This is Mitsuboshi Cutlery
Based in Seki, a city in Japan with a rich history of knife making, Nagomi knives are precisely crafted in the same place where Samurai traveled from all over the country to sharpen their swords many generations ago.
NAGOMI knives embody the same functional elegance as the ancient katanas made by their ancestors.
Every finished knife has undergone five specialty processes over a period of three months to create a durable kitchen tool you can use for many years to come.
Decades of Japanese craftsmanship and the finest quality materials make NAGOMI knives an investment for home kitchens as well as the workspace. They are revered by patissiers and chefs from around the world.
500 Years of Tradition
Get the perfect Japanese Knife for your kitchen
ABOUT THE PRODUCTS
Household Knives
Professional Knives
Knife Accessories
Product Care
Correctly caring for your knife is key to keeping long-lasting sharpness.
Mitsuboshi Cutlery recommends that you sharpen your knife at least 1-2 times a month. In this video you can find demonstrations and tips on hot to sharpen at home using newspaper, sandpaper and/or a whetstone.
*Please note that only straight edged, non-serrated knives household knives can be sharpened using the methods in this video, and knives from the PROFESSIONAL series cannot be sharpened with the newspaper method.