It is incredibly sharp that I for the very first time in my life sliced a paper thin slice of tomato!!! The slice was so thin that I can still read the words on the knife.
very good knife
Really good product !
I am a chef and have 5 years experience in casual and fine dining kitchen. Generally it is very good for western kitchen. very sharp. I bought this for cutting big fishes. Generally it is good but knife edge doesn't last for long time as Carbonsteel knife. you should sharpen your knife quite often to trimming fish.
Perfect ...knife is incredibly sharp
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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