Shimomura Kogyo / SHIMOMURA

From blacksmith to blade maker: production inherited in the Sanjo region.

The roots of Shimomura Kogyo trace back to blacksmith work that began in Sanjo in 1874. Starting with sickles and other farm tools, the company expanded its scope to black-finished knives and stainless knives — taking on blade making suited to its times. Even after the company's 1957 establishment, that spirit has been inherited unchanged.

Blade-edging artisanship and NC grinding: balancing sharpness and stable quality.

In knife making, many processes — forging, grinding, edging, inspection — go into completing a single blade. In addition to precise processing by NC grinders, processes that only human hands can perform are also carefully inherited, such as fine edging with water-stone. By quantifying sharpness with proprietary measuring equipment and objectively evaluating quality, the company aims for finishes combining both sharpness and stability.

Kitchen tools born from the combination with resin molding, designed from the user's perspective.

In 1990, the company entered the resin-molding business in full and built a system enabling integrated design of blades and resin parts. It has produced many kitchen tools that combine the sharpness unique to a blade maker with safety and ease of care — slicers, peelers, cooking sets, and more.

Staying close to future lifestyles through "evolution" and "deepening."

Through automation of production sites, strengthening of resin-molding technology, collaboration with overseas bases, and launching its in-house EC site, Shimomura Kogyo continues to take on challenges aligned with changing times. At the same time, by deepening steady efforts such as blade-smith techniques and full-product inspection, the company keeps producing tools with new value through both "evolution" and "deepening."

A long-established maker founded in 1874, with roots in Sanjo blade smithing

Starting as a blacksmith in Tajima, Sanjo, Shimomura Kogyo Co., Ltd. was established in 1957. Taking on mass production of stainless knives early, the company has expanded into commercial and household knives, precision blades, and kitchenware. Its strengths are the blade-making techniques cultivated over its long history and product-development know-how matched to the times.

"Evolution" and "deepening" — production blending blades with resin molding

In addition to blade manufacturing, the company runs a dedicated resin-molding factory, enabling in-house development of kitchen tools such as slicers and peelers. Its integrated in-house system covers planning, design, resin molding, blade processing, assembly, and inspection — allowing flexible response to small-lot, multi-product needs.

Diverse knife series — Verdun, Mt., Ryoji, Unryu, and more

The lineup spans home use to professional use — including the all-stainless integrated "Verdun," the HACCP-compliant commercial "Ryoji" series, the beautifully Damascus-patterned "Unryu," and "Mt." pursuing sharpness and ease of use. Choose by purpose and style.

Idea-driven kitchen tools represented by FruVegi and ProGrade

From the "FruVegi" series for enjoyably and smartly preparing fruits and vegetables, to the "ProGrade" series streamlining prep tasks like julienning and grating — the company continues to produce kitchen tools that combine the sharpness and usability unique to a blade maker.

In-house EC "flulushop" — an official-only lineup

Through its in-house EC "flulushop" and official shops, the brand delivers knives and kitchen tools to households nationwide. From all-time hits to the latest items, it's an online store where you can experience the brand world view directly.