Kiryu Kogyo Co., Ltd. was founded in 1927 by Tetsuo Kiryu in Sanjo City, located in Japan’s Niigata Prefecture. The company began with deep roots in traditional blacksmithing and, after World War II, embraced industrial innovation by becoming one of the first in its region to produce stainless steel kitchen knives at scale. This early shift to modern materials and production methods helped shape a legacy of craftsmanship and quality that now spans nearly a century.
Still based in Sanjo, a city well known for its history of metalworking, Kiryu Kogyo operates from its original manufacturing district where steelworking traditions are part of the local culture. Each knife benefits from generations of experience, with every step of the process reflecting the care and precision that defines Japanese blade-making. Today, the company remains family-owned and is led by third-generation master Satoshi Kiryu, who continues to uphold its founding values and strict quality standards.
Kiryu Kogyo’s knives are known for their thoughtful blend of traditional techniques and modern metallurgy. The company produces both traditional Japanese single-bevel blades such as deba and yanagiba, and double-bevel Western-style knives like gyuto and santoku. These are made using advanced steels including VG1, VG10 and SG2 powder steel, which are prized for their edge retention, sharpness, and ease of maintenance. Whether you're a home cook or a seasoned chef, their knives offer a reliable and refined cutting experience.
