This knife is a true masterpiece. A special design combined with the highest quality materials ensures the long-term satisfaction of every user. We made this series in a limited number of 16 copies, which further increases their exclusivity and value.

The shape of the knife is called Kiritsuke, the Japanese version of the chef knife. In Japan, they believe that this is the one knife that can do all tasks, chopping vegetables, preparing and cutting meat, but also cutting fish for sashimi and sushi rolls.

The blade is made in 3 layers, in the San-Mai technique. This technique involves overlapping two softer steels around one, extremely hard central one, in this case Aogami Super steel. This construction not only improves the aesthetic appearance of the knife itself, but also contributes to its resistance to cracking, and Aogami Super is considered by many blacksmiths to be the best quality steel for making knives. The finish of this knife is called Kuro-nashiji which means the textured black finish of the knife body that is completely unique and unique every time.

The handle is made of oak wood in an octagonal shape, and two wood preservation techniques have been applied to it. Lightly burning the wood increases its resistance to external influences and makes the handle look more rustic. In addition, it is coated with a thin layer of Japanese Urashi lacquer, which is applied by hand and gives additional protection and a natural feeling in the hand.
The octagonal shape is designed to improve the grip itself, and the oak wood has antibacterial properties.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel. Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones. You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".

Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.