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.”
Special Kurouchi Vegetable Knife & Sharpening Stone
Dear L. Van de Riet,
Thank you so much for your purchase and for your nice review! We are glad to hear that you're happy with it!
Greetings from Japan,
The Japanese Food Craftsman Team
Je tenais a remercier les forgerons Shirou kunimitsu pour le travail sur leurs lames, je n’avais que des couteaux japonais industriels auparavant, la différence est nette par le tranchant de la lame et l’équilibre du couteau dans son ensemble alliant légèreté et efficacité. Le tranchant de la lame est un véritable rasoir et la beauté brute de cet acier du noir au reflet bleuté est une merveille.
Merci à l’équipe Japanese Food Craftsman de nous faire découvrir grâce à votre site l’artisanat Japonais qu’il faut vraiment aider à perdurer dans ses traditions ancestrales.
N’hésitez pas à faire vivre ses artisans en achetant leurs produits fruit d’un savoir-faire séculaire.
Je n’hésiterais pas a revenir vers vous pour acheter d’autres couteaux. Livraison top.
Salutations de Bretagne France.
Cher Bernard Francois,
Merci beaucoup pour vos aimables paroles et pour votre soutien à l’égard de Shirou Kunimitsu.
Notre mission est de faire découvrir au monde entier les histoires et le savoir-faire de ces artisans traditionnels.
C’est pourquoi votre achat et votre commentaire nous touchent profondément!
Nous espérons que votre couteau vous accompagnera pendant de nombreuses années.
N’hésitez pas à nous solliciter si nous pouvons vous être utiles à nouveau.
Bien à vous,
L’équipe de Japanese Food Craftsman
First knife that I have received. 14cm. I ordered this particular knife because I had never seen water quench kurochi finish. It did not disappoint. The color is unbelievable, blues very subtle colors in the finish not the standard black. Workmanship is exceptional. I liked it so well I went ahead and ordered the 17 cm version as well. In total, I have four knives ordered. And I have received two. The other one being the Tamahagane 17cm which I received today. I can say that the Tamahagane made of Japanese jeweled steel. Very rare and the knife is an absolute work of art. It really is gorgeous. This Smithy group takes pride in their work eighth generation going back as far as the EDO period and Certified katana Swordsmiths You can’t go wrong. I’m very happy with my purchases and I highly recommend all of them. Buy as many as you can. I can tell everything that they do screams experience, knowledge, and heritage. Support the Japanese craftsman. Special thanks to Mari for communicating well. And I look forward to getting my last two knives which are the 17cm kurouchi And a NAKAMURA HAMONO CURVED BACK 'BUNKA' KITCHEN KNIFE. Which I have never seen before with the curved back. Very rare and a Nakamara original design. Hopefully I can review those as well. Overall, the great experience. Shipping exceptionally fast. No problems with the order. Highly recommended to order from any of the craftsman. A++++++++
Dear Michael C,
Thank you so much for your continued support and your glowing review. We and the craftsmen really appreciate it. It is amazing to hear that their hard work is truly appreciated around the world!
Greetings from Japan,
The Japanese Food Craftsman Team
The knife is super sharp 👌 and well crafted,
Very happy 😊.
Dear Enrico Caruso,
Thank you so much for your purchase and for your nice review! We are glad to hear that you're happy with it!
Greetings from Japan,
The Japanese Food Craftsman Team
Cool stuff ありがとう ございます
Dear Ivan Zubko,
Thank you so much for your positive review and for supporting Japanese craftsmen!
Greetings from Japan,
The Japanese Food Craftsman Team
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.