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Founded in 1949, in Japan.

In 1949, as Japan rebuilt itself in the postwar era, a renowned family of master bladesmiths rekindled their forge.

Drawing from generations of samurai sword–forging traditions, they began applying this heritage to the creation of kitchen knives—tools meant not for battle, but for daily life.

From that moment on, the family devoted itself to a single pursuit: to forge kitchen knives where performance and beauty exist in perfect balance.

Forged by Tradition. Perfected by Discipline.

Every knife follows 108 traditional forging steps, each performed with unwavering precision.
We select premium Tamahagane steel, hand-folded and hammer-forged 15 times, increasing the steel layers to 32,768.

The resulting grain flows across the blade like a galaxy—enhancing strength, flexibility, and creating a pattern that is truly one of a kind.

Using a traditional clay-coated quenching technique passed down through Japanese bladesmithing, the blade edge is hardened through carefully controlled cycles of heat and cooling.

This process naturally forms a moonlit wave along the edge—an unmistakable mark of Japanese craftsmanship—while dramatically improving sharpness and edge retention.

Each blade is then finished at a 15° precision angle, wet-ground and hand-polished with 3000-grit stones, achieving a razor-sharp edge capable of clean, effortless cuts—even through a single strand of hair.

Japanese Craft, Trusted Worldwide.

In 2016, we brought this legacy to the United States.

Through uncompromising quality and craftsmanship, our knives quickly rose to the top of Amazon’s bestseller rankings and earned the trust of professional chefs, including Michelin-starred kitchens.

More Than a Knife

When you hold a knife forged with a century of dedication, cooking becomes more than a task—it becomes a craft.

In the kitchen, your personal domain, a truly exceptional blade gives you confidence, control, and joy.

With the right knife in hand, you are not just cooking—you are creating.