The simplest of tasks are elevated with these handcrafted knives by Otsuka Hamaonokaji–made in the mountains of the Tottori Prefecture, Japan. As beautiful as they are functional, we call it the meditation of knife work. And as each knife is handmade by the artist for you specifically, it will have a slightly different expression person to person.
Each knife is custom made based on your answers to a questionnaire about how you cook–home chef or professional. Your signature move (eg making sauces, expert julienne or brunoise skills, sashimi prep, etc). Special skill (eg gardening, building, fire fighting, etc). We'll take measurements of the size of your hand, a picture of your hand and the select knife or knives you want, with which handle (walnut or cherry) and a few other details.
A most bespoke gift for self and others. To build a collection of Otsuka San's knives is truly a rare opportunity.
Description
Aogami #1 is used for knives because the steel delivers a very hard, high performance. It also has higher carbon. What separates Otsuka San’s knives from other Japanese knives you often see on the US market is that he still uses a traditional coke forge, with designs and temperature control techniques that have been unchanged for centuries. This allows the steel to maintain its precious carbon while it is being heated, unlike gas forges that strip carbon from steel. Because of the carbon, it will take on a patina through use as it oxidizes but this does not affect performance, it only gives it a unique character all its own.
Details
Otsuka San’s knives are made with with unparalleled craftsmanship.
To Begin
Fill out the Questionnaire and Instructions Here
Knife Types
- Bunka: for fish, meat, veggies with a triangular tip for detailed fish and meat work
- Gyuto: chef’s knife for slicing, dicing and chopping veggies, fruit and herbs
- Banoh: multi-purpose knife with a very angled tip which would be used for removing the eye of a potato
- Ajikiri: for small things like slicing small fish and peeling potatoes, persimmon and chestnuts
- Nakiri: an excellent vegetable chore knife for julienne, brunoise,
- Petty: a small paring knife for precise cuts, for peeling or small fruits and trimming small vegetables
Learn More: Knife Care
Note, these knives are not for cutting bones or other similar hard things.
Shipping
These knives take approximately 10 months to be made and ship to us from Japan. If we are shipping the final knife to you, not as a pick up from our Mill Valley shop, there will be additional shipping charges TBD upon location.
Made In
Tottori Prefecture, Japan
Meet the Artist
Otsuka San is a 4th generation bladesmith. The waiting list for his knives is lengthy, only accepting orders from a limited customer base of clientele he respects and knows will understand his work, including us! The knives by Otsuka Hamono will handle most everyday uses, with the long edge retention of Aogami #1 blade steel, yet still maintaining exceptional hardness thanks to the skilled hand-forging and heat treatments by Otsuka San.
