Katana Knives – Approx. 197mm Tamahagane Chef’s Knife, hand-forged by a Japanese swordsmith in Seki, Gifu.
The Chef's Knife offers a longer blade and sharper tip than the Santoku.
It is well suited for slicing through meat, but can also be used for a wide range of ingredients such as fish and vegetables.
A unique kitchen knife forged by a master swordsmith from Tamahagane—the same steel used in Japanese swords.
Through repeated shaping, the blade attains both beauty and strength.
Every use lets you feel the spirit of Japanese tradition and craftsmanship in the palm of your hand.
Each Gifu Japanese Sword Knife is carefully shaped by skilled swordsmiths, one by one. No two are exactly alike—each knife is truly one of a kind. In every piece, you can feel the passion and craftsmanship of its maker.
Product Specifications
Product Size: 337 mm (13.27 inches) inches
Blade Length: 197 mm (7.76 inches) inches
Handle Length: 130 mm (5.12 inches) inches
Blade Height: 44 mm (1.73 inches) inches
Blade Thickness: 4 mm (0.16 inches) inches
Product Weight: 210 g (0.46 lbs) inches
Blade Material: Tamahagane
Handle Material: Olive wood and black resin inches
Care Instructions After Use
・Promptly wipe off any moisture and dry the knife thoroughly after use.
・Leaving it wet for an extended period can cause rust.
・Avoid using a dishwasher, as high heat and humidity can damage the blade.
・If the knife will be unused for long periods of time, apply a thin layer of food-safe anti-rust oil, such as camellia oil, to the blade before storing.
・If rust occurs, gently remove it using a dedicated rust eraser or polishing agent.
・Do not use the knife to cut hard items such as bones or frozen foods, as this can cause chipping.
・Always store the knife in a dry place after use.
Katana Knives – Approx. 197mm Tamahagane Chef’s Knife, hand-forged by a Japanese swordsmith in Seki, Gifu.
Located in the heart of the Japanese archipelago, Gifu Prefecture—once known as Mino—is a historic land tied to the legendary warlord Oda Nobunaga.
Today, it stands proud as one of the world’s three great cutlery capitals, alongside Solingen and Sheffield.
Forged in flame and perfected by the hands of master artisans, these knives carry the true strength of the steel.
With no two blades sharing the same character, each knife brings a timeless, powerful presence to your kitchen.
Born in Gifu Prefecture in 1979, he began his journey as a swordsmith at the age of 22 under the guidance of his father, master swordsmith Ken Yoshida. His exceptional skill has earned numerous awards at various exhibitions, including the prestigious Kansan Prize at the Modern Japanese Swordsmith Exhibition.
Believing that the true beauty of a blade resides in its hamon (temper line), he strives to create unmatched works of art, continually pursuing new forms of expression. Through constant trial and refinement, he remains deeply devoted to the craft, bringing his unique vision to life in every single blade.
吉田正也
About the Handle
This refined design pairs the natural warmth of olive wood with striking black accents. The intricate and beautiful grain varies with each piece, giving every handle a one-of-a-kind character. By infusing high-density, water-resistant olive wood with resin, the handle achieves both exceptional durability and resistance to moisture.
