Welcome to the world of Japanese knives！
We are a knife store that promises sharpening that brings out the best in your knives and produces amazing sharpness.
The Art of Japanese Knives
Japanese knives are crafted with high-hardness steel and razor-thin edges, delivering unmatched sharpness and precision. Unlike Western knives, they hold their edge longer and can be easily restored through proper sharpening. Made from premium steels like VG10 and Aogami, they strike the perfect balance between durability and sharpness. Beyond their performance, their exquisite Damascus patterns, hammered finishes, and handcrafted handles make them as visually stunning as they are functional.
Why Are Japanese Knives So Sharp?
The sharpness of Japanese knives is deeply rooted in Japanese food culture.
Blessed with mountains, rivers, and the surrounding sea, Japan has a tradition of eating fresh ingredients raw. A very sharp knife is essential for preparing raw ingredients in the most delicious way.
There is a term in Japanese cuisine called “kappo” (割烹), which emphasizes the importance of cutting over boiling or grilling. Sashimi is the dish that best represents this philosophy.
Sashimi is a dish that is completed simply by cutting! However, it requires exceptional knife skills and a blade with a razor-sharp edge, similar to that of a Japanese sword.
Japanese knives are designed to minimize damage by cutting ingredients cleanly without crushing their cells. In other words, the quality of the knife directly affects the taste of the dish!
To maintain this exceptional sharpness, regular sharpening is essential.
Japanese Cutlery Shows Its True Value Through Sharpening
Japanese knives are crafted from high-quality, high-carbon steel using advanced forging and hardening techniques. However, that alone is not enough to make a truly great knife.
It is only when a skilled sharpener carefully hones the blade in the final manufacturing process that it achieves its exceptional sharpness.
Conversely, the true potential of an excellent steel knife is only realized through proper sharpening.
In other words, high-quality steel, precise craftsmanship, and expert sharpening—these three elements define the essence of Japanese cutlery.
Japan Has a Sharpening Culture
Just like a pencil wears down with use, cutlery also dulls over time. This is why sharpening is essential, even after purchase.
In Europe, the United States, and other countries, knives are often maintained using honing rods or simple sharpeners. However, these tools do not effectively sharpen Japanese knives—in fact, they can actually damage the blade.
In Japan, there is a long-standing tradition of sharpening knives with a whetstone. Regular sharpening with a whetstone helps maintain a knife’s sharpness.
That said, whetstone sharpening may look simple but is actually quite difficult. Many people perform daily maintenance themselves and take their knives to specialty shops for professional sharpening when needed.
However, those who take Japanese knives overseas do not have easy access to specialty sharpening services.
To support them, we provide guidance on daily care and simple sharpening techniques. For more advanced maintenance, we also offer professional sharpening services via international mail.
We don’t want Japanese knives to become mere souvenirs or decorations.
Instead, we hope people truly experience their quality and craftsmanship.
We would be honored if you could experience Japanese culture through its cutlery.
About Our Store
We are a knife shop specializing in sharpening.
In addition to sharpening services, we travel to various locations to promote the importance of proper knife maintenance.
We also offer a selection of knives recommended by professional sharpeners.
Our Location
Our shop is located in Atsugi City, near the center of Kanagawa Prefecture, adjacent to Tokyo.
It takes about one hour by car from central Tokyo and 40 minutes by train from Shinjuku.
Additionally, Atsugi is close to popular sightseeing spots such as Hakone and Kamakura and offers convenient access to Mt. Fuji.
