The Arare series consists of traditional knives with tuschime hammer marks in the shape of small squares, creating a unique finish and distinctive appearance for each individual knife.

In Japan, the word Santoku means "three virtues" or "solution to 3 problems," referring to meat, fish, and vegetables. It is a favorite knife for households but is also appreciated by professionals for its height. With this knife, you will enjoy chopping fruits or vegetables, and it will not disappoint when preparing meat.

The SG2 steel from which the blade is made is produced using the most modern technological processes known to man, and its powdered structure allows it to retain sharpness for a very long time and to be easily re-sharpened.

The octagonal handle made of lightweight ebony with a ring-shaped white marble insert contributes to the luxurious appearance of this blade, providing a good grip with a slight center of gravity towards the tip of the blade.

After use, handwash the knife 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 manually on a whetstone. We offer a professional kitchen knife sharpening service. If you choose to sharpen your knife yourself, check out the selection of sharpening stones on our website.

Use your knife only for its intended tasks. Do not use it for other purposes.

***AVOID***
-Washing the knife in a dishwasher.
-Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans, or bottles.
-Using glass cutting boards or cutting directly on the countertop.

Read more about knife maintenance on our blog: "Maintaining Japanese Knives."