Our kanpachi (amberjack) is treated with fresh water. We are the only company in Japan which uses 250 tons of fresh water for 15,000 fish every 2 weeks. With an annual feed cost of over 100 million yen, we spare no effort to cultivate delicious kanpachi with refined fat and beautiful shiny scales in a carefully managed aquaculture environment.
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'Sakoda-hamono', renowned for their 400-year tradition of Tosa blade manufacturing technology, is a Japanese kitchen knife workshop founded in 1973. The workshop is committed to traditional forging techniques that combine iron and steel. All single-edged knives are handmade through in-house forging. The second-generation workshop owner, Tsuyoshi Sakoda, has improved his sharpening skills for over 20 years. Recently, he has also been offering knife-making workshop tours for foreign tourists, sharing the charm of Japanese culture.
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