Ittotan 210mm Gyoto

Background: On the plains of the Shinano River, geology shaped the industry of Tsubame-Sanjo. Prone to frequent flooding it was next to impossible to make a living farming. During the Edo period, the Governor invited blacksmiths from Tokyo to teach the farmers how to manufacture nails to ensure his population always had a reliable stream of work. With the discovery of a copper mine upstream, a migration of craftsmen to the area created a singularity of prosperity through blacksmithing and metallurgy. Now nearly 95% of Japan-made tableware is made in Tsubame-Sanjo.

The Story of Niigata Cutlery starts with a sales representative for a Tsubame City named Hasegawa Shouei. Spending so much time meeting with professionals across Japan and specialty stores in Tsukiji and Kappabashi, he shaped his vision as to what he wanted in the perfect knife. Realizing that the knives he wanted to sell did not exist, Hasegawa opted to make the knives himself and founded his own company. In 1989 the Ichihatan knife was born, from the simple idea that if you can't find what you want, you make it yourself.

Construction: The construction process is simple but incredibly thoughtful. VG-10 steel, selected for it’s hardness of 61 HRC  is sandwiched between two layers of 420 Mod Stainless, highly regarded for its balance of strength, hardness, and wear resistance. This creates a jacket where the business end of he knife is peaking through a tough outer cladding, and at just the right angle this transition is visible to the eye, a reminder of the thoughtfulness behind the fit and finish. The knife blade terminates in a thoughtfully rounded ferrule that flows right into the pakkawood handle.

Why We Like it: This knife screams utility. Every step in the construction process was thoughtfully selected to give you the most knife possible, and nothing else. There aren't any decorative traits because that time was spent elsewhere, in places like the ferrule which is so masterfully transitioned you could grip this knife for hours without fear of a blister. We love knives from Tsubame-Sanjo because their craft comes from practicality and utility. Compound that with a a founder obsessed with the discerning standards of chefs, and we dare you to find a more perfect professional kitchen knife.