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TOWA Tsubatsuki I Japanese Chef Knife – 7.1 in (18 cm)
$169.00
2 reviews
TOWA Tsubatsuki I • 7.1 in (18 cm) Chef Blade • Metal Bolster • Seki, Gifu
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Ships within 4 business days
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Sourced in Japan, from the makers
Direct from Japanese workshops and their authorised channels.
The TOWA Tsubatsuki I Chef Knife combines a slender 7.1 in (18 cm) blade with an approximately 11.8 in (30 cm) overall length, giving it enough reach for slicing meat and larger ingredients without becoming cumbersome on a home cutting board. A metal bolster joins the blade to the processed-wood handle for a secure, balanced feel in the hand. Produced in Seki City, Gifu, with final sharpening completed by hand.
Why You’ll Love It
Slender 7.1 in / 18 cm chef blade for controlled slicing, portioning, and everyday prep.
Compact 11.8 in / 30 cm overall length gives useful reach without feeling oversized.
Metal bolster between blade and handle creates a clean, secure transition at the grip.
Processed-wood handle gives the knife a warmer, more traditional feel than an all-steel design.
Produced in Seki City, Gifu, with TOWA stating that final sharpening is completed by hand.
TOWA Tsubatsuki I Japanese Chef Knife – 7.1 in (18 cm)
$169.00
A compact Japanese chef knife for controlled slicing
Product Description
The TOWA Tsubatsuki I Chef Knife is a compact Japanese chef knife designed around a slender 7.1 in (18 cm) blade. Its useful blade length makes it particularly comfortable for slicing boneless meat, portioning larger ingredients, and working with vegetables or fish without requiring the space of a longer professional chef knife.
At approximately 11.8 in (30 cm) overall, the knife remains manageable on smaller cutting boards while still providing enough blade length for longer slicing motions and everyday preparation.
A metal bolster sits between the blade and processed-wood handle, creating a clean, secure transition at the grip and adding structure where the hand naturally approaches the blade.
TOWA works with a knife factory in Seki City, Gifu Prefecture — one of Japan’s best-known centers of cutlery production — and states that final sharpening is completed by hand. The result is a practical Japanese-made chef knife designed for regular kitchen use.
For best performance, use the knife for boneless meat, fish, vegetables, and general kitchen preparation. Avoid bones, frozen foods, and extremely hard ingredients, which can damage the cutting edge.
Hand wash after use with mild dish detergent and a soft sponge. Dry the blade and handle thoroughly before storing.
Do not leave the knife soaking in water and do not place it in the dishwasher.
Avoid cutting bones, frozen foods, or extremely hard ingredients, and do not twist or pry with the blade.
Sharpen the knife when cutting performance begins to decline rather than on a fixed schedule.
Artisan & Craft
TOWA is a Japanese knife brand developed by Seki Corporation. Its knives are produced in collaboration with a knife factory in Seki City, Gifu Prefecture, a region long associated with Japanese blade making. TOWA emphasizes practical knives for contemporary kitchens, and states that final sharpening is completed by hand before the knives leave the factory. This Tsubatsuki I chef knife reflects that approach with an uncomplicated 18 cm blade, bolstered processed-wood handle, and proportions intended for regular kitchen use.
Note
This knife is finished for regular kitchen use. Minor variations in finish may occur as part of production and final hand sharpening.
5 stars: 2 (100%)
4 stars: 0 (0%)
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1 star: 0 (0%)
E
E.W.
A Culinary Dream! Absolutely Perfect!
This Chef Knife with Sword Brim from My Japanese World is simply incredible! It's not just stunningly beautiful with its unique design, but it's also unbelievably sharp and perfectly balanced. Slicing and dicing has never been easier or more enjoyable. A true masterpiece that has elevated my cooking experience. Highly recommend this exceptional knife!
Wow—thank you so much for this amazing review! We’re beyond thrilled to hear that the Chef Knife with Sword Brim has exceeded your expectations and brought joy to your cooking experience.
It’s wonderful to know you appreciate both the design and performance—this knife is truly a special piece, and your words mean a lot to us. Thank you for your recommendation and for being part of the My Japanese World community!
Happy cooking!
The My Japanese World Team
T
Taguchi Kazumi
Razor-Sharp Precision and Lightning-Fast Shipping!
Incredible knife—razor-sharp right out of the box, with a perfectly balanced feel that makes prep work effortless. It glides effortlessly through meat, vegetables, and fish with precision, and the handle remains comfortable even during extended cooking sessions. Shipping was lightning fast, and it arrived beautifully packed with great care. It's clear that a lot of thought went into both the product and its presentation. I’m extremely satisfied with this purchase and would highly recommend it to anyone who enjoys cooking, whether you’re a home chef or a professional.
Thank you so much for your thoughtful and detailed review! We're thrilled to hear that the knife is exceeding your expectations in both performance and comfort. Our team takes great pride in curating products that deliver exceptional quality, and it's incredibly rewarding to know that the craftsmanship and careful packaging made an impression. Whether in a home kitchen or a professional setting, we're glad this knife has found a place in your culinary routine. Happy cooking—and thank you again for your support!
The My Japanese World Team
Seki 関 - The city of Blades
In Gifu Prefecture, the city of Seki has been Japan’s blade-forging capital for over 800 years, earning a reputation as the “City of Blades.”
Its legacy began in the Kamakura period, when master swordsmiths—seeking the ideal conditions for forging—settled in Seki for its pure river water, rich charcoal, and fine iron sand.
These artisans developed a unique forging technique known for producing swords that were both incredibly sharp and exceptionally durable, prized by samurai across Japan.
Today, Seki’s blacksmiths uphold this tradition, seamlessly blending centuries-old methods with modern metallurgy to craft kitchen knives of unmatched precision and elegance, trusted by chefs and collectors around the world.
Made by Towa in Japan
Towa knives are meticulously manufactured in a renowned knife factory in Seki City, Gifu Prefecture—a town with an 800-year legacy of swordsmithing excellence.
Known as the “City of Blades,” Seki has long been home to master swordsmiths who forged weapons for samurai with unmatched precision and skill.
Towa continues this storied tradition by collaborating directly with local artisans to create original, high-performance kitchen knives.
Each blade reflects a seamless blend of time-honored craftsmanship and thoughtful innovation, delivering the sharpness, balance, and durability that define true Japanese quality.
Made by Towa in Japan
Towa knives are meticulously manufactured in a renowned knife factory in Seki City, Gifu Prefecture—a town with an 800-year legacy of swordsmithing excellence.
Known as the “City of Blades,” Seki has long been home to master swordsmiths who forged weapons for samurai with unmatched precision and skill.
Towa continues this storied tradition by collaborating directly with local artisans to create original, high-performance kitchen knives.
Each blade reflects a seamless blend of time-honored craftsmanship and thoughtful innovation, delivering the sharpness, balance, and durability that define true Japanese quality.
FAQs
All you need to know about Japanese Knives.
What makes Japanese knives different from Western knives?
Japanese knives typically feature harder steel, thinner and sharper blades, and lighter handles compared to Western knives. These characteristics allow for precision cutting, especially suited for detailed culinary tasks, but require careful maintenance to preserve sharpness and avoid damage.
How should I maintain and sharpen a Japanese knife?
Regularly hand-wash and dry your knife immediately after use to prevent rust and corrosion. Sharpen using a whetstone designed specifically for Japanese knives, maintaining a consistent angle (usually around 15 degrees). Avoid dishwashers and harsh cleaning methods to preserve blade integrity.
Can Japanese knives be used for any type of food preparation?
While versatile, certain Japanese knives are specialized: Gyuto (chef’s knife) handles most ingredients, Santoku excels in chopping vegetables and meats, while Yanagiba is specifically suited for slicing sashimi and seafood. Selecting the right knife enhances performance and preserves blade condition.
Why are Japanese knives often more expensive?
Japanese knives are handcrafted, employing traditional methods and premium high-carbon steel, which contributes to their exceptional sharpness, durability, and aesthetics. This artisanal craftsmanship and the high-quality materials used typically result in higher pricing compared to mass-produced knives.
Are Japanese knives suitable for beginners?
Yes, beginners can effectively use Japanese knives, but it’s essential to start with user-friendly styles like Santoku or Gyuto, known for balanced handling and versatility. Proper care, handling, and regular sharpening practices will ensure a positive experience, even for novices.
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