Otsuki Knives
Takahashi City, North of Okayama City, in the beautiful countryside of Okayama prefecture is home to Otsuki Takeshi-san, sole craftsperson and owner of Otsuki knives, meticulously transforms blocks of solid metal into refined blades, forging, sharpening, and assembling each knife by hand.
These pieces offer intuitive beauty, form, and functionality designed for purpose.
Otsuki-san also specialises in making farming tools such as sickles & spears for Gobo (Japanese burdock), lotus root, peeling wild nuts, and pruning stone fruit trees in winter.
How the Otsuki knife is made
Nowadays, most knives are made by machines.
The traditional method of shaping each knife by hand — hammering it carefully, piece by piece — is slowly disappearing.
In Okayama, only Otsuki Knife continues this craft, carrying on the tradition and carefully making each knife one by one.
Unique characteristic of Japanese knives
The rust or patina that develops on a Japanese knife is a natural occurrence, due to the carbon content in the steel. This process does not affect the quality or performance of the knife — rather, it becomes part of its character over time.
The dark finish on an unpolished blade is a protective layer. With use, this surface will gradually fade, revealing the steel beneath.
Over time, the handle may show signs of wear. However, with Japanese knives, the blade does not extend all the way through the handle, meaning the handle can be replaced when needed. This repairability — the ability to renew rather than discard is the beauty of Japanese knives.
After washing, dry your knife thoroughly with a towel and allow it to air dry completely before storing.
If you notice the blade becoming blunt, we encourage regular sharpening. Experience the satisfaction and joy in the personal maintenance and care of your Japanese Knives.
