Tokushu Knife News and Discussion

What Microscopy Shows After Stropping VG10 and SG2 Kitchen Knives

Tokushu Knife commissioned informal third-party microscopy of used VG10 and SG2 edges before and after 2 micron stropping. See the full images, visible observations, practical recommendations, and ...

Essential Care for Your Japanese Knife: A 3-Step Routine (Video Guide)

You’ve invested in a piece of Japanese craftsmanship—maybe a razor-sharp Moritaka or a laser-thin Takamura. But how do you ensure it lasts a lifetime? Many people are intimidated by "high carbon" s...

Moritaka Hamono Knives: History, Steel, Construction & Care

A source-backed guide to Moritaka Hamono’s 700-plus-year tradition, current Aogami Super and Aogami #2 knife lines, construction, care and how to choose.

Mastering Your Japanese Kitchen Knives | Maintenance Advice

Mastering Your Japanese Kitchen Knives: Tips to Avoid Chipping and Maintain Sharpness Welcome to the Tokushu Knife blog, your go-to resource for all things related to Japanese kitchen knives. Today...

Toru Tamura: From Calgary to Tetsujin Hamono

Toru Tamura is the Japanese blacksmith behind Tetsujin Hamono. Follow his documented path from Calgary and Takefu training to collaborations with Naohito and Tateo Myojin.