“Takao” Knife Set by Yoshisada

Regular price $346.00
Tax included.

Yoshisada’s luxury kitchen knives are hand crafted by skilled artisans who have cultivated the art of blade-making over a period of three generations. Yoshisada knives are made by heating the steel and beating it until it becomes malleable, crushing the internal voids and making the crystals finer to increase strength. The result is a sharp, rust-resistant knife that easily cuts through any ingredient with unparalleled sharpness.

The knives use the highest grade steel and are rust-resistant and sharp, allowing the user to cook delicious meals without sacrificing the taste of the ingredients.

The knives are double-edged, so they can be used by left-handed people as well.

This type of knife is only available in Japan, because high quality steel is necessary to create these blades. This product is registered as a traditional Kyoto craft by the Governor of Kyoto Prefecture.

Chef’s knife

Overall length: 300mm / 11.81 inches

Blade length: 180mm / 7.08 inches

Backside thickness: 2mm / 0.078 inches

Maximum width of handle: 30mm / 1.18 inches

Weight: 145g / 5.11 oz

All products are handmade, so actual values may vary.

Utility knife

Overall length: 255mm / 10.03 inches

Blade length: 148mm / 5.82 inches

Backside thickness: 2mm / 0.078 inches

Maximum width of handle: 20mm / 0.78 inches

Weight: 72.5g / 2.55 oz

All products are handmade, so actual values may vary.

Kyoto blacksmith Yoshisada was founded in Higashiyama, Kyoto in the mid-Edo period. Teiichiro Yamaguchi, the 10th generation, is now one of the few craftsmen in Kyoto who is an expert in Kyoto cutlery, and was awarded the Medal with Yellow Ribbon by His Majesty the Emperor in 2011 for his achievements. Yamaguchi began working at the age of 15, just as he graduated junior high school, and succeeded his father at the age of 27. Cutting with stainless materials becomes increasingly difficult as time goes by, but because Yoshisada’s knives are made with steel, the knives maintain their quality without rusting.

The history of Kyoto cutlery began when excellent blacksmiths and craftsmen moved to the city after the Heian period (794-1185), and it was nurtured in an environment that was blessed for making cutlery, with soil from the Fushimi Inari area, high-quality water, and other raw materials available from nearby areas.
Yoshisada is one of the few blacksmiths in Kyoto with a history of over 300 years, inheriting the name of Fujiwara no Yoshisada, a resident of Yamashiro for generations.
Yoshisada’s products are used by many professionals across a wide range of industries.


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