Its renowned ability enables handling tasks ranging from slicing to dicing, making it essential in professional and home kitchens. Any good knife should be sharp when new, so functionality, after the initial ‘out of the box’ sharpness, is the capacity to hold the sharpness (ONE), the ease with it can be kept sharp (TWO), the ergonomics for prolonged use without causing stress (T.

This 140mm Santoku is a multi-purpose knife that handles each of the "three virtues" of Japanese cooking (meat, fish and vegetables) with ease. One of its distinctive features is its fine, uniform grain pattern, which can be straight or exhibit a subtle wave-like figure known as "tiger stripe" or "curly maple. An additional advantage of magnolia wood handles is that they are easy and inexpensive to rehandle as there is an abundance of magnolia handles on the market.

When talking about genuine Japanese knives, one must first distinguish and be aware that it is not just about the shape, but about the blade structure. With their shape and precise craftsmanship, traditional Japanese ‘wa’ handles embody the idea of kodawari. This stunning Damascus steel Gyuto knife from Seisuke is ideal for chefs looking for an all-round, versatile option in their kitchen. Perhaps you’ve heard about the amazing sharpness and unrivaled cutting performance that a knife from Japan offers,and you wondered where to get them without going all the way to the country.

Personalized advertising may be considered a “sale” or “sharing” of information under California and other state privacy laws, and you may have a right to opt out. When in doubt, magnolia wood is a great choice, because it does not emit odors that could interfere with the subtle flavors of the food. Only special pieces of wood are chosen to make handles, because – with a product of such small dimensions – it is very important that the grain of the wood is even and straight. Indeed, every Tojiro knife is made by following the old Japanese know-how in the field of knives and blades.For handles, blocks of maple burl with irregular and non-uniform structures are preferred, because dyes can penetrate the wood in different ways, creating unique patterns. Razor-Sharp Edge Retention】 Sharpness is key to achieving the best cuts and this is evident in the knife's blade which is quite sharp and will remain this way even after tough tasks such as cutting tough meat or removing flesh from bones. Our knives come direct from knife makers in and around Seki City, Takefu City, Sakai City, Sanjyo City Japan, which are widely known as the Japanese knife and cutlery capitals. Our business philosophy is: “Ichigo Ichie (一期一会),” meaning that every moment is a once-in-a-lifetime opportunity. It’s important to note that you should not send the item back to the address provided on the parcel packaging.

To enable personalized advertising (like interest-based ads), we may share your data with our marketing and advertising partners using cookies and other technologies. At the same time, I would like to point out that the seller does not include the original power supply with the product, replacing it with another manufacturer's product, more bulky and without accompanying instructions, the manufacturer is not known. When choosing a suitable wood, the qualities we look for are durability, hardness, resistance to moisture, and grip. The quality in the detail is backed up by an impeccably sharp cutting edge that will make short work of meat, fish and vegetables.If you never had the chance to try one of the products made by Tojito, then this Chef Knife 21cm is the perfect one to begin with.

The blacksmith is turning out excellent knives with unsurpassed Japanese blade knowledge and expertise handed down from generation to generation for centuries. Behind the Sakai Takayuki brand is more than 600 years of knife making history by skilled craftsmen of Sakai City, Osaka prefecture.

Each knife features a comfortable grip on its ergonomic Olive handle to enhance precision as well as minimize fatigue, finger numbness or aches when food preparation.