About Tohg Sharpening by Yuske

My name is Yuske, and I am the master knife sharpener behind Tohg Sharpening which sells and supplies Ichimonji's products. I founded Tohg Sharpening to bring the extraordinary knives of Sakai Ichimonji Mitsuhide and the authentic Japanese sharpening culture to Europe.
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I began as a self-taught sharpener for six years before having the honor to work for Sakai Ichimonji Mitsuhide, one of the most respected kitchen knife brands in Japan, especially among professionals. After graduation, I underwent intensive training at their main store in Osaka. Under the mentorship of one of Japan’s top knife sharpeners, I deepened my skills and knowledge to better serve customers outside Japan.
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During this time, I gained deep insight into the craftsmanship behind Japanese knives and built strong relationships with the brand’s leadership and colleagues. After completing my training, my skills were officially verified by the company. I was entrusted as their partner in Europe, responsible for providing care services for Ichimonji customers across Europe and the UK.
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Following this, I established Tohg Sharpening in the Netherlands to offer authentic “tohging,” the traditional Japanese hand sharpening method, and to distribute rare, handcrafted professional knives by Sakai Ichimonji Mitsuhide.
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I am currently the only person and brand officially authorized to sell their knives in Europe.This exclusivity reflects the brand’s strict standards. They do not allow their knives to be sold by retailers who lack in-depth knowledge of their products or the sharpening expertise required to maintain them. Each knife is handcrafted in small batches, and demand is especially high among professionals in Japan.
Ichimonji values not just sales, but long-term relationships. They want every customer to be properly informed and supported. This is the value I bring to Europe, not just sharpening or selling, but passing on the knowledge and spirit behind real Japanese knives, with care and responsibility.
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In addition to my hands-on experience, I hold a master’s degree in Global Studies, an interdisciplinary program in social sciences and humanities. I have a strong background in intercultural communication, which helps me bridge the gap between Japanese craftsmanship and European customers.
My combination of sharpening skill, product knowledge, and cultural understanding makes me a rare kind of entrepreneur and craftsperson. I was formally trained by one of Japan’s best sharpeners, have served real customers in Japan, and have earned the trust of one of the most respected knife brands in the country.

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Commitment to Quality for Over 70 Years
The brand has been serving professionals for over 70 years, working closely with top chefs in Osaka, including Michelin-starred restaurants. Their location at the heart of Japan’s gastronomic scene allows them to gather direct feedback from chefs and respond to their needs.
This close relationship is reflected in their knife production. For example, one of their best-selling series, the G-line, was developed over five years and required over 200 prototypes in collaboration with professional cooks. The result is a line of knives that achieves the performance demanded in top kitchens.
The VG1 blades undergo a superior heat treatment, evenly hardening the steel to reach an HRC of 61–62. This is a testament to the brand’s relentless commitment to quality.

‍Massive Collection of Kitchen Knives
Ichimonji offers approximately 2,000 variations of kitchen knives. There is virtually no Japanese knife they don’t have.
Their collection includes knives crafted for specific ingredients such as fish, vegetables, noodles, meat, and even tobacco. This level of specialization is rare and highly valued among professionals.

‍Proven Quality: Co-Creation with Top Chefs
Ichimonji knives are trusted by many Michelin-starred chefs, including René Redzepi of Noma and Massimo Bottura.
Their quality comes from close communication and collaboration with professional users at the center of the Japanese culinary scene. The balance, edge finesse, sharpness retention, and handle design all reflect over 70 years of craftsmanship.
Their blacksmiths include highly respected artisans such as Mr. Tanaka and Mr. Nakagawa.

‍Who Are These Knives For?
Ichimonji’s knives are ideal for professionals and anyone seeking genuine, high-quality Japanese kitchen knives.
For those looking for rare and exceptional pieces, the brand also offers premium knives priced at €1,000, €2,000, or more. Their top-selling models are designed for serious cooks who demand the highest performance.

‍Comparison: What Sets Ichimonji Apart?
Ichimonji knives sold in Europe are priced based on careful comparison with other high-end brands. Their quality surpasses knives from Misono and Nenohi in similar price ranges.
Compared to brands like Miyabi, Tojiro, or Hitohira, the differences may not be obvious at first glance, but are clear in use. Many mass-produced knives do not hold their edge well or lack professional-level performance.
Key differences from mass-market knives such as Kai, Miyabi, or Shun include:Finer, sharper edgeLonger-lasting sharpnessFlat and straight blade profileSuperior heat treatment for consistent hardness throughoutWell-balanced handles designed for long professional use
Ichimonji knives are simple yet thoughtfully crafted, embodying the beauty of simplicity.

‍Uniqueness and Market Position
Ichimonji focuses on functionality — quality as a kitchen tool. Many of their knives have a minimal design to prioritize user experience and avoid unnecessary cost from decorative elements.
In today’s market, high-priced knives often come with elaborate handles or Damascus patterns that increase cost without improving performance. On the other hand, classically designed knives are often found only in lower price ranges. This leaves a market gap: practical, high-quality knives in the upper range are hard to find.
Ichimonji fills this gap with professional-grade tools for serious users.

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