Established a company as a Japanese sword manufacturer 140 years ago.
We are afraid that the Japanese swords are only a kind of traditional art, we will not be able to provide an opportunity to appreciate how sharp and splendid the traditional swords are directly for you all.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology of Japanese swords"KATANA".
We , the 4th successor, make sure you might feel the products we provide are authentic and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will be able to satisfy your needs ; sharpness, long life time.
Please do not hesitate to contact us if you would like to get the further information.
The Japanese Petty knife is ideal for detailed work such as peeling and preparing fruit and vegetables.
The series of Petty knife, Denka has a sandwich structure with stainless and top glade steel (aogami (blue paper) super). The surface of the blade is Uchidashi finish and this series is the highest class product. The steel (aogami (blue paper) super), which is blue steel called aogami(blue paper), is highest class steel that is developed for blade making an alloy of high purity steel (shirogami (white paper) )and tungsten and chromium.
Since aogami (blue paper) has tenacious and abrasion resistance, it has less chip in a blade and loose strength than shirogami (white paper). The raw materials are made by Hitachi Metals, Ltd. You can choose western handle or Japanese handle.
In 2014 I bought the 120mm denka.out of the box it was extremely sharp.but after some time I decided it needed sharpening,but I was not skilled and used an adjustable angle guide which I used for all of my knives giving a v edge.I found that this was not good for this knife and after trying(for much too long)I had ground alot of steel away and became upset.so put the knife away realizing that I need to learn freehand sharpening. I am still learning to sharpen but once I made a convex edge on the knife there was no more chipping of the edge. I was so happy and the denka is now one of my most used knives,and will even cut through pumpkin skin without rolling or chipping the edge.the little of the hard steel left has become stained but has never rusted.if only I had learned to sharpen earlier...So I would like to say thank you Mr Teruyasu for the craftsmanship and skills that goes into the making of these knives and I will still have many years of use from it Regards David