Crafted with precision and passion, the G Line series emerged in 1980 after five years of  development by Ichimonji's second owner, Umewaka. At a time when market knives lacked the hardness demanded by professionals, Umewaka answered the call with a revolutionary creation.
Despite the challenges faced even by master blacksmiths, five years of relentless prototyping and testing culminated in the debut of the G Line. Instantly, it became one of Ichimonji's most popular offerings—a true game-changer in the world of culinary tools.
At first glance, the G Line might appear unassuming, but every detail is designed for perfection. The wooden handle fits comfortably in the hand, allowing for a secure grip. The blade, crafted from VG1 steel, undergoes a hardening process that ensures lasting sharpness and durability. Its proportions are not only aesthetically pleasing but also ergonomically optimized, thanks to invaluable feedback from top chefs in Osaka, the heart of Japanese gastronomy.
For over 40 years, the G Line has been a top-seller among a diverse range of chefs, celebrated for its exceptional sharpness and blade durability. We highly recommend this knife to those who spend long hours in the kitchen and refuse to compromise on sharpness.
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Discover the legacy of the G Line—where tradition meets innovation in every slice.
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Inheriting the spirit of Japanese sword

Embodying the ancient art of Katana sword forging, our Japanese traditional cooking knives boast unparalleled hardness, ensuring the razor-sharp edge essential for preparing exquisite Japanese cuisine. Continuing this legacy, the G Line series is crafted with higher carbon content than standard knives, resulting in a blade of remarkable hardness. Each knife undergoes a meticulous hardening process, enhancing its durability while maintaining the ability to sharpen with ease.
Experience the precision and craftsmanship of the G Line series—where tradition and innovation unite to elevate your culinary skills.