Spezielles Kurouchi-Gemüsemesser und Schleifstein
Ein handgefertigtes Messer aus Yasugi-Stahl, der dem in japanischen Schwertern verwendeten Stahl am nächsten kommt. Das perfekte Haushaltsmesser zum Schneiden von Fleisch, Gemüse und kleinen Fischen.
Mit dem mitgelieferten Schleifstein können Sie das Messer nach Ihren Wünschen nachschärfen. Es wird ein langlebiger Begleiter in Ihrer Küche sein.
Beinhaltet:
- Spezielles Kurouchi-Gemüsemesser ( spitze, zweischneidige Klinge aus Stahl handgefertigt, wahlweise 14cm oder 17cm Klingenlänge, Boxgröße: 35x7,5x3cm)
- Roter Schleifstein (15 cm x 4 cm x 3 cm)
- KOSTENFREIER WELTWEITER VERSAND
*Das Messer besteht aus Stahl, daher kann es mit der Zeit zu einer gewissen Rostbildung kommen. Wir bieten detaillierte Beschreibungen, wie Sie durch Schärfen Rost entfernen und Ihr Messer pflegen.
*Da jedes Messer einzeln handgefertigt wird, kann es zu geringfügigen Abweichungen in Größe und Gewicht kommen.
Shirou Kunimitsu: A Lineage of Steel and Precision
AS FEATURED ON YOUTUBE
Watch the video to see a master forge blades with precision and legacy.
OVERVIEW
Shirou Kunimitsu is a historic blacksmith forge based in Omuta, Fukuoka, with a legacy that spans over two centuries. Rooted in the traditions of the Yanagawa domain and inspired by the legendary Miike Denta, the forge is widely recognised for blades of unmatched sharpness and craftsmanship.
Since its founding in 1786, Shirou Kunimitsu has continued to evolve, combining traditional swordsmithing techniques with modern practical applications, including kitchen knives and precision tools. Today, it remains one of the few forges in Japan where multiple licensed swordsmiths work side-by-side, each bringing their own distinctive approach to the craft.
PHILOSOPHY AND PROCESS
Inheriting the Spirit of Miike Denta
The forge draws its foundational ideals from Miike Denta, a celebrated swordsmith of the Heian period whose work was revered by warlords like Toyotomi Hideyoshi.
The Komiya family, now operating as Shirou Kunimitsu, sees Denta’s legendary sharpness as a benchmark. This ethos continues to guide the workshop’s dedication to precision and performance in every blade they produce.
Competing with the Greats
In 1939, Shirou Kunimitsu earned the title of “Sharpest Blade in Japan” at a national sword-testing competition. Their blade not only reached the finals alongside the revered “Kotetsu” sword but ultimately surpassed it in performance. This victory was affirmed by Dr. Nakayama Hakudō, a master test-cutter, and remains a defining moment in the forge’s modern history.
That same year, one of their swords was selected as an imperial gift and received public acclaim from Naval Minister Admiral Shimada.
No Compromise Craftsmanship
Shirou Kunimitsu continues to reject mass production. Each knife and sword is handcrafted using high-quality steel and traditional methods passed down through generations.
While the product range includes kitchen knives, chisels, and custom tools, the philosophy remains unchanged: every blade must be worthy of its lineage. Their current roster of five in-house swordsmiths, an extraordinary number for a single forge, ensures that diverse craftsmanship styles are preserved and refined.
MESSAGE FROM THE MAKERS
“Our mission is simple: never compromise on sharpness. Whether it’s a kitchen knife or a katana, every Shirou Kunimitsu blade reflects generations of skill and conviction.
We believe that sharpness is not just a feature, it’s a responsibility to the craft and to those who use our tools. The legends we honour, the competitions we’ve won, and the customers we serve all point to one truth: a blade’s value lies in how it’s made. That is why we forge each one with care, and never in bulk.”
How to Sharpen your knife
Caring for your knife will make it last you for decades. After use, wash it with clean hot water, dry it off thoroughly, and place it in newspaper to prevent rusting. Check out the video below for more information on how to sharpen your knife with a sharpening stone, and how to store it safely.