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The famous Kappabashi Dougu Street in Tokyo is world famous for restaurant supplies and food-related tools. The knife shop called Tsubaya is one of the smallest and oldest kitchen knife shops on this street. Tsubaya was a normal cutlery store when they began in 1952 until 1981 when the first owner returned from traveling the world. During his travels, he recognized how great the Japanese knife is, so he built Tsubaya as a specialized Japanese kitchen knife shop in Kappabashi. In recent years, Kappabashi street has become famous for Japanese knife shops, but at the time, Tsubaya was the only...

 Co-owner of Tosho Knife Arts: Ivan Gomez Fonseca is sharpening Munetsugu Yasuki High Carbon Yanagiba finishing with Hakka Natural stone.Shooting/ Edit by HITOHIRAPlease describe our channelTosho Knife ArtsEmail: info@toshoknifearts.comPhone: 647.722.6329Address: 934 Bathurst St., Toronto, ON M5R 3G5, CanadaKnifeAtom PlateNaniwa Professional StoneNaniwa Traditional StoneTosho Green #3000: Contact to Tosho Knife ArtsNatural Stones

Here’s a sneak peek at the Takeda single bevel knives that just arrived from Okayama/Niimi. Once they are re-sharpened, polished, and re-handled, we will upload more updated photos. Please visit the website often for updates! If you have any questions, don’t hesitate to reach out to us at info@hitohira-japan.com. As always, we thank you for your support! Much love from Japan. *Unfortunately at this time we do not take pre-orders for these knives. 

Hitohira is a Japanese knife, tool and lifestyle item supplier, created by an experienced and passionate knife user and seller who has worked extensively in Japan and North America. Hitohira is a source dedicated to sharing and educating knife enthusiasts on the proper use and maintenance of their knives and other bladed tools. 当サイトは、国内と国外の両方で刃物の販売経験を持つ管理人が、異文化圏の人々にも日本の道具のことをより深く知ってもらおうと立ち上げたものです。国内外への卸販売及び小売販売を行っております。

A great article from our friends at Tosho Knife Arts: I Just Bought My First Knife, Now What?So you just bought your first Japanese knife and you want to keep it looking and performing at its best. Depending on what knife you bought (double bevel, single bevel, carbon, stainless or semi-stainless), here are a few tips to keep you steered in the right direction.Before you start using your knife, it's a good idea to establish a few things; some are pretty obvious but others are not. All the tips and techniques here are from my own experience as a sharpener...