2021年│Japanese Knife Guide

Tojiro: A Blend of Tradition and Modernity

Tojiro is known throughout Japan as a company that provides excellent quality, sharp, and effective knives. These are pro knives that can be used by anyone from a seasoned chef to the amateur cook looking to start their culinary journey. They have the feel and quality of a pro knife, but for an affordable price that will not break the bank. Tojiro is sharing knife craftsmanship, so everyone can experience what a quality knife should feel and be like. While Tojiro is revered in Japan, as it’s recently entered the international market, people worldwide are recognizing the allure that Japanese […]

Knife Brand

Saji Takeshi Journey and list of Knives

A history to tell and to be shared is the story of Saji Takeshi a well-known master craftsman. Everything don’t come as easy as it seems even though his father Harukichi Saji is the second- generation smith. Saji Takeshi gain his tittle with hard work by training at the local Backsmith Training School for three years, he successfully made knives at the age of 18 with his father supervision, and at the age of 30 he was acknowledged as the third-generation smith. He became the official Traditional Master Craftsman (Dentoukougeishi) by the Ministry of Economy, Trade and Industry in 1992. […]

Knife Type

Usuba Knife : Features & Usage

What is Usuba Knife Usuba（thin-bladed）knife is suitable for cutting and peeling vegetables. The blade is very thin and sharp for delicate cooking such as chopping, peeling, and grinding vegetables without destroying their fibers. The blade is thin and straight from the chin to the cutting edge, so that the entire blade hits the cutting board evenly. It is devised so that the entire blade can be used to perform tasks such as wig-peeling. The shape differs depending on the region, and is divided into Kanto and Kansai types. The Kanto type has an angled blade tip and is called an […]