Motokyuuichi kitchen knives are hand forged in Shimabara City, Nagasaki Prefecture, Japan. The Kyuuichi family had a strong reputation for samurai sword forging during the Edo period, but gradually withdrew from sword forging over time. In 1895, the forge was taken over by the sword smith Shoujiro Maeda, to whom we owe the Motokyuuichi forge as we know it today. The Maeda lineage passed on skills and knowledge from generation to generation: the forge of katana, agricultural tools, hunting weapons and kitchen knives. The 4th and 5th generations of the Maeda family have made the transition to forging kitchen knives in a traditional Japanese way. Today, Yasuhide Maeda is in charge of the Motokyuuichi forge and we are proud to collaborate with him to offer you quality Japanese knives at a fair price!

Kiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. Kiritsuke Gyuto acts as a chef's knife in your kitchen and can do most of the tasks. It is usually found between 210 and 270 mm.

Ginsan translates to : "silver number 3", this type of steel falls into the category of stainless steels and is therefore easier to maintain than traditional carbon steels. Ginsan is one of the only stainless steels that can be forged in the traditional way like high content carbon steels. This makes it one of the most pleasant stainless steels to sharpen.

Nashiji is a Japanese word meaning "pear skin pattern". Coming from a knife finishing technique where the surface of the blade is left raw or rustic, imitating the skin of the Asian pear.