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Takamura Aka SG2 Santoku 180mm
Kai SHUN Classic Gokujo- Boning & Filleting
Takamura Aka SG2 Utility
Kai SHUN Classic Chopper/ Meat Cleaver 150mm
Kai SHUN Classic Gyuto
Kai SHUN Classic Santoku
Kai SHUN Classic Utility 150mm
Takamura Aka SG2 Gyuto
Kai SHUN Classic Bread Knife 225mm
Kai SHUN Classic Scalloped Santoku 160mm
Kai SHUN Classic Wide Santoku Knife 180mm
Kai SHUN Classic Vegetable Knife 90mm
Kai SHUN Classic Chinese Cleaver 195mm
Kai SHUN Classic Carving 200mm
Kai SHUN Classic Flexible Filleting Knife
Kai SHUN Classic Nakiri 165mm
Kai SHUN Classic Paring Knife 103mm
Kai SHUN Classic Boning Knife 6″ (15cm)
Kai SHUN Classic Chef’s Knife 150mm
Murato Classic Nakiri 165mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood