Craftsmen Who Love Their Knives

The knives we use every day.

For sushi chefs, they are like life itself.

The fifth-generation owner used to use a long knife, but once cut his hand when his elbow hit the wall behind him because it was too long. Since then, he has preferred a shorter knife.

Yuya still carefully uses the knife he used during his time in Hokkaido.

And then there is Kitajima.

His love for knives is truly immense, and he owns several yanagiba knives alone.

They are all fine, rather expensive knives, and no matter how busy the day has been, he sharpens and carefully maintains them at the end of each day.

The knives he uses have a blade length of 30 centimeters—known as a shaku—and he is also particular about the handles.

Yuya buys his knives from a shop called Miyabun in Hokkaido, while the fifth-generation owner sources his from Masamoto or Aritsugu in Tsukiji. Kitajima mainly goes to Kappabashi in Asakusa.

So, on his days off, Kitajima cycles from Waseda to Kappabashi Dougu-gai, where he looks at the knives he likes and gives his eyes a treat.

Cherishing one’s tools leads to careful work filled with heart.

Please enjoy the sushi created by these knives.