Why choose a Japanese chef's knife?
A Japanese knife is an excellent choice if you want a tool that will last a lifetime. Our knives are hand-forged using traditional methods in Sakai-city, which is highly renowned for the region's more than 600-year history of knife forging.
The solid craftsmanship reflects the quality of our knives, whose specifications include:
- 17 layers hammered in damascene VG10 steel.
- 60-62 HRC (Rockwell hardness scale). Western chef's knives typically have a hardness of 50-55, which means a softer, duller knife that needs sharpening more often.
Extraordinary hardness, sharpness, and durability
The blade consists of 17 layers of hammered damascene steel which, in addition to being incredibly beautiful, has the property of protecting the core from rust and wear.
The core itself consists of hard VG10 steel, which was developed by Takefu Special Steel Co., Ltd. VG10 core steel consists of a composition of very pure raw materials, which provides outstanding qualities when it comes to hardness, sharpness, and durability.
All in all, the knives are a solid tool that will surely become your trusted companion in the kitchen. Cooking just gets a little more fun when the tool helps you do the work. The knives have different properties, which you can read about here.
