• Chefs Using KIREAJI Knife : Kenshiro Azuma

  • KIREAJI knives are favored by professional chefs for their sharpness and exceptional craftsmanship. Here, we introduce the chefs who rely on KIREAJI knives in their culinary pursuits.
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  • Kenshiro Azuma

    Biography

    Kenshiro Azuma began his training at the age of 18 in traditional Edo-style sushi and Japanese cuisine restaurants in Tokyo. By his fourth year, he became a manager, later advancing to head chef and executive chef. He also taught at the Tokyo Sushi Academy, where he helped establish restaurants overseas and educated about 2,000 graduates.

    Way of Life

    Mr. Azuma is passionate about pursuing "umami" and merging tradition with innovation in his sushi offerings.

    Motto

    Respect tradition while creating new value.

    Why Use KIREAJI Knives

    When using a sharp knife, it cuts through the fibers cleanly, resulting in a lighter taste (without a bloody flavor). On the other hand, a knife with poor sharpness tears and crushes the fibers, leading to a heavier taste (with a stronger bloody flavor).

    TSUKIJI SUSHI OMAKASE 

KIREAJI's Three Promises to You

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    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.