• 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

    For sushi chefs, knives are an essential extension of their skill. KIREAJI knives are equipped with excellent sharpness, allowing fish fillets to shine and be presented at their best. These knives are ideally lightweight, cutting smoothly and effortlessly, which ensures that the fish’s fat remains intact and enhances its flavor.

    Moreover, the ability to cut with a gentle touch without applying excessive pressure means that the taste will not diminish. KIREAJI knives are an outstanding choice for bringing out the deliciousness of dishes, serving as a key tool for achieving delicate cuts. In this way, KIREAJI knives become the ideal partner for sushi chefs.

    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.

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    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.