Kunio sharpens his knives thin and sharpens very well! The first question you will ask yourself after using this night is, "Is this possible?"

The prefix KO in Japanese means that something is smaller than the standard size. The Santoku knife is usually produced in the dimension of 160-180mm, however in the Kunija forge they recognized the need of our European households for a smaller yet universal knife and thus came up with the idea of ​​making this Ko-Santoku.
You can use it to cut any food and the ultra thin blade will go through the food without any resistance.

To make this knife Kunio used VG1 steel which would be described as ideal for our users. In this forge, they believe that hand-forged knives should be more affordable, so they perform almost all production processes themselves, which is very challenging in today's world. Note that this is a very sharp but also extremely delicate knife and should not be used to cut anything but fresh, boneless foods.

The handles are also produced by Kuni's daughters. Specifically, this one is made of European-style mahogany wood, which is extremely pleasant to the touch.

After use, wash the knife by hand with lukewarm water and dry it.
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".