• Chefs Using KIREAJI Knife: Osamu Nishida

  • 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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  • Osamu Nishida

    Biography

    Osamu Nishida has served as head sushi chef at "Futaba Sushi", Tokyo Bay Hotel Tokyu's Manyo "Mai", the Foreign Correspondents' Club of Japan's "Mass Communication Sushi", and the Hotel Metropolitan Edmont's "Umihiko".

    Way of Life

    Mr. Nishida believes that becoming a professional sushi chef is achievable through effort. He emphasizes the importance of setting goals and continually striving to overcome challenges.

    Motto

    "With effort, you can become a professional."

    Why Use KIREAJI Knives

    In Japan, there is a traditional practice of eating raw fish. The quality of the knife used becomes particularly evident in dishes such as sashimi or rare-cooked meat.

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.