Born in 1950, Hideo Kitaoka is a third-generation Japanese master blacksmith based at the historic Takefu Knife Village in Echizen, Fukui Prefecture. The Kitaoka family has been making blades since 1868, with Hideo learning the craft from his father and grandfather from a young age.
Hideo Kitaoka is known for specialising in single-bevel knives. Unlike double-bevel knives, which are sharpened on both sides, single-bevel knives have a flat side and an angled cutting edge. This design allows for precise and controlled cuts, making them particularly popular for preparing fish and other ingredients.
Kitaoka works mainly with traditional high-carbon Japanese steels, including Shirogami (White Paper Steel) and Aogami (Blue Paper Steel No. 2). These steels are highly regarded for their ability to take an extremely sharp edge and are valued by professional chefs.
Mr Kitaoka holds the rare and prestigious Traditional Master Craftsman (Dentoukougeishi) designation, awarded by the Japanese Ministry of Economy. Hideo Kitaoka continues to pass his skills on to the next generation, including his son Hideharu Kitaoka. His knives are highly regarded for their traditional craftsmanship, sharpness and precision.
White Steel
The White Steel (Shirogami) Damascus range is a traditional Japanese single-bevel collection, made for chefs who value extreme sharpness and precise cutting. As a specialist in single-bevel knives, Hideo Kitaoka uses traditional techniques to create blades designed for detailed and delicate preparation.
At the centre of the blade is Shirogami (White Paper Steel), a high-carbon Japanese steel known for its extremely sharp edge. With a hardness of 63–64 HRC, the White Steel core provides excellent sharpness and edge retention.
The knives feature a traditional single-bevel design, which allows for precise, clean cuts and helps reduce food sticking to the blade, making it particularly suited to preparing fish and other delicate ingredients.
The Shirogami core is clad in layers of soft stainless Damascus steel, creating a striking layered pattern while making the upper part of the blade easier to maintain. The knives are finished with traditional Magnolia wood handles and black ferrules, completing the classic Japanese design.