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Japanese steak knife with sheath, the fruit of a collaboration between chef Thierry Marx and the Japanese manufacturer Tsubame-Sanjo. Its 120 mm straight stainless steel blade offers precise cutting, while its octagonal Japanese wood handle brings comfort and elegance to the table. Crafted in Japan by specialized artisans, this knife combines Japanese tradition, functionality, and gastronomic excellence. Sheath included.
This exceptional pair of steak knives combines Japanese craftsmanship with the excellence of French gastronomy. The fruit of a collaboration between French chef Thierry Marx and the Japanese manufacturer Tsubame-Sanjo, this steak knife captivates with its precise edge, Japanese wood handle, and elegant octagonal design.
Designed to fully reveal the texture and flavors of the meat, it offers a clean, precise cut, comparable to that sought after with the finest Japanese kitchen knives.
Delivered with its protective sheath, this Japanese knife is at once a beautiful tableware item, a functional utensil, and a piece representative of Japanese craftsmanship.
A Japanese steak knife signed by Thierry Marx
Passionate about Japan, its culture, and its craftsmanship, Thierry Marx has partnered with the Chosaburo and Enrei manufactures of Tsubame-Sanjo to imagine a collection of tableware blending Japanese aesthetics, functionality, and gastronomic standards.
This steak knife was born from this meeting of two worlds: French culinary culture and Japanese artisanal tradition.
Its sober and refined design favors the essentials: a pleasant grip, a precise blade, and an edge that allows meat to be sliced without crushing it.
A Japanese blade designed for precise cutting
The 120 mm straight blade is made of stainless steel in Sanjo by a Japanese forge specialized in knife manufacturing since 1943.
The manufacturer notably perpetuates the tradition of Hiuchi Tanzo, a traditional fire-forging technique consisting of hammering the steel to improve its properties.
Combined with modern manufacturing processes, these techniques make it possible to obtain a blade that is sharp, robust, and resistant, suitable for daily use at the table.
The straight blade allows for a clean and precise cut of the meat, to best preserve its tenderness and appreciate its full aromatic richness.
A Japanese wood handle with unique character
The handle is one of the signatures of this Japanese steak knife.
Made with carefully selected Japanese wood species, it combines the natural elegance of the wood with an octagonal design offering a comfortable and stable grip.
The handle can be made of:
The ferrule is made of Pakka wood, combining aesthetics and resistance.
The expertise of Tsubame-Sanjo
Located in Niigata Prefecture, Tsubame-Sanjo is one of the great historical Japanese regions for metalworking and the manufacture of quality utensils.
The collaboration with Thierry Marx is part of this long artisanal tradition. The products in this collection seek to combine Japanese aesthetics, functionality, and durability, with particular attention paid to materials and manufacturing techniques.
This steak knife thus testifies to the meeting between Japanese craftsmanship passed down through generations and the contemporary vision of gastronomy brought by Thierry Marx.
A blade manufactured in Sanjo
The blade is manufactured in Sanjo by a company founded in 1943 and specialized in cutlery. Its expertise is based on traditional forging techniques combined with more modern ones. Their forge aims to obtain durable, resistant, and sharp tools capable of meeting demanding uses.
This expertise is reflected in this steak knife, designed to offer precise cutting at the table and excellent resistance over time.
A steak knife with sheath, ideal for a beautiful table
The knife is supplied with a sheath, which facilitates its storage and protection.
With its compact format, Japanese wood handle, and refined aesthetic, it will naturally find its place on a gourmet table or as a Japanese gift for lovers of cooking and beautiful objects.
It can notably accompany:
- cuts of beef and grilled meats;
- steaks and rib steaks;
- roast meats;
- a table inspired by Japanese gastronomy;
- a gourmet meal at home.
Technical specifications
| Characteristic |
Detail |
| Type |
Japanese steak knife |
| Collaboration |
Thierry Marx × Tsubame-Sanjo |
| Total length |
242 mm with sheath |
| Total length without sheath |
230 mm |
| Blade length |
120 mm |
| Handle length |
110 mm |
| Blade |
Stainless steel |
| Blade shape |
Straight |
| Handle |
Japanese wood |
| Handle shape |
Octagonal |
| Ferrule |
Laminated reinforced wood |
| Available species |
Red Zelkova, Zelkova, Cherry, Cypress |
| Special feature |
Magnet |
| Sheath |
Included |
An object at the crossroads of French gastronomy and Japanese craftsmanship
More than just a steak knife, this piece tells the story of a meeting between two culinary cultures.
On one side, the exacting standards of French gastronomy embodied by Thierry Marx. On the other, the precision and artisanal tradition of Tsubame-Sanjo, a Japanese region renowned for its metalwork.
The result is a knife designed to accompany an essential moment of the meal: that of cutting and tasting a fine piece of meat.
A functional, durable, and refined object, intended for those who appreciate the quality of the cooking as much as the objects that accompany it.
