MATERIAL

SG2

SG2 steel, developed by Takefu Steel, is common in high-end knives and holds an exceptionally sharp edge for precise cutting.

HANDLE TYPE

Japanese

The lightweight structure and center of gravity positioned close to the blade make it ideal for delicate operations and quick reversals. Wood-based designs that fit comfortably in the hand are mainstream.

HANDLE MATERIAL

Stabilized burl wood

The handle is made from stabilized wood, a natural burl wood infused with resin to boost strength and moisture resistance. This treatment enhances durability while preserving the wood’s unique grain patterns, offering both visual appeal and everyday practicality.

BLADE TYPE

Santoku

Santoku

FINISH

Migaki

Migaki (polished) knives are finished with a higher grit, creating a smoother surface that allows the blade to glide more easily through food.

LENGTH

180mm

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BLADE

Gifu

Also renowned for Seki knives, the region uses a mass-production approach combining modern machinery with artisan finishing, producing mainly stainless-steel blades that offer both rust resistance and sharpness.

Gentle hand-wash only

Treat the knives with love by avoiding dishwashers. Hand-wash it with care, ensuring its longevity.

Dry thoroughly

After each use, wash the knives promptly and dry it thoroughly to bid farewell to any lingering moisture.

Be mindful of hard objects

Steer clear of bones or frozen food to protect the edge from chipping.

Use the right cutting board

Wooden cutting boards are highly recommended as they are gentle on the blade. They help preserve sharpness and extend the knife’s life.