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The perfect blend of traditional Japanese aesthetic combined with modern knife performance. The hammer forged finish helps stop food from sticking to the blade.
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"The blades have excellent sharpness, the handles grip well which makes them so easy to use."
The acute sharpening angle is what separates Japanese knives from the rest - this is why they're so sharp and able to be used to slice sashimi.
Our handles are made from Pakkawood - a high quality laminated wood that is water resistant, soft on the hands and easy to grip.
The inner layer of Japanese AUS-8 steel creates incredible hardness (HRC 59) to enable the blade to stay sharper for longer, while the outer layers of Stainless Steel (SUS-1A) help prevent your knife from rusting.