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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.
"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.
