Chefs Using KIREAJI: Kenshiro Azuma

  • KIREAJI knives are more than tools — they are an extension of a chef’s senses, revealing the true voice of each ingredient.
    Among the chefs who embody this spirit is Kenshiro Azuma, a master who blends tradition and innovation in the art of Edomae sushi.

  • Kenshiro_Azuma

  • A Journey Through Sushi Craftsmanship

    Azuma began his culinary path at just 18, training in long-established Edomae sushi restaurants in Tokyo.
    By his early twenties, he was already a head chef, later becoming the chief instructor at the Tokyo Sushi Academy, where he trained over 2,000 chefs.

  • With international experience launching restaurants in Guangzhou and Hong Kong, Azuma carries a truly global perspective. In 2020, he opened Sushi Omakase Tsukiji in Tokyo, where he blends centuries-old Edomae techniques with modern innovations such as aging and low-temperature cooking. His omakase courses shift with the seasons and guest preferences, offering a level of quality that rivals Ginza’s finest — but at a more approachable price.

  • Beyond his restaurant, Azuma shares his knowledge through online salons, hands-on workshops, and catering, reflecting his commitment to both tradition and evolution.

  • Why He Chooses KIREAJI Knives

    “For a sushi chef, a knife is an organ of touch that enables true dialogue with the fish,” Azuma explains. His reasons for choosing KIREAJI knives include:

    • Incredibly smooth cutting performance that preserves the fish’s natural fat and umami
    • Lightweight, perfectly balanced design that reduces fatigue and supports delicate precision
    • Beautiful cuts that enhance the visual appeal of each piece of sushi

    “KIREAJI responds faithfully to a chef’s every nuance — it is a trusted partner in my work,” he says.

  • Honoring Tradition, Forging the Future

    Azuma’s philosophy is clear: respect tradition, while creating new value for the future.
    In his hands, a KIREAJI knife becomes more than steel — it becomes a bridge between heritage and innovation.

  • “Skill alone can never surpass the person wielding the tool. That’s why the quality of your knives matters,” Azuma reflects.
    Through his craft and philosophy, he continues to inspire chefs worldwide — always with a sharp, beautiful, and reliable KIREAJI knife at his side.
TSUKIJI SUSHI OMAKASE

The Japanese Chef’s Way

The Japanese Chef’s Way is more than technique—it is a philosophy of character, mindset, and respect. Based on real experiences from the sushi counter, this series shares timeless lessons such as “Earn respect as a person first” and “Mastery is a lifelong journey.”

The Japanese Chef’s Way

The Soul of Craftsmanship

  • The Love for Cooking Reflected in Choosing the Perfect Knife

    Choosing a knife is never just about selecting a tool. It is about discovering the one that feels like a natural extension of your hand—an instrument that amplifies your love for cooking. The weight, the balance, the sharpness, and the way it moves in your grip—each detail deepens your passion and empowers you to create dishes filled with life.

  • Every KIREAJI knife is made by hand, with patience and care poured into every stage of its creation. That spirit is carried into your kitchen, breathing vitality into each cut and infusing your cooking with greater joy.

  • Finding the perfect knife is the first step toward truly embracing the craft of cooking. With every use, your connection to your tools grows stronger, and so does your love for the culinary arts.

  • It is this same philosophy that resonates with professional chefs around the world—those who rely on KIREAJI knives not just as tools, but as trusted partners in their pursuit of perfection.
Sakai Traditional Craftsmen Collection

Why do 98% of Japanese Chefs Use Knives from Sakai?

  • There’s a reason Japan’s top chefs trust Sakai.

    For over 600 years, Sakai City has been the heart of traditional Japanese blade-making. From samurai swords to professional kitchen knives, its legacy of craftsmanship continues to shape the culinary world today.
    In this video, we explore why 98% of Japanese chefs choose knives from Sakai.
Why do 98% of Japanese Chefs Use Knives from Sakai?