Work with forged blades

Tosa cutlery is born from the skills of blacksmiths and a long history.
However, its true value will only become apparent when...

It's after it's in the hands of the user.

Japanese cuisine, and French cuisine.
To the chefs who use knives every day in their respective kitchens,
How to approach a kitchen knife as a tool,

We asked them about their experiences at work.

How do knives develop and mature in the hands of a chef?
Those words reveal the image of a bladed weapon as a tool.

Toranomon, Tokyo

Mr. Hideshi Okamoto (Okamoto)

"It feels like an extension of my hand."

With the knives I've used up until now, I always end up putting some kind of strain on my elbow, wrist, or fingers, but with Mr. Tokuzo's knives, there's absolutely none of that.

Toranomon, Tokyo

To Ryota Tajima of "Baloon"

"The edges of the vegetables stand out."

It cuts with a smooth, effortless motion, leaving soft vegetables beautifully shaped.