Knives Chefs Use - Our Clients Recommendations

Through our discussions with chefs that use our knives, they always have ones that they swear by. Whether it's changed their culinary career in the past or now, our knives have had a major impact on their cuisine. Whenever we interview a chef, we always ask then what knives of ours they use.

Below we have our key suggestion from each chef, as well as links to the blogs all about them!

Barmaster Ayukawa (Bar 7th) Uses...

Kirameki Powder Damascus Steel Petty Knife

Coming to our overseas website soon...

"I enjoy how sharp it is, but the blade’s edge retention is also fantastic."

Chef Imagawa (Utsubo-gaku) Uses...

"Ichimonji knives are known for their hardness and excellent edge retention"

Chef Sasaki (La Terasse Irisse) Uses...

Chef Uhei (Sake Bar Uhei) Uses...

"It makes sense that the person using the knife would notice the difference when cutting, but I was really surprised that the customer also noticed a difference in the taste of the exact same dish."

Chef Onishi (Onishitei) Uses...

"I’ve found the Sakai Ichimonji FV10 kitchen knives to offer the right balance of durability and sharpness for me, I can cut hundreds of onions without needing to resharpen."

Head Chef Komaji (La Veduta) Uses...

Chef Ogusu (Le Pont De Ciel) Uses...

Head Chef Hamaguchi (Macauda) Uses...

"When I have my knives sharpened at Sakai Ichimonji, they feel totally different to when I do it myself."

Chef Kiyoyama (Sushi Kaiba) Uses...

"The first thing I bought was the Sakai Ichimonji Mitsuhide Montanren Yanagiba. I like the weight of the blade and the overall sharpness."

Chef Yoshimura (Sake & Sakana Yoshimasa) Uses...

"The knives I bought at the time were a White Steel Deba and a White Steel Yanagiba. They were both wonderful."