Kataoka Seisakusho (Brieto / TAMAHAGANE) 株式会社片岡製作所
Tsubame, NiigataFactoriesEst. 1958-04 (incorporated 1972-07-27) ✓ Seen in person · 2026-09-14
Quick answer
MakerKataoka Seisakusho (Brieto / TAMAHAGANE)RegionTsubame, Niigata — Tsubame-Sanjo
MarksBrieto / ブライト / 響十 / 越乃昇龍 / TAMAHAGANESteelsMolybdenum-vanadium stainless, SG2 / R2
Knife types madeGyuto, Santoku, Petty, Sujihiki, NakiriMain useWestern-style chef's knife: meat, large vegetables, rocking cuts.
Recommended whetstone1000 → 3000 JIS · how to sharpenMaintenanceWipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
Marks on the blade
| Mark | Reads | Kind | Confidence | Note |
|---|---|---|---|---|
| Brieto | Brieto | logo | Seen in person | Professional line (Brieto-M11 Pro). |
| ブライト | Brieto | brand | Seen in person | |
| 響十 | Kyoto (TAMAHAGANE) | mei | Seen in person | Kanji on the TAMAHAGANE line. |
| 越乃昇龍 | Koshi no Shoryu | brand | Documented | 'Rising dragon of Koshi' (Koshi = old name for the Niigata/Hokuriku region), usually with 匠技 (takumi-waza) and 日本製. Retailer listings attribute it to Kataoka; seen as a White #2 monosteel line and as a 63-layer damascus that matches the TAMAHAGANE Kyoto blade. Asked about on r/japaneseknives, 2026-10. |
| TAMAHAGANE | Tamahagane | logo | Seen in person |
About
Brieto-M11 Pro is the professional stainless line (hammered, molybdenum). TAMAHAGANE 響十 (Kyoto) is the export san-mai/damascus line with wooden handles; core steel reported as SG2 on the 響十 63-layer models (to confirm from catalogue).
Steels
- Molybdenum-vanadium stainless — Workhorse stainless in Brieto professional knives and household lines from Tsubame factories.
- SG2 / R2 (powder stainless) — Powder-metallurgy stainless. Long edge life, chips if abused. Kataoka's TAMAHAGANE and Kiryu's SPG2 line.
Facts
Kanaかたおかせいさくしょ
Smith / productionFactory
Address〒959-1202 燕市松橋198-1
Tel0256-63-2816
Websitewww.kitchenkataoka.co.jp
Typical overseas priceUS$120–300
Knife types made
- Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
- Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
- Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
- Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.
- Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
Care for these steels
Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)
- Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
- Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
- Sharpen on #1000; finish on #3000–5000 if you like a polished edge.
Where to buy
Buy direct from Sanjo (through us)Maker websiteeBay (new & used) affiliateAmazon US affiliateAmazon JP affiliate
Products (2)
| Series / brand | Item | Type | mm | Steel | Construction · finish | Handle | Price | Src |
|---|---|---|---|---|---|---|---|---|
| Brieto-M11 Pro | 牛刀 / 筋引 / ペティ (professional line) | Gyuto | — | Molybdenum-vanadium stainless | hammered stainless | resin | no price | link |
| TAMAHAGANE 響十 | 筋引 | Sujihiki | — | SG2 / R2 | san-mai / 63-layer damascus | wood | ¥27,629 (documented) | link |
Photos
Photos will be added as we photograph our own knives or receive images from the maker.