The blade is made of VG10 steel in 33 layers of damascus with a beautiful contrast between the hazy layers and the highly polished center steel that sits next to the blade.

The knife, which looks like a miniature version of a traditional Japanese sword, is significantly different from other European and American versions of steak knives. In addition to the beautiful appearance of the knife, the advantage is a thinner blade with a gentle curve, which makes cutting meat a pure pleasure.

The handle of the knife is made of high-quality laminated wood with an embedded piece of metal that contributes to establishing the optimal weight to maintain the balance of the knife in the hand.

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 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".