MATERIAL

SKD

Also called D2 or SKD-11, this semi-stainless steel contains high levels of carbon and chromium.

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

Nakiri

A Nakiri is a traditional Japanese vegetable knife with a straight, rectangular blade designed for clean push-cutting and chopping vegetables without rocking.

FINISH

Nashiji

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

LENGTH

165mm

-

BLADE

Sanjo

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.