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softedge REIMAGINES THE ART OF EATING WITHOUT COMPROMISING THE FUNCTION OR QUALITY OF THE OBJECTS THAT ENABLE IT — EXTENDING THE JOY OF CONSIDERED DESIGN & JAPANESE CRAFTSMANSHIP TO TABLES FAR AND WIDE.

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  • PROCESS & PROVENANCE

    softedge is committed to the uncompromising quality that can only be achieved by working in close collaboration with the artisans and craftspeople whose hands hold our products throughout the making process.

    Our playful yet refined forms are crafted in Hasami from locally sourced Amakusa porcelain and fired to complete vitrification at 1300 degrees Celsius. By utilising a combination of modern technology and skills passed down through generations, we can achieve the highest quality standards possible. All in the service of elevating the everyday act of eating.

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The second chapter in our story is layered with the history, heart and many hands of Hasami — a town nestled into the volcanic mountains of japans southern island of Kyushu.

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  • JOURNAL

    Each month, the softedge team digs into the cooking, curios and conversations that keep our plates, bellies & minds in motion—bit by bit, gathering our global table a little closer.

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  • A TAVOLA

    ROUGH RICE

    ADAM JAMES, aka ROUGH RICE, trusts his nose, his palate and, occasionally, his finger as a thermometer. We visited him in Tasmania’s Huon Valley to talk perennial ferments, food memories and a curiosity that keeps leading him somewhere new.

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