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.

Renowned among those in the know, master craftsman 'Katayama-made' stainless Damascus Santoku knife Located in Echizen City, Fukui Prefecture, 'Katayama Uchihamono' Not only does this workshop produce kitchen knives but also other types of knives that are indispensable for chefs throughout Japan, known only by those familiar with this master craftsman's Santoku knives. Knife Description Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Type: Santoku knife Blade length: 170mm Steel material: Damascus (Core material: VG10) Handle: Rosewood handle

Renowned among those in the know, master craftsman 'Katayama-made' stainless Damascus Santoku knife Located in Echizen City, Fukui Prefecture, 'Katayama Uchihamono' Not only does this workshop produce knives but also kitchen knives that are indispensable for chefs throughout Japan, known only by those familiar with this master craftsman's Wagyu knives. Knife Description Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Type: Wagyu knife Blade length: 210mm Steel material: Damascus (Core material: VG10) Handle: Rosewood handle

Little-known master craftsman 'Katayama-made' stainless Damascus Santoku knife Located in Echizen City, Fukui Prefecture, 'Katayama Uchihamono' In addition to knives, they also produce kitchen knives and are favored by chefs throughout Japan who insist that only knives from here will do. It's a renowned master craftsman's Wagyu knife. Knife Description Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Type: Wagyu knife Blade length: 240mm Steel material: Damascus (Core material: VG10) Handle: Rosewood handle

This Santoku knife is made in Echizen City, Fukui Prefecture, and features a core material called "Chromax," a stainless steel that is as close to carbon steel as possible, making it exceptionally easy to sharpen and offering outstanding sharpness. Even those who have been dissatisfied with stainless steel knives will be impressed with this one. Knife Description: - Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) - Type: Santoku - Blade Length: 170mm - Steel Material: Chromax - Handle: Black plywood bolster (The bolster prevents dirt from accumulating easily between the blade and handle, making it more hygienic to use). Chromax is a semi-stainless steel from Takefu Special Steel. It uses VG1 as its core material and is clad with SU410S equivalent steel (three-layer steel). VG1 contains 5% chromium (Cr), enhancing corrosion resistance far beyond traditional carbon steels like white paper or blue paper steel, making it highly resistant to rust. It boasts exceptional sharpness and durability. The name "Chromax" is derived from adding chromium to the extent that it maximizes sharpness without adversely affecting it. The composition includes 1% carbon (C), 1% manganese (Mn), 5% chromium (Cr), 1% molybdenum (Mo), and 0.5% vanadium (V), achieving a hardness of HRC=58-61. Over time and depending on conditions, the surface of the steel may darken, although this does not penetrate the interior. Used by professional craftsmen in high-end knife making, its quality is proven. It's highly recommended for your knife-making projects.

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."

Uses world-renowned stainless steel. Known for its meticulous sharpening by skilled craftsmen and excellent sharpness. Also widely used in well-known establishments nationwide. We encourage you to experience this superior sharpness in your home. Knife Description Origin: Sakai City, Osaka Prefecture (Sakai Cutlery) Category: Chinese Cleaver (#7) Blade Size: Vertical 225mm, Horizontal 110mm Weight: About 560g Steel Material: Swedish Stainless Steel (AEB-L steel made by Uddeholm, Sweden) Handle: Laminated plywood (with antibacterial agent) with special bolster (SUS304) This knife uses globally famous Swedish stainless blade steel, with heat treatment (quenching and tempering) set to a Rockwell hardness of 58-59 HRC for a good balance of hardness and toughness. The slightly lower hardness makes maintenance, such as re-sharpening, easier. All Yuraku knives are carefully handcrafted one by one by skilled artisans. The heat treatment brings out the best in the materials, combined with manual sharpening, handle fitting, and a meticulously designed balance. The excellent sharpness embodies all these achievements. Thanks to the integrated production from design to quality inspection and dispatch, we ensure consistent quality. Please consider using our products to experience the traditional craftsmanship of Sakai cutlery.

Uses globally renowned carbon steel. Known for its meticulous sharpening by skilled craftsmen and excellent cutting edge. Also widely used in well-known establishments nationwide. We encourage you to experience this superior sharpness in your home. Knife Description Origin: Sakai City, Osaka Prefecture (Sakai Cutlery) Category: Chinese Cleaver (#7) Blade Size: Vertical 225mm, Horizontal 110mm Weight: About 665g Steel Material: White Steel No.2 (Hitachi Yasugi Steel Shirogami 2) Handle: Laminated plywood (with antibacterial agent) with special bolster (SUS304) Every piece of Yuraku cutlery is carefully handcrafted by skilled artisans. From the heat treatment that brings out the best in the materials, to the hand-sharpening, handle fitting, and the well-designed balance, every step contributes to the knife's superior sharpness. Thanks to the integrated production from design to quality inspection and dispatch, we can ensure consistent quality. Please consider using our products to experience the traditional craftsmanship of Sakai cutlery.

Uses globally renowned carbon steel. Features meticulous sharpening by skilled craftsmen and excellent sharpness. Widely used in famous restaurants nationwide. Please enjoy the supreme sharpness at home as well. Knife Description Origin: Sakai City, Osaka Prefecture (Sakai Cutlery) Category: Chinese Cleaver (#6) Blade length: Vertical 225mm, Horizontal 110mm Weight: About 480g Steel Material: White Steel No.2 (Hitachi Yasugi Steel Shirogami 2) Handle: Laminated plywood (with antibacterial agent) with special bolster (SUS304) All Yuraku knives are carefully crafted one by one by skilled artisans. The materials are optimized through heat treatment, manual sharpening, handle fitting, and meticulously designed for balanced aesthetics. The excellence in sharpness encapsulates all these achievements. From design to quality

This is a professional-grade Wa-Santoku knife made by artisans in Sakai City, Osaka Prefecture, an area renowned for producing high-quality Japanese knives such as Deba and Yanagiba knives. However, this particular knife is a Wa-Santoku, a versatile Japanese kitchen knife, crafted using the same expertise. Knife Description: Origin: Sakai City, Osaka Prefecture (Sakai Forged Cutlery) Category: Wa-Santoku Blade Length: 170mm Steel Material: Shirogami (White Steel) Handle: Water buffalo horn (Wood part: Magnolia) Shirogami, or White Steel, is a pure carbon steel with minimal impurities, known for its excellent sharpness and ease of sharpening. It's a preferred material among professional chefs due to these qualities. Additionally, this knife is hand-sharpened by traditional craftsmen in Sakai City, ensuring both long-lasting sharpness and ease of re-sharpening.

This knife is a vegetable cutting knife made by craftsmen in Sakai City, Osaka Prefecture, using "Ginsan" (Silver No. 3), a type of stainless steel for cutlery, produced by Hitachi Metals in Shimane Prefecture. "Ginsan" is positioned within the category of stainless steel blade steels and is part of the renowned "Yasuki Steel." Knife Description: Origin: Sakai City, Osaka Prefecture (Sakai Cutlery) Category: Vegetable Knife Blade Length: 170mm Steel Material: Ginsan (Silver No. 3) Handle: Water buffalo horn (Wood part: Magnolia) This knife is made of stainless steel, making it more resistant to rust compared to carbon steel knives. It is highly recommended for cutting New Year's mochi, pumpkins, lotus roots, sweet potatoes, corn, and other vegetables. Additionally, its blade is straighter compared to other knives, making it especially suitable for tasks like thinly slicing cabbage.

In Echizen City, Fukui Prefecture, the Masuya knife continues the 700-year tradition of "Echizen Uchihamono," a legacy passed down through four generations. Masuya Cutlery produces kitchen knives for home use with the same quality demanded by professionals. Crafted by skilled artisans, these knives are thin yet resilient, durable, and flexible, enhancing the joy of cooking with their smooth cutting performance and fine edges. Made with the philosophy of making kitchen work easier and more enjoyable, these knives are dedicated to daily culinary delights. The blade features a "Nashiji" (pear skin) finish, inspired by the texture of a pear's skin, which creates a rough surface on the sides of the blade, improving food release. This knife incorporates world-recognized techniques that have been a part of Masuya Cutlery's tradition for generations. Description of the Blade Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Santoku Blade length: 170mm Steel material: VG10 Steel Handle: Laminated handle with bolster (The inclusion of a bolster prevents dirt accumulation at the junction of the blade and handle, ensuring hygienic use) The knife is made from high-grade stainless blade steel developed by Takefu Special Steel, not just for Echizen cutlery but widely used in many applications. It's a chromium-rich, rust-resistant stainless steel. The VG series, including VG1, 2, 5, 7, 8, 10, VG Special, and Kin 2, are distinguished by their carbon and chromium content. VG10 Steel is made with high-purity raw iron, selected for its quality and forged using the finest steel-making technology. This results in a blade that is tough, easy to work with, and excellent in forging. Moreover, it is corrosion-resistant due to the absence of harmful impurities and is known for its wear resistance, a major feature of the "VG" series. The addition of cobalt makes the blade easier to sharpen, enhancing its overall functionality.

The Kitchen Spatter 205mm is a highly efficient stainless steel cooking scissor, proudly crafted by Toribe Manufacturing in Sanjo City, Niigata Prefecture, a town renowned for its cutlery. A key feature of these scissors is the detachable blades, allowing for thorough cleaning of food residue and grease. This detachability also makes washing simpler, ensuring the scissors remain clean. Additionally, the slit at the tip of the blade prevents slipping, enabling precise cuts for meat and vegetables, significantly enhancing the quality of your cooking. Toribe Manufacturing has been dedicated to quality and craftsmanship for over 70 years. This expertise is evident in these scissors, ensuring reliable and safe usage. With a simple design and exceptional functionality, these scissors will undoubtedly make kitchen time more enjoyable. They are also a perfect gift for anyone who loves cooking. Experience the efficiency of the Kitchen Spatter 205mm. Its sharpness and ease of use will transform your cooking experience. Please handle this product with care and follow safe usage practices. Product Description Total length: Approximately 205mm Blade length: Approximately 75mm Blade: Stainless blade steel Handle: SUS303 stainless These authentic kitchen scissors are meticulously crafted by skilled artisans at Toribe Manufacturing in Sanjo City, Niigata Prefecture, famous for its cutlery. Each pair is carefully made. The blades can be fully opened for easy removal, allowing you to clean the most contaminated parts where the blades overlap. Simply closing the blades slightly locks them securely, ensuring hygienic and safe use. Additionally, being made entirely of stainless steel, these scissors are highly resistant to rust.

Bringing traditional Japanese style into the modern era, this knife combines ease of use with a modern aesthetic in a beautifully shaped design. Inspired by the traditional octagonal handle of Japanese knives, this handle has been tweaked to be more ergonomic, with a twist towards the blade and a rounded shape. This design allows the fingers to comfortably align with the handle's lines. The blade is made of Damascus steel with a beautiful ripple pattern. The core material, VG10, is chosen for its excellent sharpness and durability. The water-resistant laminated reinforced wood handle, combined with the Damascus steel's ripple pattern, creates a modern impression. Description of the Blade Origin: Seki City, Gifu Prefecture (Seki Cutlery) Category: Santoku Blade length: 167mm Size: Approximately 300×49×21mm Weight: Approximately 170g Steel material: Damascus steel (core material: VG10) Handle: Laminated reinforced wood with bolster (The inclusion of a bolster prevents dirt from accumulating at the junction of the blade and handle, ensuring hygienic use) In the world of knives, Damascus steel is famous for its wood-grain-like patterns and is highly sought after, often leading to stock shortages. This steel is made by layering thin sheets of steel, creating the wood-grain pattern when forged. Originally developed in ancient India, contemporary Damascus steel knives are often finished or patterned to mimic this traditional steel. Most of these steels are produced by steel manufacturers, with some forges also creating similar patterns. Knife manufacturers might use terms like "Damascus finish," "Suminagashi," "forged surface," or "laminated steel," but essentially, these are all part of the same category.

To enjoy the classic fusion of traditional Japanese and modern styles in cooking, a knife with exceptional sharpness is essential. Furthermore, with the varied nature of ingredients, a knife that can precisely and cleanly cut through different textures is necessary. This knife is designed to minimize sticking of both classic and modern ingredients, allowing for quick and accurate cutting. It's easy to use for delicate cooking and is an excellent choice for various culinary situations. Description of the Blade Origin: Seki City, Gifu Prefecture (Seki Cutlery) Category: Santoku Overall length: 300mm Blade width: 47mm Weight: 200g Blade length: 167mm Steel material: Damascus steel (core material: VG10) In the world of knives, Damascus steel is renowned for its popularity, especially for its wood-grain-like patterns, which often lead to stock shortages. The process involves layering thin steel materials in a mille-feuille manner, and the wood-grain pattern emerges during the blade-making process. Historically, Damascus steel was developed in ancient India, and current cutlery often features "Damascus finish" or "Damascus pattern," mimicking the appearance of traditional Damascus steel. These steel types are mainly produced by steel manufacturers, with some forges creating similar patterns through their forging process. The terminology used by knife makers, such as "Damascus finish," "Suminagashi," "forged surface," or "laminated steel," can be confusing, but they generally refer to the same category of steel.

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.

This is an authentic Santoku knife crafted in Gifu Prefecture's Seki City, one of the world's three major cutlery cities. The blade uses "VG1 Steel" made by Takefu Special Steel in Fukui Prefecture, known for its sharpness. Additionally, it comes with a bolster, making it a hygienic choice. Description of the Blade Origin: Seki City, Gifu Prefecture (Seki Cutlery) Category: Santoku Blade length: 165mm Steel material: VG1 Steel Handle: Black plywood with bolster VG1 Steel, a popular stainless blade steel used in knives, is utilized in this product. This steel, crafted by artisans in Seki City, one of the world's top three cutlery cities, offers excellent sharpness and a three-layer structure for easy sharpening. Moreover, these knives are so durable they can be used across three generations. This particular knife is no exception and is designed for long-term use.

"Katayama Uchihamono," located in Echizen City, Fukui Prefecture, is a renowned blacksmith shop known to those who are familiar with quality cutlery. Besides kitchen knives, they also craft a variety of other knives. Chefs from all over Japan praise their craftsmanship, often stating that they can only use knives from this particular maker. The Japanese Santoku knife by this master blacksmith is highly regarded. Description of the Blade Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Japanese Santoku Knife Blade length: 170mm Steel material: Damascus (core material: powdered high-speed steel) Handle: Octagonal handle

Located in Echizen City, Fukui Prefecture, "Katayama Uchihamono" is a well-known blacksmith shop among those in the know. Not only do they produce kitchen knives, but also a variety of other knives. There are chefs throughout Japan who insist on using knives specifically from this maker. The Japanese Wagyu knife crafted by this master blacksmith is highly esteemed. Description of the Blade Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Japanese Wagyu Knife Blade length: 210mm Steel material: Damascus (core material: powdered high-speed steel) Handle: Octagonal handle

The finest steel made from Hitachi Metals in Shimane Prefecture The kitchen knife uses "Seigami Super". This is a vegetable cutting knife using technology that believes in the thin and strong Echizen kitchen knife. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Cut the plate Blade elongated: 180mm Armor: Super Seigami The recommended point is that the highest grade steel material "Seigami Super" is used, and when the knife is finished, the blade is honed from the state of black and the blade is finished with silver all over, but boldly leave the black part, the coating will increase by one piece and protect it from rust. Compared with other kitchen knives, the blade line is straight, so it is a kitchen knife that is very easy to do, such as shredding cabbage, and it is a highly recommended product for those who cut kagami mochi for the New Year, cut vegetables such as pumpkin, lotus root, yam sweet potato, corn, etc. In addition, the pattern has become a wenz laminate pattern, and has excellent water resistance compared to normal white wood patterns, and has been a pattern that can be used for many years to come.

Using DP for cutting vegetables "DP Gold" DP go stainless steel Made using the "thin and strong kitchen knife" technology, the credo of the Echizen cutlery craftsman This is an authentic stainless steel vegetable cutting knife. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Cut the plate Blade elongated: 165mm Steel: Gold DP Since kitchen knives are made of stainless steel, they are rust resistant compared to steel kitchen knives. It is a highly recommended product for those who cut kagami-mochi for New Year's day and chop vegetables such as pumpkin, lotus root, sweet potato, corn, etc. In addition, the blade is straight compared to other kitchen knives, making it easy to shred cabbage. 180mm plastic pattern