專業廚師推薦的愛用刀具
在堺一文字光秀，我們與每天實際使用我們刀具的專業廚師保持密切交流。從壽司職人到法國料理廚師，從剛入行的廚師，到在米其林星級餐廳工作的廚師或餐廳經營者，每位廚師都有一把自己最信賴的刀——一把已成為其料理生涯中不可或缺的工具。
每當我們採訪一位廚師時，我們都會詢問他們平時使用哪些堺一文字光秀的刀具，以及選擇它們的理由。以下介紹我們專業廚師客戶實際愛用的日本廚刀，以及他們親自分享的推薦理由與完整採訪內容連結。無論您是專業廚師，還是熱愛料理的家庭料理愛好者，正在尋找最適合自己的日本廚刀，這些來自專業廚房的真實使用心得，都能讓您深入了解專業廚師所信賴的刀具。
內田主廚 (御好燒 Sukiyanen)
內田久子是位於島之內的御好燒餐廳「Sukiyanen」的主廚兼店主，經營這間招牌御好燒餐廳已有三十多年。
內田主廚從餐廳開業之前就開始使用我們的刀具，目前使用的是……
「我現在有八把堺一文字光秀的刀，即使在這八把之中，也總有一把是我最常拿來使用的。」
畑島主廚 (Cuisine d'Osaka Ryo)
畑島亮是位於西天滿的「Cuisine d’Osaka Ryo」主廚兼店主，同時也是一名侍酒師。這間餐廳是大阪頂尖的串炸餐廳之一。
畑島主廚正式獲授法國香檳酒產區兄弟會（Ordre des Coteaux de Champagne）的騎士勳章（Chevalier），並且使用我們的刀具已有三十多年。目前他使用的是……
「我開始使用一文字的廚刀，已經三十年了。每當我有事情要到道具街時，總會順道去他們的店裡看看。」
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...
"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...
"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...
"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...
"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...
"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...
"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...
"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...
"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...
"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...
"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...
"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...
"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...
"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...
"The knives I bought at the time were a White Steel Deba and a White Steel Yanagiba. They were both wonderful."