Katana Knives, Okayama Soja Houcho, Tamahagane Chef's Knife, 210mm
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.
【Product Specifications】
Product Size: 350 cm (13.78 inch)
Blade Length: 210 cm (8.27 inch)
Handle Length: 140 cm (5.5 inch)
Blade Height: 40 cm (1.57 inch)
Blade Thickness: 2 mm (0.07 inch)
Product Weight: 180 g (0.40 lbs)
Blade Material: Tamahagane
Handle Material: Macassar Ebony
【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, Okayama Soja Houcho, Tamahagane Chef's Knife, 210mm
Bitchū Sōja, located in western Okayama Prefecture, is a place where the legends of Kibitsuhiko-no-Mikoto—said to be the model for the Momotarō tale—and the demon god Ura are still told. The ruins of Ura’s stronghold, Kinojō Castle, remain to this day.
With a sword museum in Sōja City, this region has preserved its sword-making culture since the Kamakura period. Bitchū Sōja Knives are masterpieces, forged by artisans who inherit this tradition, and craft each blade like a single Japanese sword.
At age 30, Tomioka Yoshimasa began his apprenticeship under master swordsmith Matsuba Kunimasa and joined the Japan Swordsmiths Association in 2019. The following year, he won the Newcomer’s Award at the Contemporary Swordsmith Exhibition—Japan’s premier event for Japanese swords. In 2023, he received the Special Prize at the same exhibition, and has since earned numerous accolades, continuing to demonstrate his skill as a swordsmith.
From a modern perspective, the making of Japanese swords appears inefficient and highly demanding. Yet by embracing this path without hesitation and forging the steel with his full dedication, Tomioka Yoshimasa discovers both the essence and pinnacle of Japanese craftsmanship. It is with this conviction that he dedicates himself to swordmaking each and every day.
TOMIOKA
YOSHIMASA
富岡慶正
About the Handle
The handle of Katana Knives is made from the rare, premium wood Macassar Ebony. Hard and highly durable, polishing brings out its deep, lustrous shine. Its elegant grain shines in the seamless, ferrule-free design, naturally enhancing the blade’s beauty. The octagonal handle fits comfortably in the hand, providing a secure, slip-resistant grip, while a black resin ring adds a sophisticated accent.
