Special Kurouchi Vegetable Knife (140mm/170mm)
A handcrafted knife made from Yasugi steel, which is closest to the steel used in Japanese swords. The perfect household knife for cutting any meat, vegetable or small fish.
With the included sharpening stone you will be able to resharpen the knife to your liking. It will be a long lasting companion in your kitchen.
Includes:
- Special Kurouchi Vegetable Knife (pointed, double-edged blade handcrafted from steel, either 14cm or 17cm blade length, box size: 35x7.5x3cm)
- Red Sharpening Stone (15cm x 4cm x 3cm)
- FREE WORLDWIDE SHIPPING
*The knife is made from steel, so there will be a certain amount of rusting over time. Please see the video on the bottom of this page on how to sharpen your knife and get rid of rust.
*Since each knife is individually handmade, there may be slight variations in size and weight.
* Depending on the value of your order and local import rules of your country, there might be additional import taxes you have to pay upon arrival of the package.
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.
