Knives Chefs Use - What Our Clients Recommend

At Sakai Ichimonji Mitsuhide, we work closely with professional chefs who use our knives every day. From sushi masters to chefs of French cuisine, from those just starting out to those working or owning Michelin Star-level restaurants, each has a knife they trust above all others—one that has become an essential part of their craft.

Whenever we interview a chef, we always ask which Sakai Ichimonji Mitsuhide knives they use and why. Below, you'll find the Japanese chef knives our professional chef clients rely on, along with their own recommendations and links to the full interviews. Whether you're a professional chef or a passionate home cook searching for the best Japanese kitchen knife, these real-world insights offer a rare look at the tools trusted in professional kitchens.

Chef Uchida (Okonomiyaki Sukiyanen)

Uchida Hisako is chef-owner of Okonomiyaki Sukiyanen in Shimanouchi, who has been running her signature okonomiyaki restaurant for over thirty years.

Uchida has been using our knives since before her restaurant even opened, and she currently uses the...

White Steel #1 Montanren Sakimaru Takobiki

"I now have eight Sakai Ichimonji Mitsuhide knives, and even amongst those there is always one I reach for."

Chef Hatashima (Cuisine d'Osaka Ryo)

Hatashima Ryō is chef-owner and sommelier of Cuisine d'Osaka Ryo in Nishi-Tenma, one of the top restaurants for kushiage in Osaka.

Hatashima is formally knighted as a Chavelier of The Ordre des Coteaux de Champagne, and has used our knives for over thirty years. He currently uses the...

White Steel #1 Montanren Sakimaru Takobiki

"It's been thirty years since I started using Ichimonji's kitchen knives. Whenever I have something to do in Doguyasuji, I always stop by their store."

Chef Maeda (JAZZ BERRY)

Maeda Kōhei is the chef-owner of JAZZ BERRY in Kita-Horie, embracing his love of fish and music.

Chef Maeda uses the...

White Steel #1 Montanren Sakimaru Takobiki

"The Ichimonji staff suggested the right steel and blade length for me."

Chef Hayashi (Tenjinbashi O-Sakana Shokudō)

Hayashi Keisuke is the chef-owner of Tenjinbashi O-Sakana Shokudō in Tenmabashi, working on his dream to make the best aji fry in Japan by tying together French and teishoku cuisine!

Chef Hayashi has used our knives for over twenty years. Currently, he uses the...

White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife 300mm

"I bought my first Sakai Ichimonji Mitsuhide knife when I was twenty years old [over 20 years ago]."

Chef Shimamura (Japanese Cuisine UNKAKU)

Shimamura Hasamaru is a food researcher, and chef-owner of Japanese Cuisine UNKAKU in Tenma, focusing on Osaka cuisine and working with unused fish.

Chef Shimamura is a graduate of Tsuji Culinary Institute, and a committee member of the Osaka Cooking Association. He currently uses the...

Blue Steel Montanren Hamo Honekiri Knife 270mm Carbon Steel Eel

"I look for kitchen knives that have a sense of unity, which aren't only sharp, but feel good in the hand."

Chef Asada (Sushidokoro Kazuya)

Asada Kazuo is chef-owner of Sushidokoro Kazuya in Nipponbashi, and has dedicated his entire career to the pursuit of Japanese cuisine.

Chef Asada has used our knives for thirty-five years, and he currently uses the...

White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife 300mm

"When I use Ichimonji knives, I feel the steel to be very good."

Bartender Ayukawa (Bar 7th) Uses...

Ayukawa Mayanori is owner-bartender of Bar 7th in Abeno, and professional competitor in the Japanese cocktail industry.

Bartender Ayukawa is the winner of the 2022 Suntory The Cocktail Award, and overall winner of the 2024 51st National Bartender Skills Competition. He currently uses the...

Powdered High speed Stainless Damascus Petty Knife 150mm

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

Chef Imagawa (Utsubo-gaku) Uses...

Imagawa Gaku is the chef-owner of Utsubo-gaku in Utsubohommachi, experienced in French and Japanese cuisine.

Chef Imagawa's restaurant held Michelin Star status for ten consective years, and he currently uses the...

White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife 300mm

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

Chef Sasaki (La Terasse Irisse) Uses...

Sasaki Susumu is the owner-chef of La Terrasse"irisee" in Nara, with extensive experience training throughout Europe.

Chef Sasaki's restaurant held a Michelin Star from 2022 to 2025. During the store's operation, he used the...

Powdered High speed Stainless Damascus Petty Knife 150mm

"I think Ichimonji's knives have the finest balance and cutting ability. They are a part of me."

Chef Hori (Yoidokoro Uhei) Uses...

Tsutomu Hori is the chef-owner of Yoidokoro Uhei in Ginza, Tokyo, and has worked in various culinary spaces before starting his own restaurant in 2017.

Chef Hori is a large fan of our honyaki knives, and he currently uses the...

White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife 300mm

"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 Ōnishi (Ōnishitei) Uses...

Ōnishi Toshimasa is the chef-owner of Ōnishitei in Fukushima City, Osaka, specialising in French cuisine and training through the luxurious RIGHA Hotel Group.

Chef Ōnishi currently uses the...

Powdered High speed Stainless Damascus Petty Knife 150mm

"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."

Chef de Cuisine Komaji (La Veduta) Uses...

Komaji Kazushi is the chef de cuisine of La Veduta in Hommachi, with experience in 3 Michelin Star restaurants like Hajime in Osaka.

Chef Komaji currently uses the...

White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife 300mm

"Not only the does it have a stylish appearance, but also the sharpness and balance of the blade were wonderful and just right for my needs. Their knives are always sharp."

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

Osamu Ogusu is the executive chef of Michelin Star restaurant Le Pont De Ciel in Yodoyabashi, and has worked there since 1994 perfecting contemporary French cuisine

Executive chef Ogusu currently uses the...

Powdered High speed Stainless Damascus Petty Knife 150mm

"Hardness can often equate to difficulty to sharpen, but Sakai Ichimonji takes extra care during the heat treatment process to make knives easier to maintain."

Head Chef Hamaguchi (Macauda) Uses...

Hamaguchi Akihiro is head chef of Michelin Bib Gourmand restaurant Macauda in Tokiwamachi, specialising in Italian cuisine

Head chef Hamaguchi currently uses the...

White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife 300mm

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

Chef Kiyoyama (Hontōzushi Kaiba) Uses...

Kiyoyama Kuniaki is a chef at Hontōzushi Kaiba in Kita-Horie, using left-handed sashimi knives to bring Japanese cuisine to his hungry customers.

Chef Kiyoyama currently uses the...

Powdered High speed Stainless Damascus Petty Knife 150mm

"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...

Yoshimura Masayoshi is chef-owner of Sake to Sakana Yoshimasa in Nipponbashi, serving sashimi and seasonal platters.

Chef Yoshimura currently uses the...

White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife 300mm

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