From Japan to the Kitchens of Europe

We, Celso and Rouven, founded ISSHO TABERU because we combine two worlds that perfectly complement each other: authentic Japanese craftsmanship and the demands of professional kitchens.

ISSHO means together, TABERU means to eat. This name perfectly encapsulates what drives us: connecting people through quality, craftsmanship, and special culinary moments.

Our close ties to Japan, our experience in strategy and gastronomy, and our close collaboration with top chefs define what ISSHO TABERU stands for today.

HOW IT ALL BEGAN

The origin of ISSHO TABERU is not rooted in a classic business idea, but in a personal encounter with authentic Japanese craftsmanship. During Celso's three years living in Japan, he immersed himself deeply in the country's culture and traditions. Through personal contacts, he met some of the last masters who have passed down their knowledge for generations. One of these blacksmiths eventually asked if we could help make his knives known in Europe. That's exactly where our journey began.

WHAT DEFINES US

What connects us are diverse experiences that complement each other perfectly. Celso brings his close connection to Japan, his basic training at Victorinox, and his experience in strategy, business development, and innovation. In addition to his work for ISSHO TABERU, he advises companies from Japan and Switzerland on precisely these topics. For more than twenty years, Rouven ran his own catering business and understands the demands of professional kitchens from daily practice. This combination of Japan, product understanding, and gastronomic practice continues to shape our perspective today.

HOW ISSHO TABERU CAME TO BE

We brought the first knives to Switzerland and had them tested at Restaurant Magdalena by Dominik Hartmann. The sharpness, balance, and precision were immediately convincing. This moment profoundly shaped our path. Since then, we have been working closely with top chefs, whose experience directly influences our selection and further development. This way, we connect selected workshops from Japan with the demands of fine dining in Europe and with people who want to make no compromises when cooking.

WHAT IS IMPORTANT TO US
QUALITY OVER QUANTITY

QUALITY OVER QUANTITY

We work with selected workshops and artisans who have passed down their craft for generations. For us, the decisive factor is not to offer as many knives as possible, but the right ones.

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TOGETHER WITH TOP CHEFS

TOGETHER WITH TOP CHEFS

Our knives are not developed in isolation from the kitchen. Close collaboration with top chefs helps us select and further develop knives that meet the highest standards.

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PRECISION THAT ENABLES PERFORMANCE

PRECISION THAT ENABLES PERFORMANCE

A good knife is not only convincing due to its sharpness. Only balance, control, and reliability in daily use make it a tool you can truly rely on.

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MORE THAN A TOOL

MORE THAN A TOOL

For us, a knife is more than just a kitchen tool. It connects heritage, craftsmanship, and the joy of working with something that lasts for years and gains significance with every use.

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OUR TEAM

Celso Cattaneo

Co-Founder

Rouven Wipfli

Co-Founder

Tomoaki Kuroiwa

Purchasing Director