TSUSHIMA Knife born from Tsushima’s Marine Debris
Musashi's vision of the future
The Reality of Marine Debris
DebrisEstimated marine plastic debris reached 8 million tons and continues to flow into the ocean yearly.According to the 2010 data from Science magazine, the cumulative total ocean waste has risen to 150 million tons by now. This data is already quite old, and the current volume is estimated to be considerably higher than this.
Musashi's Product Concept
Musashi‘s product concept is to create non-discardable products from discarded plastic. As a concrete means of achieving this, we have attempted to take plastic washed ashore as marine debris and transform it into beautiful artifacts and utility products.
8
Million tons Marine plastic
150
Million tons Ocean waste
80%
From Asian
3,000
Tons of marine plastic in Tsushima every year
1%
of the turnover is donated to ECO in Japan
Recommended as a second knife. Useful for beveling & making decorative cuts, vegetables, and peeling fruit. Helpful for fine work, such as cutting fruit, removing potato sprouts, etc.
PETTY
★ Start selling in April.
All-purpose knife featured with a diagonally cut-off shape, praised around the world as a sophisticated traditional Japanese design. Best for detailed work and hollowing out, using the edge of the blade. Often used for chopping vegetables and slicing Sashimi.
BUNKA
★ Start selling in April.
All-purpose knife with a pointed tip and a slender blade. The pointed tip enables an easy targeted cut and helps easy slicing meat and fish. It used to be a knife for professional chefs but nowadays is also used by households. Its warped blade helps you apply force to cut food without effort.
GYUTO
★ Start selling in April.
Mainly used for vegetables with a flat, rectangular blade and a flat tip. Most user-friendly knife with its thin and wide light blade. Best for cutting Napa and cabbage into strips. Also suitable for peeling, rotary cutting, shaving, and making garnish.
NAKIRI
★ Start selling in April.
“Santoku" means an all-purpose knife, including meat, fish, and vegetables. It is designed to have both features of Japanese Nakiri (vegetable knife) and Western Gyuto (meat knife). Being highly convenient and practical, it is most widely used in households. Recommended for those new to Japanese kitchen knives and novice cooks.
SANTOKU
★ Start selling in April.
Kiritsuke knives have one of the few multipurpose traditional Japanese blades, and can be used as a slicer or a vegetable knife. These sword shaped knives feature a straighter and wider edge than a yanagi for vegetables, and a longer blade than an usuba for slicing fish with ease. The user need skilled with traditional Japanese knives in order to utilize this unique kiritsuke style design properly. Traditionally, these knives are used only by the chefs as a symbol of status.
KIRITSUKE
★ Start selling in April.
Our Products
On the way....
We will start selling in April.
Our Videos
On the way....
We will publish the latest documentary in February.
Our Introduction
See Musashi’s new products in London.
About TSUSHIMA CAPPA
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About TSUSHIMA'S FUTURE
On the way....