Our most popular traditional single bevel series. Hand forged in the swordmaking tradition from two pieces of steel. These are good all around Japanese chef knives that are very good for everyday use. Professional lifespan: 7-10yrs
Blade - 2 layers hand forged together make this a true handmade knife. With a harder steel for the blade edge and a softer steel for the tang side. White or Blue Carbon steel (depending on exact model) makes up the blade edge, while softer Jigane Carbon steel makes up the back and tang. Harder steel holds its edge longer and is more difficult to properly sharpen.
Left handed bevel is available on request please contact us for pricing
Handle - Traditional wa handle featuring Japanese Magnolia and water buffalo horn ferrule. Available in “D” or octagonal shape
Bevel Angle Ratio Single Bevel
*PRO TIP: Always hand wash and dry knives. Use caution when cutting anything that may contain bones, pits, seeds, hard pieces or was previously frozen