News
From Tuesday, October 7th through Monday, October 13th, our home-use knife sharpening speed service will be temporarily suspended due to the 40th Kappabashi Kitchenware Festival.
Additionally, we will be closed on Tuesday, the 14th.
~Celebrating our 100th anniversary thanks to our customers~
100 years have passed since Kosuke Kamata established his knife sharpening business in Asakusa
after the Great Kanto Earthquake devastated the area.
Since then, his descendants Masao, Seiichi, and Yosuke have refined their skills
and contributed to the success of Kamata Hakensha over four generations.
Kamata Hakensha was founded in 1923 in Asakusa, Tokyo. For nearly 90 years since our founding, our knife sharpening techniques have been passed down through four generations to the present day. Our finely honed techniques are reflected in a carefully chosen lineup, ranging from handcrafted masterpieces made using traditional Japanese methods to knives strictly managed with modern equipment. We offer a total of more than 800 types of knives at all times.
We offer hand-done personalized engraving (free) and sharpening (paid) on purchased knives, all while you wait.
We also offer knife repair and sharpening. Please contact us if your knife has lost its shape or the blade has chipped from years of use.
Express Sharpening is intended for general households and prioritizes knife sharpening in 1 to 2 hours, rather than the usual one-week turnaround, as part of our support for disaster recovery efforts.
Discover Kamata’s original knives.
We offer a selection of outstanding knives that represent traditional Japanese craftsmanship.
33 layers of VG10 Damascus steel are polished to a mirror finish and then given a shot-blasted finish to create a beautiful floral pattern.
The unique ripples on each blade are a testament to the Hontanzo (hand-forging) techniques of Sakai, Osaka. The design and performance of this knife make it a masterpiece emblematic of traditional Japanese craftsmanship.
A knife that is forged from a single piece of steel, starting from a solid block and shaped into a traditional Japanese knife, is called a single steel knife—a term that refers to blades made using hand-forging techniques modeled after those used in crafting Japanese swords.
Among Honyaki knives, we offer knives made using the exceptionally rare and technically demanding Mizu-yaki-ire (water quenching technique). Enjoy exquisite knives crafted by skilled artisans in Sakai, Osaka, the home of Japanese knives.
8-minute walk from Asakusa Station ／ 8-minute walk from Tawaramachi Station
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