Knifewear is proud to offer the following exquisite Japanese knives for sale on-line.
Haruyuki Tschime blades are said to look like “Waves striking the beach at moon light”. They offer great looks combined with great performance and ruggedness. For these reasons this series is our top selling for wedding and Christmas gifts.
If you are looking for pure performance this is the knife for you. The Haruyuki SRS15 (previously Akifusa) knives have incredible edge retention and are capable of extreme sharpness. I would characterize these knives as Ferraris without a stereo.
Hiroshi Kato san handforges these knives in Takefu village. The extremely hard white carbon steel core is laminated between softer stainless steel. These knives have been named Yuki as the blade looks like snow.
These Yoshikane knives are hand forged and have a distinctive look. Some have said that the blades look like fish scales. Their performance even outstrips their super cool looks thanks to the SKD11 steel.
Takeo Murata is well known as the top knife maker of Shikoku. He hand forges his knives from Aogami #1 (#1 Blue steel) near the city of Kochi. His knives represent some of the best Japan has to offer.
The knives of Teruyasu Fujiwara are one of the real darlings of Knifewear. The quality of the sharpness is nearly unparalleled and the edge retention blows my mind. People regularly gasp when they slice a tomato with these knives in the shop.
Takamura san works in Takefu Village (Echizen) in Fukui Prefecture. His blades are known for an extremely refined and long lived edge. This series of knives have been made with one of my fave steel types, R2.
These blades of his are remarkable. The quality of the sharpness is nearly unparalleled and the edge retention blows my mind. People regularly gasp when they slice with Fujiwara san's knives in the shop.
Masakage Single-Bevel knives are handmade in the traditional Japanese style from Shirogami carbon steel. They are sharpened on one side and are concave on the back, producing a very precise cut and allowing food to not stick to the blade.