Carefully Assessing the Attributes and Condition of Each Knife to Restore It to Its Peak Condition

Kappabashi, near Tokyo's Asakusa, is lined with stores selling kitchen utensils and accessories. Kamata Hakensha is a specialty knife store that has been in business for over 100 years. It sells new knives and also offers highly skilled sharpening and repair services, setting it apart from other stores selling knives as souvenirs.

Kamata Seiichi, its third-generation president, says, "Professional chefs trust our sharpening techniques and aftercare. Our international customers also do extensive research before coming to Japan; some even come directly from Narita Airport to our store." Kamata assesses the sharpness required by each customer and brings each knife to its best condition. "Japanese knives are used to cut soft ingredients like sashimi, so they require a delicate sharpness: the blades are thin and cut well. But if the person using them is accustomed to such fineness, the blade will chip. We resharpen the knives we receive from manufacturers in order to achieve the perfect balance of sharpness and durability."

Kamata's son, Yosuke, learned his father's skills and is now the shop's fourth-generation owner, selling, sharpening, and repairing knives of the highest quality.

Kamata Seiichi sharpening a knife in the shop's work area.

The storefront.