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Out of stockShimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. With excellent quality control processes, Shimomura assures top quality at affordable prices. Razor sharp out of the box and with great looks. A great choice for starters in the Japanese knives world or for those that seek Japanese top quality without breaking the bank. Tsunouma range is the entry level range of Murato. Made of Molybdenum Vanadium Stainless steel which holds an edge for a long time and with a Pakka wood western handle to fit all hand sizes. Reliable, sharp and requiring minimum care are ideal for people new to the Japanese knives world or bor beginners to practice their sharpening skills.
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Out of stockShimomura, the manufacturer of Murato brand, began its blacksmithing business in Sanjo in 1874. They started producing sickles and forged knives inheriting the long tradition of Sanjo craftsmen, an area among the most famous knife producing regions in Japan. Over time they evolved their business in producing also stainless steel kitchen knives and cutting tools. With excellent quality control processes, Shimomura assures top quality at affordable prices. Razor sharp out of the box and with great looks. A great choice for starters in the Japanese knives world or for those that seek Japanese top quality without breaking the bank. Tsunouma range is the entry level range of Murato. Made of Molybdenum Vanadium Stainless steel which holds an edge for a long time and with a Pakka wood western handle to fit all hand sizes. Reliable, sharp and requiring minimum care are ideal for people new to the Japanese knives world or bor beginners to practice their sharpening skills.
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Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is one of the most common for medium to big pieces of fillets.
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Out of stockThe brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. This basic factory made line of Kanetsune, will suit greatly newcomers in the world of Japanese knives that want to get a Japanese knife at an extremely affordable price. KC-950 series knives are created with DSR-1K6 high carbon stainless steel made by Daido Steel Co., ltd. Good performance blade which contains 0.6% carbon and the well balanced composition added molybdenum. The "Tsuchime" blade finish can help food release from the blade. The Deba is single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The Ko-Deba is a smaller version of the Deba designed for smaller fish deboning.
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Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 150mm size is to be used for filleting medium to larger fish.
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Deba 150 - Right handed Blade Length / Total length (mm): 150 / 280 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Wood Spine Thickness at heel / tip (mm): 6,5 / 0,8 Blade height at heel (mm): 47 Weight (gr): 209 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is one of the most common for medium to big pieces of fillets.
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Yanagiba 270mm - Right Handed Blade Length / Total length (mm): 260 / 415 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Wood Spine Thickness at heel / tip (mm): 3,3 / 0,4 Blade height at heel (mm): 34 Weight (gr): 173 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is one of the most common for medium to big pieces of fillets. The 300mm size is used by experienced users to slice larger pieces of fish.
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Yanagiba 300mm - Right Handed Blade Length / Total length (mm): 290 / 450 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Wood Spine Thickness at heel / tip (mm): 3,5 / 0,4 Blade height at heel (mm): 36 Weight (gr): 205 Notes: -
Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is ideal to be used by left handed users for filleting smaller but also larger fish.
Brand / Blacksmith: Hokiyama Series: Shiraume Knife type: Deba 165 - Left handed Blade Length / Total length (mm): 165 / 310 Grind: Single Bevel Finish: Polished Steel type: AUS-8 Forging method: San Mai HRC hardness: 60 Handle type / Material / Ferrule: Oval / Rosewood / Plastic Spine Thickness at heel / tip (mm): 6,9 / 0,8 Blade height at heel (mm): 50 Weight (gr): 271 Notes: -
Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. The Ko- Deba is a single bevel knife traditionally designed for filleting small size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip.
Brand / Blacksmith: Hokiyama Series: Shiraume Knife type: Ko-Deba 105 - Right handed Blade Length / Total length (mm): 105 / 230 Grind: Single Bevel Finish: Polished Steel type: AUS-8 Forging method: San Mai HRC hardness: 60 Handle type / Material / Ferrule: Oval / Rosewood / Plastic Spine Thickness at heel / tip (mm): 3,4 / 0,8 Blade height at heel (mm): 40 Weight (gr): 105 Notes: -
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. The Kasumi range is made of White Steel 3, so is a carbon steel knife and requires proper maintenance. Classic Japanese Magnolia handle, is an great tool for filleting medium size fishes for the ones that need a Deba at a value for money level. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
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Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 240mm size is one of the most common for medium pieces of fillets.
Brand / Blacksmith: Hokiyama Series: Sakon Ginga Knife type: Yanagiba Blade Length / Total length (mm): 235 / 380 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: D-shaped / Magnolia / Wood Spine Thickness at heel / tip (mm): 3,2 Blade height at heel (mm): 32 Weight (gr): 146 Notes:
