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

We literally translate Santoku as a knife with three virtues or a solution to 3 problems. Whether you are preparing meat, fish or vegetables, cutting, chopping or chopping, this will definitely be your right choice. The geometry of this knife allows you to perform any kitchen task with absolute ease.

To make this knife Kunio used VG1 steel which would be described as ideal for our users. It is extremely hard without being too hard and has superior corrosion resistance. 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. In this case we have a traditional octagonal handle made of oak wood that has been lightly flamed and coated with uraushi Japanese lacquer to make it as resistant as possible to the ravages of time.

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".