In a cheese shop like Fromagerie Alpage, efficiency is key.
With 50+ walk-in customers a day, online orders for customers across Japan, and 200 kinds of cheese in our tiny little shop, the all-female cheesemongers move fast!
And their tools have to keep up.
I first used the Tokyo Knife when I started as a cheesemonger at Fromagerie Alpage in 2017. Using it everyday, I was amazed how it sliced through camembert still in it's paper wrapping, film-wrapped robiolas, and aged Comté. We washed the knives over and over every day, and they never dulled.
When I took my first one home, I found I only needed one knife for my mozzarella, tomato, and basil sandwich on baguette. The double-sided serration made an easy job of a crusty baguette and ripe tomatoes.
And now I want to share this knife with you, so it can be sold internationally.
Hiromi Sato designed the Tokyo Knife herself. A cheese specialist in Tokyo, she chose the materials, stainless steel and native Japanese wood, as well as the design. It needed to be versatile - for all kinds of cheeses and anything you'd enjoy alongside.
Hiromi recognized a hole in the Japanese cheese knife market and sought to fill it. She turned to one of the most trusted knife-makers in Japan, with over 700 years of knife-making tradition in the small town of Seki in rural Gifu Prefecture. Now her knives are sold in cheese shops across the country.
Materials: stainless steel blade, native Japanese wood handle
Dimensions: 27cm x 5cm x1.5cm
*If you'd like to order 5 or more knives, contact us and we'll send you a discount code for free shipping.
*Contact us for bulk orders and we'd be happy to work with you on the price.