INOX stainless steel · Hand-sharpened on whetstone · Morihei, Asakusa
01
Rust-resistant stainless steel, hand-finished one blade at a time — by Morihei, a whetstone specialist with over 90 years of history in Asakusa.
02
The edge glides into ingredients as if drawn in — cut surfaces remain smooth and lustrous, preserving natural flavor and aroma.
03
Light, precise, and quiet — a refined standard for the everyday kitchen.
A quiet reassurance, every time you cook
Light, precise, and made to accompany your everyday cooking. Whenever you stand in the kitchen, this knife offers a quiet reassurance — slicing smoothly and cleanly with every use. The INOX series uses rust-resistant stainless steel and is hand-finished, one blade at a time, by Morihei, a long-established cutlery and whetstone specialist in Asakusa with more than 90 years of history.
The meticulously honed edge glides into ingredients as if drawn in, preserving their natural flavors while creating clean and lustrous cut surfaces. The "Hand-Sharpened" seal affixed to each knife is a mark of pride and quality, reflecting the time and care invested in every blade. You'll feel the knife's lightness the moment you hold it — and with each cut, a sense of comfort and control.
Santoku · 165 mm / 6.50 in
A versatile size ideal for vegetables, meat, and fish. The go-to standard for everyday use.
Gyuto · 180 mm / 7.09 in
Excels at meat and fish, and at delicate slicing. Recommended for those who enjoy dynamic, expressive cooking.
Petty · 120 mm / 4.72 in
Ideal for fruit, herbs, and fine prep work. Compact and maneuverable, making small daily tasks a pleasure.
Craftsmanship beyond mass production
Asakusabashi, one of Tokyo's historic wholesale districts, still carries a strong legacy of artisan culture. Founded in 1933, Morihei has continued to work closely with blades and whetstones, earning deep trust from professional chefs and craftsmen alike.
Morihei's original knives, created by the fourth-generation owner Akimitsu Oguro, represent the pursuit of "the one knife you truly want." Drawing on decades of experience and knowledge, he refined every detail to achieve the ideal form.
Although many knives today are labeled "sharpened," most rely heavily on machine polishing. In contrast, Morihei uses techniques cultivated over 90 years as a whetstone specialist, carefully sharpening each blade by hand. The blade enters ingredients effortlessly, cut surfaces remain beautifully smooth, and the natural umami and aroma stay intact. With every slice, the true character of the ingredient is brought to life — that is the power of hand-sharpening.
Specifications
Material: Stainless steel
Blade length: Santoku 6.50 in (165 mm) / Gyuto 7.09 in (180 mm) / Petty 4.72 in (120 mm)
Overall length: Santoku 11.22 in (285 mm) / Gyuto 11.81 in (300 mm) / Petty 9.06 in (230 mm)
Shipping
Ships within 10 days · Shipping cost included in price
If the item is currently out of stock, it will be made to order and may require additional time. We will contact you promptly after your order is placed.
Care
Do not expose the blade to heat, open flame, or hot oil.
Do not subject the blade to impact or use it to pry objects — both risk damage or injury.
Do not place in a dishwasher.
Do not use on frozen foods.
Note
This product is a kitchen knife intended for culinary use only. Handle with care and keep out of reach of children.
Local import regulations may vary by country.
UK: this product is not for sale to persons under 18 years of age.
