Iwasaki Razor 45mm Sweden Steel Blade Arrived

I has been run out Iwasaki Razors but I just got Iwasaki 45mm straight razors with and without wood box Today.

Please click to see arrived Iwasaki Razors

NAKAYAMA Maruka Natural Whetstones

We have got 11 of Nakayama Maruka Natural Whetstones for final sharpening for Razors
They are very hard to come by nowadays.


Here is the URL for the Nakayama Maruka




Here is the URL for the Nakayama Maruka

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.