Just why do Japanese blades cut so well? The secret is in the "forging" technique that utilizes fusing of steel and soft iron as well as the rapid-cooling “quenching” process. European and the U.S. cutleries are made from a uniform steel material, while in contrast Japanese cutleries are made from the careful fusion of steel and soft iron. This combination allows red-hot blades to be rapidly cooled without fissures, and provides the benefits of both exceptional sharpness as well as outstanding durability. This, of course, is a result of the techniques and the long tradition in making Japanese samurai katana swords.

>Black-Forged Vegetable Knife
The hand made Japanese knife for cutting vegetables is forged from “Blue-Paper No. 2 alloy steel”, a fine alloy material usually reserved for blades of the highest grade, sandwiched between super-soft irons.

>Sashimi Knife
Polished after forging, this knife is designed for delicate cutting manoeuvres, such as cutting sashimi.

>Fish-Slicing Knife
This multi-purpose knife comes with an extra thickness which provides durability and an added weight for cutting.

>Fishing Knife
This fishing knife is forged using a traditional Japanese technique, and is a gem that has both excellent sharpness and a personal touch to it. You can even wrap the strap around the handle, in the pattern of your own choosing, to get a better grip.

>Damask Steel Knife
Several thin pieces of iron and steel can be layered over each other and welded together to give a unique temper line ( hamon) on knife blades. This technique is known as “suminagashi (marbling).” You will enjoy this beautiful knife, an item with a modern design but made in the traditional way.


  • manufacture:Sakuhiro Haken Seisakusho
  • designer:Seiichi Hurumi
  • material:Blue-Paper No. 2 alloy steel