About Steel and Wooden Handles
We strive to create products that are easier to use and more durable.
We deliver products that solve real-world problems with sophisticated designs and reliable materials.
About Steel Materials
ZDP189
ZDP189 is a powder stainless steel with extremely high hardness.
It offers excellent edge retention, allowing it to maintain a sharp edge for a long time, making it suitable for those who wish to reduce the frequency of sharpening.
While its high hardness means that sharpening requires some skill, it is a steel chosen by those who prioritize cutting performance.
HAP40
ZDP189 is a powdered high-speed steel that boasts exceptional wear resistance and overwhelmingly long-lasting sharpness. It maintains a keen edge even in harsh conditions, delivering high performance while reducing the frequency of sharpening. It is the steel of choice for chefs and knife enthusiasts who demand uncompromising sharpness.
Indigo Paper
Aigami is a new blade steel that achieves high corrosion resistance while inheriting the sharpness of Shirogami steel and Aogami steel, which have supported Japanese knife culture. It was developed as a steel that allows more people to enjoy the appeal of Japanese knives by reducing concerns about rust while maintaining the sharp edge and ease of sharpening unique to carbon steel.
Blue Paper
Aogami No.1 is a carbon steel with high hardness, characterized by its sharp edge.
It is favored by those who are particular about their cooking, as it sharpens well and allows users to enjoy the process of "nurturing" the blade.
Basic maintenance, such as removing moisture after use, is required.
Ginsan (Ginsan No. 3)
Ginsan is a stainless steel material that combines rust resistance and sharpness.
It offers a sharpening feel and sharpness similar to carbon steel, while requiring less maintenance. It is suitable for those who seek both everyday usability and excellent sharpness.
ZA18
ZA18 is a well-balanced stainless steel. It is rust-resistant and easy to maintain, making it ideal for home use. We recommend it for those who prioritize consistent sharpness and practicality.
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Shirogami (White Steel) is a carbon steel with few impurities and very straightforward properties. It offers excellent sharpness and ease of sharpening, allowing you to experience the true performance of a blade. Although it requires maintenance, it is a recommended steel for those who want to appreciate the fundamentals of a kitchen knife.
SUJ2
SUJ2 is a high-carbon chromium steel whose durability, developed for industrial use, has been applied to blades. Its high hardness and wear resistance ensure a long-lasting sharpness, while its powerful feel allows the blade to bite firmly into ingredients. The Kuasakichi Kuro-uchi series leverages the performance of this steel to create a versatile knife suitable for everything from everyday use to serious cooking.
About the wooden handle
Rosewood Octagonal Handle
Shitan (rosewood) is a very hard, heavy, and luxurious wood. Its octagonal shape fits comfortably in the hand, providing stable control. Highly durable, it is suitable for those who wish to use it for a long time.
Ironwood Octagonal Handle
Tagayasan, also known as "ironwood," is a hard and water-resistant timber.
It is heavy, which helps stabilize the overall balance of the knife. It is suitable for those who prefer a solid feel and find it easy to apply force.
Japanese Zelkova Pattern
Zelkova is a wood that has been used in Japan for a long time, characterized by its moderate hardness and lightness.
It is a handle material that fits comfortably in the hand and is not tiring even after long periods of use.
It is an easy-to-handle material for everyday kitchen knives.
About Kujyokichi Knives
At Kusakichi, we prioritize sharpness, ease of use, and reliability as a tool, all made possible by the combination of steel and wooden handles.
Please understand the differences in materials and choose a knife that suits your needs.