Master Kanmera is the 3rd generation blacksmith in his family. Master Kanmera loves challenges. He told us that one of his greatest joys is when a customer asks him to forge a certain type of knife or tool to meet a certain need. He receives these requests from across Japan. His shop is considered a blacksmith museum due to all the unique knives and tools he has forged. Master Kanmera chisels his name and logo on each knife.

Please scroll down to watch him work his magic!

7.87” Gyuto 

• Handle Length: 4 ½ ”

• Blade Length: 7.87”

• Handle material: Composite

• Steel: Japanese Stainless Haisuko steel

• Weight: 5.6 oz

• Sheath: Large

• Price: $229.00

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Master Kanmera is the 3rd generation blacksmith in his family. Master Kanmera loves challenges. He told us that one of his greatest joys is when a customer asks him to forge a certain type of knife or tool to meet a certain need. He receives these requests from across Japan. His shop is considered a blacksmith museum due to all the unique knives and tools he has forged. Master Kanmera chisels his name and logo on each knife.

Please scroll down to watch him work his magic!

5.5” Santoku

• Handle Length: 4 ¼ ”

• Blade Length: 5.5”

• Handle material: Composite

• Steel: Japanese Stainless Haisuko steel

• Weight: 2.9 oz

• Sheath: Small

• Price: $239.00

6.7” Santoku

• Handle Length: 4 ½ ”

• Blade Length 6.7”

• Handle material: Composite

• Steel: Japanese Stainless Haisuko steel

• Weight: 4.7 oz

• Sheath: Medium

• Price: $259.00

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Located on the Island of Kyushu, Kumabe Cutlery started as a swordsmith in 1915. Master Nao Kumabe, the first generation, was nationally renowned.

He was chosen to forge knives for the emperor of Japan. In return, Master Kumabe was allowed to use the imperial emblem, Kiku-mon-ji (chrysanthemum bloom), from the Imperial family.  It is one of the highest honors a blacksmith can receive and is engraved on each knife Kumabe Cutlery forges. The original forging techniques and skills of the Kumabe Clan were carefully passed down to each generation.

Master Hiroshi Kumabe, 3rd generation, and Tomohiro Kumabe, 4th generation, continue their ancestorial traditions and legacy today.

Please scroll down to see videos of Kumabe cutlery in action!

Wa-Gyuto 7.10”

• Handle Length: 5 1/5”

• Handle Materia: Rosewood

• Steel: Japanese high carbon Aogami clad in stainless steel

• Weight: 4.4 oz

• Sheath: Medium

• Price: $369.00

   Wa-Gyuto 8.3”

• Handle Length: 5 1/5”

• Handle Material: Rosewood

• Steel: Japanese high carbon Aogami clad in stainless steel

• Weight: 6.1 oz

• Sheath: Large

• Price: $389.00

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The Japanese santoku is a wonderfully versatile kitchen knife. It’s not just excellent for veggies, fruits, meats and fish but tomatoes and bread as well. The dragon design is the classic Japanese rendition (no wings!)

DETAILS:

1. Steel: Japanese powdered Haisuko Stainless Steel

2. Blade length: 6.7”

3. Handle type: Composite

4. Handle length: 4.5”

5. Weight: 4.8 ounces

6. Sheath: Medium, 34.50

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This is a great everyday go-to knife for those who like a slender blade. It’s also recommended for any type of slicing, such as fish, meat, cheese, breads, etc. Need to carve a chicken or turkey? This one’s for you!

DETAILS:

• Steel: Japanese high carbon Aogami (blue)

• Blade length: 6.5”

• Handle type: Japanese scorched chestnut

• Handle length:

• Weight: 3.8 ounces

• Sheath: large 34.50

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Ueda Zaurus style knives are similar to the classic santoku knives, however the blade has more of a curve, making it very conducive to rock style chopping. Master Ueda made the zig-zag pattern on the tip for scaling fish; however, customers also love it for stripping parsley, flattening out chicken, tenderizing beef, scoring gnocchi, removing spaghetti squash, etc. What unique way will you think up? We have two sizes, 6.5 inch blade and a 7.10 inch blade. P.S. They slice bread and tomatoes with ease!

DETAILS:

Steel: Japanese high carbon Aogami (blue)

Handle type: Japanese scorched chestnut

Blade length: 6.5”

• Handle length: 4.8”

• Sheath: Medium 34.50

Blade length: 7.10”

• Handle length: 5.1”

• Sheath: Large 34.50

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Gyuto knives are the Japanese answer to the Western chef knife. Around the end of the 19th century the diet of Japan started to change as different types of food became available. “Wa” means Japanese style, and “gyu-to” means Beef knife. It’s excellent for all types of roasts, fish, vegetables, fruit, bread and tomatoes. We have seen people use this to break down large yellow tail and blue fin tunas and play the leading role at BBQ feasts.

Ueda wa-gyutos are double bevel, meaning they are sharpened on both sides. They are compatible for both left and right-handed users. However, these handles are “D” shaped so there is one distinct elevated line running up the length of the handle on the right side. Some left-handed customers prefer this elevated line to be on the left side of the handle, others do not care. If you are left-handed and prefer this, please reach out and we will have master Ueda make one for you.

Handle type: Core of Japanese Magnolia Tree with water buffalo horn ferrule (ring between blade and handle)

Steel: Japanese high carbon Aogami (blue)

Blade length: 8.3”

• Handle Length: 5 ½”

• Weight: 6.5 oz

• Sheath: large 34.50

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Bunka is another name for santoku knives. It is one of the oldest style kitchen knives in Japan, next to deba and nakiri knives. This style of knife became popular as meat and other international foods became available in Japan. It makes a fantastic all-around tool for your kitchen, including BREAD and tomatoes.

DETAILS:

• Steel: Japanese high carbon Aogami (blue)

• Blade length: 6.5”

• Blade width at center:

• Handle type: Japanese scorched chestnut

• Handle length: 4.8”

• Weight: 5.3 ounces

• Sheath: Medium 34.50

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This unique shaped blade not only represents the beauty of the Japanese cherry blossom it is also perfect for those who want a smaller multi-tasker in the kitchen. Many people love the rounded tip and heel. From meats, fish, breads to produce this knife will be by your side, even when slicing soft and ripe tomatoes!

DETAILS:

• Steel: Japanese high carbon Aogami (blue)

• Blade length: 4.75”

• Blade width at center: 1.8”

• Handle type: Japanese scorched chestnut

• Handle length: 4.5”

• Weight: 4.2 ounces

• Sheath: med wide 39.50

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The Japanese santoku is a wonderfully versatile kitchen knife. This beautiful design features Japanese Cherry Blossoms, arguably the most beloved flower in all of Japan. It’s not just excellent for veggies, fruits, meats and fish but tomatoes and bread as well!

Details:

• Price: $244.00

• Weight: 4.8oz

• Blade length: 6.7”

• Steel: Japanese powdered Haisuko Stainless Steel

• Handle length: 4.5”

• Handle material: Composite wood

• Sheath: Med 34.50

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