Ferocity and Finesse

We believe in skilled hands and a millennium of knowledge. The craftsmen of Japan have a continuous line of knife making spanning beyond the past 1000 years. This is a continuous line of careful study and lifelong dedication to the craft. These familial lines often started with, or intersect with, their famed swordsmithing. Their hunger for knowledge and skill continues.

The craftsmen that we represent, fully commit themselves each day to being better, to push themselves, to creating a better knife. We feel honored to be a part of this history, and to be able to offer it to you. We’ve committed ourselves to carrying only knives made by hand. This is not just because their importance, or that they feel better in your hand, or that they’re more beautiful, but largely because they perform better in every way.

The bladesmiths of Japan work similarly to what we, as chefs and cooks, push for. Working through, and working with, fire, ferocity, and finesse. The linked clip, up above, is of Yoshizawa-san starting to form the knife’s shape. It’s a tiny fraction of the process, but it’s gives you a taste.

WHERE TO START

If you’re just starting out, or starting to get serious, we suggest starting with either a gyuto or santoku. Gyuto knives are the Japanese equivalent to our chef knife; santoku knives are multi-purpose and super useful. After these, head to the petty and paring knives. Have fun, and, as always, feel free to ask us any questions!