The Hardest Japanese Knife You Can Actually Use Just Below Diamond Hardness

The Hardest Japanese Knife You Can Actually Use Just Below Diamond Hardness

Good morning. Hello, thank you for coming today. Nice to meet you. Thank you so much for having us today. Are you busy these days? We’re extremely busy, but it’s fun. So it’s all good. You can tell from your face. You’re clearly enjoying it! Hello, thank you for having us. We appreciate it. I’m Koike from the engineering department. Nice to meet you. Thank you for coming. Thank you. What are your respective roles in the company? When it comes to Kiseki, I’m fully on the engineering side. And she handles public relations for Kiseki. How do you feel about working together? Well, he’s a bit… out there (but in a good way). What do you mean by “out there”, but in a good way? It’s tough! Hey! That didn’t sound like a compliment… So what kinds of things do you manufacture in the factory? We mostly manufacture industrial blades. What kinds? We have nearly 90,000 different kinds. Could you show us the knife that we came here to see? Certainly. This is the first ever kitchen knife made from cemented carbide in Japan. It’s called Kiseki. Here it is. Why does it have this rainbow-like finish? Polishing cemented carbide with a diamond material produces this kind of shine. This is really a defining feature of the material. Does it have any other distinguishing features? Cemented carbide is used in applications like cutting banknotes. First of all, it offers exceptional sharpness. And that sharpness lasts a very long time. That’s what’s special about this material. This right here is a solid block of cemented carbide. Some specific applications where it’s used include Cutting banknotes, for example. It’s used to make the blades used to cut banknotes. In fact, we supply these cemented carbide blades to the National Printing Bureau. Wait, so why is this material necessary for cutting banknotes? First, banknotes must be cut straight and precisely. That’s why we use cemented carbide. Also, the blades are used continuously So edge retention is critical. It’s not just about being sharp. It has to stay sharp. Cemented carbide is both incredibly sharp and lasts a long time. These are its two main properties. It’s a material with remarkable potential. Would you like to hold it? Sure. Wow, that’s heavy!
It is! Very heavy! This is twice as dense as regular steel. It’s extremely heavy. It’s as dense as gold, like a bar of solid gold. How much does this 30 cm wide block weigh? It weighs 10 kilos.
10 kilograms?! Look at you, picking it up like it’s nothing!
Not even breaking a sweat. Even though it’s so heavy…! This is stainless steel, this is regular steel, and this one is cemented carbide. You can see how it bends fairly easily. And the regular steel one too bends pretty easily, too. But this one, the cemented carbide one, is super rigid. It doesn’t bend at all, even if you try. That’s what makes it so sharp and makes food taste even better. It makes a nice straight, clean cut. Yeah. But isn’t such a hard blade prone to chipping? Yes, that’s why it took about two years To develop a version of cemented carbide suitable for kitchen knives. We worked closely with a materials supplier To develop a material with the right composition. That took a long time. Machining this material is very difficult So nobody in Japan had managed to make knives with it. But we tried, and we did it! That’s why Kiseki is our miracle knife! This is what is known as a wire-cut EDM machine This right here is the wire. It’s made of brass and only 0.25 mm thick, so it’s an extremely fine wire. We stack 40 cemented carbide plates like this And the EDM machine cuts them using electrical discharges. Here is an example of a blade that’s been cut out. This is what it looks like after cutting. It takes about 10 hours to cut 40 stacked blades. 10 hours?
—Yes, 10 hours. The brass wire runs through here. Right now we’re preparing to cut out the blade for the Kiseki. That’s what we’re doing here. Should we turn it on? Let’s just quickly show you how it works. This wire here loops around Cutting through the workpiece as it moves. During the machining process, as you can see here The machine is filled with water like this. Water is needed to stabilize the discharge current through the wire. Without water, the current becomes unstable. Performing the process in water stabilizes the discharge And allows for high precision. The brass wire passes along the material Kind of like a fret saw, emitting electrical discharges And reaching temperatures of about 7000–8000°C Roughly the surface temperature of the sun, just in a very precise spot. Melting the cemented carbide material At a rate of about 0.5 mm per minute. 0.5mm⁈
—Yeah, very slowly. Why do we do it this way? Well, this allows for high precision, to within 1/1000 of a millimeter. For context, a strand of human hair is about 10/1000 mm. 10/1000 mm?
—Yes, 10/1000mm So we’re cutting at 1/10 the width of a hair, which is incredibly precise. This is the most critical part of making Kiseki knives. If we maintain precision here We can manufacture 100 identical blades with consistently high quality. This is definitely the most critical part of the process. So what part of the process are we going to see next? Next I’d like to show you a specialized machine used in the grinding process. Honestly, it’s a lot of trial and error. We get it wrong a lot before getting it right. But in the end, it feels so good when we get it right And customers tell us how amazing the product is You feel like “Yes, we did it!! It makes everything worthwhile. This is Ms. Kanazawa Oh, we were talking earlier. Before grinding, we receive the material as flat sheets like this. There is one machine on each side Which grind each side individually. What you’re seeing here is the result after one side is finished, with 3 distinct angles. At the very top, there’s a 1 mm strip that will become the cutting edge. Below that, a 5 mm section, and then the broadest surface. Each surface has a different angle and grinding program. Now let’s finish this side. Is it too dark? Instead of magnets, we use rubber suction pads. They draw air to create vacuum suction and hold the workpiece in place. The suction holds them in place?! Exactly. When you press this clamp button You’ll hear a hissing sound just like this This starts the suction and holds the piece in place. What’s this? Inside this housing here, there’s a rotating grinding wheel This is its motor. This here is called a diamond grinding wheel. The wheel is embedded with synthetic diamonds. These shiny particles you see here See those shiny speckles? Those are synthetic diamond particles. This diamond wheel is used to sharpen the Kiseki cemented carbide blade. Is there a reason you need to use diamonds? Because cemented carbide is incredibly hard Diamond is the best material to grind it efficiently. We spent over a year developing this wheel. We worked closely with the grinding wheel manufacturer on various grit blends Refining it until it could grind precisely And leave that brilliant surface finish. And finally developed the best diamond wheel for the Kiseki. Keisuke (Mr. Fukuda) is such an energetic guy. He is more experienced than young at this point, but he still likes to try new things. You can really feel that passion. The next step is shaping this part here Shaping the wooden handle grip. So let’s head over to the five-axis machining center where it’s done. You look a lot more relaxed now, by the way. More relaxed? I guess I was feeling a little uptight at first. That goes for all of you, compared to when we first met! Everyone’s loosened up a bit, yeah! Seeing someone teasing your boss like that really helps you loosen up. He-ey! Hey, now…! Right, Mr. Koike? This way. This is the machine we use. It’s operated by a robot So it can run non-stop, 24 hours a day. Yamazakura (wild cherry) is our most popular wood. Mizunara (Japanese oak) is used in whisky barrels, so it’s pretty popular among men. Buna (beech) has a light tone that suits white kitchens So it’s relatively popular with women. All of our handles use natural wood from Gifu Prefecture. We want to support the forestry workers who maintain our mountains. They replant trees, which helps prevent disasters and keep rivers clean. If forestry can’t sustain a livelihood, people will leave the profession. That’s why we try our best to use domestic wood, to support the profession. This is one of our core missions here at Kiseki. Now let’s head to the detailed inspection area. Did you first meet at this company? Yes, we met here. Around 20 years We’ve been working together for nearly 20 years. Although working alone can feel so isolating But with us, whenever something happens, we talk about it right away And try to figure it out together. So we enjoy working together. (Right…?) We definitely spend more time together than with our own spouses. Do you feel like you balance each other out? Like one steps on the gas while the other steps on the brakes, for example? I don’t think it will work if I put on the brakes. This guy never lets off the gas anyway. That’s true. I’m always full speed ahead. But he’s definitely always there to clean up after my messes. This is our VR inspection equipment. It uses light to take optical measurements. We can check the actual measurement results on this 3D image. 0.1, 2, 3…it’s quite precise, isn’t it? That’s right. It’s very precise, down to 1/100 of a millimeter. Wow! So This display shows height data. It builds from the bottom up, like a terrain map. We compare it to the master data To confirm that the knife matches perfectly. If there’s a difference, we figure out why Then we can proceed to make the necessary adjustments. Since we’re dealing with blades Touching the edge to measure it would damage it. So being able to take measurements without touching the product is a major plus. Way to go! Thank you! What nice atmosphere with all these traditional old houses. We’re here! Welcome!
Hello, thank you for having us. Hello, we were looking forward to this. Please, come in. Right this way. Has it been a while since you last met?
—Oh no, not at all. We actually come pretty often. All the time.
—Please have a seat. I’ve prepared your table.　 Ahh, I’m starving! They first visited the restaurant here as a family And asked us if we would test the Kiseki knife they were developing. It just so happened that my daughter, who does the cooking She was looking for a good knife. She kept saying she wanted a really high-quality knife and kept searching for one. She even got tendinitis in her neck from cutting so many vegetables. So she wanted something lightweight yet sharp. We bought so many knives, but none of them worked for her. She even had to get injections just to keep cooking. So I said, “Why not give this one a try? Maybe it’ll be the right fit.” And we tried it. That’s my daughter. Nice to meet you! What are these onions for? Hamburg steak Can you see that? I barely need to apply any pressure. What I really like is that when I mince onions, the pieces come out neatly squared. The corners are sharp
—Exactly! The shape holds together. That’s right. And it doesn’t make your eyes sting, does it? Yes! I noticed that. Cutting onions doesn’t hurt my eyes anymore. It just glides right through. I really love how even soft, cooked vegetables cut cleanly. Here you go. Including the ones on top here, we used some 30 different vegetables today. We don’t use any flour or eggs in the hamburger patties. We just use vegetables to bind them together. Here you go.
—Thank you! Let’s eat. Here is the salad that comes with the pork cutlet. Please enjoy. The wasabi greens, cucumbers, and turnip greens were all harvested this morning. And we cut them using the Kiseki knife, which locks in the umami flavor. How exactly does it lock in the umami flavor? It’s the cut surface. It’s totally different. Vegetables cut with an ordinary knife versus the Kiseki are just not the same. A cleaner cut keeps the contents compact and seals in moisture. With a rough cut, you get water oozing out everywhere from the vegetables. That’s why the flavor is more intense and delicious. Please, try it for yourself. It must feel so good to hear that, huh? I’m honestly really touched. You know, my daughter and I tried something once. I used a regular knife and she used the Kiseki to cut up daikon radish. We simmered it and added it to an oden hotpot, and it tasted totally different! We looked at each other like,
“…You can taste that, right?”
“What do you think?” We both thought – the Kiseki knife works with both raw and cooked vegetables. Foods don’t lose their umami during cooking. We had the knife tested at a sensory analysis lab in Tokyo. Their results showed scientifically that the Kiseki knife doesn’t crush the cells of food. Preserving the original umami and sweetness, and even reducing bitterness. Even with scientific evidence, it didn’t fully hit home at first. But when you hear it from real cooks who actually use it, it really sinks in. At first, we were skeptical too. We were just like, “Let’s give it a try.” We didn’t really expect much… But the difference was undeniable. A kid who used to hate raw vegetables suddenly started eating them. True story. He was in 6th grade, now he’s in middle school and wouldn’t touch veggies before. His mom bought a Kiseki knife, and now he eats vegetables every day. Carrots, anything, he eats them raw. You mean they bought a Kiseki? Yes! Exactly. I think children are the best judges. Children and sick people. When people are dealing with illness that’s when they can really tell the difference. My daughter hand-chops all the vegetables that go into our hamburger patties. She cuts thousands of times a day, every single day. Just chop, chop, chop. She used to get tendinitis here all the time, neck pain, couldn’t turn her head. She’d have to go to the doctor for injections. It was a regular thing. But not anymore. That’s how light and easy the Kiseki knife is to use. What’s different about cutting vegetables with the Kiseki knife? The surface becomes glossy, even though I haven’t added any water. That’s because it slices without breaking the fibers Sealing in moisture, keeping them juicy. The texture feels smooth, and the taste is absolutely different, too. I’m sure the vegetables have a higher moisture content, too. The same goes for meat. Like with vegetables, it cuts without crushing the fibers. You can slice right through. See? Can you see that? Ah, yeah! It looks super smooth. Exactly. The Kiseki knife doesn’t need much movement So the surface of the cut stays clean and locks the juices in. That’s right. It locks in the meat’s natural juices. So what effect does that have on the meat? It stays juicy. Even fried cutlets stay tender and juicy. It doesn’t release excess water, so the breading fries up crisp. Here you are. (Can you light that, please?) You can hear that crunch from over here! Oh, good! The hamburger is packed with all the natural sweetness from the vegetables. It’s just bursting with flavor from the first bite. That’s my honest impression. Thank you. I really suck at putting it into words! All I can think to say is “Mmm, tastes good! Why do I love it? Just because, that’s why! Oh, I remember this! I remember this so well! It’s the notebook I used when I first borrowed the Kiseki knife To jot down anything I noticed. Originally, we just gave her a short survey to fill out That was all we had asked her to do. I guess we thought that would be enough. But that wasn’t enough. I had too much to say. I couldn’t fit it all in. I had to write more. “Shredded cabbage was so sweet!” That makes me so happy. Really does. And when I was mincing onions for Hamburg steak like I did today I thought, words won’t do this justice. So I took photos Even when sautéed slowly at low heat, the pieces held their shape. This sure brings you back, doesn’t it? Oh, I remember this! This was the second knife you sent us. When you changed the bevel angle. I remember this clearly. We brought this one over and you were like I was like “Nope. This isn’t it.” I said, “This one’s not right.” I mean, the first Kiseki was so amazing. But this one didn’t do any justice to the name “Kiseki”. I mean, we’ve used lots of knives over the years. Some were okay. But there had never been a knife like this. The one. The real deal. Because you already sent us the first Kiseki, The One I felt like I just had to be honest about this second one. We actually had a lot of fun, saying, “What should we cut next?” For my daughter, this really was a miracle, a “kiseki.” She said, “It’s like a miracle knife! And the story just took off. So the knife got its name from that story? Right. People kept saying, “This knife is amazing!” “It cuts so well, it’s like a miracle!” So “Kiseki” was one of our top five picks for a brand name. This just convinced us that “Kiseki” was the right name. It had to be “Kiseki”. When the first Kiseki knife was complete, the joy we felt— Honestly, I think we were even happier than them. Oh, for sure. We were even happier than Mr. Fukuda and his team. Can I cry now? It’s starting. Good morning! Thanks again for the food yesterday. No, no, thank you! Today we’re giving a tour of the Kiseki factory. So we’ll be guiding visitors through the factory and see what they think. I wouldn’t say I’m nervous… but real guests are coming. So I feel like I need to be professional. I do also wonder if they’ll enjoy themselves or not. So with all these thoughts running through my head I’m sweating like crazy. I’ll stay with you for the duration of the tour and explain everything. Thank you once again for coming. Only the blade is made with our cemented carbide. This part right here.
-It’s perfect! With both hands. Yes, that’s great. Thank you! Thank you! Even this alone feels amazing. Exactly. It’s totally different. Nothing like the bottom. You’re right! It’s so smooth! Okay, let’s continue. Is it okay if I don’t explain everything? I’m not having a good day. It’s like I can’t find the right words. And I know there must be a better way to say things. I’m always thinking how I can do better, but after doing it so much I start to go blank. I keep thinking like “Oh, it’s fine.” “I could do better… but what does better even mean?” Take knives, for example. We can scan them in 3D But because they’re so thin, it can be hard to read clearly Even if you angle it right. It’s hard to see But tilting it and scanning is kind of fun. That’s kind of what I want people to experience. For 3D scans, objects with more thickness show up better Like a finger, a coin, or a pen. But I’m really tired of scanning those and want to try something more fun Like a keychain or some character items or something. I’m just going to speak to you directly here. Oh, is it okay if I borrow that? Thanks, I’ll just borrow your little kitty cat here. Let’s scan the side with the face. When you turn it like this… See? Yeah, you can tilt it and measure it. You can even get a clear measurement for sunken areas like the eyes. Okay, that’s it for the factory tour! And now for what we’ve all been waiting for…the hands-on workshop! So first over here I want to let everyone try the knives for themselves. Whoa! Just slide it back and forth. It glides right through! It’s like the knife moves on its own! Just guide it and it cuts right on through, no resistance whatsoever Faster, faster! It’s hard to wait, isn’t it! I’ve waited 9 months… I feel like some kind of master chef! You really do become one! Tomato skin is usually such a pain…
-It really is! But wow! Wait, wait… There’s no mush at all. I’ve never experienced this before! Cutting tomatoes usually stresses me out. Ohhh! That feels amazing! I can’t believe how it cuts carrots…! Is the cut surface really different? It’s unbelievable! My kitchen knife leaves the surface all jagged. But this one is super smooth! Weight is built into the wooden handle. So the center of gravity shifts toward the hand, making it way lighter and easier to control. So smooth! And so thin! Wow, it glides so well. Better not cut yourself! Seriously! I’m not even trying…! Since it stabilizes itself…like this. Once you get the hang of it, it’s just like second nature. Without even looking at it. It makes a big difference? Oh, yes. It makes a big difference. Trying to stabilize sharpening stones without a base Can actually be quite difficult. It sure can. Of course, sure. Looks fine just like that. Or you could try it at a 45-degree angle. Oh, that’s perfect. Have you done this before? You have, haven’t you?
-No, I haven’t. You haven’t?
-Nope. Where are you from? I’m pretty much a local. How did you like the tour? When it comes to cooking, a sharp knife is everything. Holding the Kiseki just made me want to cook, it made me want to cut something. So you could tell the difference? Oh, absolutely. I need that knife in my life! It’s like the Kiseki cuts all on its own. It’s like I wasn’t even cutting. The knife was doing all the work! Especially with the tomato, right?
-Yes, yes, yes! That’s why I’m going to order one today. Which was the lightest wood again?
The beech. I’ll go with the beech. Got it, thank you! We’re ordering! Already?!
-Yeah! It was the carrots that had me sold…how smooth it cut them. Such a clean cut. The fact that it changes the texture makes me really want to try eating some.　 It really does! Sorry, one last question! What part of the tour stood out most to you? Just being able to see this much of the process was fascinating To be able to observe every step and then try it out for ourselves It really makes you want one. You can really feel the passion behind it. Just the fact that it was made by a company that usually makes industrial blades Is also really amazing. You can feel the precision and care that went into each and every knife. So…I just had to buy one! Engineers don’t usually have too many chances to interact with customers, do they? Did this feel like a special opportunity for you? Meeting customers really motivates you to keep going. That’s what I feel the most. It inspires you to make better products and provide better service. When you see people smile, you feel energized. It’s like we’re coming here to recharge. Something like that, yeah. We get to meet people we’ve never crossed paths with before. Until now, we’d never really heard what customers thought of our work before. So to see them standing there saying how great our product is It means the world to us. We were standing pretty close just now. How close is too close? If we stood too far apart, that wouldn’t look right either. But it was like, are we dating or something?! This September marks my 4th year here. When it comes to work What’s most important is whether or not you’re enjoying it. Doing what you enjoy really motivates you. For me, making people happy is what makes me feel most fulfilled. I wanted to be in a position to witness that firsthand. And today’s tour was an opportunity to do just that. I can’t say this to him directly (it’s too embarrassing) But I’m so grateful to Keisuke, my boss, and to Mr. Koike And to the company for hiring someone like me. I want to give back. What do you respect or admire about Mr. Fukuda (Keisuke)? There’s a lot. It’s just hard to put it into words. He goes all in for what he loves. It’s like we’re always trying to keep up with him. Sometimes it feels kind of like “hey, wait for us!” But he never leaves us behind. He always turns around to check,
“Everyone still with me?” He’s not the type to just go on ahead alone. He includes us in everything, meetings, discussions. He’s open to any suggestion if it makes things better. He takes even the toughest feedback seriously, so I don’t hold anything back. His openness is what I respect most. That’s the kind of leader I want to be, too. That’s what I’d most like to learn from Keisuke (Mr. Fukuda). Thank you! Ahh, I don’t want him to see this. So embarrassing! I’ve been with the company 24…no, 25 years now. Keisuke is really dedicated to his work. People know that he’ll help them, so that just adds more to his workload. He can’t say no. He always tries to help people when asked. So I thought…well, someone has to be there to help him. So that’s what I do. That’s one thing that has helped me to keep going this long. Why did you decide to support him? Like I imagine you didn’t have to choose to help him. So why did you want to? Like was there something about Mr. Fukuda (Keisuke) that made you want to? I’m just not someone who can push myself for my own sake. I lose motivation quickly for the things I want to do. I tend to give up. That’s just my personality. But when it’s for others, I can keep going. But it can be pretty hard to help people who don’t make an effort themselves. But Keisuke works so hard, so that’s probably the main reason I wanted to help him. That’s the main reason that comes to mind. So when we get complaints, for example. No one wants to handle complaints. But he steps in and takes responsibility. He goes in to apologize to the customer himself. And then figures out how to handle things going forward. He does the hard stuff that no one else wants to. Even if it’s tough, he gets it done. I think it’s only natural to want to work hard to help that sort of person. A person like Keisuke. So, can you tell me a little more about how the Kiseki knife came to be? What was the process? Sure. I was really wanting to make something for end consumers. And if I had to give a reason It’s because we were making tools for companies. Now, they may have been very happy with our products. But it never really felt like the world appreciated our work. As an engineer, I wanted to build something the whole world could appreciate. I also really wanted to make something never made before. So I was like, “Alright, let’s do this!” Because nobody had ever made a knife from cemented carbide before. You sure do seem to enjoy your work. Oh, yeah. So years ago before I went to work at a car company in Aichi. My old boss once told me, “If you’re going to do something, you may as well enjoy it.” I had no idea what he meant at the time. But once, a new machining tool I was developing broke. My supervisor pulled me aside and really let me have it. He yelled at me like “What do you think you’re doing?!” I went to the bathroom and cried. That’s when I remembered what my boss told me before I left for the car company. And I realized that’s what my boss meant when he said that. “If you’re going to do something, you may as well enjoy it.” That’s when I decided that I wanted to enjoy what I did for work. Why is work so fun now? I’ve said this many times already but it’s because of my teammates. Yeah. I can really get carried away and take on too much sometimes. I don’t know if I could work with someone like me. But my coworkers? They’re always there for me. It’s not so much that they follow me or that I’m the leader. We’re more like friends, doing it together as a team. We all really want this to succeed. The entire team really feels the same way. Do you have a message for your team? Just… thank you. Truly, thank you. I really, truly want to say thank you. I feel so grateful. Grateful to every single one of you. I’m just so incredibly grateful for every one of you. For everything you do. I want to take this chance to simply say thank you. Thank you!! That’s all, yeah. Our channel strives to share the skills of true craftsmen with the world and pass them on to the next generation. Our videos and products aim to showcase the appeal, pride and philosophy behind the artisans and their craft. If even one person watches this and thinks “Japanese craftsmen are awesome!” that’s already a step toward preserving Japan’s fading traditional crafts. That’s the mission of our YouTube channel. Thanks for your support!

These beautiful Kiseki Knives are so sharp and popular that some people wait up to a year to own one. They are beautifully designed and crafted with the highest quality and we were very impressed by the scale of their facilities. Do you want one? Do you already own one? Let us know in the comments!

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0:00 Intro
1:29 A Knife Almost as Hard as Diamonds!
2:16 The “Forbidden Material” Used to Make These Knives
4:38 Like the Surface of the Sun!
8:15 The Blade-Sharpening Process
9:42 How These Knives Get Their Rainbow
11:35 The 24-Hour Workhorse
16:33 Intense Quality Inspection
19:00 What Does the Head Chef Really Think?
21:00 Pure ASMR Satisfaction
31:30 Reactions From Regular People Using the Knife
40:00 Thoughts About the Boss
44:30 The Boss’s Feelings Toward His Team

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