Shokunin Journal is an English-language guide to Japanese kitchen knives and the craft tools that go with them, written from Japan.
Hi, I’m Hiro
I live in Tokyo. I am not a chef or a bladesmith, and I don’t do most of the cooking at home. My wife does. She cooks every day with a Seki Magoroku knife, a brand from Kai, the cutlery maker founded in Seki in 1908. Watching how cleanly that knife goes through food is what got me curious about Japanese knives.
What I do bring is research. I read makers’ catalogs, wholesalers’ information and other Japanese-language sources, compare the published facts, and explain them in plain English. Most English-language information about Japanese knives is written outside Japan. I want to give you what is available here, in the original language, without the marketing gloss.
What “Tested” means on this site
When an article says a knife is Tested, it means the knife has been used for everyday cooking in our own kitchen, mostly by my wife, and I recorded what we observed. I never describe a knife as tested unless that is true. Products we have only handled in a shop are labeled Seen in person, and products we have only read about are labeled Researched. Details are in our Editorial & Accuracy Policy and How We Test.
What you will find here
- Guides to knife types, steels and finishes
- Reports from knife-making regions and events in Japan
- Advice on buying knives in Japan and online
- Reviews, each clearly labeled Tested, Seen in person or Researched
What we are not
- We do not sell knives. When you buy through a link here, you buy from the retailer. See our Terms of Use & Disclaimer.
- Some links are affiliate links. See our Affiliate Disclosure.
Get in touch
Corrections and questions are welcome through our contact form.