MATERIAL

SG2

Both knives feature blades forged from SG2, a premium powdered steel celebrated for its exceptional hardness, edge retention, and sharpness. The result is smooth, precise cutting performance with minimal need for resharpening—ideal for both home cooks and professionals seeking reliability in everyday use.

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

Resin-stabilized burl wood

Each handle is crafted from natural burl wood, infused with resin to enhance water resistance and durability while preserving the wood’s distinctive grain patterns. Comfortable in hand and striking in appearance, the stabilized wood balances practicality with beauty, making the knives a pleasure to use and display.

BLADE TYPE

Santoku

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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.

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.

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.

Be mindful of hard objects

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

Dry thoroughly

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

Gentle hand-wash only

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