Yoshida Koshura grew up near the Yamato Province, known for history of traditional Japanese swordsmithing. His family was well known within the community for forging incredibly intricate single-edge Japanese swords for the samurai of the Sengoku period in the 16th century.

Koshura’s ancestors were famous for the traditional tamahagane technique of swordsmithing. The word tama means "round and precious", like a gem. The word hagane means "steel". Dedicated to producing only the highest quality blades for the high ranking generals at the time, the Koshura family’s reputation was built on the strength and sharp edge of each blade forged.

After Yoshida’s father passed on in the early 1900s, he embarked on a 7 year international meditation trip, where he apprenticed under some of France’s most renowned chefs. As the first of his family to ever leave Japan, Yoshida became instantly immersed in the depth of the international culinary universe.

Upon returning to Japan, Yoshida was inspired to marry his passion for cooking with the generations-old family swordsmithing business. Koshura knives were born.

Combining the precision and craft of swordsmithing with the care and warmth of home cooking, Koshura Kitchen aims to bring the same high quality Japanese artisan craftsmanship to your own kitchen.