HAND-FORGED CHEF'S KNIVES

Steel, folded sixty-seven times.

Precision-crafted in Japan for the moments that become ritual.
BLADE

67-layer damascus

CORE STEEL

VG-10, 61 HRC

EDGE

15° per side, by hand

THE CRAFT · 鍛造

Four days at the forge for a
single
blade.

Every TETSURAI blade begins with steel, fire and patience. At the forge, each fold is guided by hand until the metal finds its balance.

The work cannot be rushed. Four days of heat, water and stone give the blade its quiet strength.

Each blade carries the seal
of the smith who made it.
鉄 · TETSU · IRON
01

Weld and fold

1,100 °C
Alternating layers of soft and hard stainless are forge-welded, then folded until the billet holds sixty-seven layers.
02

Quench

1,050 °C → −70 °C
The VG-10 core is brought to temperature, quenched, then taken below zero to lock in a fine, even grain.
03

Temper

180 °C · 61 HRC
Two hours in the oven takes the brittleness out and leaves a hardness that holds an edge without chipping.
04

Grind and hone

400 → 3000 grit
Water-cooled stones from coarse to fine, finishing on a leather strop until the bevel shows a mirror.
05

Fit the handle

3 pins · oiled
Seasoned hardwood, a brass collar and three brass pins, rubbed by hand with oil until the grain glows.

ANATOMY OF A CHEF'S KNIFE · 牛刀 · GYUTO

THE BOOK 本

The art of Japanese chef knives

A considered study of the tools, materials, and traditions behind the Japanese chef knife.
CRAFT STEEL PRECISION TRADITION
COMING SOON

PHILOSOPHY · 師匠

The Old Master

Master Hiroshi believes a knife should carry the quiet character of the hand that made it.

In his workshop, steel is shaped slowly, with attention paid to every mark, balance, and edge.

His philosophy is simple: make fewer things, make them honestly, and let precision become a form of respect.

Less force.

More precision.

THE SHOP · 店

Knives, tea ware and the tools of the table.

SHOP