MATERIAL

White Steel #2

The purest type of carbon steel used in knives, offering exceptional ease of sharpening and polishing.

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

Zelkova wood

The handle is crafted from zelkova, a hard and durable wood traditionally associated with good fortune, longevity, and prosperity.

BLADE TYPE

Santoku

White Steel #2 is a traditional high-carbon Japanese steel known for its purity, fine grain structure, and ease of sharpening, offering excellent sharpness and edge retention, though it is prone to rust without proper care.

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

Kochi

Tosa knives from Kochi Prefecture are known for their traditional craftsmanship, particularly their emphasis on hand forging.

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.