Jiro Tsuchime Yo Sujihiki 210mm Tagayasan Handle (#483)

Jiro-san is a master blacksmith and knife maker working in the mountains of Nagano, an artisan in every sense of the word. Working as a one-man operation, every step of his knife-making process is done by hand, ensuring that each blade is crafted with the utmost care from start to finish. This personal approach means that Jiro-san produces a limited number of knives, each one unique, numbered, and accompanied by a certificate of authenticity.

His knives are made from Shirogami No.1 carbon steel, one of the purest carbon steels used in modern knife making. Jiro-san takes on the forge welding himself, skillfully combining the harder core with the softer iron cladding. By managing the entire process in-house, he has full control over every detail, allowing him to forge each knife at the ideal temperature. It’s rare to find knives made without pre-laminated steel, but Jiro-san’s knives feature a thick spine that can only be achieved through his dedicated craftsmanship.

Each blade is meticulously polished and sharpened by Jiro-san using his favorite combination of synthetic and natural whetstones. The result is a perfectly even, finely polished bevel, not only beautiful but also contributing to the exceptional performance of these knives, the highest-performing we’ve ever encountered.

The knives crafted by Jiro-san are the most special we carry in the store. They embody the traditional craftsmanship that Japan is so famous for and represent the pinnacle of quality. Due to the high demand for his work, obtaining one can be a challenge. Out of respect for the quality and the craftsman, we always do our best to ensure that each knife finds a suitable home. We want these knives to be used and cherished for decades, rather than being resold by someone just looking to make a quick profit.

We love talking about Jiro knives in the store, so if you’re curious to learn more, stop by—we might even have one in stock! From time to time, we’ll host an online raffle for a chance to purchase a Jiro, so be sure to subscribe to our newsletter and keep an eye on our social media.

The Japanese slicer. A more specific knife shape ideal for portioning, trimming and finely slicing large cuts of meat, roasts, poultry or fish.The long and thin shape greatly reduces drag and is ideal to make long drawing cuts to thinly slice protein with high precision.

This is a carbon steel knife. That means this knife is made of non-stainless steel. There is no or an insufficient amount of chromium and/or nickel to protect this steel against oxidation. Steel such as this will react to moisture and oxygen. That on itself is not a bad thing, you might even argue it’s a great thing. The knife will form a wonderful patina, it will sharpen easily and the edge life will not disappoint.

The care for a carbon steel knife such as this is not very elaborate, and very comparable to any other knife. Always store your knife clean and dry, no dishwasher, don’t let it air-dry and avoid extremely hard products like frozen foods or bones. With carbon steel you want to dry your knife also during cooking, never leave it moist or wet for too long. Often a quick wipe a dry cloth or towel is more than enough. A carbon steel knife can rust if not taken care of properly. Rust can removed but it is of course something we want to avoid.

Please note that there are many different carbon steels, just like stainless steels, each with its own properties and characteristics. Each should be judged individually.