The brand of chefs

A passion for excellence
In the heart of the famous Kappa Bashi district in Tokyo, a small 26 m² workshop irresistibly attracts cooks, collectors and amateurs from the world over. Its secret : a uncountable range of knives as much for traditional Japanese cuisine as for that of the west. In 1981, the owner, Mr Saitoh, decided to make his passion his profession. His ambition : to offer the best knives with the best quality/price ratio. During his many annual trips, Mr Saitoh meets food professionals from around the world to understand their needs and design knives especially for them.

The best knife makers in the world
Mr Saitoh entrusts the making of his knives to the best knife makers in the world, in the Sakai City district of Osaka. Guardians of a rare ancestral professional know-how, they work by hand respecting the six traditional steps of knife-making. As each one has their specialty, Mr Saitoh calls on them according to the knife to be made.

Pointed requirements
Tsubaya is one of the only businesses to present a range of knives to cut, fillet, chop, slice etc. for left and right handed people.
The Swedish stainless steel used is very pure and of irreproachable quality.
The cutting edge is superior to that of all other steels.
Perfectly hand sharpened, their cutting edge is exceptional. It is the distinguishing feature of Tsubaya.
Tsubaya knives do not rust, don't break and are perfectly balanced.
Its wooden handle is solidly fixed with three rivets, and it sits superbly in your hand.

Advice of a Chef
Straight after use, hand wash your Tsubaya knife in water without any washing-up liquid or acid which could seriously alter the blade. Avoid the dishwasher and scourer. Don't leave it to soak.
To make sure it doesn't wear too quickly, sharpen your Tsubaya knife with a ceramic, traditional round or oval whetstone.
Work on a wooden or plastic board.
Respect the use of the knife: don't use a slicing knife to de-bone!