Most similar to Katana!
These knives, one by one, are carefully forged and sharpened by skilled craftsmen in Sakai, one of the most famous cities in Japan precisely for the production of the famous Japanese swords - katana.
Sakai Takayuki is one of the few that holds to the traditional methods of blade making, and the families of employees at this forge have a history of making swords for Japanese imperial families.
A special team of people first forges the blade and then a completely separate family takes over the job of grinding and polishing the blade to perfect appearance and sharpness. Then again, a special expert engraves the blade and installs the handle. Each part of the process can be described as an art in itself.

The Ginsan or Silver #3 steel used to make these knives is a special Hitachi stainless steel that has similar hardness and sharpness retention to high carbon steels. Sharpness, a soft-cut feel and unparalleled durability with rust resistance are just some of the main attributes that further increase the value of this product, which represents a fusion of culture, tradition and the modern needs of both amateurs and professionals in the kitchen as well as enthusiasts and artists who value and seek something more from everyday products.

Knives of this type are used for long, precise and clean cuts of fish and other meats. The beautifully thinned blade will provide a surgical cut and the length of the blade to get it done in one go.

The handle of Wenge wood is a story in itself... Wenge wood is a hard wood with densely distributed fibers, which makes it very resistant to wear, bending and damage. That is why it is often used in the production of furniture, floors, doors and decorative panels. In cutlery, wenge is also highly valued for making knife handles for its beauty and strength. The handle is made in an octagonal traditional shape with a bison horn collar, and the fine polishing gives a feeling of compactness in the comfort of handling.

These knives are made in an extremely limited quantity and only a few pieces will be available from us.

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.