My name is Hirotoshi Tsujibayashi from Izumi City, Osaka Prefecture.

I entered Yamawaki Cutlery right after graduating from high school at 18 years old. After working here for 4 years, I left it once and worked as a secretary for a politician. After working there for about 10 years, I came back to this company.

I was always interested in cutlery, especially Japanese swords. When I was in high school, I decided to work related to Japanese swords and other cutlery.

When a customer comes back, saying "These knives are the best." "I have tried knives from many places, but this knife is the best. So, I came back to buy more," I am the happiest.
First of all, Japanese kitchen knives are very sharp compared to knives made in other countries. Probably everyone involved in the Japanese cutlery industry thinks so. However, Japanese knives are also very delicate.

The thickness of the knife and its edge is thinner than those made in other countries. So, they are inevitably delicate and prone to chipping and cracking. Therefore, you need to pay attention to the usability of our knives. If you use them with care, you will experience the excellence of Japanese kitchen knives and their sharpness.

In Japan, many kitchen knives are made of steel. So, some may feel steel knives are very troublesome to maintain, and even say, "I don't want to use steel knives because they will rust." It is said in Japan, "Children who need special care are cute." We want our customers to enjoy this trouble. If you do so, you will gradually become more attached to the knife you are using. I really want people to enjoy the troublesome nature of knives.