Good Morning #Osaka!
Cloudy today, top of 7.
Looks like a cloudy week ahead. Be careful for winds, and be sure to take a jacket when you go out.
We have the heating set nice and warm here. So come by and learn about kitchen knives!
Good Morning #Osaka!
Cloudy today, top of 7.
Looks like a cloudy week ahead. Be careful for winds, and be sure to take a jacket when you go out.
We have the heating set nice and warm here. So come by and learn about kitchen knives!
Good Morning #Osaka!
Cloudy today, top of 5.
It has been very chilly the last week, hasn't it?
Hopefully we see a double digit day this week, but it seems unlikely.
Stay warm!
Thank you for the image.
While we do not have any ajikiri in store right now, at least comparing to other deba knives here the hasaki itself doesn't curve like that. While it certainly will still cut, it might cut differently at least to how our deba do.
Our special event in Osaka is happening this Saturday!
Come enjoy the launch of our new line of chopsticks, get a color exclusive to the event and enjoy a short film screening of "Itadakimasu", made by chopstick manufacturer Yamachiku. You can meet their CEO too!
itadakimasu-ichitoi-eng.peatix.com
You want the ura-oshi to be slightly concave, as this reduces the amount of pressure applied to the food.
Hope this helps!
Good Morning #Osaka!
Cloudy, top of 24.
Our Domestic PR team is cooking up a really exciting event with the Natural Whetstone Museum in a couple of months. Keep an eye out for future information!
Do you own a natural whetstone?
Many people love a good burger, but have you eaten one using game meat before?
Introducing "Game Meat x Kireaji" - a workshop using your senses to learn about venison and how it is broken down and used in food.
There will be hamburger grilling and eating too!
www.ichimonji.co.jp/products/gij...
Good afternoon #Osaka!
Sunny today, top of 33.
We have been using teak wood a lot more at work recently, take a look at some of our handles using it!
One of our most popular knives, the 225mm "Ten" FV10 Kiritsuke-Gyuto is back in stock!
A monosteel VG10 knife with lacquered oak handle, this knife is all about thinness, hardness and performance. Plus it looks stunning! Get yours now!
global.ichimonji.co.jp/products/fv1...
What's the thinnest bladed kitchen knife you own?
06.06.2025 08:20 β π 1 π 0 π¬ 1 π 0
Good Morning #Osaka!
Rainy today, top of 23.
It is going to be raining all weekend...
Unfortunate timing with so many wonderful events on in Osaka this weekend too! Get a good umbrella, you will need it.
Good Morning #Osaka!
Sunny today, top of 26.
The heat really is coming back, hey? Be sure to drink plenty of fluids!
It's raining the rest of the week after today too, so get your umbrella ready.
We went to Osaka #expo2025 over the weekend, and decided to make a fun little video about it!
A big thank you to Demo Kitchen and Osaka Healthcare Pavilion for letting us be a participating supporter for the Osaka Ryourikai!
youtube.com/shorts/DiQx7...
NEW NAKAGAWA KNIVES IN STOCK!
All of these are Silver Steel #3 / Ginsan!
Top: 150mm Petty, Yew Handle
Middle: Santoku, Sakura Wood Handle
Bottom: Walnut Handle
Message for details or prices! The petty is not on our website yet, but we can still sell it - just ask!
Good Morning #Osaka!
Sunny today, top of 20!
We are at #EXPO2025 again today at the Osaka Healthcare Pavilion doing a talk show! Please come along and enjoy if you are there. Starts at 12PM!
Good Morning #Osaka!
Sunny today, top of 22.
Really humid as well though, so be sure to drink plenty of fluids.
Stop by here if you need some water, or a place to escape the heat.
Look at how thin and light Nakagawa-san's knives can get!
Today's showcase is a Ginsan Wa-Petty, but this time with a sakura handle, making this knife LIGHT!
Great for those who value less weight on a knife with a story and performance behind it.
global.ichimonji.co.jp/products/nak...
Good Morning #Osaka!
Sunny today, top of 18.
A beautiful day to go and explore. Or come by and visit us for a free sharpening tutorial.
I am off to try a new restaurant after work tonight. There are so many of them opening up in Minami-Osaka!
Where should I go next...?
Good Morning #Osaka!
Sunny today, top of 14.
We have a special sharpening class on today, and it is always fun to see people learning or improving their skills. While it is a reservation one, we do introductions for free at anytime, so come by and learn how to sharpen!
NAKAGAWA FORGED!
For the first time online, we have Silver Steel #3 (Ginsan) knives forged by Nakagawa (δΈε·δ½) with his name on the back.
We'll show one Nakagawa knife everyday this week, the first is a Wa-Santoku with a Sakura Wood (ζ‘) handle.
global.ichimonji.co.jp/products/nak...
Good Morning #Osaka!
Sunny today, top of 17.
The Expo has been open for one day! I am really excited to go back and see it, plus we will have a booth of sorts there for some of the days. Come see us when we are there!
French chef's knives. German chef's knives. Japanese chef's knives.
They are all similar at first glance, but in fact VERY different! Which is best for you, though?
We have written an article explaining all three, so read along and learn with us!
global.ichimonji.co.jp/blogs/a-craf...
Good Morning #Osaka!
Cloudy today, top of 20.
No more jackets, back to short sleeved uniform shirts for me!
Back to regular working styles for me, much to catch up on. Let's all do our best today!
Good Morning #Osaka!
Sunny today, top of 21. Lovely weather!
The last day of our event today, too. If you are curious about Eda-mono or want to know more about decorative branch cutting, come on by!
Good Morning #Osaka!
Come by today to get some special oshizushi themed around viewing Hanami, which you can also do upstairs here with our Eda-mono demonstration.
This is for today only, so come on by and experience some delicious food!
Tomorrow Ikoma-san's works will be for sale, and on Wednesday a special hanami-zushi event will be held.
Come along, discover and learn about some Japanese traditional arts.
Plus eat sushi and see high-end kitchen knives, we all love that too.
Come visit our event - "A Blossoming Spring Feast" all this week!
We have Eda-mono demonstrations (think branch decoration, slightly different to ikebana), special sushi for sale on Wednesday, plus workshops and lectures to partpicipate in!
Schedule on next post.
On the other hand, with the large increase in inbound and international demand, we are seeing many foodstuffs and knives being sold overseas at high prices. This is a great thing to see, but by cutting out or changing parts of the production process to convert into on-the-spot money, βfeedback to sharpen oneβs skillsβ may become βfeedback to sell items at a higher price.β
This new feedback is important. Without the flow of money, production simply ceases. However, in industries that have information and processes passed down through the handiwork of artisans (like kitchen knives), it is still important to create a βcycle of improvementβ, which can be done via proper feedback. I feel what is needed now is a major movement that βconnects Japanβs food and tool culture to the future.β
For us, ICHITOI is the place to do just this. Here, players and stakeholders from various industries gather to share their experiences and wisdom, aiming to create new trends by inspiring eachother. Even a stream that has dried up can become a large river again by merging with other streams. This is our belief. Ryo Tanaka Sakai Ichimonji Mitsuhide 3rd Generation President
Alt Text in each image contains the text written in the images for ease of understanding.
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Creating Culture Volume Eight Logo
ello, everyone. My name is Ryo Tanaka, and I am the third generation president of Sakai Ichimonji Mitsuhide. In this column, I will focus on talking about knives directly, their makers, and continue to discuss the keyword βcreating culture.β Please read our previous columns too, if you are curious.
We are gradually starting to feel spring approaching us. For this column, I want to discuss the theme of preventing βcultural consumptionβ I have talked about in earlier columns.
One of the main reasons Japanese techniques are recognized worldwide is due to the immense amounts of βfeedbackβ artisans have acquired over the years. By listening to the opinions of knife users and trying to make better products through trial-and-error, each step of each technique has been finely honed, such as properly creating a secondary cutting edge, or how to do low-temperature forging. Repeating this endless cycle of improvement and reflection is an indispensable element for the evolution of techniques, and the continuation of culture as a whole.
Welcome to our latest edition of "Creating Culture" from our president, Ryo Tanaka!
Please enjoy this read into the inner workings of kitchen knife making, and comment if you have any questions or things you wish to share!
global.ichimonji.co.jp/blogs/news/c...
Good Morning #Osaka!
Partly cloudy, top of 12.
I was in Tokyo for some of this week, and it was snowing there! Not heavy, but enough to stick to clothing.
I am still not used to snow at all...