MATERIAL

VG10

VG10 steel offers excellent balance of 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

Gyuto

Gyuto is the Japanese equivalent of a Western chef’s knife, featuring a longer, slightly curved blade that excels at rocking, slicing, and versatile cutting of meat, fish, and vegetables.

FINISH

Tsuchime

Hammer marks remain visible on the blade, adding aesthetic appeal while reducing food from sticking.

LENGTH

200mm

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BLADE

Seki

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.