Inoguchi Hamono: From Fencing Swords to Kitchen Knives

Inoguchi Hamono holds a unique place in Japan’s cutlery heritage as one of the few makers once skilled enough to craft Olympic fencing swords. Commissioned by Tokyo Sports Trading, the workshop even engineered its own specialized equipment to meet the sport’s demanding precision standards. Though fencing blades and kitchen knives may appear worlds apart, both are born from the same pursuit — mastering the true potential of steel.

Today, Inoguchi Hamono applies that same swordsmithing expertise to produce exceptional Japanese kitchen knives celebrated for their balance of sharpness, edge retention, and resilience. Each knife is designed to deliver a satisfying, responsive feel with every cut — a testament to decades of refined craftsmanship.

Forged from high-carbon stainless steel (Ginsan No. 3), Inoguchi Hamono knives achieve a crisp, long-lasting edge while remaining easy to sharpen and maintain. Professionals appreciate their precision and performance, while home cooks value their durability and low maintenance.

Unlike many Japanese knives made with the traditional warikomi lamination method, Inoguchi Hamono has stayed true to crafting monosteel blades since its founding. This construction provides superior sharpness, consistent edge retention, and a clean, direct cutting feel — an authentic expression of Seki’s world-renowned knife-making tradition.