Isamitsu

Explore the Work of Master Craftsmen at Hasu-Seizo

Imagine a stroll through a traditional Japanese village. The narrow, winding lanes are lined with wooden buildings and lush greenery. There is a sense of calm and tranquility, interspersed only with the occasional rustle of leaves or a passing car — and perhaps the rhythmic clink of metal striking metal. If you hear this, you’re likely passing through a historic Japanese knifemaking village and in the vicinity of a forge.

The Japanese countryside is dotted with a number of these villages that are the home of distinguished bladesmiths. Hasu-Seizo is proud to bring you the work of artisans from across Japan, including Isamitsu.

Find designs from storied knifemakers, such as Kaneshige Hamono, master craftsmen and forgers for over 90 years, and Misuzu Hamono, the creators of the renowned Misuzu Hamono knife invented in 1946. Explore authentic Japanese kitchen knives from Sawakazuma, Doi Knives, and Sakai Takayuki (our family brand).

Discover a Range of Bespoke Designs

Handmade Japanese chef and kitchen knives are traditionally purpose-built. Each design is perfected to help you carry out a specific task better than any other kitchen tool would. For instance, the Deba is an unrivaled Japanese butchery knife for preparing fish, meat and poultry. Nakiri and Usuba are vegetable knives that make short work of any produce, while Yanagiba and Sujihiki are outstanding slicers and the knives of choice for sushi chefs worldwide.

If you’re looking for something more versatile, consider an all-purpose chef’s knife, such as a Gyuto or Santoku. These are double-beveled designs that let you perform a variety of tasks with ease and precision.

Learn more about choosing the perfect knife for your collection in our Knife Buying Guide, or simply reach out to us for help.

Taking Care of Your Isamitsu Knife

Authentic Japanese knives, require regular maintenance to guarantee peak performance. In fact, with the right care, your knife can last you a lifetime and become a valued family heirloom.

It is recommended to minimize contact with moisture for your knife to prevent rust and corrosion. Wipe it down immediately after use and store it in a dry environment. Hand-wash it instead of using a dishwasher. Periodic applications of Tsubaki Camellia Oil will also help with preventing rust.

If you have a single-bevel knife, a whetstone is necessary to help preserve its razor-sharp edge. You will notice the difference between a well-honed Japanese blade in the perfectly translucent slices of produce or impeccable cuts of sashimi it consistently delivers.