These prices are not retail. They are already discounted prices.
The other prices

The hardness of our blades is between HRC 63 to 65 with the exception of our Deba knives. The Deba is a tough knife for boning poultry, fish and meats and for cutting through fish bones, so the hardness on a Deba blade between HRC 63 to 64.

We can make most kinds of Japanese kitchen knives, more then 800 different styles!
Yanagiba (We also called Yanagi, Sashimi and Shobu), Hiraki bocho, Takobiki (also called Takohiki), Sakimaru takohiki, Huguhiki(also called Tessa Boutyou), Mioroshi deda, Funayuki deba, Ai deba, Unagisaki (for eel knife, there are Edosaki, Nagoyasaki, Osakasaki and Kyosaki), Dojosaki, Ikasaki, Makiri, Nakkiri, Azumagata Nakkiri, Santoku (also called Santuko), Bunka (also called Banno and Bunmei Boucho), Sakekiri (also called Syakekiri), Kaisaki, Ajikiri, Hamokiri (also calld Honekiri Boucho), Usuba, Honesuki, Sobakiri, Gyutou (also calld chef knife), Garasuki, Sabasaki, Kaibou, Maguro kiri(also called Hancho hocho), Kaitai, Kakou deba, Tarasaki, Dakketsu, Sujihiki (also called Slicer and carving), Petite (also called petty, paring knife and fruit knife), Mukimono (also called Kenmuki), Kawamuki (also called Muki boucho), Uusba (also called Azumagata Usuba and Kantogata), Kamagata Usuba (also called Kansaigata Usuba), Hishigata Usuba, Kujira, Kiritsuke, Sushikiri, Chinese cleaver (also called Chuka boucho), Nata, Shotou, Kiridashi and the other knives. You can choose from some kinds of steel.


Each knife comes with a standard ho wood handle. Kurouchi knives have the chestnut handles. But Kurouchi Gyuto knives have Ho wood handle.

We no longer supply custom handles.

Custom blade modifications:
Togidashi finished blades adds about 30% Available on single beveled blades only.
Mirror polished blades adds about 50%
Kintarou ame steel adds about 120%
Left handed adds about 40%

The delvery is usually about 3 months

When people talk about traditional Japanese knives, you may hear them say that the knives were made from "white (Shiro in Japanese)" steel or "blue (Ao)" steel. Alternatively, they might say "white paper (Shiro Kami)" steel or "blue paper (Ao Kami)" steel. These are not technical standards but refer to the color of the labels that Hitachi uses for some of their commercial grade steels. Among Japanese manufacturers, these become "Blue Label #1, #2 or super," "White Label #1, #2 or #3," and so on. Both types are high-carbon steels in the 1.0% to 1.2% carbon range alloyed with silica (0.1% to 0.2%) and manganese (0.2% to 0.3%). The "blue paper" steels also have chromium (0.2% to 0.5%) and Tungsten (1.0% to 1.5%) added for toughness. Japanese manufacturers routinely produce knives from these steels in the Rc62 to Rc65 range, substantially harder than any Western-style blades.

For the soft-steel back, they use a very low carbon steel (0.06%) with a bit of silica and manganese (both at 0.2%). The highest-quality tools still use wrought iron from old anchors or anchor chain as the backing material.

There are blue, white, yellow, green, silver and... We use Blue #2 and White #2.