Chef Hiro, who has over 11 million followers on social media, has produced these forged knives for Japanese chefs around the world.

In Sakai, the home of Japanese knives made mainly from Yasugi steel, the young blacksmith Satoshi Nakagawa, who is skilled in forging stainless steel and follows the tradition of white wood knives,

This is a masterpiece that has been sharpened with the traditional Kido finishing technique by the master chef Shotaro Nomura. The blade is wider than a regular chef's knife, so it also functions as a vegetable knife, which is useful when cutting large vegetables such as Chinese cabbage.

Since each knife is handmade, the size, weight, and blade finish may vary.

• Blade structure: Laminated triple layer steel
• Blade core material : Yasugi Ginsan steel ( stainless steel )
• Blade surface: Kasumigido finish
• Blade shape: Wide / double-edged *Key point: The tip of the blade protrudes like a sharp sword.
• Handle: Black buffalo horn with silver-wrapped ebony octagonal handle
• Brand: Miura Obidama
• Series: Betsu Atsurae Hiro
• Blacksmith: Satoshi Nakagawa (Traditional craftsman)
• Sharpening: Shotaro Nomura (Traditional Craftsman)

*The Japan Traditional Crafts Industry Promotion Association is a general incorporated foundation that is engaged in the manufacture of traditional crafts designated by the Minister of Economy, Trade and Industry.

Among the technicians, those who possess advanced techniques and skills are certified as "traditional craftsmen."

• Production area: Sakai City, Osaka Prefecture

Silver (official name: Gingami No. 3 steel)

Ginsan steel, also known as Gingami No.3, is a high-grade stainless steel originally developed by Hitachi Metals (now Proterial Co., Ltd.). It contains approximately 1.05% carbon, 13% chromium, and 0.8% manganese. Due to its high purity and fine grain structure, it is an exceptional material for knife making.

Traditionally used in Japanese-style knives (wa-bocho), Ginsan has earned the trust of professional chefs—especially in the world of Japanese cuisine, where sharpness is everything. Hitachi, known for producing Yasuki steel (Yasuki Hagane), created the Gingami series to offer a rust-resistant stainless alternative. Among these, Gingami No.3 (Ginsan) stands out with its higher carbon content, providing greater hardness and edge retention.

With a Rockwell hardness of HRC 59–62, Ginsan offers sharpness and edge performance comparable to carbon steels such as White Steel (Shirogami) and Blue Steel (Aogami). However, it also significantly improves on corrosion resistance. Unlike many other stainless steels, Ginsan can be forged, which contributes to excellent edge durability and better sharpening response.

Ginsan is often praised for achieving a rare balance of sharpness, stain resistance, and long edge retention. These properties make it an ideal choice for sushi chefs who frequently work with acidic ingredients like vinegar, as well as professionals in busy kitchens who need reliable performance with minimal maintenance.

For Japanese chefs, Ginsan remains a highly valued steel—one that truly bridges tradition and modern practicality.

Black Water Buffalo horn ferrule, silver wrapped, ebony handle

This top-quality knife handle is made of ebony, which is hard, water-resistant, and unrivaled in durability, and has a silver-wrapped finish with a black buffalo horn ferrule and silver nickel wrapped around it.