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Omakase Exclusive

Ishizuchi VG10 Damascus Tsuchime Nakiri Knife and Japanese Whetstone Set

Ishizuchi VG10 Damascus Tsuchime Nakiri Knife and Japanese Whetstone Set

$338.00 USD
$338.00 USD
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EXCLUSIVE AT OMAKASE

The Ishizuchi VG10 Damascus Tsuchime Nakiri Knife and Japanese Whetstone Set is an Omakase-exclusive ensemble that unites two disciplines of Japanese mastery—cutting and sharpening. The 67-layer VG-10 Damascus Nakiri by Ishizuchi Knives is meticulously forged for vegetable preparation, offering clean, effortless cuts with every motion. Its hammered tsuchime surface and maddo shiage (mud finishing) reveal an elegant Damascus pattern of remarkable depth and luminosity. Accompanied by the Shoma Ceramic Iyo Whetstone by Iyo Kogyosho, crafted through years of development to capture the smooth, responsive feel of natural Iyo stone, this set delivers professional-level sharpness and refinement. Presented in a distinguished box, it is available exclusively through Omakase—a thoughtful gift and essential companion for those who appreciate the quiet artistry of Japanese steel.

Detail

Nakiri Knife
Length: 31.5cm / 12.4in
Blade length: 16cm / 6.3in
Handle length: 13.5cm / 5.3in
Handle: Ebony

Whetstone
Size: W 7.5in x L 2.6in x H 1.2in / W 19cm x L 6.5cm x H 3cm
Material: Ceramic

Care ＆ Use

Knife

  • Handwash only
  • Keep it dry
  • Avoid cutting through bones
  • No metal scrubs or abrasive detergents
  • Store safely
  • Sharpen as needed

Whetstone

  • Before use, soak the whetstone in water for about 5–10 minutes until air bubbles stop appearing. Avoid prolonged soaking.
  • During sharpening, keep the surface moist and use gentle, even strokes to maintain consistency.
  • After each use, rinse thoroughly to remove residue and allow the stone to dry completely in a shaded, well-ventilated place.
  • Do not store it while damp or expose it to direct sunlight or extreme temperatures. If the surface becomes uneven, flatten it with a lapping stone or diamond plate to restore smoothness.
  • Handle with care to prevent cracks or chipping.
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Ishizuchi Knives

For over a century, Ishizuchi Knives has been synonymous with exceptional craftsmanship, nestled amidst the majestic mountains of Kochi Prefecture, Japan. Their lineage, however, stretches back centuries, drawing upon the rich 400-year legacy of Tosa Hamono artisans. The name Ishizuchi finds its roots in the majestic Ishizuchi mountain, which proudly stands as the highest peak in western Japan. When it comes to Tosa kitchen knife makers, Ishizuchi Knives reigns supreme, renowned for their exceptional craftsmanship and productivity, with a renowned shop located in Kappabashi (Asakusa), Tokyo.

Ishizuchi Knives demonstrates its mastery of diverse techniques. They meticulously craft blades with Damascus, Tsuchime (hammered), and Nashiji (pear skin) finishes, not only enhancing the visual appeal but also offering superior grip and minimizing food adhesion – a testament to their unwavering commitment to user experience. Whether you're a seasoned chef seeking the perfect cutting tool or a passionate home cook yearning for an elevated culinary experience, Ishizuchi Knives offer more than just blades; they offer a legacy of craftsmanship embodied in each exquisite piece.

Iyo Kogyosho

Established in 1976 in Tobe, Iyo Kogyosho was founded on a conviction that the heritage of Iyo-to should not disappear with the passing of time. When the original quarries fell silent, the company undertook the task of reviving the stone once revered as the “thousand-year whetstone.” Through careful geological research and restoration of traditional extraction methods, Iyo Kogyosho succeeded in reintroducing authentic Iyo-to to the modern era.

Led by Kunzo Irifune, the company continues to mine, refine, and process local stone, preserving both its physical and cultural lineage. Its signature brand, Shoma, blends natural Iyo-to powder with modern materials to achieve a stable, consistent sharpening experience—one that retains the warmth and responsiveness of genuine natural stone.

Beyond craftsmanship, Iyo Kogyosho’s work reflects a broader mission: to reconnect contemporary makers and chefs with Japan’s geological past. Each stone represents a dialogue between nature and human touch, a continuation of a tradition that began more than a millennium ago in the soil of Tobe. Through its quiet revival, Iyo Kogyosho ensures that the feel of natural Japanese whetstone—a harmony of earth, water, and steel—remains part of everyday craft for generations to come.