MATERIAL

VG10

VG10 steel offers excellent edge retention and corrosion resistance, making it a dependable choice for everyday cooking.

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

A 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

Gifu

Gifu's Seki is renowned for its knives, where advanced machinery streamlines the process while master artisans handle the fine sharpening and finishing, creating stainless-steel blades that combine rust resistance with exceptional 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.