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 hatchet knife can handle 'splitting firewood,' 'making a campfire,' and 'camp meals' all with just one tool. This hatchet knife, made of stainless steel, is resistant to rust and boasts excellent durability. Suitable for outdoor activities as well as everyday detailed tasks, this knife enhances your handiwork with more power and precision. Its sharp cutting ability and high reliability make it a dependable item for any situation. Now is the time to pick up this hatchet knife and elevate your adventures and daily life quality. Knife Description Category: Hatchet Knife Blade Length: 120mm Overall Length: 240mm Body Weight: 212g Sheath Weight: 56g Steel Material: 9CR18MOV Stainless Ultra High Carbon Steel In splitting firewood, the base of the hatchet is subjected to stress, which in common hatchets can lead to the handle coming off. However, the Axe Guardian 2, being full tang, boasts superior durability and allows for comprehensive use. The full tang design, where the blade (the entire edge of the knife) extends to the grip end and is encased by the handle, provides high impact resistance. A trapezoidal shape in the handle offers more stability than a round one.

This is a distinguished stainless outdoor knife known as "Semi" from Katayama Uchihamono in Echizen, Fukui Prefecture. Katayama Uchihamono is renowned not only for its knives but also for its chef's knives, highly esteemed by culinary professionals throughout Japan. Some chefs insist that only Katayama's knives meet their standards, marking the prestige of these masterfully crafted knives. Knife Description: - Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) - Category: Outdoor Knife - Blade Length: - Cutting Edge: 75mm - Blade: 85mm - Overall: 205mm - Steel Material: VG10 Nickel Laminated - Handle: Ironwood - Blade Structure: Double-edged, Laminated Structure This knife features a double-edged blade, suitable for both right and left-handed users. Its laminated structure, while similar to a three-layer construction, is distinct in that it sandwiches a central steel core between multiple layers of different steels. The pattern created by this process is unique to each knife, making every piece one-of-a-kind. Care Instructions: - Although this knife uses rust-resistant stainless steel, it is not entirely rust-proof. After use, it is recommended to wash with a neutral detergent, dry thoroughly, and store properly to avoid rusting. - Be cautious of potential rust spots or darkening at the blade tip during storage. - Avoid cutting frozen items with an insufficiently thawed interior, as this can significantly damage or chip the blade. Ensure items are fully defrosted before cutting.

The Japanese-made double-edged Ken-Nata with a Blue Steel blade and a Kurouchi finish, measuring 180mm, is primarily used as a hunting knife. However, its utility extends beyond outdoor activities, making it a versatile tool for various tasks. Key features of this knife include a double-edged blade and a striking Kurouchi (blacksmith) finish, offering both functionality and aesthetic appeal. The design of the blade is tailored for versatility, suited for a range of activities. The Kurouchi finish on the blade adds a touch of luxury and makes the knife stand out as a remarkable item. Handcrafted by Japanese artisans, the quality of this Ken-Nata is exceptional. It's recommended not only for outdoor activities and as a collector's item but also for practical use in the kitchen. This knife embodies the craftsmanship and tradition of Japanese-made knives, renowned worldwide. It offers an opportunity to experience the superior cutting performance and handling of a high-quality Japanese blade. Knife Description: - Origin: Miki City, Hyogo Prefecture - Category: Knife/Machete - Blade Length: 180mm - Steel Material: Aogami (Blue Steel) The blade is made from Aogami (Blue Steel), well-known for its sharpness and produced by Hitachi Metals. As a knife/machete, it is considerably heavier than typical household kitchen knives, enhancing its durability and resistance to chipping. Additionally, it features a safety design with a guard between the handle and the blade to prevent the hand from slipping onto the blade.

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.

A knife primarily used as a hunting knife. If you have one for outdoors too ・Delimbing ・cooking ・Small wood chopping It can also be used for these purposes This is a knife made of blue steel. Description of cutlery Production area: Miki City, Hyogo Prefecture Classification: Knife/Hatchet Blade length: 135mm Steel material: blue steel Uses blue steel made by Hitachi Metals, which has a reputation for sharpness. Since it is a knife/hatchet, it is considerably heavier than the kitchen knife you use at home. As it is durable, the blade is not easily spilled. In addition, there is a metal fitting between the handle and the blade, making it a safe design that prevents your hand from slipping and gripping the blade.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Deba Blade elongated: 105mm Steel material: Yasugi Steel White Steel Handle: plastic handle White steel is pure carbon steel with as many impurities as possible, and is cut sharp by forging and proper heat treatment. It is a steel material that can produce ideal blades that are easy to grind and widely used by professional chefs. In addition, this product is a traditional craftsman in Sakai City, Osaka Prefecture, so the way is sharpened to professional specifications by hand It has a long sharpening and cutting edge, and has blades that are easier to re-sharpen. What about professional acumen at home?

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Deba Blade elongated: 120mm Steel material: Yasugi Steel White Steel Handle: plastic handle White steel is pure carbon steel with as many impurities as possible, and is cut sharp by forging and proper heat treatment. It is a steel material that can produce ideal blades that are easy to grind and widely used by professional chefs. In addition, this product is a traditional craftsman in Sakai City, Osaka Prefecture, so the way is sharpened to professional specifications by hand It has a long sharpening and cutting edge, and has blades that are easier to re-sharpen.

Professional sharpness at home, authentic kitchen knife using white steel Authentic Japanese knives made from Yasugi steel white steel, which has a reputation for sharpness. By using good knives, the appearance of sashimi will change dramatically. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Deba Blade length: 135mm Steel material: Yasugi steel, white steel Handle: plastic handle ・I want a slightly smaller deba because it is difficult to handle with a normal size deba. How about a professional sharpness for your home?

Professional sharpness at home, authentic kitchen knife using white steel Authentic Japanese knives made from Yasugi steel white steel, which has a reputation for sharpness. By using good knives, the appearance of sashimi will change dramatically. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Deba Blade length: 150mm Steel material: Yasugi steel, white steel Handle: plastic handle But there are so many different sizes of deba that I don't know which one to buy. If you are at a loss, I think you can consider this size as a standard. Small size if you can handle relatively small fish. Large size if you can handle big fish. Such It is also one of the standard sizes. How about a professional sharpness for your home?

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Deba Blade elongated: 120mm Steel material: Yasugi Steel Blue Steel Handle: Buffalo handle Blue steel, like white steel, is a carbon steel made of Yasugi steel, but tungsten and chromium are added in different places. It is the finest steel material made of Yasugi steel with steel materials with better heat treatment characteristics and wear resistance. This product is a traditional craftsman in Sakai City, Osaka Prefecture, and it is a professional way to sharpen by hand. It has a long sharpening and cutting edge, and has blades that are easier to re-sharpen. Because it is harder than white steel, it takes less sharpening time Be careful. On the other hand, the sharpness and long cutting ability have improved. By all means, please experience the sharpness of blue steel.

Authentic Japanese knives made of white steel, where craftsmanship has been meticulously crafted An authentic Japanese knife made from white steel. Not only is it sharp, but the corners of the ridges and jaws are carefully polished by hand. Not only the sharpness, but also the unique appearance of Honkasumito is a wonderful dish. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Deba Blade length: 150mm Steel material: Yasugi steel, white steel Handle: Buffalo Handle But there are so many different sizes of deba that I don't know which one to buy. If you are at a loss, I think you can consider this size as a standard. Small size if you can handle relatively small fish. Large size if you can handle big fish. Such It is also one of the standard sizes. How about a professional sharpness for your home?

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Koide Blade (Aji-kiri) Blade elongated: 120mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2) It is also called cutting adiot, also known as Koideba, but it is a kitchen knife that is used when preparing small fish such as azi. It is a place where the blade length is short and the weight is light, so it is very active outdoors. In addition, the part on the side of the top of the knife is black, because the cover is one more than a normal kitchen knife. It is a kitchen knife which has a strong effect on rust for a single layer sheet.

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Koide Blade (Aji-kiri) Blade elongated: 90mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2) It is also called cutting adiot, also known as Koideba, but it is a kitchen knife that is used when preparing small fish such as azi. It is a place where the blade length is short and the weight is light, so it is very active outdoors. In addition, the part on the side of the top of the knife is black, because the cover is one more than a normal kitchen knife. It is a kitchen knife which has a strong effect on rust for a single layer sheet.

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.