This knife is inspired by the cherry blossom season in Japan. The blade is made in the San-Mai technique where two softer layers are forged around one hard layer of steel to protect the blade itself from cracking. This knife forging technique is one of the most popular and is inherited from the katana production process.

The gyuto form belongs to the universal forms and meets all the needs of a chef. With this knife you can cut, chop or mince any food in the kitchen.

Aogami Super, the steel used for the blade of this knife, is considered the best for making kitchen knives by most master blacksmiths in Japan. It belongs to the rusting steels, but due to the slightly higher chromium content, the knife can hardly rust. Additionally, the two layers of stainless steel that protect it from the outside allow even users who shun carbon blades to enjoy this knife with ease.

The handle is made in an oval shape from Japanese cherry wood with a red pakka wood collar that perfectly completes the story of this knife. It is extremely finely polished and gives a very pleasant feeling in the hand.

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.