Gyuto
Takamura Chromax
210mm, R2 powdered steel, migaki finish. A laser-thin workhorse with exceptional edge retention.
Hand-forged Japanese kitchen knives
We work directly with blacksmiths in Sakai, Seki, and Echizen to bring their knives to cooks who care about their tools. Every blade is hand-forged, hand-sharpened, and shipped with a certificate of origin.
Browse Knives210mm, R2 powdered steel, migaki finish. A laser-thin workhorse with exceptional edge retention.
165mm, SG2 super gold core, Damascus cladding. Beautiful and precise. Excellent for vegetables.
270mm, Swedish stainless, mirror polish. The slicer. Long, thin, and impossibly sharp.
165mm, Aogami #2 carbon, kurouchi (forge-scale) finish. Rustic, reactive, absurdly sharp.
135mm, Aogami Super core, stainless clad. The small knife you reach for more than you expect.
170mm, Shirogami #2, kurouchi. A flat profile with a pointed tip. The cult favorite.
Japanese knife-making is regional. Different towns specialize in different steels, grinds, and finishing traditions. We visit our smiths regularly, buy directly, and do not stock anything we have not used in our own kitchens first.
Most of our knives come from small workshops where one or two people handle forging, grinding, and sharpening. These are not factory knives with a heritage label. They are workshop knives made by the people whose names are on them.
Osaka Prefecture. The historic center of Japanese knife production. Known for single-bevel knives and traditional finishes. Our source for sujihiki and yanagiba.
Fukui Prefecture. Multi-layered Damascus, thin grinds, modern ergonomics. Home to Takamura and Kato.
Niigata Prefecture. Carbon steel country. Kurouchi finishes, hand-forged geometry, and a no-nonsense approach to blade-making.
Gifu Prefecture. Japan's stainless steel capital. Clean grinds, low maintenance, excellent factory heat treatment. Our source for Shibata.
We are a small shop. Everything is behind the counter. Tell us what you cook and we will put the right knife in your hand. Walk-ins welcome; sharpening drop-offs any time during business hours.