Kitaoka
Professional chefs and dedicated home cooks trust Kitaoka knives for their precision, balance and performance, especially when preparing fish.
For more than 30 years, master blacksmith Hideo Kitaoka has handcrafted traditional Japanese knives in Takefu Knife Village, a well-known knife-making area in Japan. He uses classic methods to create blades that are sharp, durable and easy to control.
Kitaoka is known for his single-bevel deba knives, designed to break down whole fish with ease. Each knife showcases the skill of Japanese craftsmen, blending beauty with exceptional cutting performance.
Each knife in our collection is handcrafted in Japan from blacksmiths carefully selected for the quality and performance of their blades. Whether you’re a professional chef or serious home cook, a Kitaoka knife is a wise investment.
Find the right Hideo Kitaoka knife for your kitchen today!
Hand-Forged by Hideo Kitaoka in Takefu Knife Village
Every Kitaoka knife is hand-forged in Japan from Aogami #2 (Blue Steel), a high-carbon steel prized for edge retention and the ability to take an extremely sharp edge.
Key features of Kitaoka knives include:
-
Traditional single-bevel construction for precise fish processing
-
Available in left-handed and right-handed styles
-
Blade lengths ranging from 150mm to 180mm
-
Comfortable, elegant rosewood handles
-
Exceptional balance, sharpness, and durability
These knives are designed for demanding kitchens. Their beauty and quality also make them special enough to be handed down through generations.
Designed for Fish Butchery and Traditional Japanese Techniques
Kitaoka knives are known for preparing fish, where precision matters most. The deba’s thick spine and sharp edge help to cut fish cleanly with minimal cell damage, while keeping the flesh intact.
Thinking about switching to traditional Japanese knives or expanding your skills? Understanding how they differ from Western knives is a great place to start. Our in-depth guide, The Difference Between Japanese and Western Knives, covers everything you need to know.
What Makes Kitaoka Knives Unique?
Kitaoka knives stand apart from other knife makers for their extreme forging skill, high level of sharpening and attention to detail.
Unlike many mass-produced blades, these knives are:
-
Forged by one master blacksmith.
-
Designed for the specific kitchen task of butchering fish.
-
Made from carbon steel that, with proper care has the ability to get extremely sharp.
Aogami #2 steel is not stainless steel, so it requires regular care. With proper care, a Kitaoka knife can last a lifetime.
Caring for Your Kitaoka Knife
To maintain peak performance:
-
Always wash and dry immediately after use
-
Don’t use your knife to cut through thick bones (small fish bones are fine) or frozen foods.
-
Store your knife safely to protect its edge.
For sharpening, use traditional whetstones, not pull-through sharpeners to maintain a perfect cutting edge on your Kitaoka knife. You can learn the proper techniques in our guide, Sharpening Japanese Knives.
Bring Professional Precision to Your Kitchen
Whether you’re breaking down whole fish or refining your technique, a Kitaoka knife delivers unmatched control and sharpness. Choose the blade that fits your style and cook with confidence. Shop Kitaoka knives at Chubo today.