
We have added some wonderful new knives made by our blacksmiths.
The knives are made by Akahata Daitoku, the fifth-generation blacksmith of "Kajiyasu Daitoku," who has a workshop in Matsusaka City, Mie Prefecture. The knives are made by fire forging and forging the steel, giving them a black finish.
We only have a small quantity in stock, but this is a knife that we use at home. It has a great design and sharp cutting edge, so I highly recommend it.
We have a selection of knives you'll want to have in your home!
Black bread knife 210mm (large), 120mm (small)
This bread knife has a serrated edge, which is rare for a forged knife. In addition to the process of making a normal forged knife, Akahata himself carved out the serrated edge with a file after making the blade.
●Kurouchi Santoku knife 165mm
Santoku knives, which can be used for any type of food, including meat, fish, and vegetables, are also known as cultural knives or all-purpose knives, and are recommended as the first knife for home use.
●Petty knife 120mm
It's the perfect size for detailed work such as peeling potatoes or fruit. It's often said that a paring knife is a good second knife to have, but if your kitchen is a little small, like a single person's, this one paring knife will be enough.
Click here for Daitoku Akahata's page