Shimomura Kogyo 下村工業株式会社
Tsubame, NiigataFactoriesEst. Roots 1874 (Sanjo blacksmith); company 1957 ✓ Seen in person · 2026-09-14
Quick answer
MakerShimomura KogyoRegionTsubame, Niigata — Tsubame-Sanjo
Marks下村 / ヴェルダン / 村斗 / 雲竜 / 龍治SteelsMolybdenum-vanadium stainless, VG10
Knife types madeSantoku, Gyuto, Petty, NakiriMain useAll-round home knife: vegetables, fish, meat. The first knife to buy.
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 |
|---|---|---|---|---|
| 下村 | Shimomura | brand | Seen in person | |
| ヴェルダン | Verdun | brand | Maker website | |
| 村斗 | Murato | brand | Maker website | |
| 雲竜 | Un-ryu | brand | Maker website | VG10 cobalt damascus. |
| 龍治 | Ryuji | brand | Maker website |
About
Household brands Verdun (ヴェルダン, one-piece stainless handle), Murato (村斗, hand-finished), Ryuji (龍治, water-ground, HACCP) and Un-ryu (雲竜, VG10 cobalt damascus). Company brochure collected on site (not reproduced).
Steels
- Molybdenum-vanadium stainless — Workhorse stainless in Brieto professional knives and household lines from Tsubame factories.
- VG10 — Takefu Special Steel's stainless with cobalt. The default steel of Tojiro's DP/PRO lines; also in damascus lines.
Facts
Kanaしもむらこうぎょう
Smith / productionFactory
Address燕市
Tel0256-38-3311
Websitewww.shimomura-kogyo.co.jp
Typical overseas priceUS$30–120
Knife types made
- Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
- Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
- Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
- 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
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Photos
Photos will be added as we photograph our own knives or receive images from the maker.