Sakai Ichimonji Mitsuhide

The roots of Sakai Ichimonji Mitsuhide trace back to the Keian-era swordsmith Ichimonji Narimune. Taking that sword-making as its roots, founder Hisaka Tanaka, after the war, drew on skills cultivated in an iron-processing plant to dive in under Sakai's artisans and learn knife-making.

In 1953, Hisaka opened his long-hoped-for knife store on Doguyasuji. On Doguyasuji, where cooks from all over western Japan gather, by continuing to answer cooks' voices — from deba and yanagiba to gyuto and home knives — it grew into a place where you can pick up over 2,000 kinds of knives.

Today, Ichimonji Chuki Co., Ltd. uses B1–2F of its head-office building as a store and 3–5F as offices, and performs not only manufacturing and sales but also a total service extending to kitchen design and equipment proposals. Stocking Japanese knives forged by Sakai artisans, Western knives committed to steel and heat treatment, home knives, whetstones and maintenance goods, it is a presence close to both professional and home settings.

On its official site, "HOCHO NO KOTO" and global site, through explanations of how to choose knives and of materials and production processes, and interviews with artisans and cooks, it shares Japan's knife culture and the technology behind it at home and abroad. Under the message "Sensibility to the user," it will continue to be a place that links food and tools, artisans and cooks, and the users.

A specialist on Doguyasuji for 70 years, stocking over 2,000 kinds of knives

Founded in 1953. Having run a knife store on Osaka's Doguyasuji for about 70 years and continuing to answer the 600-year-old skills of Sakai blades and the requests of cooks, it has become a globally rare specialist where over 2,000 kinds of knives are displayed.

A total proposal, from Japanese, Western and home knives to whetstones and tools

Beyond single-edged Japanese knives for Japanese-cuisine chefs, Western knives such as gyuto and petty, and home santoku knives, it offers a one-stop proposal extending to whetstones, cutting boards, sheaths, copper graters and cooking accessories. By use, material and budget, both professionals and home cooking lovers can choose "the one knife that suits them."

Support for long use, from sharpening to repair and handle replacement

It broadly handles re-sharpening of rusted or chipped knives, handle replacement, and even repair of other companies' knives. The "sharpening service voucher" enclosed at purchase can be used with no expiration date, carefully supporting people who want a long relationship with a single knife.

A cultural experience of food and tools, shared from ICHITOI

In the second-floor space "ICHITOI," it regularly holds events and workshops on food and tools. Through programs inviting professional cooks and artisans, it creates a place to experience knife use, maintenance and the appeal of Japanese food culture.