The Essence of Japanese Knives (Wa-Bocho)
Japanese knives, or Wa-Bocho, are celebrated worldwide for their unparalleled sharpness, edge retention, and deep lineage rooted in centuries of sword-smithing tradition.
Distinct from Western multi-purpose knives, traditional Japanese blades often feature a single-bevel edge engineered to make microscopic, immaculate cuts that protect the delicate cellular structure, texture, and natural flavor of raw ingredients.
Achieving this requires exceptional dedication: the forging, quenching, and hand-sharpening processes transform refined carbon steel into a culinary instrument of supreme precision.
Top chefs view Wa-Bocho not simply as kitchen tools, but as vital extensions of their hands, indispensable for bringing their culinary artistry to life.
The KOHO (高鳳) Exclusive Collection
Masterminded by Kenichi Kawabata, a dedicated evangelist of Japanese kitchen knives who passionately supports the culinary arts from behind the scenes,
KOHO represents the highest echelon of premium Japanese cutlery.
As featured in media interviews, Kawabata collaborates closely with Japan's most elite artisans to produce bespoke masterpieces favored by Michelin-starred chefs across the globe.
The blades in this collection are forged by Yoshikazu Ikeda, a certified Master Traditional Craftsman and Chairman of the Sakai Traditional Craftsman Association.
Regarded as one of the living legends of Sakai blacksmithing, Ikeda's masterworks—often carrying the revered Kiyoyasu mark—are paired with the world-class sharpening of master cutler Takayuki Higashio.
Because each piece is individually hand-forged through rigorous, uncompromising methods, production volumes are exceptionally small, making them virtually impossible to find in regular retail stores.
In the Hands of Masters
Curious who cooks with our knives? Visit our Facebook page to see delivery moments and meet the passionate chefs and knife connoisseurs wielding our blades worldwide.
Shiro Ikko Honyaki Kiritsuke (330mm) & Sakimaru Takohiki (330mm)
Blacksmith: Yoshikazu Ikeda (Chairman of the Sakai Traditional Craftsman Association)
Sharpener: Hiroyuki Uchiyama (Kujo)
Edge: Honbazuke
A rare pair showcasing the pinnacle of Sakai cutlery craftsmanship.
Forged by master blacksmith Yoshikazu Ikeda, these Shiro Kasumi Honyaki blades embody pure steel mastery, revealing an exquisite hamon (temper line) reminiscent of traditional Japanese swords.
Hand-honed to a true Honbazuke edge by master sharpener Hiroyuki Uchiyama, both the 330mm Kiritsuke and Sakimaru Takohiki achieve an extraordinary harmony of razor-sharp precision and sculptural elegance.
More than exceptional culinary tools, this matched set stands as a profound work of art, crafted for those who pursue the ultimate expression of Japanese culinary tradition.
Honyaki Gyuto (270mm)
Blacksmith: Yoshikazu Ikeda (Chairman of the Sakai Traditional Craftsman Association)
Sharpener: Hiroyuki Uchiyama (Kujo)
Edge: Honbazuke
An exquisite 270mm Honyaki chef's knife hand-forged by master blacksmith Yoshikazu Ikeda.
It features an authentic, undulating Hamon (differential temper line) distinct to pure Honyaki forging.
The knife is balanced with a solid Black Ebony octagonal handle, offering a commanding grip and commanding aesthetic tailored for professional kitchens.
BESPOKE CULINARY ART
Private Inquiries
Each blade in the KOHO collection is hand-forged by Master Craftsman Yoshikazu Ikeda and finished to the most exacting standards. Due to the strict rarity and limited production of these masterworks, pricing and allocations are handled privately.
Please complete the form with any specific requests, and our team will respond within 1–2 business days. Secure worldwide insured shipping is available.
Contact
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