MATERIAL

VG10

At its core is VG10, a premium stainless steel known for its outstanding sharpness and long-lasting edge. It resists wear and rust, making it both durable and easy to care for—ideal for daily use. Combining time-honored forging techniques with modern materials, this knife offers a perfect balance of beauty, performance, and longevity. A true lifelong companion in the kitchen.

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.

BLADE TYPE

Santoku

Santoku is a versatile Japanese kitchen knife, named for its “three virtues” of cutting meat, fish, and vegetables, with a shorter, straighter blade ideal for precise chopping and slicing.

FINISH

Tsuchime

A hammered finish is hand-crafted texturing reduces surface contact with ingredients, helping to prevent sticking—an artful finish with practical purpose.

LENGTH

180mm

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BLADE

Fukui

Fukui is well known for Echizen knives, crafted in a region with a long history of ironworking. Drawing on the area’s high-grade iron, artisans have refined techniques over the years to produce blades that are both exceptionally sharp and highly durable.

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.