This is a knife that stands out for its extraordinary sharpness, elegance and practicality. It represents a fusion of Japanese tradition and modern innovation, providing you with the perfect food preparation tool.

The blade of this knife is made of 33 layers of VG10 steel, which is known for its incredible sharpness and durability. This layered construction not only preserves the knife's sharpness during long-term use, but also creates a beautiful damascus texture that will enchant you every time.

The Santoku shape of the knife is specially designed for a variety of culinary needs. Whether you are cutting vegetables, meat or fish, this knife will amaze you with its precision and versatility. The blade is sharp enough to cut through thin leaves of vegetables, and at the same time strong enough to handle hard foods.

The handle of the knife is carefully crafted and fits comfortably in your hand. Besides being functional, the handle also adds a luxurious touch with its elegant appearance. It is hand coated and painted with Urushi Japanese lacquer which adds comfort and durability.

This Santoku is the perfect choice for both professional chefs and cooking enthusiasts who want to improve their skills in the kitchen. This knife represents the artistic heritage of Japanese blacksmithing, whether you use it every day or just for special occasions, this knife will win you over with its strength and beauty.

Japanese kitchen knives are superb tools that will serve you for many years with proper care. Here are some key maintenance steps:

Cleaning and Drying:

- After each use, wash the knife by hand with lukewarm water and a mild detergent.
-Dry the knife carefully with a soft cloth or paper towel.
- Put the knife in a safe place where it will not come into contact with other kitchen utensils.

Sharpening:

The best way to sharpen your stainless kitchen knives is by hand, using a whetstone. Check out our range of sharpening stones.

Correct Usage:

Use your knife only for the tasks it was designed for in order to maintain its functionality and sharpness. Avoid the following:

AVOID:

- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, hard Parmesan rinds or rinds.
-Using a knife to open jars, cans or bottles.
-Using glass cutting boards or slicing directly on the work surface or plate.

Tips for Further Reading:

For more information on maintaining and caring for your kitchen knives, visit our blog titled "Maintaining Japanese Knives."

Note: Proper maintenance of your knives will extend their life and keep them sharp, making them a reliable tool in your kitchen.