Fukuoka · Curation

The Komiya family is your cabinet connection. This shortlist also includes Yame and Koga workshops in Fukuoka Prefecture.

Producers to know

Shirou-Kunimitsu · Komiya family, Ōmuta

The Komiya family traces its craft to swordsmiths who served Yanagawa domain. The Ōmuta workshop still makes swords alongside kitchen knives.

Morihiro Forge · Yame

The founder made and repaired farm tools in Yame. His son Yasuaki Taira learned knife grinding in Sakai and brought the skill home, where the workshop handles forging through finishing.

Chikuzen · Koga

This Koga workshop makes Hakata kitchen knives as well as commercial kitchen and food-processing blades. Hakata is the knife tradition, while Koga is the maker's home.

Knives and lines to seek

Shirou-Kunimitsu Kurouchi Nakiri · 160 mm

Komiya gives this broad, square-ended vegetable knife a single bevel, with distinct right- and left-handed versions. It shows a different side of the forge from the collection's long SK-7 sujihiki.

Morihiro Hon-kasumi Soba-kiri · about 330 mm

A long, straight edge cuts folded buckwheat dough into even strands. Morihiro finishes the Blue Paper steel noodle knife in hon-kasumi, leaving a soft, misty contrast on the blade.

Chikuzen Hakata kitchen knife · 170 mm

Chikuzen makes this rust-resistant Hakata knife for fish, meat and vegetables. Beside the collection's Ishizuchi Hakata, it shows how a Fukuoka maker interprets the same regional profile.

Shirou-Kunimitsu SK-7 White #2 sujihiki · 270 mm

Its factory bevels run flat from each shinogi all the way to the edge. That documented geometry makes your slicer a particularly clear reference for the Komiya workshop.