Knife making

Kiwami kitchen knives

The skills of making this highest-grade stainless steel have been cultivated over many years while pursuing its supreme sharpness and longevity. The purest Japanese stainless steel used as the main raw material is the foundation of the blade’s superb quality. The Edo period sharpening technique (edotogi, or edo-sharpening) that has been passed down since Japan’s samurai era, is also utilized to enhance the cutting ability of the blade. Thus, the craftsmen put their very best effort and hearts to create each, and every single kitchen knife of this series.