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 — 700 Years of Sword-Smithing Mastery, Refined for the Modern Kitchen

Moritaka Knives — Over 700 Years of Sword‑Forging Brilliance Turned Kitchen Art Moritaka Hamono is Japan’s longest‑running family blade forge, founded in 1293 by swordsmith Kongōhyōe Minamoto‑n...

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...

Blacksmith profiles: Who is Toru Tamura?

Toru Tamura is a renowned Japanese blacksmith known for his superior craftsmanship and traditional techniques. With beginnings in a knife store in Calgary, Canada, Tamura-san returned to ...

The Origin Story of Tokushu Knife

About Tokushu Knife and Its Founder, Anthony (Tony) Maciejewski My name is Anthony (Tony) Maciejewski, and I am the proud founder and owner of Tokushu Knife. I am also a Nuclear Medicine T...