Meet the Makers
Learn more about the craftsmen behind the knives.
Passion & Dedication
Each knife is the combined effort of talented and passionate craftsmen dedicated to upholding the centuries old steel working culture. Combining traditional techniques with modern innovations, these artisans create beautiful and enduring kitchen knives that are as much works of art as they are practical tools.
Our store carries knives from a variety of makers, from master blacksmiths to esteemed knife houses. Learn more about them and what makes their kitchen knives unique.
Knife Makers
From Across Japan
Seisuke Knife is proud to work with some of the top knife makers and brands in Japan. Each maker has their own unique history and techniques, but all are dedicated to bringing well made Japanese kitchen knives to chefs around the world.
Takefu, Fukui
Yu Kurosaki
Yu Kurosaki, who has been awarded the title of “master blacksmith” by the Japanese government in recognition of his excellence in traditional craftsmanship, is the youngest knifemaker to ever hold the esteemed accolade.
He is highly esteemed for his distinctive and unconventional blade designs, often surprising observers with each new creation. By merging modern metallurgic technologies with age-old forging methods, his knives boast an unrivaled quality in both sharpness and performance that persists over time.
Presently, Mr. Kurosaki operates his forge at the esteemed Takefu Knife Village in Echizen, Fukui Prefecture in the company of other talented artisans.
Takefu, Fukui
Yoshimi Kato
Yoshimi Kato is a highly talented blacksmith who is the son-in-law of Hiroshi Kato, one of Takefu Knife Village's original founders and former teacher of Yu Kurosaki.
After taking over his father-in-law's company in 2017, Kato has never failed to wow his customers around the world with his stunning heat-treated metallurgy. His R2/SG2 "black damascus" series is among his most iconic, possessing a remarkably fine edge and providing an exceptionally precise cutting feel unparalleled by most steels on the market today. Kato, like other Takefu craftsmen, also makes knives under the renowned knifemaking collective Masakage.
Takefu, Fukui
Anryu
For over 50 years, fourth-generation certified master blacksmith Katsushige Anryu has been hard at work nurturing the Anryu brand into the knifemaking icon that it is today. His knives have touched the hearts of countless knife aficionados and chefs around the world for their impeccable performance, longevity, and beauty. As one of the original founders of the Takefu Knife Village collective which contains some of the most renowned knifemakers in all of Japan, he is also its chairman and is responsible for many of its finest creations.
Anryu has recently passed the brand’s knifemaking torch to his long-time apprentice and nephew Takumi Ikeda, who will be carrying on the legacy and quality of Anryu’s knives for many years to come.
Takefu, Fukui
Takeshi Saji
Takeshi Saji is a revered master blacksmith who has been making knives for over 50 years. Nothing short of phenomenal, each one of his works blurs the line between kitchen knife and priceless art. A third-generation knife maker, he is also one of the original founders of Takefu Knife Village, a blacksmithing complex which sits just beyond the city of Echizen in Fukui, Japan. Saji continues to forge knives there with his apprentice and handle maker, Kazuo Nomura.
Saji is well known for his complex and innovative blade designs, his colored damascus steel being one of his most popular to date. His high-carbon and powdered steel metallurgy make his knives highly resistant against wear, allowing them to perform reliably and effectively over many years.
Sakai, Osaka
Sakai Takayuki
Behind Sakai Takayuki knives is 600-years of knife making history by skilled craftsmen in Sakai, Osaka Prefecture. The excellent workmanship and technology that creates these knives remains largely unchanged.
The knives of Sakai Takayuki are produced by various craftsmen and are lead by head blacksmith, Itsuo Doi, who sets their high standard. Doi is responsible for some of Sakai Takayuki's hand forged knives, such as his tough and rugged Guren Series.
Miki, Hyogo
Shigeki Tanaka
Shigeki Tanaka is a fourth-generation blacksmith who hails from the city of Miki in Hyogo, Japan, a region known for its production of metalware and hand tools going back many centuries. Tanaka himself descends from a decorated family of toolmakers from the Meiji Period, his lineage seeing great success in both sickle and kitchen knife production. Tanaka trained for several years at the revered Takefu Knife Village in Fukui Prefecture before returning to Hyogo to run his own knife forge.
Under his brand name Shigeki-Saku, Tanaka works alongside a small team forging all his knives by hand. He specializes in both double-bevel and single-bevel knives in a wide variety of steel types like R2/SG2, Silver Steel No.3, and Blue Steel No.2.
More Makers
Shop their knives and learn about these awesome craftsmen and brands.
Anryu, Blacksmith
For over 50 years, fourth-generation certified master blacksmith Katsushige Anryu has been hard at work nurturing the Anryu brand into the knifemaking icon that it is today. His knives have touched the hearts of countless knife aficionados and chefs around the world for their impeccable design, performance, longevity, and beauty. As one of the original founders of the Takefu Knife Village collective which contains some of the most renowned knifemakers in all of Japan, he is also its chairman and is responsible for many of its finest creations.
Anryu has recently passed the brand’s knifemaking torch to his long-time apprentice and nephew Takumi Ikeda, who will be carrying on the legacy and quality of Anryu’s knives for many years to come.
Hideo Kitaoka, Master Blacksmith
Hideo Kitaoka is a third generation master blacksmith and member of Takefu Knife Village. He was taught the craft by his father and grandfather from a young age.
Kitaoka specializes solely in single-bevel knives, knives sharpened on only one side with the other side remaining relatively flat. Single-bevel knives are meant for expert use and are exceptionally precise, making use of extremely resilient high-carbon steels like Blue Steel No.2 and White Steels. Due to their impeccable quality and extreme precision, Kitaoka's knives are especially liked by high end sushi chefs and others who seek only the most perfect of cuts. On top of his superb forging talent, Kitaoka also knows how to make his blades stunningly beautiful.
Iseya, Knife Company
Iseya is based in the historical Seki City in Gifu Prefecture, where the history of blademaking goes back centuries. For over a hundred years, Iseya has been a hallmark of Japanese kitchen knives being affordable, high performing, and long lasting. In particular, Iseya is adept in VG10 stainless steel, which is a well-rounded steel that requires minimal maintenance while vastly outperforming most Western steels.
Under the stewardship of blacksmith Yoshinori Seto, Iseya aims to break the boundary between professional chefs and home cooks by producing knives that suit the needs of everyone.
Jikko Cutlery, Knife House
Established in 1901 and run by family descendant Toshiyuki Jikko, Jikko Cutlery is one of the oldest companies still producing knives in Sakai, Osaka. Considered one of Japan’s most reliable high end knife makers, Jikko has perfected the art of hatsuke, the arduous and meticulous process of forming, sharpening, and polishing the edges of single-bevel knives to achieve impeccable performance and laser-like precision. Among examples of this masterwork is their series of honyaki high carbon steel knives, which use metallurgic processes reminiscent of the samurai swords of old.
Like other established Sakai brands, Jikko partners with a variety of famed local craftsmen, like Tatsuo Ikeda (brother of fellow blacksmith Yoshikazu Ikeda) and Kenichi Shiraki to produce unique, hand-made blades worthy of the swordsmithing legacy that precedes the region of Sakai.
Kei Kobayashi, Sharpener
Kei Kobayashi operates a sharpening business in Seki City of Gifu Prefecture. Taking advantage of his extensive polishing experience, his company produces knives of exceptional quality, featuring superior precision and superior cutting power accompanied by a lightweight feel and sleek control.
Kunihira, Knife House
Kunihira, also known as Masutani Hamono, is a small knife house in the city of Echizen in Fukui Prefecture. It is run by blacksmith Kunio Masutani, who aims to provide high quality stainless steel knives at an affordable price. A good knife does not need to be complex or expensive in order to be a viable long-term tool, and Kunihira has driven home that tenet by consistently providing excellent knives at a fair price point accessible to many.
Masutani works mainly with VG10 and VG1 steels, which are metallurgically similar materials that blend ease of use, low maintenance, and an excellent cutting edge into one product. Kunio Masutani is also the relative of Koji Masutani, the president of the neighboring knife forge, Ryusen Hamono.
Kyohei Shindo, Blacksmith
Kyohei Shindo is a young new blacksmith from Hokkaido. Having always dreamt of becoming a blacksmith, Shindo started his career through cutlery sales in Kochi Prefecture while training as a craftsman for many years. In 2020, he finally fulfilled his dream and opened his own workshop in the city of Tosa.
Right out the gate, Shindo has already amazed customers with the masterful, impeccable design of his high-carbon blades and his eye for quality. This newcomer blacksmith’s reputation will undoubtedly only continue to grow throughout the knife making world for years to come.
Makoto Kurosaki, Sharpener & Apprentice Blacksmith
Makoto Kurosaki is a knife sharpener based in Takefu Knife Village. It's often his hands behind the sharpening of knives from renowned knife makers, like Yoshimi Kato, Takumi Ikeda, and Makoto’s younger brother Yu Kurosaki. He is currently apprenticing under the legendary blacksmith, Hiroshi Kato.
As a sharpener, Kurosaki is extremely adept at giving his knives a remarkably thin edge for precision cutting and comfortable, lightweight handling. He works with a wide variety of steels from stainless to high-carbon varieties, and is constantly improving with each iteration as he makes his mark in the knife making world.
Masakage, Collaborative Brand
Masakage was created in 2007 by master knife sharpener Shibata Takayuki as a unified brand for the seasoned veterans of Takefu Knife Village to sell their work under. Masakage roughly translate to “bright view,” a testament the dazzling showcase of knife making talent that the brand would become.
After more than fifteen years, Masakage has brought out the best of legendary knife makers like Hiroshi Kato, Yoshimi Kato, Yu Kurosaki, Takeshi Saji, Katsushige Anryu, and Takumi Ikeda, creating truly unique pieces found nowhere else. Examples of their work include the Kumo series by Kato and Ikeda, Kato’s own Koishi and Mizu series, the Shimo series by Kurosaki, and Saji’s Zero series. After handpicking the best designs and works from each maker, Shibata Takayuki sharpens the blades to unparalleled perfection, showing the world what can be accomplished when diverse artisan talents come together.
Masamoto Sohonten, Knife House
Viewed as one of the top brands for professionals, Masamoto Sohonten is a knifemaking company with a history going back over 150 years. It was founded by craftsman Minosuke Matsuzawa at the end of the Edo Period. His legacy grew the company into the knife juggernaut that it is today.
Masamoto is now run by Matsuzawa’s direct descendant Masahiro Hirano and they continue to produce knives beloved by both home cooks and professional chefs. The company is especially well known for its series of single-bevel sushi knives made with high carbon steels.
Miyako, Knife Brand
Manufactured by parent company Shizu Hamono, Miyako knives are as beautiful as they are potent, being highly capable as everyday knives for the chef looking to keep things simple. Their polished, matte finish gives the blade a striking luster befitting of its lower-carbon, superbly stain resistant steel at a bargain price. But do not let the price tag fool you; Miyako blades are pressed and refined with the utmost care by dedicated artisans, providing an edge similar to higher-end steels like AUS8 and VG10.
These knives are a perfect example of cultures coming together to produce something great—Japanese steel meets the familiarity of Western grip and style for a truly special experience.
Nao Yamamoto, Blacksmith
Nao Yamamoto is an award-winning master blacksmith, based in the city of Echizen in Fukui Prefecture. Former apprentice of the late blacksmith Masami Asai, Yamamoto has taken on his master’s mantle and continues to produce knives under the Asai name.
Yamamoto’s work has never ceased to impress, he is exceptionally talented in forging both stainless and high carbon steels, as well as incorporating unique and beautiful Damascus patterns into his blades. In addition, Yamamoto is particularly talented in heat treating techniques and is a notable member of the Takefu Knife Village association.
Naohito Myojin, Sharpener & Apprentice Blacksmith
Naohito Myojin is a rising-star knifemaker based in Kochi Prefecture in southern Japan. Naohito works at the Myojin Riki Seisakusho forge alongside his teacher and father Tateo.
Drawing on his decade-long experience in blade sharpening, Myojin makes excellent knives in high carbon and powdered stainless steel varieties. As a sharpener, he also works alongside many renowned Sakai-based craftsmen in refining their blades, giving them the best possible edge.
Sakai Kikumori, Knife House
Sakai Kikumori, also known as Kawamura Hamono, is a Sakai-based knifemaker that produces a wide array of kitchen knives in various styles and steel types. Established in 1926, they have fostered a name for themselves producing knives with appeal in both traditional and modern markets, notably employing the talents of some of Sakai’s most skillful and accomplished blacksmiths and sharpeners. Among these blacksmiths is Yoshikazu Tanaka, who for over fifty years has been making White Steel and Blue Steel knives using strictly traditional methods, trusting his own intuition and experience as a blacksmith over modern tools.
For its quality work, Sakai Kikumori has been awarded the “Sakai Wazashu” certification by the city’s Chamber of Commerce in tribute to its exceptional work in the knife industry, undoubtedly solidifying its own reputation and contributing to Sakai’s image as a blacksmithing powerhouse to this day.
Sakai Takayuki, Knife House
Behind Sakai Takayuki knives is 600-years of knife making history by skilled craftsmen in Sakai, Osaka Prefecture. The excellent workmanship and technology that creates these knives remains largely unchanged.
The knives of Sakai Takayuki are produced by various craftsmen and are lead by head blacksmith, Itsuo Doi, who sets their high standard. Doi is responsible for some of Sakai Takayuki's hand forged knives, such as his tough and rugged Guren Series.
Seki Kanetsugu, Knife House
Seki Kanetsugu continues centuries of sword forging history by combining traditional and modern technologies to reproduce the sharpness of Japanese swords in kitchen knives.
Drawing on the local steel making history of Seki City in Gifu, the craftsmen of Seki Kanetsugu aim to produce safe and reliable knives to make good tools accessible to all.
Shibata Takayuki, Sharpener
Shibata Takayuki is a knife sharpener known for working with renowned blacksmiths. He is most notably the founder and head sharpener of Masakage Hamono, a brand comprised of Takefu Knife Village’s highly talented members. As a knife sharpener with years of experience under his belt, Takayuki’s knives bring out some of the best in the blacksmithing industry.
For those searching for that top notch cut on par with high-carbon steels but do not want to worry about rusting, Takayuki’s knives are simply a must-have. He specializes in powdered metallurgy like R2/SG2 which can achieve a remarkably fine edge. His line of knives, Koutetsu is named after the shape of his blades which resemble old ironclad warships. Takayuki also creates tools and kitchenware with his company Shibata Tinker and collaborating with cookware company West Japan Tools.
Shigeki Tanaka, Master Blacksmith
Shigeki Tanaka is a fourth-generation blacksmith who hails from the city of Miki in Hyogo, Japan, a region known for its production of metalware and hand tools going back many centuries. Tanaka himself descends from a decorated family of toolmakers from the Meiji Period, his lineage seeing great success in both sickle and kitchen knife production. Tanaka trained for several years at the revered Takefu Knife Village in Fukui Prefecture before returning to Hyogo to run his own knife forge.
Under his brand name Shigeki-Saku, Tanaka works alongside a small team forging all his knives by hand. He specializes in both double-bevel and single-bevel knives in a wide variety of steel types like R2/SG2, Silver Steel No.3, and Blue Steel No.2.
Shungo Ogata, Sharpener & Apprentice Blacksmith
Shungo Ogata is a highly skilled knife sharpener working under the masters of Takefu Knife Village. Like his colleague Makoto Kurosaki, he also got his momentous start as a blacksmith as a sharpener. Using his sharpening expertise, he focuses on blade geometry in order to achieve super thin, precise edges that cut with amazing ease.
A rising star in the knife making community, his penchant for quality and high blade performance over long periods of time are always impressing customers and keeping them returning for more.
Sukenari, Knife House
Founded in 1933 in Toyama Prefecture, Sukenari is a company run by the successors of master blacksmith Hanaki Toukichi who had previously worked under the prestigious Masamoto Hamono.
Sukenari is famous for using the mizu-honyaki method, a technique employed in a similar fashion to Japanese swords. These knives are forged using a single piece of extremely high-carbon steel clad in a special clay which, upon being quenched in water, hardens into a blade with a robust spine and an unbelievably hard edge with a hamon, or temper line, delineating their boundary. This type of steel is extremely difficult to produce, but results in a blade that is far more potent and resilient than conventional laminated steels.
Sukenari is one of the few to produce handcrafted knives using ZDP-189 steel, an expensive, difficult to work with material rivaling the hardness of mizu-honyaki while having better edge retention. If you are looking for a knife that will blend the best of tradition and function, Sukenari will not disappoint.
Takamura Cutlery, Knife House
Takamura forge was established in the early parts of the 20th century by Isamu Takamura. His son Toshiyuki and grandsons Terukazu and Hideo now operate the forge today in Echizen, Fukui Prefecture.
Under Toshiyuki’s tenure throughout the last half century, the company has seen much acclaim for its production of high-quality stainless steel knives, in particular those using R2/SG2 powdered steel. Using Takamura's own “Chromax” core with a stainless laminate, this steel cuts beautifully over long periods of time while having good rust resistance. Toshiyuki Takamura's reason for focusing on this type of steel stems from his long-held desire to bridge affordable prices and exceptional performance.
Even though his sons Terukazu and Hideo now run the company, Toshiyuki still lends a hand in the forge producing knives to this day. His efforts have not gone unnoticed; Toshiyuki was awarded the Houshou, or the Japan Medal of Honor, from the Emperor himself in recognition of his excellence in traditional craftsmanship.
Takeshi Saji, Master Blacksmith
Takeshi Saji is a revered master blacksmith who has been making knives for over 50 years. Nothing short of phenomenal, each one of his works blurs the line between kitchen knife and priceless art. A third-generation knife maker, he is also one of the original founders of Takefu Knife Village, a blacksmithing complex which sits just beyond the city of Echizen in Fukui, Japan.
Saji is well known for his complex and innovative blade designs, his rainbow damascus steel being one of his most popular to date. His high-carbon and powdered steel metallurgy make his knives highly resistant against wear, allowing them to perform reliably and effectively over many years.
Tessen Tatara
Tessen Tatara is a venerable establishment, long-renowned for being one of the last remaining forges in Japan which continues to harness traditional practices to craft tamahagane iron sand steel.
The forge has established partnerships with some of the most accomplished artisans in the country to produce unique and unparalleled kitchen knives.
Tojiro Fujitora, Knife Brand
Solid and reliable, Tojiro knives are great tools using their patented in-house material known as DP (Decarburization Rrevention) Steel. Similar to VG10, DP Steel holds a robust, razor-sharp edge that remains effective even after heavy, daily use.
Tojiro’s main three series of knives– Tojiro, Tojiro Pro, and Fujitora provide a dynamic range of style and performance options while adhering to an affordable price.
Yoshimi Kato, Blacksmith
Yoshimi Kato is a highly talented blacksmith who is the son-in-law of Hiroshi Kato, one of Takefu Knife Village's original founders and former teacher of Yu Kurosaki.
After taking over his father-in-law's company in 2017, Kato has never failed to wow his customers around the world with his stunning heat-treated metallurgy. His R2/SG2 "black damascus" series is among his most iconic, possessing a remarkably fine edge and providing an exceptionally precise cutting feel unparalleled by most steels on the market today. Kato, like other Takefu craftsmen, also makes knives under the renowned knifemaking collective Masakage.
Yu Kurosaki, Master Blacksmith
Yu Kurosaki was awarded the title of “master blacksmith” by the Japanese government in recognition of his excellence in traditional craftsmanship. He is the youngest knifemaker to ever receive the esteemed accolade. Kurosaki is highly esteemed for his distinctive and unconventional blade designs, often surprising observers with each new creation. By merging modern metallurgic technologies with age-old forging methods, his knives boast an unrivaled quality in both sharpness and performance that persists over time.
Presently, Mr. Kurosaki operates his forge at the esteemed Takefu Knife Village in Echizen, Fukui Prefecture in the company of other talented artisans.
