Yoshihiro is one of the most respected names in Japanese cutlery, with a legacy that spans over a century. Based in Sakai City, Osaka Prefecture — long celebrated for its swordsmithing tradition, Yoshihiro began as a small blacksmith shop founded by Yukimitsu Ueda in 1858.
Originally producing traditional Japanese swords (katana) for the samurai class, Ueda’s dedication to precision and quality transitioned naturally to kitchen cutlery as societal needs evolved. The Yoshihiro brand name officially began in 1919, carrying forward generations of expertise.
Each Yoshihiro knife is meticulously handcrafted by skilled artisans using time-honored forging techniques. These methods have been refined across generations, ensuring every blade reflects the beauty and utility of traditional Japanese craftsmanship.
The knives often feature elegant Damascus patterns achieved by layering and folding multiple steels, resulting in striking aesthetics and superior strength. Yoshihiro knife handles are made from premium materials such as natural wood, buffalo horn, or synthetics, offering both comfort and balance in hand.
Beyond visual appeal, Yoshihiro knives are engineered for performance. Many incorporate modern stainless metallurgy, giving them long-lasting sharpness and resistance to chipping or corrosion. This fusion of old-world skill and modern science has made Yoshihiro a favorite of professional chefs and discerning home cooks alike.
Yoshihiro also partners with renowned blacksmiths to produce exclusive series and limited-edition knives, merging traditional artistry with innovation. These collaborations continue to set the brand apart in the global culinary market.
Today, Yoshihiro remains dedicated to delivering precision, beauty, and durability in every knife — living up to its legacy and the expectations of culinary professionals worldwide.
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