Myojin

Myojin is a father-son knife operation based in Kochi Prefecture, Japan, where Tateo and Naohito Myojin combine traditional blacksmithing with modern steel technology to produce exceptional Japanese kitchen knives. With over a decade of sharpening experience and formal blacksmith training, the Myojin family has built a reputation that extends well beyond their workshop, particularly for their expert finishing work on premium blades like the renowned Konosuke Fujiyama knives.

The brand specializes in both traditional carbon steels and cutting-edge powdered metallurgy, working primarily with Blue #2 carbon steel, Ginsan Silver #3 stainless, and SG2/R2 powdered steel. Their SG2 blades are recognized as some of the finest knife-making steels available in Japan, delivering exceptional edge retention and performance. Myojin offers knives in both migaki (polished) and kasumi (frosted) finishes, catering to diverse aesthetic preferences while maintaining their exacting standards for blade geometry and edge quality.

What distinguishes Myojin in the competitive Japanese knife market is their commitment to continuous improvement. The knife community has noted the brand's "insatiable desire to improve" based on user feedback, demonstrating a responsiveness rare among traditional makers. This dedication to refinement shows in every aspect of their work, from heat treatment to final sharpening.

The Myojin workshop produces knives that serve both professional chefs and serious home cooks, with their expertise in high-end sharpening and finishing ensuring each blade leaves the shop performing at its absolute peak. Their combination of traditional Japanese knife-making techniques with modern super steels, alongside their reputation for meticulous craftsmanship, has established Myojin as a respected name among knife enthusiasts seeking performance-oriented Japanese cutlery with exceptional out-of-the-box sharpness.