The blade uses molybdenum steel, a type of stainless tool steel also used in medical scalpels. This knife incorporates traditional techniques passed down in Seki City, Gifu Prefecture, one of the three great cutlery capitals of the world. Knife Description Origin: Seki City, Gifu Prefecture (Seki Cutlery) Category: Petty Knife Blade Length: 120mm Steel Material: Molybdenum Steel Handle: Black laminated handle (with bolster) This petty knife is quite interesting, incorporating authentic techniques while being affordably priced.

This is an authentic stainless steel petty knife with a modern Japanese design. The knife features a blade made from "powdered high-speed steel" (HSS), renowned for its durability and long-lasting sharpness. Additionally, the blade's surface has been treated with a "Tsuchime" (hammered) finish. This texturing creates small gaps between the food and the blade, reducing sticking and making slicing smoother. Knife Details: - Origin: Echizen City, Fukui Prefecture (Echizen cutlery) - Type: Petty Knife - Blade length: 150mm - Steel material: Powdered HSS - Handle: Octagonal laminated handle (The laminated structure increases the density within the handle, enhancing its water resistance.) Each knife is handmade by artisans, making the pattern on each blade unique and difficult to replicate. The hammered texture on the flat side of the blade helps to improve food release. The handle's laminated structure involves compressing thin layers of wood, increasing its density and water resistance, resulting in a durable and robust handle.

Cutlery description Production area: Seki City, Gifu Prefecture (Seki Cutlery) Classification: Small Knife Blade elongated: 150mm Steel: SK Material (Nippon Steel) Pattern: Gold-mouthed black plywood together (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically) SK materials contain 0.55 to 1.5% carbon, and are special alloying elements such as chromium and molybdenum. It is an unadded high carbon steel, and it is often used in tools. The name Sk is an abbreviation that mixes English and Japanese. S is Steel, K is tool K. SK materials, like S-C materials (carbon steel for mechanical structures), have an increase in carbon of up to about 0.6%. Harder heat treatment hardness is easier to obtain, but if it becomes 0.6% or more, heat treatment hardness increases quickly would be boring. SK materials often require impact resistance and wear resistance rather than quenching, and among these, steel grades with a low carbon content Striking applications, namely impact resistant orientations requiring toughness, high carbon content steel grades, Because it is chosen for the direction of wear resistance you need, use it for the knife. SK material has long been a common material for kitchen knives, and is the standard steel used for home use. Since it is a corrosive material, it has a better sharpness than stencils such as molybdenum.

This text appears to describe a special knife designed for cooking enthusiasts, highlighting its features, materials, and design. Here is a translated version: "A special item for cooking enthusiasts, this small, versatile knife is made in Seki City. Compact yet multifunctional, it makes daily cooking a pleasure. Its user-friendly design allows for smooth cutting of everything from vegetables to meat. Priced reasonably, it offers durability for long-term use, making cooking time more enjoyable and enriching your kitchen life. Additionally, the knife features a 'bolster'—a metal fitting at the junction of the blade and handle—preventing water from entering the handle, thus enabling hygienic use. Knife Description Origin: Seki City, Gifu Prefecture (Seki Cutlery) Type: Santoku Blade Length: 140mm Construction: Gold Clad (DP Gold Steel) Handle: Laminated Structure (Mahogany Pattern) 'Gold Clad' refers to the use of rust-resistant DP Gold steel sandwiched between layers of stainless steel. This knife employs Gold Clad construction, resulting in a professional finish."

This Petty Knife, highly regarded by chefs, is known for the brilliant finish it leaves on cut food items. It's not only efficient and enjoyable to use, but it also offers an intriguing quality that goes beyond just being 'sharp.' It's a product with excellent food release properties. Description of the Blade Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Petty Knife Blade length: 130mm Steel material: VG10 Steel Handle: Black plywood with bolster (The inclusion of a bolster makes it less likely for dirt to accumulate at the junction of the blade and handle, ensuring hygienic use) Developed with high-grade stainless blade steel by Takefu Special Steel, VG10 is not only used in Echizen cutlery but also widely in other products. This steel, rich in chromium, is highly resistant to rust and is differentiated by the VG series and the content of elements like carbon and chromium, including VG1, 2, 5, 7, 8, 10, and VG Special, Kin 2. Among them, VG10 uses high-purity raw iron selected for its quality and is produced with the finest steel-making technology, offering excellent toughness, workability, and forgeability. It's also free from corrosive impurities and is distinguished by its wear resistance, a major feature of the "VG" series. Additionally, the addition of cobalt makes sharpening easier.

This is a Petty Knife from Tanaka Kazuyuki Cutlery Manufacturing in Miki City, Hyogo Prefecture. It's a unique Petty Knife that you won't find anywhere else. Product Information Description of the Blade Origin: Miki City, Hyogo Prefecture (Banshu Miki Uchihamono) Category: Petty Blade length: 150mm Steel material: VG10 Steel Structure: Layered structure Made by Tanaka Kazuyuki Cutlery Manufacturing in Miki City, Hyogo Prefecture, this Petty Knife is not only sharp but also uniquely distinctive, offering an originality not seen in other knives. A standout feature is its layered structure, where thin slices of hard stainless steel, designed for sharp cutting, are sandwiched in a mille-feuille style. Sharpening these layers creates a beautiful wave pattern on the blade. Furthermore, since each knife is individually sharpened by artisans, no two knives have the exact same pattern, making each one a unique piece in the world.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Small Knife Blade elongated: 150mm Steel: Swedish stainless steel (AEBL steel manufactured by Woodyholm, Sweden) Handle: Laminated plywood (mixed antimicrobial material) with special processing mouth metal (SUS304) (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically)

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Small Knife Blade elongated: 120mm Steel: Swedish stainless steel (AEBL steel manufactured by Woodyholm, Sweden) Handle: Laminated plywood (mixed antimicrobial material) with special processing mouth metal (SUS304) (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically)

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Small Knife Blade elongated: 150mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2) Handle: Laminated plywood (mixed antimicrobial material) with special processing mouth metal (SUS304) (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically)

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Small Knife Blade elongated: 120mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2) Handle: Laminated plywood (mixed antimicrobial material) with special processing mouth metal (SUS304) (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically)

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Small Knife Blade elongated: 150mm Steel: V-gold No. 10 Pattern: Gold-mouthed black plywood together (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically) It is a high-grade stainless steel blade steel developed in Takeshi's special steel material, not only Echizen uchihamono, It is a widely used steel material. In stainless steel which contains a lot of chromium V gold 1.2.5.7.8.10, V special gold, gold 2 and carbon, chromium, etc. distinguished. Among them, V gold No. 10 is made with the highest steelmaking technology using carefully selected high purity raw iron. It is tough, has excellent workability, and forging properties. In addition, there is no corrosive caused by harmful impurities. In addition, various properties with excellent abrasion resistance are the main features of the "V gold" series. Cobalt is also added, making it easier to grind knives.

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Small Knife Blade elongated: 130mm Steel material: Powder high speed steel Pattern: Gold co-mouth red plywood (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically) High-speed steel was originally developed as a steel material for cutlery used for metal processing. It is a hard steel that does not re-temper even at high temperatures, but has a rough structure. High speed powder is a powder metallurgy method (put into metal powder "mold", compress and harden, "sintered" at high temperature High-precision steel produced by "making parts with high accuracy," the manufacturing process is different from its roots It seems like. Real high-precision steel is not suitable for kitchen knives, but the metal structure becomes solid, tough and excellent. Powdered high-speed steel is popular as a steel material for knives with excellent hardness and abrasion resistance. However, due to the high hardness, it takes time to grind the blade.

・ There is shine on the cutting surface of the material It can be used comfortably ・ There is interest that can't be cleared in one word that is cut well a dish on which the chef stamps the taiko seal Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Small Knife Blade elongated: 150mm Steel material: Powder high speed steel Pattern: Gold co-mouth red plywood (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically) When you do a little work, but are too big to use a kitchen knife... This is very useful in such times. This is very useful in this situation where you are peeling fruits and cutting small things.

Cutlery description Production area: Seki City, Gifu Prefecture (Seki Cutlery) Classification: Small Knife Blade elongated: 120mm Steel: SK Material (Nippon Steel) Pattern: Gold-mouthed black plywood together (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically) SK materials contain 0.55 to 1.5% carbon, and are special alloying elements such as chromium and molybdenum. It is an unadded high carbon steel, and it is often used in tools. The name Sk is an abbreviation that mixes English and Japanese. S is Steel, K is tool K. SK materials, like S-C materials (carbon steel for mechanical structures), have an increase in carbon of up to about 0.6%. Harder heat treatment hardness is easier to obtain, but if it becomes 0.6% or more, heat treatment hardness increases quickly would be boring. SK materials often require impact resistance and wear resistance rather than quenching, and among these, steel grades with a low carbon content Striking applications, namely impact resistant orientations requiring toughness, high carbon content steel grades, Because it is chosen for the direction of wear resistance you need, use it for the knife. SK material has long been a common material for kitchen knives, and is the standard steel used for home use. Since it is a corrosive material, it has a better sharpness than stencils such as molybdenum.

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Small Knife Blade elongated: 150mm Steel material: Laminated steel Pattern: My chart handle with mouthkill (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically) Damascus steel is well known in the knife world. It is popular for its wood grain-like patterns, and missing items It has come out one after another. Damascus steel is bladed by coating some thin steel material in a mille-feuille shape. This has been the mechanism by which wood grain patterning can be carried out. Damascus steel itself is a steel material made in ancient India, and the cutlery currently in circulation is As "Damascus finished" and "Damascus pattern", we sell things similar to the image of Damascus steel. Much of this bullion was made by steel manufacturers, and in rare cases blacksmiths made similar forges. Difficult to understand are "damascus finished", "ink sink", "forged" and "laminated steel" by kitchen knife manufacturers. Since it's an expression, please think that it's basically the same friend.

Cutlery description Production area: Sanjo City, Niigata Prefecture (Sanjo Cutlery) Classification: Small Knife Blade elongated: 150mm Steel: Damascus Steel (63 ply) Pattern: Mohawk Handle (Handle part is hollowed out and adopts "monaca stainless structure" which is light in weight and keeps beauty forever.) In addition, it is a hygienic handle which allows cleaning of water, detergent, etc. high pressure and high temperature using 18-8 stainless steel. * Do not use hypochlorous acid, chlorine, etc. sterilizer. ) Damascus steel is made from Indian woots and forged into swords and other swords in Damascus, Syria. Its biggest feature is the unique pattern that occurs when molten cast steel is solidified in the crucible, and very few people know the method of manufacture. During the Crusades, it was prized as a famous sword for its mysterious beauty and value. It is present that Damascus steel has reproduced this pattern.

The small blade is full of shining flat mirror hammer The small stainless steel knife is made in Echizen City, Fukui Prefecture. It was finished in a mirror polished surface so that my face reflected on the blade on the peak side of the blade The hammer is processed to make the body better by having a gap between the blade and the materials. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Uchihamono) Classification: Small Knife Blade elongated: 135mm Structure: DP gold steel Handle: Laminate structure with mouth (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically)

The small knife was born in Tsubame-Sanjo, Niigata A small knife that is easy to use or take outdoors. Because the handle is also a resin type often used in school lunch centers, it can be used very hygienically. Cutlery description Production area: Sanjo City, Niigata Prefecture (Sanjo Cutlery) Classification: Small Knife Blade elongated: 120mm Steel: Molybdenum Vanadium steel Pattern: Elastomeric Resin (integral molding) Fujijiro Color Series was developed with the theme of fatigue reduction and cleanliness management, taking advantage of the sound of real field use. In addition to the six-color handle variation, it is the definitive version of HACCP hygiene management from the workplace point of view, such as the ergonomic grip shape, high basic qualities such as sharpness and durability, and cost performance that are easily introduced to many people.

Niigata Tsubame Sanjo "Fujijiro" authentic all-stempe small knife Tornado handle is difficult to slip even with water or oily hands, supporting comfortable cooking. Made from hygienic all stainless steel which is washable. Cutlery description Production area: Tsubame-Sanjo City, Niigata Prefecture (Sanjo Cutlery) Classification: Small Knife Blade elongated: 150mm Steel material: DP Cobalt alloy steel Pattern: Allsten (tornado processing)

The unattached hammer blade is accented with a green pattern as the apex of the blade crosses many folds. Because I made them by hand one by one, and the blade emblems are not reproducible This is a shining kitchen knife with a hammer blade that makes the flat blade (top side of the blade) blur. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Small Knife Blade elongated: 135mm Steel: V-gold No. 10 Pattern: Laminate green pattern with metal mouth (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically) The blade has a laminated structure, and because artisans make it by hand one at a time, it is difficult to reproduce the pattern of the cutting edge and is finished in the only pattern in the world. The flat part of the blade is made of hammer, and there is a gap between the material and the blade, making it very difficult to get away from the blade. In addition, the handle has a laminate structure, and the density in the handle increases by overlapping and compressing the thinned wood, making it a pattern with excellent water resistance.