Makoto Tadokoro Knives — Now in Stock at KNIFE

There are knife makers, and then there are sharpeners who bring blades to life. Makoto Tadokoro is one of the latter — a master sharpener whose name has become synonymous with some of the cleanest grinds, sharpest edges, and most refined finishes in Japan today.

Trained in Sakai under the legendary Morihiro, Tadokoro-san has built a reputation for his uncompromising standards and meticulous eye. Every knife that passes through his hands receives a level of care that borders on obsessive: multiple stages of grinding, polishing, and sharpening until the blade feels alive in your hand. It’s this dedication that makes his work so sought after — and so rare.

Western Style — Ginsan Steel

For cooks who prefer double-bevel, Western-style geometry, Tadokoro’s Ginsan (Silver #3) stainless steel knives strike a perfect balance between performance and practicality.

• Why Ginsan? It delivers the clean, refined edge of carbon steel while offering the ease of care of stainless.

• What to expect: Thin behind the edge, crisp geometry, and a cutting feel that glides through ingredients. These are blades built for everyday professional use without compromise.

Whether you’re reaching for a gyuto, santoku, petty, or sujihiki, Tadokoro’s Ginsan line is all about precision and effortless cutting.

Traditional Single Bevel — Shirogami #2

On the other side of his craft, Tadokoro also creates traditional single-bevel knives in Shirogami #2 (White #2) steel. These are knives for chefs who want the purity of a classic Japanese edge — sharp, responsive, and tuned for exacting tasks.

• Why Shirogami #2? It’s one of Japan’s most beloved carbon steels, prized for taking on a razor-sharp edge with ease.

• What to expect: Incredible sharpness, traditional kasumi finishes, and the soul of Japanese culinary tradition in every cut.

From yanagiba to deba, usuba to kiritsuke, this collection reflects Tadokoro’s mastery of traditional forms and his respect for the craft he inherited from generations before him.

Why Tadokoro?

What sets Tadokoro apart is not just the steel or the shapes, but the finish. His work is instantly recognizable — clean shinogi lines, smooth kasumi, polished choils and spines, and edges that feel as if they’ve been tuned just for your hand. Collectors seek them out for their rarity; chefs rely on them for their reliability.

In Stock Now at KNIFE

We’re proud to have the full range of Makoto Tadokoro knives available at KNIFE:

• Western double-bevels in Ginsan steel — gyuto, santoku, petty, sujihiki, and more.

• Traditional single-bevels in Shirogami #2 — yanagiba, deba, usuba, kiritsuke, and beyond.

• Whetstones - Personally designed by Tadakoro - san. #1000 and #3000. Incredible finishes for both western and single bevel blades.
  

Availability is always limited, and Tadokoro knives rarely stay on our shelves for long. If you’ve been waiting to add one of these masterfully finished blades to your kitchen, now is the time.

A Rare Opportunity

Makoto Tadokoro’s knives represent the meeting point between tradition and precision, between sharpener and chef. Holding one is holding a piece of the craft at its highest level.

Visit us at KNIFE to experience them in person — and find the Tadokoro that feels made for you.

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