Zenpou Brand : Carbon steel and VG10 Damascus steel knives from all over Japan
This is the original brand of our store. They are kitchen knives made by craftsmen or factory which have contracted […]
CATEGORY
Japanese Knife Brands
Our office is located near Seki City, Japan’s largest cutlery production area. However, we sell knives not only from Seki City, but also from major Japanese cutlery production areas such as Echizen, Sakai, Tosa (Kochi) and Sanjo.
Sekikanetsugu-Saiun Brand : VG10 Damascus steel knives from Seki City
The Sekikanetsugu brand’s factory is located in Hitase – Seki City. In this area there are several makers, also HENCKELS […]
Sakai Takayuki Brand : VG10 and AUS10 Damascus knives from Sakai City
One of the top kitchen knife brands from Osaka Japan which is preferred by many professional chefs. Sakai Takayuki handles […]
Minamoto Brand : Swedish-Steel and VG10 Damascus steel knives from Seki City
Minamoto is a brand of Yasuda cutlery in Seki city. It is well known for their elaborate work. Mr. Noboru […]
Sanjo Yoshimune by Mr.Kawamura : Carbon steel knives from Tsubame Sanjo City
For 50 years, Mr. Kawamura has manufactured handmade knives in his workshop. His knives are easy to use, beautiful and […]
Yamamoto Brand : Carbon steel knives from Echizen City
Mr. Yamamoto is one of the most notable Echizen knife craftsmen. The Echizen area is known as the center of […]
Saji Brand : R2 and VG10 Damascus steel knives from Echizen City
Mr. Takeshi Saji is a traditional craftsman certified by Japanese government for 30 years and famous as a Echizen Knife […]
Tosa Kajiya Brand : Carbon steel knives from Kochi City
Blacksmith inheriting the tradition of Tosa (Kochi Prefecture, southern Japan) Knife. Currently, Mr. Tsutomu the third generation and his son […]
Tojiro Brand : Stainless steel knives from Tsubame Sanjo City
Tojiro is the brand of Fujitara Industry Co. located in Tsubame-city. It has a wide range of items from Western […]
Japanese knife brands & makers
We present Japanese knife brands by area, because each area has its own knife-making characteristics. The Japanese knife production area […]