NEWS
With water and hands, each blade is thinned one by one.
水と手で、ひとつずつ薄い刃を。
「株式会社樋口」は、
清流長良川と和紙のまち岐阜県美濃市で
1965年に創業し、樋口家三代に渡って、
手仕事による包丁製造を行なっています。
わたしたちの包丁は、
「水砥」によって薄い蛤刃をつくります。
生産量を1/3にしても、
手仕事の「水砥」にこだわり、
最高品質の日本の包丁が、
幅広く使い手に届くよう、
一本ずつ、心を込めてつくっています。
About Our "Mizuto" Knives and Us Higuchi Co., Ltd. was founded in 1965 in Mino City, Gifu—where the clear waters of the Nagara River run through a town known for traditional washi paper.
For three generations, the Higuchi family has been dedicated to crafting knives by hand. We use a traditional water sharpening technique called 'mizuto' to create a thin, clam-shaped edge on our knives.
Even if it means reducing our production to one-third, we stay true to mizuto—our traditional hand-sharpening technique. Each knife is crafted with care, one by one, to deliver the finest Japanese quality to a diverse range of users.
刃付けの最終工程と全品検査を、
ひとりの熟練職人が行っています。
「AAシリーズ（鎚目ダマスカス）」を
はじめとする「水砥」の包丁を、
さまざまな用途に応じて、
適正価格でお届けしています。
Product Introduction
The final sharpening process and quality inspection of each knife are carried out by a single skilled artisan.
We offer knives featuring mizuto sharpening, including the "AA Series (Hammered Damascus)," at fair prices for a wide range of uses.
