When it comes to hand-forged Japanese knives, this series stands out for its excellent price-quality ratio. The combination of damask patterns and forging marks with a European-style handle makes this knife extremely desirable among professional chefs and hobbyists.

The shape of this knife is known as Gyuto, which translates to "cow sword". It is considered a universal knife, ideal for all kitchen tasks. Its shape allows for easy cutting and chopping, while the thin blade feels as if the food offers no resistance. You will feel the true charm of the sharpness of Japanese steel.

The blade is made of VG10 steel, coated with layers of damascus and tsuchime with traces of forging. VG10 is one of the most respected Japanese stainless steels for kitchen knives, known for its high resistance to corrosion and the ability to achieve exceptional sharpness. In Japanese, "tsuchime" means "nailed," and the hammer marks on the blade have a dual function: they give the knife an authentic, hand-crafted look, reminiscent of ancient Japanese techniques, and they create small air pockets that prevent vacuums from forming. Thanks to this, starchy foods such as potatoes will not stick to the knife.

The handle of the knife is made in European style from stabilized wood, fastened with three steel rivets. A stainless steel collar is welded at the hilt and blade junction, providing additional strength and stability.

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".