Aritsugu Muki Knife 3 15/16 inch (99mm)

What a cute knife it is!


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Sharpening blade edges

The pictures of the knife is my first knife that I bought 24 years ago.
It was nearly 200 dollars at that time.

I had worked many restaurants as a bath boy and a waiter,and kitchen helper, but I was not a chef or a line cook yet, so it was not suitable knife to me, but I really want it even though I did not know how to sharpen the blade edge.

I was Fisheries college student, and I had to move northan fisherman's village near by the college 400 miles away from my parent house in Tokyo.
I did not find even a place to live, but I bought the professional level of the chef knife, and aluminium pots, and flying pan.
I just put them in my car and drove to the village for 10 hours, and my life without living with parrent was started.

I was so fun surfing everyday, and cooking fresh fish everyday,and, fisherman's boat everyday, and of course, I went school everyday.

Remember! My study was about fish, fish, and fish every day, except for little bit of chemistry, and physics, math, English, and German classes, so sutdying about fish is so fun to me.
It was just like kid playing ground or kid going picnic.

After graduated college, Most of times, I had worked in restaurants,and I used the knife a lot.
I guess the knife was 270mm when it was new, but it is 225mm now.
I have sharpened the blade so many times, and I did not know how to sharpen the blade at the begining, so I had to try to sharpen the blade so many different ways until I get it.

The tip of the blade was broken a couple times in kitchen too.
It made me feel so sad when the blade tip was broken.

I had learned how to use knife a lot from the knife.
It was nearly $200 24 years ago, but it is very reasonable price, because it has taught me a lot.
If it was $50 knife, I guess I gave away someone else, or I do not know where it is right now, or even I do not remember I had it.


Some people have mentioned me about the knives which I have sold are not hard to sharpen or hard to get sharp edges.
I have heard of peopel have talked about it in knife forum or the others websites.

Of course, I do not sell cheap stainless steel knife with soft blade, and what I sell is hard blade for professional, so it takes at least one hour to get sharp edge.

It is a safty reason for the knife or avoiding accident that sends the knife without sharp blade edge, and etc,.
Some of the brands knives are already sharpened by the manufactures.


If someone do not know how to sharpen the blade edge,the person should not buy from me, because the person have to sharpen the blade after dull the blade anyway.

However, I am always welcome a person who do not know how to sharpen the blade as I did not know how to sharpen my first knife.

I do also service to sharpen the blade without any cost.
I also do service to sharpen the blade for knives which were purchased from us with no cost.

If you think that knives purchased from us are dull, please send them back to us.
I will sharpen the blade for you.
Thank you.

Tamahagane Blade! Iwasaki Razor

I have got Iwasaki Razor Tamahagane Blade by Sanjo Seisakujo.
This is not for sale.
It is not easy to get Tamahagane and make Tamahagane blade razor.
Tamahagane is a very famous steel for made Japanese Sword as you might know.

Mr. Iizuka who makes Shigefusa knife had been an apprentice in Sanjo Seisakujo(Mr.Shigeyoshi Iwasaki) for 10 years, and then Mr.Iizuka wanted to be Japanese cooking kinfe blacksmith, so Mr. Shigeyoshi Iwasaki introduced Mr. Iizuka to Mr.Munenori Nagashima who makes Japanese sword and Kasumi knife.
Mr. Iizuka became an apprentice again to learn how to make knives to Mr. Nagashima before starting own business Shigefusa.

Sanjo Seisakujo was established by Mr. Shigeyoshi Iwasaki's father, Mr. Kousuke Iwasaki who is a very famous researcher for old Japanese sword and revival.
His life is everything related with Japanese sword.
He wanted revival Tamahagane which is used Japanese sword that is NO.1 steel in the world for blade.
He wanted to research old national treasure swords, and concealed documentations, so he went to Tokyo university which is NO.1 school in Japan, and got bachelor's degree with literature and maser degree.
Actually, he researched national class of treasure swords and concealed documentations, and then he went to the same school again NO.1 in Japan with engineering major in metallography.
He got bachelor’s science and master degree with metallography too.

He graduated two major bachelor and master for just wanted to be true his dream to make Japanese sword (Tamahagane blade).

Then he established Sanjo Seisakujo which makes world famous Iwasaki Razor.
He had kept on research steel for blade, and he has influenced a lot to Sanjo steel industry in Nigata, Japan, and has also influenced to steel industry in Japan a lot.



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White Bolster! Aritsugu Kamagata Usuba knife

I just uploaded Aritsugu Kamagata Usuba 180mm Blade Blue II Steel Knife Today.
Usually, my Aritsugu knives are brown or cream color Buffalo bolster, but this one has cream color plus white color on the bolster.
I think it is very rare color.


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Aritsugu 240mm Wa Gyuto White Buffalo Bolster

I just uploaded Aritsugu A-Style 240mm Blade Wa Gyuto Knife Today.
Usually, my Aritsugu knives are brown or cream color Buffalo bolster, but this one has cream color plus white line on the back side of the bolster.
I think it is very rare color.


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Recently, Japanese Yen/ U.S. Dollar currency exchange rate is quickly changed.
My stocks before the currency rate was changed are still old rate(price) which means cheaper rate, but Newer stocks which bought in a couple months have been effected on the prices by the currency rate obviously.
That is what I can not do anything.
I hope Japanese Yen will be weeker and U.S. Dollar gets back stronger, then I will price down the knives along to the currency rate.

Real MATAGI Knife Matagi Nagasa

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MATAGI NAGASA Knife 210mm Blade Fukuro Nagasa Handle with Wild Akita Japanese Cedar wood cover.



MATAGI is groups of superman of hunters in Japan for 600years of their history.
They hunt bear, rabbit, dear, boar, and etc, even they do it without gun.
MATAGI NAGASA is a reliable knife which they carry it anywhere they go in mountains.
They say as long as we have MATAGI NAGASA Knife, we can survive wherever we go.
The handle is forged steel with a hollow in the middle.
It can put a wood rod into the hollow hole, and put a pin in the side of a small hole, then it can use it for a spear.
It was proved to hunt bear, dear, and boar with the spear.
Of course, it is for taking a part bear, dear, and boar with just the knife.
It can be Haken to climb up mountain.
The blade of the knife is made of Yasuki Hagane which is the same steel of Japanese sword.
Yasuki Hagane is controlled by Hitachi Metal Co. after World War II, but MATAGI NAGASA knife is used old stock from before WWII.
It is totally different steel from after WWII.
No one else can get it commercially now, unless one melts down steel products before WWII for recycle.
It is very precious value steel.
The wood cover is made for put on waist with strong strings.
The wood is made out of Akita Wild Japanese Cedar that is one of highest quality Japanese cedar.
Wild Japanese Cedar will not get in several years, because it will be prohibited to cut down wild one.
The wood cover is decollated with pretty cherry skins.
The back of wood cover can use it for cutting board.
The Japanese Cedar also has antibacterial effect.
The blacksmith, Mr. Nishine is the forth generations of taking over the works to make MATAGI NAGASA Knife.


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Ikkanshi Tadatuna Japanese Chef Knives 240mm

Finally, I recieved Ikkanshi Tadatuna Japanese chef knives from Japan.
I just update the first one on my website.
It is 240mm White Steel Wa Gyuto.
It is very thin blade compareing with the others brand.
Thin blade is harder to make but the performance of the knife is higher.


Here is more Ikkanshi knives coming up
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