Description:
Knives that last a lifetime, crafted in Tsubame-Sanjo.
The three essential features for a knife—superb cutting performance, ease of grip, and longevity—have been thoughtfully pursued and distilled into this simple design.
The core material used for the blade is VG10, a high-quality stainless steel renowned for its exceptionally high hardness and excellent corrosion resistance among Japanese materials, guaranteeing superb sharpness. This material combines a sharp cutting edge with robustness that resists rust and chipping, making it a favorite among professional chefs.
The knife handle has a unique shape, transitioning from a square at the end to a gentle round shape closer to the blade. This design was created after considering the act of holding a knife and realizing the need for two seemingly opposite functions: 'staying secure in the hand' and 'ease of movement.'
Additionally, the knife features a bolster with a smooth incline from the blade to the handle, preventing dirt buildup and making it easy to clean and maintain hygiene. The handle material is pakkawood, which is resistant to water and aging, eliminating concerns about water damage that can affect natural wood handles.
They come in three styles: Chef’s Knife, Santoku, and Petty. The Chef’s Knife has a slimmer shape, while the Santoku is a versatile general-purpose knife commonly used at home.
Please note that each handle has a unique wood grain and texture, making your knife one of a kind! The blade can be sharpened using commercially available whetstones or sharpeners, so you can always keep it ready for action.
Proudly crafted in Sanjo city, Niigata, Japan.
Details:
Measurement:
Chef’s Knife
Blade length: 7”
Handle length: 4.5”
Santoku
Blade length: 6.7”
Handle length: 4.5”
Petty
Blade length: 5”
Handle length: 4.2”
Weight:
Chef’s Knife: 5.47 oz
Santoku: 6 oz
Petty: 2.5 oz
Material:
3-layer blade with VG10 stainless steel core and stainless cladding
Pakkawood handle
Made in Niigata, Japan
Care:
Not dishwasher safe
Do not cut meat / fish bones, or frozen foods. Trying to force them may risk damaging the blade.
