About Knives

At first, Japanese knife grading can feel confusing. This is true for beginners and collectors alike. Japanese kitchen knives are not graded like Western knives.

Experts often refer to Aritsugu—a centuries-old Japanese kitchen knife store—as Japan’s first knife maker. If you love cooking and have the chance to visit the ancient city of Kyoto, this is certainly a wonderful place you shouldn’t miss. What is Aritsugu like? Aritsugu is a treasured craft house where tradition and precision quietly live together. […]

Tsuchime is a special finishing style in which a blade is gently shaped, with visible hammer marks across its surface.

Hōchōshiki is a traditional Japanese knife ritual that dates back more than 1,000 years. It started in the emperor’s court in ancient Japan. The ceremony shows skill, focus, and respect for food.

Japanese knives are known for precision, balance, and careful craftsmanship. How well they cut depends not only on sharpness but also on the shape and construction of each part. Blade profile, edge shape, and handle design all affect how a knife feels and cuts.

Fugu, or pufferfish, is one of Japan’s most well-known traditional foods. It is closely connected to winter meals, local pride, and expert cooking skills.

Toyosu Fish Market just made history. The early morning of January 5, 2026, saw people bidding at incredible prices for just one fish. That’s right—it was a single that sold for a jaw-dropping 510 million yen (about $3.2 million) at a tuna auction in Tokyo. This remarkable sale captured food lovers’ attention worldwide and reminds […]

From tiny family-run ramen shops to fancy Michelin-starred restaurants, Tokyo has food for every taste. Every bite is full of comfort and surprise. This season, travelers can explore Tokyo’s food like never before with the Go Tokyo Gourmet Campaign.

A Japanese ice knife is a special tool that turns regular ice into beautiful shapes, such as spheres, cubes, or thin shavings. It has a long, thin blade, usually around 13 inches long, made from strong stainless steel.

Ceramic blades are kitchen knives made from advanced ceramic materials rather than metal. They are known for being lightweight, sharp, and corrosion-resistant.