Luxury Kitchen Knife Made by Swordsmiths

A high-grade version of a kitchen knife made by a family of swordsmiths with a history of over 200 years in Japan. The Shiro Kunimitsu family that produces these knives is a venerable family of swordsmiths who once won the title of the sharpest swords in Japan at a competition in 1939. The current head of the family and other swordsmiths who have inherited the family's skills have also won awards, and each is highly regarded as a sword smith. Inheriting the skills of making Japanese swords, Katana, which were once used by warlords, we are committed to making top-quality kitchen knives that can be used by people in the modern age.

[Professional quality]
In order to achieve a level of sharpness comparable to that of knives used by professional chefs, and to ensure that the sharpness lasts longer, steel is repeatedly forged (heated to a high temperature by fire and beaten) to improve its quality. The more the steel is repeatedly forged, the higher the quality of the steel becomes, but the more times the steel is forged, the more easily it cracks, requiring advanced techniques. It can be said that this is a knife that can only be made with the skill of a swordsmith.

[Why is it black?]
This knife has a black blade and is called a Kuro-Uchi kitchen knife. Kuro-Uchi-knife is a kitchen knife in which only the blade is sharpened, leaving the black part after forging. By limiting the sharpening to the edge of the blade, the other parts of the knife are coated with an oxide film, making it resistant to rust. This is a product that can only be made by hand, one by one, with great care.

[Double-edged finish]
While previous Kuro-Uchi knives were single-edged knives, this knife is made with a double-edged blade. Since it can cut on both sides, it can be used by both right-handed and left-handed people. It is easy to handle and recommended for everyone.

[Attention to materials]
The steel used is Yasugi Shirokami, high-grade steel. It has a higher degree of sophistication than stainless steel, and is characterised by its sharpness and long-lasting sharpness. In addition, the handle is made of a "magnolia octagonal buffalo handle," which is often used for high-grade kitchen knives. The muzzle part is made of buffalo horn. Buffalo horn is hard and water-resistant and is also favoured by professional chefs for its good-looking appearance. The magnolia wood is also considered to be strong and water-resistant. The octagonal handle is popular because its shape is comfortable in the hand and it is non-slip and easy to use.

Each Shiro Kunimitsu knife is made entirely by hand, from shaping to finishing, using the sophisticated and advanced techniques of an active sword smith. This is a Makuake-only opportunity to save on price compared to knives of the same quality made by a swordsmith. We hope you will feel the skill and soul of a Japanese swordsmith and use it for a long time as an excellent product that can be used for a lifetime.