Musashi Japan

Just browsing… or already choosing your next knife? #musashijapan #japaneseknives #kitchenknife #knifecollection

When summer gets hot, we’re all about keeping things fresh and simple. Salmon, tomatoes, crisp greens and fresh shiso — a few good ingredie…

It’s still the perfect time to enjoy one of late summer’s best ingredients. These eggplant rolls are everything we love about seasonal cook…

Meet our stunning Turquoise Handle Collection. Featuring our Gyuto with its unique Damascus pattern, each knife is a true work of art. Wou…

Every craftsman has a different philosophy. For Morimoto, a third-generation Kasumi craftsman from Sakai City, a knife is not a work of art…

The craft blends the hands of today’s artisans with techniques passed down through generations of Japanese knife-making. In 2025, Kyoto Sus…

Loved the turquoise Gyuto? Here’s the mini version. This time, it’s the Kiritsuke Petty’s turn to shine, with a different yet equally uniqu…

Five blades. Three steels. Endless possibilities. Every knife has its own feel, its own balance, and its own story. SLD, STRIX, or SG2? Wh…

“Every knife has its own character.” For Yoshinori Tanaka, choosing his own knife is a matter of trust — feeling the balance, sensing the u…

A samurai’s journey doesn’t end with the destination—it begins with the search. Through the streets of Paris, guided by instinct and tradit…

The path now leads to Musashi Japan Red, our last destination in Paris. Located at 50 Rue des Archives, our bold red boutique is an invitat…

Introducing the Santoku VG-10 Damascus. A 180mm blade combining the sharpness and edge retention of VG-10 steel with the depth of a hand-fo…

Today, the journey of our samurai brings us to Musashi Japan White Store. Nestled at 128 Rue Vieille du Temple, our first Paris boutique is…

“I want people to experience the four seasons of Japan through seasonal ingredients and tableware — all of these elements together are part …

Akihito Fujiwara never planned to become a craftsman. Fresh out of high school, he started working at a local metalworking factory, and his…

“From professional to people who simply cook at home, I felt that this is a knife company that caters to a very wide range of people.” Yoji…

« Without knives, I wouldn’t be able to cook today.” Kodai Kitakura is the current proprietor of Matsuhiro, a sushi and Kyoto kaiseki resta…

« The work for cooking comes from the idea of understanding and bringing things together. »

At the gate of Matsuo Taisha shrine in Arashiya…

“I spend most of my working day holding a knife, so ease of use and an edge that stays sharp are very important. So we look for knives that …

“I believe Japanese cuisine is about allowing people to experience the delicate essence of each season.” Yoji Satake is the eleventh-genera…

New recipe loading... Something delicious is coming soon. Stay tuned. #musashijapan #japaneseknives #kitchenknife #autumnrecipes #recipeid…

There is something quietly satisfying about opening a new knife for the first time. The Gyuto Silver 3 is a timeless all-rounder, made for …

The first cut sets the tone. Whether it’s sourdough before service or brioche for dessert, you want a knife you reach for without thinking. …

From the armor of a samurai to his likeness rendered in Chokin on blades of Japanese stainless steel, the form has changed. The sense of pur…