Kama Asa Shoten Chef Knives & Tools

On the main street in Kappabashi’s Kitchen Town, just a short walk from Asakusa, Kappabashi is a must-visit for any kitchen proffesional or anyone who loves cooking.  It is also very close to the iconic Sensō-ji Temple and its surrounding izakaya alleys. Kama Asa Shoten has two stores side by side, separated by a narrow street.  The corner shop sells general kitchenware, while the one next door specialises in knives and traditional tools, such as sharkskin wasabi graters, kama and kamado cast iron, kezuri-ki (dried bonito plane), yuki-hira and yattoko saucepans, as well as Konro grills and more.

Founded in 1908, Kama Asa Shoten has built a reputation on honesty, quality, and tools made to last.  Still family-run, the store features products from small, remote manufacturers across Japan.  To show respect for craftspeople, Kama Asa does not rebrand the knives they sell.

A Japanese kitchen knife has become the 'must-have' souvenir.  Shopping for one here is part of the experience — handling each blade, feeling how it fits your hand, and taking your time to choose the right tool.  Once you’ve decided, they will engrave it for you — a personal, one-of-a-kind touch.

Japanese knives are carefully crafted through a multi-step process that combines traditional forging with modern precision, starting with the selection of high-quality steel, followed by heating and shaping.  This process often involves laminating different types of metal to form the blade’s core and layers.   After shaping, the blade is heat-treated to attain the right hardness and toughness.  It then undergoes thorough grinding to create the bevels, followed by expert hand-sharpening on specialized stones to produce a razor-sharp edge.  Finally, a handle made from wood or other materials is attached, and the knife undergoes a strict inspection before being finished.

Types of Japanese knives:

1. Deba – a heavy, single-edged knife used for filleting and cutting through the bones of fish.
2. Gyuto - a versatile, multi-purpose Japanese chef’s knife.
3. Yanagiba – a long, slender, single-edged blade designed to slice sashimi in one clean stroke without damaging the surface.
4. Sujihiki – a versatile, double-edged version of the Yanagiba, often used for both meat and vegetables.
5. Nakiri – a straight-edged vegetable knife with a square blade that easily cuts into large vegetables..
6. Usuba – a thin, single-edged vegetable knife ideal for precision cutting and decorative work.
7. Kiritsuke – a long, straight blade similar to the Yanagiba and Usuba, often used for slicing sashimi and cutting vegetables.

Below, are two beautifull videos from Kama-Asa, showcading artisanal manufacturing process.

Kama Asa Shoten – Knives 
(81) 33.841.9355 
2-24-1 Matsugaya, Taito-ku, Tokyo 111-0036 
www.kama-asa.co.jp
all photos on this post © Kama Asa