FAQ

• Where is Aritsugu Tsukiji located in Tokyo?

  Aritsugu Tsukiji is located at 4-13-6 Tsukiji, Chuo-ku, Tokyo, within the historic Tsukiji Outer Market area. This renowned knife shop has been a fixture in this culinary district for over 90 years, positioned strategically to serve professional fishmongers and chefs from across Tokyo.
• What are the opening hours for Aritsugu Tsukiji knife shop?

  Aritsugu Tsukiji opens early at 5:30 AM and closes at 3:00 PM. The shop is closed on Sundays, national holidays, and sometimes Wednesdays. These unique business hours accommodate professional fishmongers and chefs who start their workday before dawn.
• How can I contact Aritsugu Tsukiji?

  You can contact Aritsugu Tsukiji by phone at 03-3541-6890. Although the shop primarily serves Japanese-speaking customers, some staff members speak English and can assist international visitors with technical knife terminology and selection guidance.
• Is Aritsugu Tsukiji open on weekends?

  Aritsugu Tsukiji is open on Saturdays during regular hours (5:30 AM to 3:00 PM) but is closed on Sundays and national holidays. This traditional Japanese business schedule reflects the shop's primary focus on serving professional culinary workers during their standard workweek.
• When was Aritsugu Tsukiji knife shop established?

  Aritsugu Tsukiji was established in 1919 after relocating from Nihonbashi following the Great Kanto Earthquake. The shop has maintained its traditional Japanese craftsmanship throughout its century-long history, becoming an integral part of Tokyo's culinary landscape.
• What is the relationship between Aritsugu Tsukiji and Aritsugu Kyoto?

  Aritsugu Tsukiji originated as an offshoot of the famous Kyoto Aritsugu store (established 1560) but operates independently today with no direct business ties to the Kyoto location. Both shops share historical roots in traditional Japanese bladesmithing but have developed distinct identities and craftsmanship styles.
• Who is the current owner of Aritsugu Tsukiji?

  The current owner is Kazuo Nozaki, a master bladesmith who began working at the shop while still a student. His deep personal connection to Japanese knife-making traditions has guided the shop's commitment to exceptional craftsmanship while adapting to serve both professional and amateur culinary enthusiasts.
• Why does Aritsugu Tsukiji open so early in the morning?

  Aritsugu Tsukiji opens at 5:30 AM specifically to accommodate professional fishmongers and chefs who begin work before dawn. This early schedule is rooted in the shop's historical relationship with Tokyo's seafood industry, ensuring that culinary professionals have access to freshly sharpened tools at the start of their workday.
• What types of knives does Aritsugu Tsukiji sell?

  Aritsugu Tsukiji offers a comprehensive range of specialized Japanese knives including deba (fish cutting), yanagiba (sashimi slicing), usuba (vegetable), takobiki (octopus slicing), and many more. Their specialized collection includes knives designed for specific fish species and precise culinary techniques, reflecting traditional Japanese knife specialization.
• What materials are used in Aritsugu Tsukiji's knives?

  Aritsugu Tsukiji knives are crafted from high-quality carbon steel and stainless steel. Their premium carbon steel blades are especially prized for exceptional sharpness and edge retention but require more maintenance. Each material option offers different performance characteristics to suit various professional requirements and maintenance preferences.
• Does Aritsugu Tsukiji offer knife sharpening services?

  Yes, Aritsugu Tsukiji provides professional knife sharpening and polishing services performed by master craftsmen. Customers can bring their knives back for maintenance throughout their lifetime. This traditional sharpening process uses specialized whetstones and techniques that maintain the knife's original geometry and performance characteristics.
• Can Aritsugu Tsukiji customize knives for customers?

  Aritsugu Tsukiji offers several customization options including Damascus steel patterns, handles crafted from rare woods or water-buffalo horn, and matching wooden sheaths. These personalization services allow customers to create knives that combine functional excellence with aesthetic preferences, making each knife uniquely suited to its owner.
• How are Aritsugu Tsukiji knives manufactured?

  Aritsugu Tsukiji knives are traditionally hand-forged in Sakai, Osaka, using techniques descended from samurai sword-making. This meticulous process involves repeatedly heating, hammering, and cooling steel to create exceptionally strong, precise blades. The traditional forging methodology creates molecular structures that contribute to the knife's legendary performance.
• Is English assistance available at Aritsugu Tsukiji?

  Some staff members at Aritsugu Tsukiji do speak English and can assist international customers. While the level of English proficiency varies, the staff can communicate essential information about knife selection, maintenance requirements, and proper usage techniques to ensure customers make informed purchases.
• What's the best time to visit Aritsugu Tsukiji to avoid crowds?

  The mid-morning hours (around 9:00-11:00 AM) typically offer a better shopping experience with fewer professional customers. Early morning hours are busiest with food service professionals, while the afternoon sees more tourists. Visiting during these mid-morning windows allows for more personalized attention from the knowledgeable staff.
• Can visitors observe knife sharpening at Aritsugu Tsukiji?

  Yes, visitors can observe the fascinating sharpening and polishing process performed by skilled craftsmen in the shop. This traditional craft demonstration offers a glimpse into Japanese blade maintenance techniques that have been refined over centuries. Many visitors consider watching this meticulous process a highlight of their shop experience.
• Do I need to be a professional chef to shop at Aritsugu Tsukiji?

  No, Aritsugu Tsukiji welcomes both professional chefs and home cooking enthusiasts. While their primary clientele has historically been professionals, the shop has embraced serving culinary hobbyists seeking quality kitchen tools. Staff can recommend appropriate knives based on your cooking style, experience level, and maintenance preferences.
• What payment methods are accepted at Aritsugu Tsukiji?

  Aritsugu Tsukiji accepts major credit cards, cash, and some digital payment options. International customers should note that while credit cards are widely accepted, having some Japanese yen on hand is recommended for smaller purchases. The shop has modernized its payment systems to accommodate international visitors.
• How do I get to Aritsugu Tsukiji using public transportation?

  The shop is easily accessible via Tokyo's public transit system. Take the Tokyo Metro to Tsukiji Station (Hibiya Line) or Tsukijishijo Station (Oedo Line) and walk approximately 5 minutes to the Tsukiji Outer Market area. This central location makes it a convenient stop for culinary tourism in Tokyo's historic market district.
• How should I maintain my Aritsugu Tsukiji knife?

  Aritsugu Tsukiji knives, especially carbon steel ones, require proper drying after each use and occasional oiling to prevent rust. The shop provides maintenance instructions with each purchase. Traditional Japanese knife care involves different practices than Western knife maintenance, focusing on preserving the blade's unique edge geometry and material properties.
• Does Aritsugu Tsukiji ship internationally?

  Yes, Aritsugu Tsukiji offers international shipping options for customers who cannot visit in person. Shipping costs and delivery timeframes vary by destination. The shop provides secure packaging designed specifically for transporting fine cutlery, ensuring your investment arrives in perfect condition regardless of shipping distance.
• What makes Aritsugu Tsukiji knives different from Western kitchen knives?

  Aritsugu Tsukiji knives feature single-bevel edges and specialized shapes designed for precise Japanese cooking techniques. Unlike Western all-purpose knives, these tools are task-specific with distinct geometries optimized for particular ingredients and cutting methods. This specialized approach reflects centuries of refinement in Japanese culinary traditions.
• What is the significance of Aritsugu Tsukiji's connection to the Tsukiji Market?

  Aritsugu Tsukiji's location in the Tsukiji Outer Market highlights its historical role in Tokyo's seafood industry. For nearly a century, the shop has provided essential tools to the fish-handling professionals who made Tsukiji world-famous. This enduring relationship with seafood vendors has shaped the shop's product offerings and technical expertise.
• Are Aritsugu Tsukiji knives considered collectible items?

  Many culinary enthusiasts consider Aritsugu Tsukiji knives to be valuable collectibles and heirloom investments. With proper care, these knives can last generations while maintaining their performance. Beyond their functional excellence, the knives represent a tangible connection to traditional Japanese craftsmanship that attracts collectors worldwide.
• What is the most unique knife available at Aritsugu Tsukiji?

  Among their distinctive offerings, the specialized unagisaki (eel-cutting) knife stands out for its unique design. This rare knife features a specialized blade shape and handling characteristics specifically engineered for preparing unagi, demonstrating the remarkable specialization in traditional Japanese cutlery that Aritsugu Tsukiji preserves.