Watanabe Kitchen Knives


When you spend at least 30 minutes of your day in the kitchen, you start caring about the tools you are using to prep your food. With all the choices out there, it’s hard to keep track of brands, blade types, handle materials, forging techniques, and types of steel. When you finally narrow down a choice, you might be faced with the dilemna of a particular manufactuer producing different blades for different markets (read: Henckels). When I was looking for the perfect set, I came across a sixth generation bladesmith named Shinichi Watanabe, from Japan.

The blades are thin which are common to most Japanese kitchen knives. Compared to their American and German counterparts, the blades are sharper, but of course more delicate. The 6-piece kitchen set I purchased was very fairly priced and comes with a variety of knives made from carbon and laminated steel. Only the two smallest blades are stainless steel. This means a little bit extra care after use is important to keep them from rusting. Each knive is engraved with Watanabe’s name and I can certainly ’sense’ the quality of his workmanship each time I use it.

Kasumi Knives Information Posted By: Blueshoots.com

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