Chefs Using KIREAJI: Osamu Nishida

  • For sushi chefs, the knife is nothing less than the soul of their craft — a tool that delivers flavor, texture, and artistry in every slice.
    Among those who embody this philosophy is Osamu Nishida, a master sushi chef and dedicated educator who trusts KIREAJI knives to express the true essence of his cuisine.

  • A Career Forged in Excellence

    Nishida has served as head sushi chef at some of Japan’s most renowned establishments, including Futaba Sushi, Tokyo Bay Hotel Tokyu’s Manyo “Mai”, the Foreign Correspondents’ Club of Japan’s sushi counter, and the Hotel Metropolitan Edmont’s “Umihiko.”

  • His extensive experience across luxury hotels and high-end sushi restaurants reflects not only deep technical mastery but also a refined sense of hospitality — the ability to translate tradition into unforgettable dining experiences.

  • Philosophy & Way of Life

    Nishida’s guiding principle is simple yet profound:
    “With effort, you can become a professional.”

  • He firmly believes that anyone can rise to the level of a true sushi chef through dedication and perseverance. Challenges, he says, are inevitable — but clear goals and an unwavering spirit carry chefs forward.

  • As an official instructor at the Tokyo Sushi Academy, he trains aspiring chefs not only in technical skills but also in cultivating the mindset of continuous self-improvement. For Nishida, sushi-making is as much about developing character as it is about perfecting technique.

  • Why He Chooses KIREAJI Knives

    KIREAJI knives hold a vital place in Nishida’s kitchen:

    • Razor-sharp blades that cut through fish fibers cleanly, preserving delicate textures and natural flavors
    • Precision that prevents damage — avoiding the heavy or “bloody” taste caused by tearing with dull knives
    • Tools that elevate umami and presentation, enabling dishes that are as refined in flavor as they are in appearance

    “For me, KIREAJI knives are more than tools,” Nishida explains.
    “They are partners in my pursuit of culinary excellence.”

  • Shaping the Future of Sushi

    Osamu Nishida embodies the harmony of skill, dedication, and the right tools.
    As both a master sushi chef and an educator, he passes down his craft with the same passion and discipline that define his own career.

  • With KIREAJI knives in hand, Nishida creates sushi that honors each ingredient’s essence while inspiring the next generation of chefs to strive for mastery.

  • Through his work, Nishida proves that tradition, perseverance, and craftsmanship can come together to shape the future of sushi — one cut, one lesson, one chef at a time.

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

  • Caring for Your Knife: A Tradition of Craft and Affection

    A knife is not just a tool—it is a companion that grows with you through every meal you prepare. Because it is used so often in cooking, taking proper care of it is essential. By learning how to sharpen and maintain your knife, you begin to develop a deep affection for it. What starts as a simple instrument gradually transforms into a trusted partner in your kitchen.

  • Every KIREAJI knife is crafted to become more valuable the longer it is used. Over time, you will feel how naturally it fits into your hand and sense the dedication and skill behind its making. With proper care, your knife will truly become a lifelong companion, enriching not just your cooking but your connection to the craft itself.

  • Maintaining a knife is not difficult—just a little care will allow it to serve you faithfully for years to come. And this philosophy of treating the knife with respect and affection is one shared by professional chefs around the world, who trust KIREAJI to elevate their craft every day.
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?