A limited series of knives that combines more than 350 years of Japanese tradition with the rarest and most precious materials, intended for culinary masters and collectors of top blacksmithing skills.

Handcrafted from the latest SG Strix steel from the Takefu workshop, with a hardness of up to HRC 65, this knife is a real masterpiece and a confirmation of Nigara Hamono craftsmen's commitment to pushing the boundaries of modern knifemaking. Not only is the steel top quality, but the craftsmanship is equally impressive.

Santoku, which translates to "three virtues", got its name from its exceptional ability to process meat, fish and vegetables with ease. Thanks to its versatility and perfect balance, this knife shape has become the ultimate choice for households, while it is equally appreciated by professional chefs who prefer shorter, more precise blades.

The blade is decorated with a tsuchime pattern with two different types of hammers, giving it a refined and sophisticated aesthetic. In addition, the damask pattern is so impressive that it appears almost three-dimensional in person.

The handle is made of rosewood in combination with white buffalo horn. Since these are natural materials, each shade and tone is unique, so each knife will have its own exclusive color combination, different from the one shown in the photos.

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. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

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 rind, pits...
-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".