TAKEGAMI — Japanese Knife Maker


<< Every TAKEGAMI knife carries its name in hand-engraved kanji — a signature of pride, heritage, and uncompromising craftsmanship.>>

Craft that teaches you why knives matter.

Most kitchen knives are judged by how sharp they feel on day one.
TAKEGAMI asks a deeper question: why does a blade cut—and how should it?

Rooted in Japan’s knife-making traditions, TAKEGAMI preserves the engineering of the country’s original single-bevel knives while building the full spectrum of tools for modern cooking. From specialist SASHIMI blades—right- and left-handed, tuned in geometry and grind—to double-bevel all-rounders like GYUTO and SANTOKU, TAKEGAMI makes knives that respect origin and perform today.

What makes a TAKEGAMI knife different

Geometry with intent.
Edge angles, micro-bevels, and subtle spine/face curvature are set for purpose—single-bevel for food texture and clean release; double-bevel for universal control. Right- and left-handed versions aren’t mirrored cosmetics; they are different cutting dynamics.

Authentic materials, carefully chosen.
Japan is home to historic steelmaking centers, such as those in Shimane, where steel is classified into distinct grades for different performance qualities. TAKEGAMI selects materials from these trusted sources, matching steel type to the knife’s purpose.


<<‘Yasuki Shiragami No. 2’ — engraved on the blade as a mark of authenticity, signifying it is forged from one of Japan’s most esteemed traditional steels.>>

Craft over mass production.
Whether forged, ground, or finished by hand, each process is selected to bring out the steel’s potential and to match the knife’s intended use—not simply to follow a trend or a fixed style.

Made to be maintained.
These knives are designed to be sharpened for decades. As you thin the blade over the years, the core continues to present fresh steel—performance that doesn’t expire with the factory edge.



A culture of cutting

In Japanese cooking, there’s an old maxim: 割主烹従—first cut, then cook. Cutting isn’t a preliminary step; it’s what decides texture, flavor release, and how food meets heat. TAKEGAMI exists to keep that culture alive—by making the right tools and by explaining why they’re right.



For every kitchen, from classic to contemporary

TAKEGAMI builds the range: single-bevel DEBA and YANAGIBA for fish, USUBA for precise vegetable work, GYUTO for Western-style prep, and SANTOKU for everyday versatility—plus specialists you rarely see outside Japan (yes, even tuna- or octopus-specific blades). The point isn’t variety for variety’s sake; it’s giving cooks the exact geometry that makes food better.

Start here on IFJ: a curated selection beginning with our double-bevel SANTOKU, with an eye toward introducing single-bevel classics for those who wish to explore the full Japanese approach to cutting.

Choose TAKEGAMI if you want more than a sharp knife—you want a tool that teaches your hands what good cutting really is.