This is an absolutely super knife. I would recommend it to anybody who wants a first rate later!
Admittedly my first Japanese Steel, but thoroughly pleased! Gorgeous at first glance, well balanced and comfortable. So far used for cutting courgettes, spring onions, and medium sized onions - tasks it performs uniformly and with ease. Highly recommended
I bought this knife as a gift for my husband. He likes it a lot and says it's the best petty knife he's ever had.
Overall the knife is crafted very well. This was my first ever carbon steel knife and I was able to pick up the extra care that carbon steel knives require, very quickly.
With the traditional forging process, the molecules of the iron material are finely tuned, leading to the completion of a "living kitchen knife" that breathes.
The process of heating and forging each material for mold making is repeated three or four times to quickly shape the blade and create durability before the carbon is released from the steel causing it to lose its original strength.
The blade is the most important factor in achieving the best possible sharpness. It is polished in our own blade factory to produce uncompromising sharpness.
The highest priority is placed on sturdiness, a sense of luxury, and a shape that is easy to grip and does not cause fatigue even after long hours of use.
|Sliver steel #3||★★★★||★★★★||★★★★||★★★★|
|White steel #1||★★★★★||★||★★★★||★★★|
|White steel #2||★★★★||★||★★★||★★★★|
|Blue steel #1||★★★★||★★||★★★★★||★★|
|Blue steel #2||★★★★||★★||★★★★||★★★|
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