Katura is a Japanese knife for those who love the craftsmanship and values of the artisan tradition.  In Japan craftspoeple are called Shokunin.  The mastery of the skills set of their craft is applied to each material with pride, a sense of spirit whose aim is to benefit the general welfare of the people.  KATURA captures the best qualities of that spirit in a knife that is authentically artisan in every detail.  It offers the cook a remarkably precise cutting tool with a contemporary rustic aesthetic  The stainless steel blade has a core of premium AUS10 steel with 45 layers of Damascus steel folded over top.  The mark of the craftsmen is left one by one as the blades are finished with a unique hammered finish called “tsuchime”.  The hammered finish also helps food to release from the blade while cutting.


The KATURA is a knife for modern lifestyles.  The detailed craftsmanship is a nod to the traditional methods of the Japanese knife artisan. Rosewood and walnut were chosen for the OCTO handles, for their enchantingly warm hues and grains that pair beautifully with the hand-hammered texture of the blades.  Each KATURA handlle is crafted from a single piece of wood and finished with a ‘yakkin’ branding of the Kikusumi logo onto the flat end of the handle.  Yakkin is a traditional technique we revived just for the KATURA series to enrich the artisan aesthetic of the knife.  Turning the blade underneath light reveals three distinct markings which have been expertly punched into the steel by hand and tool – the KATURA logo in its original font, its place of origin Seki is stamped 関 along with the KIKUSUMI logo.  The KATURA knife reflects all that is good about the craft of knives – a true artisan knife that delivers precision performance.


The KATURA blade has a laser thin finish that offers lower resistance when cutting ingredients. Cutting with less resistance means less force is required which makes the KATURA easier and more enjoyable to use than a conventional kitchen knife.  The steel used in the blade is AUS10 which is composed of small grain carbides that allows knives forged with them to take on finer edges.  The addition of vanadium into the steel increases both wear resistance and edge retention.  High quality steel alone does not guarantee a high quality knife blade, as the microstructure of the steel can be significantly affected by the forging techniques, forging temperatures and heat treatment methods used .

The KATURA AUS10 has been forged by highly skilled knife craftsmen in Seki, Japan.  The high carbon content of the AUS10 blade allows Kikusumi forgers to produce a blade hardness in the 60-61 HRC range.  KATURA AUS10 blade is thin, tough and easy to sharpen with excellent edge retention for a long life.  The thin blade also contributes to making the KATURA a relatively light compared to most other knives.  Less weight, better cutting and easy maintenance make this knife a pleasure to use in any cooking environment.



Each KATURA knife is fitted with a Kikusumi OCTO handle that has been handmade from premium hardwood like beautifully grained walnut and rosewood.  OCTO handles are ergonomically shaped to position the hand for optimal control of the blades during the cutting motion.  The octagon fits the hand perfectly giving a comfortable feel that is also slip-free.  Our skilled craftsman seal the wood handles with wax once the blade is inserted so that water is kept out.  The octagon handle shape is considered one of the best shapes for knives in Japan for its ambidextrous fit and ability to stay comfortable in the hand for long days of food preparation.  The KATURA has a simple form however it is all of the small details our craftsman put into each knife that together make this a great knife for the cook at any level.


katura knife artisan japanese japan seki kikusumi craft forged metalworks shokunin takumi hocho chef cook


The origin of Seki smithing dates back about 700 years from now to the Kamakura era, when a sword smith called Motoshige found the blade clay of good quality at Mukaiyama in Seki while visiting Mino district and started the sword smiting there, further finding other favorable conditions for it.  Seki was home to many well-known master craftsmen, it is said more than 300 sword smiths were at the time when swordsmithing flourished.  Swords of Seki were highly valued by samurai commanders for their ability to cut well along with their exceptional artistic qualities.  When a decree banning the carrying of swords was issued in 1876, most sword smiths switched to making blades for home or agricultural use.  Today the swordsmiths of Seki proudly carry on this 700-year tradition.  It is said that the flame is the most important element in forging a quality blade.  The ability of the master forger to read the flame color dictates the quality of the blade they will create.  It is through the flame that the artisan remains in touch with the spirit and art of the sword smiths that came before them.

walnut rosewood katura knife artisan japanese japan seki kikusumi craft forged metalworks shokunin takumi hocho chef cook





Handle Material: Premium Natural Wood [Rosewood or Walnut] + Black Pakka Wood Collar

Steel Type:  AUS10 Steel  “Tsuchime” Hammer Finish + 45 Layer Damascus

Hardness (Rockwell scale) 60-61

Origin:  関  Seki, Japan