Created by Yoshikazu Ikeda - Shiroichi Mizu-yaki Hon-yaki
Yoshikazu Ikeda (池田美和) is a master craftsman known for his expertise in the rare and highly skilled technique of mizuhonyaki (water-hardening honyaki). This technique involves heating the blade to high temperatures and then quenching it in water to create knives with exceptional sharpness and durability. Only a select few craftsmen have mastered this technique, and Yoshikazu Ikeda is renowned as one of them.
Ikeda's knives are made using Shirogami No.1 steel (also known as white paper steel), a high-carbon steel that is prized for its purity and ability to produce razor-sharp blades. The name "Shirogami" comes from the white paper that the steel is wrapped in during production, and it is a traditional steel used mainly in Japan. Knives made from Shirogami steel require exceptional skill to forge due to the precise temperature control needed, and Ikeda’s creations are highly valued by professional chefs and knife collectors alike, often commanding high prices in the market.
In recognition of his craftsmanship, Ikeda was honored as a "Naniwa no Meiko" (Master of Naniwa) by Osaka Prefecture in 2014, and he has also been certified as a "Monozukuri Meister" by the city of Sakai.
Created by Shogo Yamatsuka - Ginsan Hon-yaki
Shogo Yamatsuka(山塚尚剛) is a traditional craftsman based in Sakai, Osaka, who is highly skilled in the honyaki technique, using materials such as Silver No.3 Steel to craft high-quality knives. Honyaki is a traditional technique where a single, solid piece of steel is used for heat treatment, typically quenched in oil rather than water. This is because the steel is extremely hard and would crack if cooled in water. Honyaki knives are renowned for their high hardness and the reduced friction they offer when cutting, allowing for clean cuts that minimize damage to the cells of the food. Due to the high level of expertise required, honyaki knives are considered high-end and are highly valued.
Silver No.3 Steel, also known as gin-san steel, is a high-quality stainless steel produced by Hitachi Metals. Despite its rust resistance, it maintains a sharp edge for extended periods, offering cutting performance comparable to carbon steel. Knives made from Silver No.3 Steel are highly regarded by both professional chefs and home cooking enthusiasts for their practicality and ease of maintenance. Yamatsuka’s knives, crafted from Silver No.3 Steel, blend beauty and functionality, delivering superior cutting performance.
Created by Shogo Satoshi Nakahgawa - Suminagashi (16-layer-forging)
Satoshi Nakagawa(中川 悟志) is a traditional craftsman based in Sakai, Osaka renowned for his works that utilize the suminagashi technique. Suminagashi is an ancient Japanese forging technique, characterized by the unique wave patterns that appear on the surface of the steel during the forging process. This technique is not merely decorative, but rather the result of highly refined skills that craftsmen have honed over many years.
Recently, knives with patterns similar to suminagashi, known as Damascus knives, have become widely available on the market. However, Damascus is a technique developed in more recent times and is fundamentally different from suminagashi.
The suminagashi knives crafted by Nakagawa and sold at Japonistique are made using Blue #1 steel and a 16-layer structure of soft iron, giving them exceptional hardness and durability. The distinctive wave patterns created through this 16-layer forging process not only enhance the visual appeal but also maximize the functionality of the blade. For professional chefs and knife enthusiasts alike, Nakagawa’s suminagashi knives are a lifetime investment that combine both practicality and artistic beauty.
AUS Steel series
AUS steel is the material used in KŌHŌ knives, known for its excellent corrosion resistance and durability. This stainless steel is highly balanced, offering long-lasting sharpness and ease of maintenance, making it a favorite among professional chefs and home cooking enthusiasts alike.
AUS steel knives maintain their sharpness over extended use and are known for their durability, ensuring reliable performance for everyday use. Being stainless steel, they are resistant to rust, and their maintenance is straightforward, making them a practical and convenient choice for both professionals and beginners. With these qualities, AUS steel knives provide a great balance between performance and ease of care.