Crafting Excellence, Forging Memories
Seisuke Knife Festival celebrates Japanese knife-making artistry by bringing together master craftsmen, culinary experts, and enthusiasts for live demonstrations and cultural performances. Through educational experiences and community building, we aim to showcase exceptional Japanese craftsmanship.
Seisuke Knife Festival TOKYO '25
Join us for an extraordinary celebration of Japanese knife-making artistry and culinary excellence at the Seisuke Knife Festival TOKYO '25.
Event Details
Date: April 13, 2025
Session 1: 1 PM - 3 PM
Session 2: 4 PM - 6 PM
Location: Asakusa View Hotel Annex Rokku, Tokyo
Address: 2 Chome-9-10 Asakusa, Taito City, Tokyo 111-0032, Japan
Experience Highlights
- Live knife forging demonstrations by master craftsmen
- Interactive knife testing sessions
- Culinary demonstrations by Chef Tu David Phu
- Traditional Japanese cultural performances
- Exclusive access to master knife makers
Featured Master Craftsmen
Yu Kurosaki - Kurosaki Knives
Yoshimi Kato - Kato Knives
Takumi Ikeda - Anryu Knives
Kazuo Nomura - Saji Knives
Seisuke Knife Festival
The Seisuke Knife Festival is a globally traveling, culturally immersive event designed to celebrate the artistry of traditional Japanese knife making. With stops in cites like Tokyo, Portland, Los Angeles, and San Francisco, the festival brings together master craftsmen, culinary enthusiasts, and musicians to explore the heritage and craftsmanship of Japanese knives through demonstrations, exhibitions, and engaging presentations.
This exclusive event welcomes approximately 100 guests to experience the intersection of traditional Japanese craftsmanship and modern culinary innovation. Each location offers its own unique cultural backdrop, combining live demonstrations from master knife makers, cultural performances, and interactive experiences led by renowned Chef Tu David Phu.
Attendees will have the unique opportunity to witness traditional forging techniques, participate in hands-on knife testing, and engage directly with craftsmen including Yu Kurosaki, Yoshimi Kato, Takumi Ikeda, and Kazuo Nomura. Each city's experience is enhanced by local seasonal refreshments, live music, and the chance to acquire exceptional hand-crafted knives directly from their makers.
Meet the Craftsmen
Meet the Maker
Yu Kurosaki
Yu Kurosaki was awarded the title of “master blacksmith” by the Japanese government in recognition of his excellence in traditional craftsmanship. He is the youngest knifemaker to ever receive the esteemed accolade. Kurosaki is highly esteemed for his distinctive and unconventional blade designs, often surprising observers with each new creation.
By merging modern metallurgic technologies with age-old forging methods, his knives boast an unrivaled quality in both sharpness and performance that persists over time. Presently, Mr. Kurosaki operates his forge at the esteemed Takefu Knife Village in Echizen, Fukui Prefecture in the company of other talented artisans.
Meet the Maker
Yoshimi Kato
Yoshimi Kato is a highly talented blacksmith who is the son-in-law of Hiroshi Kato, one of Takefu Knife Village's original founders and former teacher of Yu Kurosaki.
After taking over his father-in-law's company in 2017, Kato has never failed to wow his customers around the world with his stunning heat-treated metallurgy. His SG2 Black Damascus series is among his most iconic, possessing a remarkably fine edge and providing an exceptionally precise cutting feel unparalleled by most steels on the market today. Kato, like other Takefu craftsmen, also makes knives under the renowned knifemaking collective Masakage.
Meet the Chef
Tu David Phu
Chef Tu David Phu attributes his unique style of Vietnamese-California cuisine as much to his heritage as to his birthplace. Born in Oakland, CA, Phu is a first-generation Vietnamese-American chef. His family originates from Phu Quoc, an island recognized as the birthplace of fish sauce in Asia. Since 1895, Phu's family has been crafting artisanal Phu Quoc Fish Sauce, renowned as the 'Champagne' of fish sauces.
Phu honed his culinary skills in some of the nation's top restaurants, including Daniel, Acquerello, and Chez Panisse. His experience spans a vast array of culinary cultures, from American greats to classical European traditions. However, it was "the memory of taste" that drew him back to his Vietnamese roots: the practices, ingredients, techniques, and flavors. He began revisiting and exploring his mother's cuisine, a generations-old culinary tradition. His frequent and inspirational trips back to Vietnam further bolstered this exploration.
