Seramikku's Japanese kitchen knives are produced in Japan by local blacksmiths who make the knives according to traditional techniques. The knife blade is hammered, damascus steel with either 17 layers or 67 layers. The core consists of hard steel of the type VG10 or AUS10, which has a hardness of 59-62 HRC (Rockwell hardness scale). In other words, our Japanese kitchen knives are made to last for many years.

See our selection of knives

Gyuto knife | 24 cm | MahoganyGyuto knife | 24 cm | Mahogany
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Gyuto knife | 24 cm | Mahogany

1.400,00 kr 1.500,00 kr
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Sujihiki Knife | 24 cm | MahoganySujihiki Knife | 24 cm | Mahogany
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Sujihiki Knife | 24 cm | Mahogany

1.300,00 kr
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Herb Knife | 8 cm | MahoganyHerb Knife | 8 cm | Mahogany
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Herb Knife | 8 cm | Mahogany

750,00 kr
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Gyuto knife | 21 cm | MahoganyGyuto knife | 21 cm | Mahogany
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Gyuto knife | 21 cm | Mahogany

1.250,00 kr
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Utilities | 13.5 cm | MahoganyUtilities | 13.5 cm | Mahogany
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Utilities | 13.5 cm | Mahogany

850,00 kr
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Santoku knife | 18 cm | MahoganySantoku knife | 18 cm | Mahogany
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Santoku knife | 18 cm | Mahogany

1.150,00 kr
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Nakiri knife | 16.5 cm | MahoganyNakiri knife | 16.5 cm | Mahogany
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Nakiri knife | 16.5 cm | Mahogany

1.150,00 kr
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Extend the life of your knife

HOW TO MAINTAIN YOUR KNIFE

A good knife requires good maintenance if you want to maintain its strength and sharpness throughout its life.

Due to the hardness of the VG10 steel and the stainless capabilities of the damascened layers, you can easily keep your knives sharp for a long time if you follow some simple advice.

Read our advice on good maintenance here