Steelmaking has been at the beating heart of Honshu 本州, Japan’s largest island, for more than 800 years. From traditional techniques like Mokume-gane 木目金 – with its distinctive layered patterns to ironworking, swordsmithing and metal casting – Japan’s metal craft techniques were evolved and refined over the centuries. Kamikoto builds on this legacy to keep tradition alive in a changing world.
The Choice of Chefs
Hans Neuner
Executive Chef,
Ocean Restaurant, Alporchinhos
2 Michelin Stars
David Everitt-Matthias
Head Chef,
Le Champignon Sauvage
2 Michelin Stars
Yasuhisa Ouchi
Executive Chef & Owner,
YASU Sushi
Toronto
Rupert & Carrie Blease
Chefs & Owners,
Lord Stanley, San Francisco
1 Michelin Star
Gaetano Trovato
Chef & Owner,
Arnolfo, Colle di Val d'Elsa SI
2 Michelin Stars
Nikos Roussos
Chef & Owner,
Funkygourmet, Kerameikos
2 Michelin Stars
René Mathieu
Michelin-starred Chef,
Château de Bourglinster
1 Michelin Star
Jerry Trice
Executive Chef,
Gunther & Co.
Baltimore
Josh Hershkovitz
Chef & Owner,
Hersh's
Baltimore
Reden Ramos
Executive Chef,
Humphreys SoCal Dining & Music
San Diego
Denis Martin
Executive Chef & Owner,
Denis Martin, Vevey
1 Michelin Star
Lucas Forgy
Head Chef,
Block & Larder
Denver
Carrie Nahabedian
Chef & Owner,
NAHA, Chicago
1 Michelin Star
Aaron London
Chef & Owner,
Al's Place, San Francisco
1 Michelin Star
Holly Smith
Chef & Owner,
Café Juanita
Seattle
Patrick Jeffroy
Executive Chef & Owner,
L'Hôtel de Carantec Restaurant
2 Michelin Stars
Jonathan Kallini
Executive Chef,
Bacchanalia
Atlanta
Ignacio Ortiz
Chef & Partner,
Roy's
Bonita Springs
Jun Lee
Executive Chef & Proprietor,
SOIGNÉ, Seocho-gu
1 Michelin Star
Edouardo Jordan
Chef & Owner,
Salare
Seattle
Scott Schneider
Executive Chef,
Ai Fiori, New York City
1 Michelin Star
Margarita Manzke
Chef & Owner,
Republique
Los Angeles
Adam Palffy
Chef & Partner,
Roy's
Pasadena
Slade Rushing
Executive Chef,
Brennan's
New Orleans
Jerry Corso
Chef & Owner,
Bar De Corso
Seattle
Giulio Sturla
Chef & Owner,
Roots Restaurant
Lyttelton
Hadleigh Troy
Chef & Owner,
Hampton and Maley
Victoria Park
Joshua Mutchnick
Executive Chef,
Longman & Eagle
Chicago
Kim Mikalsen
Head Chef,
Aymara
Parkveien
Marc Lepine
Chef & Owner,
Atelier Restaurant
Ottawa
Jeremy Shigekane
Executive Chef,
Chef Mavro
Honolulu
Victor Wagman
Head Chef & Owner,
BROR
Copenhagen
Jason Prah
Sommelier and General Manager,
Acadia Chicago
2 Michelin Stars
Thomas Laczynski
Executive Chef,
Truluck's
Austin
Jean-François Perron
Sous Chef,
Manitoba
Louie Jocson
Vice President Food & Beverage,
California Fish Grill
Paul Bak
Executive Chef,
Astral
Michael Cerny
Head Chef,
Truluck's Miami
Pino Posteraro
Chef & Owner,
Cioppino’s
Vancouver
Mike Genest
Executive Chef,
Hart House Restaurant
British Columbia
Lucais Syme
Chef & Owner,
Cinara
Vancouver
Todd Perrin
Executive Chef & Owner,
Mallard Cottage
St. John's, NL
Lorenzo Loseto
Executive Chef,
GEORGE Restaurant
Toronto, ON
Alan Ferrer
Executive Chef,
Minami Restaurant
Vancouver
Walid El-Tawel
Executive Chef,
Fairouz
Ottawa
Mark Cutrara
Executive Chef,
Northern Maverick Brewing Co.
Toronto
Nick Liu
Executive Chef & Owner,
DaiLo
Toronto
Lukasz Bochenski
Chef,
ANA インターコンチネンタルホテル東京
Tokyo
神箏 ショールーム
Headquarter
Tokyo
Why Kamikoto Japanese Steel Blades?
Individually inspected
& signed
Single bevel blades
Japanese Honshu Steel
Ash wood box
Keeping Tradition Alive
Handcrafted Japanese Steel Knives
KAMIKOTO | 神箏 – Masters of Tradition
The choice of the best chefs around the world
These knives are beautiful. I was a bit skeptical trying them as I love my knife set and research extensively before I add to my collection. As soon as I picked up the nakiri, the weight and balance told me I was going to love it. Anything I cut with the nakiri feels like slicing through soft butter with that wonderful blade.
– Josh Hershkovitz
Chef owner of Hersh's
We are so impressed with the Kamikoto knives. They are of both extremely high quality whilst being functional and appropriate for everyday kitchen use. We would highly recommend them for professional and home use.
– Rupert Blease
Chef owner of Lord Stanley
You can feel the precision and old tradition of knife making simply by holding these knives in your hand. The weight and balance of these knives are perfectly designed as they truly feel like an extension of your hand with each razor sharp cut.
– Slade Rushing
Executive Chef of Brennan's
How can Kamikoto offer such great value?
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