Japanese straight razor Kanetake 45mm white II steel blade

Kanetaka Japanese Straight Razor 45mm White II Steel Blade

I just got 4 of 45mm and 2 of 50mm Kanetaka Japanese Straight Razor.

They have very sharp edge that is for sure.

Please click & see more detail for the razor here

Japanese chef knife Ikkanshi Tadatuna Petty Ebony Handle 2

This one is
Ikkanshi Tadatsuna Petty Knife 180mm INOX Blade with Ebony Handle without white Line.


Please check it up more detail about the knife here!

Japanese chef knife Ikkanshi Tadatuna Petty Ebony Handle

Ikkanshi Tadatuna 180mm INOX Blade Petty Knife with Ebony Handle with white line


Please check it up more detail about the knife here!

Hawaiian Koa & Burl Maple Knife Stand

No one sell what I want, so I just made it.

I used Hawaiian Koa and burl maple and birds eye maple.
I used Moribashi(metal chopsticks) stand for Ivory.

On the front panel of burl maple, there is one small spot that looks a bird flying.

Here is more pictures

HAMON: Ripple lines of Japanese Knife

I always bought expensive knives even it is not suitable my skills.
I have really enjoyed work with those knives in restaurants where I used to work.

Japanese Samurai cleans up and takes care of his sword, and then he watch ripple lines, line of the blade, and mirror finish of the blade with the beauty, awe, and tranquil carefully, and then he think back on his mind.

How was Today?
Did I deal the thing very good Today?
Did I make wrong?
Am I walking a right track on my life right now?
Am I right person to have such a wonderful sword?
Is my mind clean and clear like the sword, and no cloud in my mind?

It is not religion but it might be close to philosophy.


When I have worked in restaurants with most of times, I have had with Ikkanshi Tadatuna knives which are more expensive than famous & high quality Masamoto knife.

Those Ikkanshi Tadtuna knives are over qualify my skills at that time.

Whenever I screwed up sharpening the knives (try & try but still dull edge coming out) or slicing Sashimi did not come out nice or peeling Daikon radish came out not even thickness, I felt the knife is so junk, but I thought back on little while, and then it is not cause of the knife. I must be something wrong on the somewhere on the whole processes or needs more practices.

To have high quality knife, we can’t just point on the knife making a reason that we can’t do it well.

It gives us time to think about it again to make it solve the problems.

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

What a cute knife it is!


Please click here to see more pictures

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.