Kujira, meaning “whale” in Japanese, is the inspiration behind the Kujira Knives crafted in Tosa, Kochi Prefecture. This region has a blade-making history that spans more than 700 years, and the Kujira series reflects that heritage through its craftsmanship and playful design. Created by Tetsu Yamashita and hand-crafted by skilled artisans such as Toru Yamashita, each knife features a gentle, whale-shaped profile that pays homage to Tosa’s well-known whale-watching culture. The design is both charming and functional, making these knives memorable tools as well as meaningful local crafts.
Originally developed as a way to teach children about knife safety, the Kujira Knife has since become a versatile utility tool appreciated by users of all ages. Its compact size and sturdy construction make it suitable for a wide range of everyday tasks, including sharpening pencils, woodworking, cutting paper, gardening, and peeling fruit. Forged with a shirogami #2 (white #2) core and finished with a traditional kurouchi surface, each knife offers durability, ease of sharpening, and a rustic aesthetic that highlights its handmade nature.
The Kujira Knife has earned recognition at events such as the Kochi Souvenir Making Contest and the Japan National Village Revitalization Exhibition, where its blend of cultural storytelling, practical design, and craftsmanship has been widely praised. Whether used as a functional tool or collected as a piece of regional artistry, it represents a unique intersection of tradition, creativity, and everyday utility.
Overall length: 172mm
Blade length: 63mm
Core steel: shirogami #2 / white #2
Finish: kurouchi
Cladding: iron clad
Spine thickness: 3.0mm
Weight: 96g
Type A: male minke whale Type B: female minke whale Type C: fin whale (tail pointing up) Type D: fin whale (tail pointing down) Type E: sperm whale
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
