The knife features a matte, unpolished finish with a very pronounced line at the bottom of the blade. Forged with a common “sandwich” method called san-mai, this line indicates the border between the two softer, outer layers of steel, and the strong SG2 core steel, seen exposed at the very edge of the blade. We love the geometry and the wider profile, so we recommend it to all cooks, regardless if you are a professional chef or a passionate home cook.
The core of this knife is made of SG2 powder steel, which ranks among the very best of Japanese steels used for kitchen blades. Due to the composition and microstructure of the steel and its hardness of 62-63 HRC, it retains sharpness for a long period of time. This steel is easy to maintain and its high chromium content makes it rust-resistant. SG2, also known as Super Gold steel, is a powder steel manufactured in Takefu steel plant. It has a high content of carbon and chromium and is stainless.
Handmade in Japan
Our knives are forged by the Japanese knifemaker Suncraft, a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.
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Order
Become a resellerIf you own a brick&mortar or an e-commerce retail shop and would like to become a dealer/reseller by adding a selection of our knives, please email us.
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Maintenance
Sharpening & knife care tipsWith proper maintenance, Japanese kitchen knives will last a lifetime!