Aritsugu Tokyo — Local services in Tokyo

This is common knowledge among Japanese shoppers, but it seems that most of the customers these days are foreign tourists, so we have included some information for your reference.

Structure: KASUMI (also known as 'AWASE' or 'WARIKOMI'): This knife has a two-tone body, combining a back of soft iron with a front of hardened steel. They're relatively affordable and suited for home use. HON-YAKI: Made entirely of steel. The spine and edge are tempered differently to vary hardness. These knives are expensive and intended for professional use, but they're also more prone to breaking.

Materials: White #2 and Blue #2 have the same carbon content. Similarly, White #1 and Blue #1 also share the same carbon content. In both cases, #1 has a higher carbon content. Blue steel is White steel with the addition of chromium, tungsten, and vanadium. Most chefs I know prefer Blue #2 for its ease of sharpening and long-lasting sharpness.

Manufacturers: The majority of brand-name Japanese knives are forged in Sakai. However, the final product is the result of multiple craftsmen's work, and part of a brand's value is in selecting high-quality items for sale.

Sharpening: A knife's sharpness depends on the skill of sharpening. Good quality whetstones are essential, with at least a #3000 and a #6000 grit being desirable. If unsure, a cheaper stone from Shapton will do. When buying a knife, you might be asked if you want it to be "HATSUKE" (sharpened for immediate use). Knives may seem sharp when purchased but aren't ready for professional use. Hatsuke can mar the knife's appearance, so if you can sharpen it yourself, you might decline this service. It takes about three years to become proficient in sharpening.

Name Engraving: You can have your name engraved on the knife. This might be a nice touch for a gift, though professionals might not find it necessary.

About ARITSUGU: The original ARITSUGU is in Kyoto, with the Tsukiji branch being a spin-off. They're now effectively separate companies (though some might claim allegiance to the Kyoto main store). This shop is where craftsmen go for reliable, everyday tools. Don't expect excessive artistry or superfluous technology in knives; they're not samurai swords. The shop staff, including a hip dude and an aunty, are really putting in an effort to explain things in English to foreign customers. If you're unsure about anything, just ask the hip dude—he'll likely be glad...

Excellent place to get authentic Japanese knives. I got a recommendation from one of the chefs from the omakase I went to. The other store across from it was peddling "ornamental" overpriced knives, and the other knife store in Tsukiji was far too pushy with their sales, which dissuaded me from buying from them. This store was different; they were hard at work sharpening knives while I was there, and I had to get the attention of one of the staff to purchase and ask questions (which I appreciate!). They were not pushy at all in selling me a knife, and we were able to communicate fine despite me knowing close to no Japanese. The prices were reasonable and they do free engraving (just ask). Overall, great place to get authentic Japanese knives you will...

My go-to shop for knives in Japan. I was initially turned on to the shop by a sushi chef friend of mine from the US who was trained in the traditional way and swore by Aritsugu knives. I keep coming back a few times a year either to show visiting friends high-quality knives or to get mine sharpened.

The customer service is great, and they can speak a bit of English. To highlight their service, I took my knives in about a month ago to be sharpened. They forgot to return the wooden knife guard to me, so they called and shipped to my address. I was surprised when I opened the package and it was actually a new knife guard. I can not thank them enough for going above and beyond. That is why I constantly return to them...