Kanetaka has handed down the secret sauce in cutlery for over 200 years since the days when Japan's rulers summoned Kanetaka's ancestors to re-construct the Nijo Castle, now a World Heritage Site. They are renowned for making world-class cutlery, and many visitors come from across the global to this store in Kyoto to purchase their products. In his studio, which itself has a history of over 100 years, apprentices like Master Yamada have spent full three years chopping charcoal and additional ten years making perfect fire as part of their training before they are even allowed to touch the blades. "I can count the number of people who can make cutlery of the same quality with one hand," says Master Yamada.
An all-purpose Japanese bread knife.
This bread knife has a blade made of steel that has been hammered many times by artisans, allowing the user to cut bread effortlessly.
The razor-sharp edges are only part of the reason why artisan bakeries use this knife.
Despite its sharpness, the smooth edge of the blade prevents the formation of bread crumbs and gives any bread a smooth cross-section.
This is a standard and popular product of Kanetaka Cutlery that can be used by both professionals and baking enthusiasts.