First of all, I enjoyed reading about all those different types of steel and how are they made.
I am cooking like once a day, so I don’t need a stainless one. I wanted a sharp carbon knife with this Kurouchi finish, willing to take care of it after I use it.
Every time I get the knife out of its sheath I get this special feeling while holding it in my hand. It is so sharp that I easily slice everything from vegetables to meat.
Thank you for making these kind of knives!
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.
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We are Japanese local manufacturer,sell directly to constumers.Guarantee the best price and high grade knives.
Always making an effort
Not only is it the best Japanese knife,but also try to improve our product's quality based on consumer feedback.
All orders will be shipped directly from Japan to the address you specify.