=The finest Japanese knife “有次Aritsugu”=
This shape is only for slicing.
So sharp and so beautiful.
The handle is Japanese magnolia.
Not only for cooking use, but also for collection
The beauty and sharpness of this knife is same as samurai sword!
Directly shipped from Kyoto!

=Engraving your name on blade, get only one Aritsugu=

Upon purchase, customize your knife with a FREE name engraving!
We translate your name to Kanji or Katakana and engrave it on blade!
For example, “Michael” is “彌額爾” in Kanji and “マイケル”in Katakana.


=What is Aritsugu?=

ringing out the best of the ingredients is one of the signature culinary methods of Japanese cuisine.The Sharper the edge of a piece of Sashimi indicates the freshness of the fish and special knives for that exclusive purpose were made so chefs were able to slice in one stroke. You can say that the knife is what gives Sashimi its edge. This is why a good Japanese sushi chef is very particular about their knife of choice. One of the longest standing and trusted blade brand shops located in Kyoto’s Nishiki Market is Aritsugu. Today, some of the finest chefs from not only Japan but all over the world come to the shop looking for their perfect knife.

Aritsugu’s history dates back to 1560 during a time of many battles. It was established as Fujiwara Aritsugu for Katana Swords and served directly for the imperials for generations. To this day, at Aritsugu, the metal clamp of the knife is called the “Tsuba” which was the original naming of the same part of a Katana battle sword.

Soon after the battles quieted down and peace was restored in the land, the Edo period had begun. The demand for battle swords decreased and Aritsugu began changing direction and started making small knives for Buddha statue sculptors. Soon after, Aritsugu began making knives for cooking and by the end of the Meiji era, hot pots and other cooking utensils were part of the product line.
The main concept of Aritsugu is Easy to use, Easy to repair and always a sharp blade?. Easy to use refers to the shape and size of the knife depending on the purpose of use. Aritsugu carries over 50 types and 400 models of knives in the store but will still offer customized blades to suit the knife user’s needs.

One of the popular blades that we carry is the edgy authentic Japanese knife called the Wabocho. As Japanese culture and cuisine have been spreading internationally, this knife in particular has been gathering attention among top notch chefs of Japanese cuisine from around the globe. Renowned star chef, David Bouley in New York is just one of many Aritsugu knife users.
Sliced onions with soy sauce is a common dish eaten in Japan, but in order to serve it at its best, it is very important to slice the onions as thin as possible; almost translucent. The Aritsugu Wabocho knives can be used to do this easily as if it is almost part of the body. Aritsugu values this connection between the chef and knife the most. The Wabocho knife’s blade tip is almost half the size of regular western knives. This allows for maximum thinness.

There is a wide selection of these Wabocho knives depending on your purpose. Whether it be to gut fish, cut chicken, a thinner knife to slice vegetables or a sashimi knife etc, every knife is made for its particular purpose.
Moreover, when you purchase a knife at Aritsugu, you will be taught how to care for and sharpen your blade. Experience a cut like no other and enjoy the quality of a lifetime knife.

=Size table=
The length of the blade
A 24.24cm
B 22.73cm
C 21.21cm
D 19.70cm
E 18.18cm
F 16.67cm
G 15.15cm
H 13.64cm
I 12.12cm


*It is not stainless steel and must be cared for properly to prevent staining. This knife must be cleaned and dried after each use.
The handle is Japanese magnolia.