying the Japanese approach.
Seki, Japan
Shun, a steel maker brand known for its cutting-edge technologies, is formally owned by the Kai Corporation. Kai Corporation is a Japanese group founded by Saijiro Endo in 1908. It is famous for its cutlery, utensils, beauty care, and confectionery. Kai tapped into blade production in 1971 by establishing Endo Cutlery Co., Ltd. A few years later, Kai ventured into the western market in 1977.
Since the acquisition of Kershaw knives and the establishment of Kai Cutlery Co., Ltd, the company and its steel production have been the number one choice of restaurants and chefs due to its high performance and comfortable knives. The company continues to integrate and refine craftsmanship after over a hundred years of progress and innovation. It aims to uplift kitchens worldwide by creating better products for more people.
Shun should be on top of your list if you are looking for a long-standing, high-performance selection of the best Japanese knives. From their wide range of categories, from classic to the premier, you will find the perfect kitchen knife that fits your requirements.
Shun is best known for its wide variety of kitchen and utility knives that are durable and robust. Its premium quality knives are known for their edge performance and outstanding aesthetic, making it a chef's top choice.
From their classic to the premier collection, Shun is known for using VG10 stainless steel in most of their models. VG10 is Japanese stainless steel designed by Takefu Specialty steel. It is a high carbon and vanadium material and is considered steel gold. VG10 exhibits excellent edge retention, corrosion resistance, toughness, and sharpness.
In recent years, Shun Cutlery have moved to their own proprietary VG10 steel, called VG-MAX. It is difficult to say how different the steel is from classic VG10, but performance does appear better.
Shun's most commonly used handle material is Walnut wood, which is hard and resilient. The wooden handle also adds aesthetic due to its texture and natural patterns.
VG10 is a challenging and sturdy material for stainless steel. Still, on a positive note, it is highly machinable and easy to grind in case of age and brittleness. Although some caution is required with harder steels as more material can be removed with each sharpen.
For the handle of Shun knives, which is wood, rub with neutral oils or carnauba wax to maintain its protective waterproof layer.
Sydney, Australia
Okimoto is a Japanese kitchen knife brand by the team at Chef's Armoury. Okimoto aims to provide quality and affordable everyday kitchen knives. The company has created four kitchen knife collections: Okimoto Buri, Okimoto Fugu, Okimoto Mori, and Okimoto Saba. Okimoto has achieved positive feedback from Australian Chefs. Its high-quality and low-maintenance kitchen knives are perfect for cutting, dicing, and peeling veggies, fish, and fruits.
The Okimoto knife originated and was named after Mori Okimoto, a Japanese Samurai. He ruled the Mori Clan during the Sengoku period.
Okimoto uses stainless steel with 58-59 HRC in all its four knife series collections. Below are the specifications and compositions of each knife series.
Okimoto Buri is a four-knife series with a subtle hammer finish on its steel and seamlessly integrated bolster. Composed of Petty, two Gyuto, and Santoku knives ranging from 150mm to 240 mm. Buri knife series with 2mm thickness has a 58 HRC.
Okimoto Fugu is a budget hammered finish knife with 59 HRC. Composed of half-tanged 160 mm Nakiri, 170 mm Santoku, and 180 mm Gyuto knives, all in 2mm thickness. The hammered marks are non flushed and imperfect, giving it a natural and rustic feel.
Okimoto Mori is a full tang thin western knife collection for right-handed knife users. Composed of two Gyuto, two Suji Kaku, and a bread knife. This is a more extended knife series from Okimoto ranging from 270mm to 300mm with a fixed 2.1 - 2.2 mm thickness. The thin Aichi stainless steel makes the knife manageable during sharpening to reach its full sharpness potential.
Okimoto Saba is a rustic hammered western knife collection ranging from 1.8mm to 2.1mm in thickness. Composed of a 180 mm Petty, two 210-240 mm Gyuto, 214 mm Kiritsuke, and a Santoku knife. Saba series full tanged in 50:50 V bevel.
Okimoto uses black and brown pakkawood in all its knife collections. Its glossy finish, sturdy composition, and waterproof properties make it a practical and efficient choice for a knife handle. Okimoto pakkawood can be used by both right-handed and left-handed kitchen knife users.
Okimoto is best known for its value-for-money kitchen knives. Compared to Mcusta Hammered knives, Okimoto hammered collections are much less expensive. You save or purchase a whole collection of quality kitchen knives without emptying your pocket.
Stainless steel is known for its durable properties, but can require effort to sharpen Okimoto knives. Always use sturdy abrasives like Japanese waterstones or sandpaper to sharpen the edge of Okimoto knives to their peak sharpness. For the handle, handwashing and applying oil to remove unwanted stains and maintain the color of pakkawood material.
https://www.chefsarmoury.com/collections/okimoto-saba
]]>Echizen, Japan
Takamura Cutlery is one of the most well-known Japanese cutlery manufacturers with a reputation for quality products.
Takamura Cutlery, makers of the high-end Takamura kitchen knives, was founded by Isamu Takamura in Echizen City, Japan. Takamura kitchen knives are one of the best manufactured using stainless steel and one of the pioneers to utilise High-Speed Powdered Steel (HSPS). The specific type of powdered steel they use is Takefu Super Gold 2, also known as R2.
The 3 most common kitchen knife types that can be found in the Takamura knives line are the Santoku, Gyuto, and Petty utility.
The Santoku is also an all-purpose knife with a flat edge and a sheepsfoot blade. It is primarily designed to cut in a push-cut chopping motion.
Gyuto has a curved edge profile and a less turned-down spine than Santoku. This is best suitable for cutting larger foods such as meats and fruits.
Lastly, petty utility knives are similar to the Gyuto, but these are smaller, making them a more versatile choice, especially in peeling and cutting smaller food.
Takamura Cutlery is known for its excellent technique in its knife-making process that makes use of HSPS, also known as R2 material. This results in an exceptional quality of their craftsmanship and paves the way for the accomplishments they have today.
Although Takamura is best known for the HSPS or R2 steel, several kitchen knives they produced are also forged using VG-10 stainless steel.
VG-10, also known as V Gold 10 when compared to R2 steel, has a lower HRC (Hardness Rockwell C) rating which determines the steel's hardness. This would account for its durability. However, even with its toughness, it is easy to sharpen. This makes the VG-10 variant a chef's favourite knife.
Lastly, some of their kitchen knives make use of Chromax material. It’s semi-stainless steel that sharpens nicely but holds an edge well.
The Takamura knives have a unique handle made of Pakka wood (a type of hardwood) known for its exceptional and enduring quality. In addition, this is a superior wood that is naturally antibacterial.
Takamura kitchen knives should be sharpened regularly. It’s recommended that they get it sharpened at the local Japanese knife shop annually or semi-annually. This should keep the knife's edge in excellent condition and maximise its lifetime.
Takamura knives are not dishwasher friendly, so it is best to hand wash them to ensure their durability and longevity. These knives have been designed with the finest qualities, such as rust resistance, hard steel blades, and strong wood handles, making them an all-weather knife that can be used in any season.
]]>Echizen, Japan
For over 50 years, the Saji family have been producing kitchen knives in Echizen, Japan. Takeshi Saji is the current blacksmith and leader of the family's knife-making business. Takeshi's ability to create great kitchen knives comes from generations of blacksmiths who taught him what it takes to make a quality blade.
Saji kitchen knives are shaped with traditional hammer-forging techniques and high-quality steel. This process allows the blades to be light and sharp while still being durable enough to withstand constant use in a home kitchen.
There is a wide range of choices of Saji Kitchen Knives. These knives are made from the finest materials and techniques to ensure the highest quality and performance.
Saji kitchen knives are professional-grade knives designed to last in the toughest conditions. They are used by professional chefs and home cooks alike.
Among their knives collection are the Takashi Saji Makie-Art, Takashi Saji VG10 colored/mirrored knife, folding knife, Takashi Saji R2 Diamond finish, and Takashi Saji Black Damascus.
Saji kitchen knives are not only known for their sharp knives but also for their carefully thought-of designs, in collaboration with great artists.
Saji combines the best of traditional Japanese craftsmanship with contemporary design to create functional and beautiful kitchenware.
Their kitchen knives are made with R2 stainless steel, Blue Paper (Aogami) high-carbon steel, or VG-10 stainless steel. These steels are some of the best options for kitchen knives and have been carefully selected to ensure that their blades are both durable and sharp.
The knife's handle is carefully handcrafted using different colours and durable handles. The blade is made up of high-quality steel for maximum performance and durability.
Forged by the most skilled blacksmith in the world, the kitchen knives are handcrafted with a stainless bolster and water-resistant finish. Their unique handle is made from the densest wood on earth and is buffed to perfection.
Desert ironwood has been used for centuries as an incredibly durable material. It's so strong that it can withstand even the harshest desert conditions without cracking or splitting. They use this same wood to create their stylish hand-carved knife handles that is so easy to grip and well-balanced that you'll want to use them every day.
There are many ways to sharpen kitchen knives at home. Still, starting with a whetstone or Japanese waterstone is recommended. Both tools use abrasives that remove microscopic bits of metal from the blade's edge.
Whetstones and waterstones are made from natural materials like corundum, Arkansas stone or India stone.
https://www.hocho-knife.com/takeshi-saji/
]]>Sakai, Japan
Sakai Kikumori was founded in 1926 by Kawamura Hamono, a knife wholesaler in Sakai City, Japan. Sakai is known as a major centre of traditional Japanese cutlery manufacturing.
Even though Sakai Kikumori is a relatively small company in Sakai, this didn’t hinder them from becoming more innovative and open to new ideas.
The goal of Kikumori is to put more emphasis on quality and to get good steel material to make great kitchen knives. Kikumori has been developing kitchen knives with the region’s best smiths and skilful artisans to offer various knives from traditional to modern materials and styles.
The knife types included in the Kikumori line are Japanese, Gyuto, Western-style, and special purpose knives. The Japanese-style knives' blade length can either include the Machi or without the Machi. Machi is a joint or gap between the blade and handle.
The Gyuto line, typically used in cutting meat and larger foods, includes Kiwami-V10 Kyomen, Ginsan, Wasiki Gyuto II, and Gokujyo.
The Western-style line includes the Nihonko knife and SKK vanadium, bestseller knives of Kikumori. The Nihonko is constructed from high carbon steel. Meanwhile, the SKK vanadium is made from high-quality steel with rust-resistant properties.
The special-purpose line includes knives for specific food items like Kaiseki for cutting shellfish and Ajisaki for horse mackerel.
The Sakai Kikumori kitchen knives are popular because of their high-quality steel material. Kikumori is best known for receiving the “SAKAI WAZASHU” brand from the Sakai Chamber of Commerce and Industry, which intends to certify the prominent companies in SAKAI.
The Sakai Kikumori kitchen knife line is forged using several steel types. Some of the most notable steel types used are the Yasuki (white or blue steel), the V Gold 10, and the Stain-resistant Steel with Molybdenum.
The Yasuki white or blue steel is high carbon steel. VG10, on the other hand, is a high carbon and vanadium material that exhibits excellent edge retention and durability. Lastly, stain-resistant steel is alloyed with Molybdenum to further strengthen the steel.
The Sakai Kikumori kitchen knives line mostly uses wood for its handle. It is worth mentioning, though, that some models like Kiwami-V10 Kyomen have an ebony handle with a buffalo horn ring, while the model Sweden-ko makes use of Rosewood.
It is essential to maintain a Kikumori knife because it can keep the blade from wearing out and getting dull. The sharpening method for Kikumori knives is using waterstones made of aluminum oxide or silicon carbide. High grit stones can remove scratches from the face of the blade (anything over 10000), while a nylon brush can be used to maintain the wood handles.
]]>Seki, Japan
Seki Kanetsugu Hamono Co.,Ltd. was established in 1918 and is now owned by Mitsuyasu Kawamura, a Kanetsugu smith of the present era. The company combines modern production technology with six centuries of sword-making tradition.
Seki Kanetsugu offers a wide range of knives for home, commercial and culinary use. They offer Deba (fish butchery knife) and Sashimi knives. For Deba, blade lengths range from 105mm to 180mm, while 210mm to 270mm for the Sashimi knives. The Kanetsugu’s “Saiun” Damascus knives have appealing blades further enhanced by the wood-grain pattern of their durable black linen Micarta handles.
The PRO-S and PRO-M Series boast the Gyuto knives, also known as the Chef's knife. Both series also include a couple of petty knives, the santoku/all-purpose knife, a boning knife, and a 240mm long slicing knife. The difference between the 2 series is with the handle used.
The PRO-J Series also includes the same type of knives, but the steel type differs from the PRO-S and PRO-M Series.
Seki Kanetsugu developed their PRO-M and PRO-S series; chef's knives with Katana-like cutting performance and sharpness. They also offer a colour select series in which different colours for the handle are made of Soft touched P.P resin (by Mitsubishi Chemical Co.) The colours available are yellow, red, green, blue, and black.
Their knives are made of various high-quality steels and known to be well-balanced. The Deba and Sashimi knives are forged out of 1K-6, a high-carbon Molybdenum and Vanadium steel. The Kanetsugu’s “Saiun” Damascus knives are made of VG-10 Stainless steel, which has a hardness rating of HRC 60-61.
Both PRO-S and PRO-M Series have blades forged out of Molybdenum stainless steel. The PRO-J Series' blade comprises 3 layers of high-quality ZA-18 cobalt stainless steel, providing superb edge retention and sharpness. The steel type used for the colour select series is the 1K-6, which is the same as that of the steel used for the Deba and Sashimi knives blade.
For the Deba and Sashimi knives, they have Aluminum & Heat-resistant ABS resin for their handle.
As mentioned earlier, the PRO-S and PRO-M series differ in the materials used for the handle. PRO-S uses 18-8 Stainless, while the PRO-M series uses Black laminated wood for the handles. The PRO-J series has "Eco-wood" made from the waste of chips.
The Seki Kanetsugu kitchen knives have a beautiful finish and are made with great care. The sharpening angle of the blade is very low, as low as 10 degrees, and the edges are ground from the heel to the tip. They come either with or without a hand guard.
After use, rinse the blade in clean water and wipe it dry with a soft cloth. Remove only light soil with a wooden scraper (do not use metal tools). Never store wet or damp Japanese knives in their sheaths or scabbards because moisture can build up inside if they are left sitting in sheaths.
]]>Sanjo, Japan
Since 1948, Tadafusa has manufactured handmade forged knives for home and professional use. They are from Sanjo in Niigata, Japan. It is a city known as the "Town of Smithing" since the 17th century.
Artisans do all the assembly procedures manually to provide the clients with top-quality products consistently. Tadafusa is one of the most popular kitchen knife manufacturers in Japan. They received various awards, including the Good Design Award and the Prize for Smaller Enterprise Agency's Director.
The blades at Tadafusa are useful and traditional kitchen knives designed to adapt to your everyday living. The natural impression of these knives allows you to use them for any kind of dish and in any type of kitchen.
Tadafusa produced two main ranges of quality hand-forged blades. These kitchen knives fit every kind of user–Bocho Kobo and Hocho Kobo.
The word Bocho means Japanese style. These knives are made by sandwiching layers of steel. The Aogami between two complex layers of distinct composite steel enhances durability. The carbon steel exterior blade is with a nashiji or pear-skin finish. The smooth surface reduces suction, allowing food to slip onto the knife without resistance.
Hocho means European Style. Some time ago, Tadafusa engaged an eminent female industrial designer, Fumie Shibata. She designed a European-style range for the western market.
Tadafusa is a very famous manufacturer in Japan. The brand is renowned for quality that is parallel to its price. Knives that you don't have to think twice in purchasing because they are consistent in output.
Bocho Kobo is from the traditional Japanese range of hand-forged blue carbon steel by Tadafusa. Carbon steel holds a cutting edge, and these knives are exceptionally sharp.
Hocho Kobo is hand-forged, and this range offers a triple-layered knife. These blades are rust-resistant SLD steel and clad with soft stainless steel.
The handle of the knife utilizes antimicrobial, carbonized chestnut wood. This wood is moisture resistant and also resistant to bacteria.
The material is forged through Tadafusa's patented unique heating process. It is a non-perishable and hygienic material.
Maintenance is a key to keeping a knife’s quality. Sharpening at least once a month is a top recommendation.
Tadafusa kitchen knives have a high hardness grade of 60-62 HRC. You can hone the blade at its original angle while applying the Japanese approach.
A maker of Japanese knives with Italian design and German steel composition.
]]>Funabashi, Japan
Company Overview
Global Knives is one of the largest knifemakers and sellers in the world. The company was founded in 1985 by Komin Yamada, blending the East and West through Japanese knives with Italian design and German steel composition.
Global Knives takes pride in the production of knives using a single piece of steel from blade to handle. The company uses lightweight steel and crafts its knife-edge in a convex cross-sectional shape for ease in slicing and separating foods.
The brand stays true to its roots as its 50 lines of Japanese knives are still handcrafted in Yoshikin’s factory in Niigata. These knives continue to gain international acclaim in over 95 countries worldwide.
Global Knives has received various awards and recognition for its innovation and designs:
Knife Types
Global Knives is focused on Kitchen and Table Knives.
Best known for
Global Knives is best known for their mid-sized Japanese and Western Chef’s knives, versatile from chopping board to table.
Steel Used
Global Knives blades are made using CROMOVA18 stainless steel - a blade now only made for Global Knives. Its mid-range carbon content influences its hardness grade of 56-58 HRC - a low grade for Japanese knives, but higher than German Steel. This material exhibits good edge holding and resists rusting and stains.
Handles Used
Global Knives takes pride in having a one-piece steel look. They use the same Chromova 18 in their steel handles. This makes each of their models classic and collection worthy. They make sure to add etchings and carving to their handle design to fix grip and force during use.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Global Knives has a high hardness grade of 56-58 HRC and an edge of 15 degrees. As such, hone the knife at its original angle using the Western Approach.
Regular honing removes the need for sharpening, which must only be done occasionally. A Global Knives sharpening steel is most recommended, but whetstones or ceramic sharpening rods may be used in its stead.
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Tokyo, Japan
Aritsugu is a Japanese knifemaker that has stood the test of time. The company was founded by Fujiwara Aritsugu and built its reputation as a key manufacturer of Japanese samurai swords in the 1700s. As the war ended, Aritsugu channeled its strengths in blade production to knives and cooking utensils for the kitchen.
Today, Aritsugu remains a family-run endeavour, headed by 18th-generation proprietor Shinichiro Terakubo. With the establishment of additional stores in Tsukiji Market in the 1920s, Aritsugu has gained much popularity among fish vendors, chefs, and tourists alike.
Aritsugu is focused on forged Kitchen knives.
Aritsugu is best known for its versatile Japanese Knives, especially its long-bladed knives excellent at fileting eel and fish for sushi-making.
There are two main types of Aritsugu kitchen knives: Single-edged and double-edged.
Under the single-edged line, two of the most popular knives are the Yanagiba and the Deba. The Yanagiba is used to slice raw fish for sushi and sashimi dishes, while the Deba is used for fish butchery.
For the double-edged line, the popular knife type available is the Gyuto knife which is used for cutting larger foods such as meat. The other famous double-edged knife of Aritsugu is the Sujihiki slicer. This long narrow blade smoothly slices through meat or vegetables.
While Aritsugu features knives with AUS-10 stainless steel and Go-Kinko steel, most of its blades use two types of high carbon steel - Shirogami II White Steel and Aogami II Blue Steel.
Both developed by Hitachi Metals Ltd, Shirogami II White Steel is a pure high carbon material, while Aogami II Blue Steel is a steel variant using the same pure high carbon with trace amounts of Chrome and Tungsten. Both variants make for hard knives that hold a strong edge but will need to be maintained well to prevent rusting.
Aritsugu uses handles from both Eastern and Western influences, from traditional Japanese Magnolia wood to Western resin with rivets.
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Aritsugu knives have a hardness grade of 61-64 HRC and an edge of 15 degrees. As such, hone the knife at its original angle using the Japanese Approach.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
For more information, you can return to our homepage.
Niigata, Japan
Company Overview
Fujimoto is a Japanese knifemaker that was founded in Sanjo City of Niigata Prefecture, an area known for steel fabrication since the 16th century. Famous for having the most technically consistent, reliable, and affordable hand-crafted blades. Its initial portfolio was composed of home knives - small ones for the kitchen and larger ones for gardening purposes.
Fujimoto’s production line is composed of master craftsmen who each master their assigned part of the production line to perfection, producing handmade blades that are of consistent quality.
Hence, Fujimoto kitchen knives are considered as the future of Japanese kitchen knife making due to the efficiency and modern approach of its production.
Knife Types
Fujimoto is focused on Kitchen knives.
They have three lines with distinct qualities.
The Fujimoto Nashiji achieves an outstanding balance in knife making. A perfect combination of high performance along with minimal maintenance.
Then, the identified rock star of Fujimoto is Hammertone. Detailed with striking good looks and alluring shine. The production of this line took almost two years of collaboration and design.
Last on our list is the Kurouchi-Forged line, known for its razor-sharp carbon steel. This steel creates a stunning and impressive look at this variety of kitchen knives.
Best known for
Fujimoto is best known for traditional Japanese Knives, with its iconic finishes - a rustic nashiji for the Nashiji line, and a shining kurouchi one for the Hammertone line.
Steel Used
Fujimoto uses two types of steel, both developed by Hitachi Metals Ltd. The Nashiji line uses the Aogami II Blue Steel with stainless steel cladding, while the Hammertone line uses SLD stainless steel.
Both steel combinations feature strong edge holding due to their high carbon content, while also minimising stains through the inclusion of stainless steel.
Handles Used
Fujimoto knives use burnt chestnut and walnut wood handles.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Fujimoto knives have a high hardness grade of 61-63 HRC. As such, they hone the knife at its original angle using the Japanese Approach. While Fujimoto knives have varying degree edges, all have a 50/50 bevel. This means honing must be equally applied to both sides.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
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]]>Sakai, Japan
Company Overview
Hado Sakai knives was founded in Sakai City, Osaka by Fukui Co & Ltd only this 2019. The brains behind the operation are master knife-sharpener Maruyama and Chairman Fukui - a duo looking to create an in-house atelier for quality knives. Combining superior Sakai steel sourcing with Maruyama’s in-house craftsmanship results in hand-forged and sharpened quality knives from design to execution.
Roughly translated as “road of blades”, Hado Sakai remains committed to walking the same road of blade excellence to carry it through the next century.
Knife Types
Hado Sakai only offers three lines of Kitchen knives - Junpaku, Ginsan, and Sumi.
Best known for
Hado Sakai is best known for its large Japanese knives.
Steel Used
Hado Sakai uses three types of steel. The Junpaku line uses Shirogami I White Steel, which is known for its high carbon content. The Ginsan line uses Ginsan Stainless Steel #3, which allows cutting like high carbon steel with less maintenance.
On the other hand, the Sumi line uses Shirogami II White Steel clad in soft iron. This knife is more prone to a sheen of patina or rust over time. All steels are produced by Hitachi Metals Ltd in Yasugi City, a place known for Japanese steel production.
Handles Used
Hado Sakai uses sturdy woods such as oak, cherry and Magnolia. Some feature a burnt edge, while others are lacquered for a shiny finish.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Hado Sakai knives have a high hardness grade of 61-64 HRC and an edge of 15 degrees. As such, hone the knife at its original angle using the Japanese Approach. However, be mindful of the original bevel of the blades. Some Hado Sakai knives are single bevel blades which means that only one side of the knife is sharpened.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
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Echizen, Japan
Company Overview
Haruyuki knives are well-known handmade knives made with factory-like precision. Getting the best of all worlds, each step in the production of a Haruyuki knife is made by expert craftsmen in the Japanese knifemaking industry.
Haruyuki features a portfolio of eight lines, with each series named after types of Japanese shochu (vodka). Unlike other knifemakers, Haruyuki keeps its roster varied - from steel blade to handle materials - but each with its own loyal following.
Knife Types
Haruyuki makes varying sizes of Kitchen knives.
Best known for
Haruyuki is best known for their Japanese knives, some with the distinct tsuchime, nashiji, and damascus finishes.
Steel Used
Each knife line of Haruyuki uses a different type of steel. The Mugi, the Goma and the Kuma use AUS8, VG10 and SRS15 stainless steels respectively - steels with high chromium for toughness and resistance to rust. The Kokuto uses Ginsan stainless steel, a high carbon stainless variant. Lastly, the Shiso and Tantakatan lines use Aogami Super steel, with high amounts of Tungsten for edge retention.
To better understand the varied steel types, below are the ten knife collection lines and their corresponding steel used.
Handles Used
Haruyuki knife shapes vary; they have Gyuto, Petty, Santoku, Sujihiki, Nakiri, and Bunka. However, the knife maker uses natural handles such as Cherrywood with a Red Pakka wood collar, Western Pakka wood, Wa (Japanese) Handle, Octagon Oakwood handles, and Morado wood handle.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Haruyuki knives have a high hardness grade of 61-64 HRC and an edge of around 15 degrees. As such, hone the knife at its original angle using the Japanese Approach.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
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Seki, Japan
Company Overview
Kaiden was founded only recently in 2010, embodying the timeless philosophy of excellence in craftsmanship and performance. The company features a limited portfolio of only six lines of chef knives, hand-sharpened to a fine edge for the professional chef.
Kaiden takes pride in its attention to detail. Its Kodo line is a hammer forged blade replicating the classic finish of Japanese knives. The Kaiden Honkasumi lines are hand sharpened to top honkasumi grading, a premier accolade for knife sharpeners.
From its steel combinations to even creating left-handed blades, Kaiden blades ensure a fine slice each time.
Knife Types
Kaiden focuses on Kitchen knives of all types.
Best known for
Kaiden is best known for its versatile Japanese knives.
Steel Used
Kaiden knives are made out of Aogami Super steel, Shirogami II White Steel, and Aogami II Blue Steel by Hitachi. All three steel types are high-carbon materials that make for hard knives which hold a strong edge. Rusting is managed by stainless steel cladding.
For knives with less maintenance, the company also features VG10 stainless steel in its Shinka line.
Kaiden's portfolio is composed of 6 series of excellent kitchen knives. Each is made from 6 different steel materials.
Handles Used
Kaiden handles are usually made of natural handles. Kitchen knife handles include:
Typically Kaiden knife handles are octagonal as part of their brand differentiation.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Kaiden knives have a high hardness grade of 60-65 HRC. As such, sharpen the knife at its original angle using the Japanese Approach. However, be mindful of the original bevel of the blades. Some Kaiden knives are single bevel blades which means that only one side of the knife is sharpened. This angle differs between left and right-handed knives as well.
A whetstone is the most recommended sharpening material for this purpose. Kaiden discourages the use of honing steel for its knives.
Seki, Japan
Company Overview
Kanetsune was founded by Kitasho Co., Ltd. in the year 1964, named after a Japanese swordmaker known for creating samurai katanas in the 14th century. Imbued with his creative spirit and precision, Kanetsune aims to create keen and tough cutlery by combining traditional knifemaking techniques with cutting-edge technology.
Located in the City of Cutlery, Kanetsune's skillset lends well to its vast portfolio of knives. Some of its products are designed with hammered steel or use multiple layers of Damascus steel for a rugged finish. With its many models, Kanetsune knives will surely match the needs of any discerning cook.
The brand has created many options of quality knife series using its ancient sitting techniques called "Seki-den." Seki-den is an 800-year-old Japanese sword-making technique passed down to generations. Some of Kanetsune's notable series and collections are as follows.
Knife Types
Kanetsune is focused on Kitchen and Outdoor knives.
Best known for
Kanetsune is best known for its Japanese knives with a unique hammered finish.
Steel Used
Kanetsune’s outdoor hunting knives feature DSR-1K6, VG10, and AUS-8 - low-maintenance steels with high chromium for toughness and resistance to rust.
On the other hand, its kitchen knives feature high-carbon steels Shirogami II White Steel, Aogami II Blue Steel, and Takefu Shiro II. Some lines are also clad in layers of Damascus steel which makes for an intricate finish.
Kanetsune's portfolio is filled with an endless selection of supreme Kitchen Knives. Their creations are top not only for their durability but as well as design. Meticulous artisans create various knife styles with different steel grades and handle combinations. Here are some of their releases to give you a glimpse of Kanetsune's Kitchen knives.
Handles Used
Kanetsune uses no-frills plywood and brass for its basic handles. It also features natural wooden handles from sakura bark, oak, mahogany, and sandalwood, among others. The brand ensures its series was a unique combination of handles, steels, layers, and details.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Kanetsune knives have a high hardness grade of 58-60 HRC and an edge of 15-20 degrees. As such, hone the knife at its original angle using the Japanese Approach. However, be mindful of the original bevel of the blades. Some Kanetsune knives are single bevel blades which means that only one side of the knife is sharpened. This angle differs between left and right-handed knives as well.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
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Sakai, Japan
Company Overview
Korin Japanese Trading Company was founded in 1982 by Saori Kawano, a former waitress who knew the knives that the food service industry needed. While initially a B2B platform in Japan, the company opened its doors to retail clients in 2001 and later on expanded to the US. Today, its Manhattan branch houses its most extensive range of global knives.
The company is essentially a marketplace of Japanese knives, cutlery and tableware ranging from 50 to more than 3,000 USD - but its homegrown knives steal the show. Korin Japanese Trading Company creates more than 10 knife lines for all types of chefs - for professionals and even for children. It also does customization on select knives for left-handed chefs, a testament to its eye for detail and personal touch.
Knife Types
Korin Trading Company provides quality kitchen knives from Japan. Besides their own brand, they sell Masamoto, Misono, Glestain, and Suisin.
The company is a marketplace of Japanese knives, cutlery, and tableware. But it's homegrown blades steal the show. Korin Japanese Trading Company creates more than ten kitchen knife lines for all types of chefs - for professionals and even for children.
Korin Shiro-ko Kasumi, Korin Ginsan-ko, Korin Ao-ko Hongasumi, Korin Kaguya Wa, Korin X Masamoto, and Korin’s new line of Damascus knives to name some.
Best known for
Korin Japanese Trading Company is best known for its homegrown Japanese knives.
Steel Used
Korin Japanese Trading Company balances the versatility of high-carbon knives with low maintenance stainless steels. As such, the company combines Aogami I, Aogami II, and Shirogami I steels with a stainless or soft iron cladding, or uses high-carbon and stain-resistant steel variants such as Ginsan-ko, VG-10, AUS-8 and AUS-10.
Handles Used
Korin Japanese Trading Company uses classic Japanese wooden handles such as mahogany, magnolia and yew woods.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Korin Japanese Trading Company knives have a high hardness grade of 60-64 HRC and an edge of 12-15 degrees. As such, hone the knife at its original angle using the Japanese Approach. Note that some knives are single edged which would mean more honing at one side.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
Website | Videos
Echizen, Japan
Company Overview
Masakage was founded in the year 2007 by one of Japan’s master knife sharpeners, Takayuki Shibata of Takefu Knife Village fame. Capitalizing on his unique strengths as a knifemaker, the company produces the sharpest Japanese knives. All knives are handmade using the toughest steels and hand-sharpened to an edge so fine they cut like lasers.
The Makasage portfolio is composed of six knife lines, named after Japanese elements. From handles that fit well on both left and right-handed chefs, to a further handle-to-blade positioning for added comfort, the Masakage Advantage lies in the company’s eye for detail. Together with fellow Master Sharpeners, Makasage aims to elevate the talent of Takefu Knife Village through excellent craftsmanship.
Masakage’s team is composed of three master blacksmiths and one master sharpener, which are:
Knife Types
Masakage is focused on only six lines of kitchen knives.
Best known for
Masakage is best known for its durable Japanese knives.
Steel Used
Masakage uses high carbon Japanese steel such as Shirogami II White Steel, Aogami II Blue Steel, and Aogami Super steel by Hitachi. Some models feature stainless steel cladding to lessen corrosion caused by carbon. VG-10 stainless steel is also used as a rust-free alternative.
Masakage uses combinations of steel, handle and finish in its kitchen knife collections.
Handles Used
Masakage uses wooden handles such as American and Japanese Cherry, Magnolia, Rose, and Pakka woods.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Masakage knives have a high hardness grade of 62-65 HRC and an edge of 12-15 degrees. As such, hone the knife at its original angle using the Japanese Approach.
Regular honing removes the need for sharpening, which must only be done occasionally using a whetstone. Do not use a wheel sharpener or a steel or diamond sharpening tool.
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Seki, Japan
Company Overview
Mcusta was founded by Shoji Hasegawa under the Marusho Industry Inc in the year 2000. Coming from the success of manufacturing its own brand of Silky Damascus-bladed scissors, the Mcusta brand was the company’s effort in creating a brand specializing in folding pocket knives. Combining Japan’s artisanal tradition with technological advancements in 3D rendering, the company leverages on its “Man, Machine, Custom” in-house production to create mass-produced products with a personal touch.
Mcusta features a roster of folding knives using tough and low-maintenance steels for any purpose. Some knives have a shimmery finish thanks to the beauty of artisanal Damascus steel. With blades of high toughness and edge retention coupled with weather-resistant handles, a Mcusta is built to last.
Knife Types
Mcusta supplies folding pocket knives with Japanese steel quality and craftsmanship.
Best known for
Mcusta is best known for its specialization in pocket knives.
Steel Used
Mcusta uses Damascus, Takefu’s SPG 3-layer stainless, AUS-8, and VG-10 stainless steels - all aligned with the company’s thrust for tough and easy-to-maintain multi-purpose knives.
Handles Used
Mcusta uses a variety of durable handle materials such as Micarta laminates, 420J2 stainless steel, and Iron and Pakka wood.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Mcusta knives have a high hardness grade of 60-64HRC and an edge of 36-40 degrees. As such, hone the knife at its original angle using the Japanese Approach.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
Website | Videos
- Official Website and Company Video
Seki, Japan
Company Overview
Mcusta Zanmai was founded only recently in 2006 by Shoji Hasegawa of the Marusho Industry. This brand is one of three in the company’s effort to streamline its specializations in knifemaking. As a testament to its company motto “Always Pioneers”, Mcusta Zanmai produces laser-cut Japanese knives by combining artisanal tradition in Seki, Japan with technological advancements in 3D rendering. Each part of a Mcusta Zanmai knife is done in-house, from its precise CNC machine design to production and refined handmade finish.
Mcusta Zanmai’s portfolio comprises limited lines of chef’s knives known for high sharpness and edge retention. Leveraging the toughest stainless steel and weather-resistant handles along with the beauty of its artisanal finishes, a Mcusta Zanmai is built to last.
Knife Types
Mcusta Zanmai focuses on only select lines of kitchen knives.
Best known for
Mcusta Zanmai is best known for its sharp and long-lasting Japanese knives.
Steel Used
Mcusta Zanmai doesn’t rest with just one type of steel. Its blades boast of fortified combinations such as 33 layers of VG-10 steel, AUS-8 steel enhanced with molybdenum and vanadium, and Takefu’s SG2 steel with stainless cladding.
Handles Used
Mcusta Zanmai uses durable handles such as linen Micarta and Pakka wood.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Mcusta Zanmai knives have a hardness grade of 60-64 HRC and an edge of 12-15 degrees. As such, hone the knife at its original angle using the Japanese Approach. However, be mindful of the original bevel of the blades. Some Mcusta Zanmai knives are single bevel blades which means that only one side of the knife is sharpened.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
Website | Videos
- Official Website and Company Video