MATERIAL

Ginsan

A stainless steel closely resembles carbon steel, with higher carbon than typical stainless and more chromium than carbon, making it a popular choice among chefs.

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

Hinoki

Lightweight and comfortable, its Hinoki wood handle offers a natural grip and subtle fragrance, grounding the knife in both tradition and comfort.

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

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

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.