About Knives

The Honbazuke method is a traditional knife sharpening technique that sharpens kitchen knives to a very fine edge. This process is commonly used for high-quality Japanese knives before they are used in professional kitchens.

The blacksmith has played an important role in Japan’s craft traditions for centuries. Techniques developed by swordsmiths later influenced the production of kitchen knives and tools used across the country.

When it comes to knives, few events can hold a candle to the Seki Zenkoji Invitational in Japan. For knife enthusiasts of every level and interest, the Seki Zenkoji Invitational is the place to go this year for all things related to high-quality 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.

A Japanese knife represents a deep, rich tradition of craftsmanship and skill. People visit Takefu Knife Village because it offers an authentic look at how these special knives are made. Located in Echizen City, Fukui Prefecture, this unique village is more than just a place to buy knives. It’s a living workshop where old traditions meet modern techniques. 

When you hear the words stainless steel, you might picture shiny kitchen knives gleaming under bright lights. But have you ever wondered what actually makes steel stainless? Or why chefs often talk about the difference between stainless steel and carbon steel knives?

Tosa Uchihamono, or Tosa forged blades, are traditional Japanese knives and tools made in Kochi Prefecture. For over 400 years, blacksmiths in the Tosa region have refined their craft to create blades prized for their sharpness and strength.