MATERIAL

White Steel #2

White steel, the purest form of carbon steel, is highly regarded for its ease of sharpening and ability to take on a fine polish.

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

Kiritsuke

A Kiritsuke Gyuto is a hybrid Japanese chef’s knife that combines the versatile curved blade of a Gyuto with the angled, sword-like tip of a Kiritsuke, offering both precision slicing and multipurpose cutting.

FINISH

Nashiji

The Japanese term Nashiji (pear-skin pattern) describes a technique that gives the blade a rustic, unfinished-looking surface.

LENGTH

210mm

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BLADE

Niigata

Niigata’s Sanjo City is renowned for its knives, produced through a blend of advanced machine processing and artisan hand-finishing, with stainless steel as the primary material to ensure precision and quality.

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.