Kazuhiro Kiku
Traditional Craftsman of Katsushika Ward
Mr. Yasuhiro Okawara, the third-generation craftsman of the knife workshop Kiku Kazuhiro in Katsushika Ward, wields his hammer with skill and dedication.
Founded in 1947 in Matsudo City, Chiba Prefecture by the first-generation blacksmith Kazuo Okawara and his son Takayuki, the Okawara Workshop moved to Kanamachi, Katsushika Ward, Tokyo in 1953 and incorporated as Kazuhiro Tools Co., Ltd., continuing to produce handmade knives under the name Kiku Kazuhiro.
Today, Mr. Okawara manages the workshop single-handedly in downtown Katsushika, not far from Shibamata Taishakuten Temple. Following in the footsteps of his father Takayuki, renowned master of tailor’s scissors, he dedicates himself especially to crafting scissors that require the highest level of skill.
“Because it’s difficult, I aim to create a single pair that satisfies me,” he says, refining his techniques every day. In 2019, he was officially recognized as a Traditional Craftsman. As a central figure in the Katsushika Ward Traditional Craftsmen Association, his honest character and innovative creations have earned widespread acclaim, with his works highly regarded by department stores across Japan.
Mr. Yasuhiro Okawara manages the Kiku Kazuhiro workshop single-handedly, following in the footsteps of his father, the renowned master of tailor’s scissors, Takayuki Okawara. Although he comes from a lineage celebrated nationwide for its exceptional scissors, his approach is humble and earnest. He describes himself as “still in training,” dedicating himself every day to refining the techniques inherited from his father and striving to create even better knives.
His all-forged tailor’s scissors are crafted using traditional methods akin to those employed in Japanese sword forging, where iron and steel are shaped solely through fire exceeding a thousand degrees and hammering. He selects materials with great care, using Yasugi steel and Hitachi Aogami No.2 for the blades, and Matsu charcoal for quenching, leaving nothing to compromise.
The result is scissors with a sharpness reminiscent of a Japanese sword, combined with a comfort that allows for extended use without fatigue—qualities that continue to captivate devoted users.
In 2019, after passing the rigorous examinations of Katsushika Ward, he was officially recognized as a Traditional Craftsman. Despite his relatively young age, he has gained attention as a leading figure in the industry, simultaneously preserving tradition and exploring new possibilities in the craft.
Tokyo forged blades are crafted on the foundation of traditional blacksmithing techniques passed down in Katsushika Ward, while also meeting the demands of modern kitchens and everyday life. At Kiku Kazuhiro, every step—from fire preparation and forging to quenching, sharpening, and finishing—is carried out entirely by hand. Each blade is carefully crafted with attention to the material’s properties and the conditions of the day, ensuring a high level of precision.
Blades that fully harness the strength of the steel are characterized by their long-lasting sharpness and exceptional durability. Over time, they become more comfortable in the hand, with the handle and blade developing a familiar, natural feel—an aspect highly valued by many users.
In addition to functionality, Tokyo forged blades are designed with aesthetic appeal in mind, giving them the elegance of fine craftsmanship. As tools that are also works of art, they are widely appreciated not only by professional chefs but also by home cooks seeking knives for everyday use.
These fire-forged cutting scissors are made using traditional techniques passed down from swordsmiths, using only a single iron plate and steel, a 1000°C flame, and the blacksmith's hammer.The steel used is Japan's finest Yasugi steel, Hitachi Aogami No. 2, and the hardening is done with pine charcoal, making them a top-quality traditional blade made with attention to detail.
This traditional manufacturing method has been designated as a "Tokyo Traditional Craft."
It has a sharp cutting edge reminiscent of a Japanese sword, a comfortable feel in the hand, ease of use that doesn't tire you out even when used for long periods of time, and the way it cuts through fabric as if it's being sucked in without the need for force is just like a Japanese sword.
If you regularly maintain your Kikukazuhiro all-forged cutting scissors, you can use them for decades to come, maintaining their sharpness.
It is widely used by people from hobbyists to professionals.
If you have been buying new scissors, we highly recommend the Sohka Cutting Scissors.
Kazuhiro Kiku
Traditional Craftsman of Katsushika Ward
Mr. Yasuhiro Okawara, the third-generation craftsman of the knife workshop Kiku Kazuhiro in Katsushika Ward, wields his hammer with skill and dedication.
Founded in 1947 in Matsudo City, Chiba Prefecture by the first-generation blacksmith Kazuo Okawara and his son Takayuki, the Okawara Workshop moved to Kanamachi, Katsushika Ward, Tokyo in 1953 and incorporated as Kazuhiro Tools Co., Ltd., continuing to produce handmade knives under the name Kiku Kazuhiro.
Today, Mr. Okawara manages the workshop single-handedly in downtown Katsushika, not far from Shibamata Taishakuten Temple. Following in the footsteps of his father Takayuki, renowned master of tailor’s scissors, he dedicates himself especially to crafting scissors that require the highest level of skill.
“Because it’s difficult, I aim to create a single pair that satisfies me,” he says, refining his techniques every day. In 2019, he was officially recognized as a Traditional Craftsman. As a central figure in the Katsushika Ward Traditional Craftsmen Association, his honest character and innovative creations have earned widespread acclaim, with his works highly regarded by department stores across Japan.
Mr. Yasuhiro Okawara manages the Kiku Kazuhiro workshop single-handedly, following in the footsteps of his father, the renowned master of tailor’s scissors, Takayuki Okawara. Although he comes from a lineage celebrated nationwide for its exceptional scissors, his approach is humble and earnest. He describes himself as “still in training,” dedicating himself every day to refining the techniques inherited from his father and striving to create even better knives.
His all-forged tailor’s scissors are crafted using traditional methods akin to those employed in Japanese sword forging, where iron and steel are shaped solely through fire exceeding a thousand degrees and hammering. He selects materials with great care, using Yasugi steel and Hitachi Aogami No.2 for the blades, and Matsu charcoal for quenching, leaving nothing to compromise.
The result is scissors with a sharpness reminiscent of a Japanese sword, combined with a comfort that allows for extended use without fatigue—qualities that continue to captivate devoted users.
In 2019, after passing the rigorous examinations of Katsushika Ward, he was officially recognized as a Traditional Craftsman. Despite his relatively young age, he has gained attention as a leading figure in the industry, simultaneously preserving tradition and exploring new possibilities in the craft.
Tokyo forged blades are crafted on the foundation of traditional blacksmithing techniques passed down in Katsushika Ward, while also meeting the demands of modern kitchens and everyday life. At Kiku Kazuhiro, every step—from fire preparation and forging to quenching, sharpening, and finishing—is carried out entirely by hand. Each blade is carefully crafted with attention to the material’s properties and the conditions of the day, ensuring a high level of precision.
Blades that fully harness the strength of the steel are characterized by their long-lasting sharpness and exceptional durability. Over time, they become more comfortable in the hand, with the handle and blade developing a familiar, natural feel—an aspect highly valued by many users.
In addition to functionality, Tokyo forged blades are designed with aesthetic appeal in mind, giving them the elegance of fine craftsmanship. As tools that are also works of art, they are widely appreciated not only by professional chefs but also by home cooks seeking knives for everyday use.
