Ultimate luxury knives that are forged and finished to uncompromising standards.
Every detail, from the choice of steel, forging, tempering, grinding and polishing of the 63 Layer Burst Damascus has been done by the small workshop of Kitano san in Sanjo. Every blade goes through exacting inspection before handle attachment resulting in knives of the highest level of functionality, aesthetics and ergonomics.
The handles and saya (sheath) are made of Horse Chestnut that is traditionally lacquered by hand with 35 layers of dyed Urushi tree sap and embellished with 24 Carat Gold leaf.
Pure joy not just to use but a feast for the eyes!!!
Fully handmade VG10 Steel
Hardness 61 HRC + /- 1
Blade Type: Double-edged blade
Made in Japan
Use and Care – Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. – Hand wash with warm water and towel dry. – Use a sharpening stone to maintain the sharpness of the blade. – Do not use a dishwasher to clean your knife.Utility: The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food. Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades. Normal length – 150mm Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.