I'm an ex chef and no just a home cook, bought this knife as I've always loved Japanese kitchen knives. This knife is sharp out of the box and fits in my hand nicely. The only down side I would say is that I would prefer it if the handle was a little heavier and the joining of the tang to the handle was done better. Great knife over all love it.
I am impressed with he sharpness and excellent balance of this knife
I am very happy so far with this knife.I did not use too much but shows very sharp and handy for all purpose. I am struggling to not use in hard stuff like bones or other because you may have the tendency to use for everything.
Traditional Japanese forging process, completely different from German knives.Enjoy using it
Super hard, feel very hard to grind
But super sharp, very strong
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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Not only is it the best Japanese knife,but also try to improve our product's quality based on consumer feedback.
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