Japanese Kitchen Knife "Kiyomitsu Damascus VG-10"

Damascus stainless steel · Hand-sharpened on whetstone · Asakusa, Tokyo

Light in stillness
Layered stainless steel creates a ripple-like Damascus pattern, revealing depth and movement with every shift of light. The blade's ever-changing expression tells a quiet story — one shaped by carefully selected materials and masterful sharpening.

At Morihei, a long-established knife and whetstone specialist with over 90 years of history in Asakusa, Tokyo, each blade is finished by hand on whetstones. This final hand-sharpening elevates the knife into a refined tool that brings calm focus and confidence to every use.

The meticulously honed edge glides effortlessly into ingredients, slicing cleanly without compromising flavor or texture. This time-intensive process is never rushed — the "Hand Sharpened" seal affixed to each knife stands as a mark of pride and proven quality.

Tradition and craftsmanship you can trust
Located in Asakusabashi, Tokyo — one of Japan's most historic cutlery districts — Morihei has supplied chefs and professionals with trusted knives and whetstones since 1933.

What sets Morihei apart is its hand-sharpening technique. Unlike mass-produced knives finished by machine, each knife is polished on a whetstone by skilled artisans — producing an edge that glides cleanly into ingredients, yields smooth and glossy cuts, and preserves the natural flavors and aromas of every ingredient.