Thinly sliced vegetables and meat, as well as finely filleted fish, require particularly high-quality tools. In cooperation with a small Japanese knife maker, we present a selection of traditionally hand-forged Japanese chef's knives with blades made of two-layer steel.
The cutting edge of the blades is made of Shirogami (white paper steel), an unalloyed carbon steel (not stainless) with a high degree of purity and a very fine microstructure, very similar to Japanese sword steel. It is used especially for fine cutting tools and is characterized by its exceptional sharpness, ease of sharpening, and excellent edge retention. Its working hardness ranges between 60 and 62 HRC. This allows for extremely fine cutting angles of 15–25 degrees with this highly hardened steel.
These traditionally single-bevel chef's knives feature a slight hollow grind on the back of the blade, ensuring precise, straight cuts for the finest results and allowing for the classic Japanese sharpening method on a whetstone. The bolster made of water buffalo horn, combined with the characteristically asymmetrical magnolia wood handle, completes the harmonious and high-quality overall impression. Experience the beauty of Japanese craftsmanship for yourself. Please note that the single bevel is suitable for right-handed users only.