This sujihiki knife is crafted from stainless cutlery steel, known for its lasting sharpness. It is produced in one of the world's three great cutlery cities, Seki City in Gifu Prefecture, making it an authentic stainless sujihiki knife. The knife is designed not only for sharp cutting performance but also for easy maintenance. Knife Description Origin: Seki City, Gifu Prefecture (Seki Cutlery) Type: Sujihiki Knife (Slicer) Blade Length: 270mm Steel Type: MV-10C Handle: Black laminated handle (with bolster)

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.

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 bread knife, known as "Seseragi," is produced by the established cutlery manufacturer "Suncraft Co., Ltd." located in Seki City, Gifu Prefecture, a region famous for its cutlery. The "Seseragi" is a popular choice among professional chefs and is known for its unique design in cutting bread. The knife features a large serrated edge that bites firmly into hard bread, and a smaller serrated edge for neatly finishing the bread's surface. This combination results in a one-of-a-kind bread knife. Description of the Blade Origin: Seki City, Gifu Prefecture (Seki Cutlery) Category: Bread Knife Blade length: 210mm Steel material: Molybdenum Vanadium Steel Handle: Laminated reinforced wood This knife is perfect for those who struggle with slicing bread without crushing it, especially soft bread or whole loaves. Its saw-like serrated edge is designed to cut through bread and cakes without squashing them, allowing for precise shaping. The steel used is stainless steel "Molybdenum Vanadium Steel," commonly employed in surgical blades and machine parts, making it rust-resistant and sharp. Ideal for those who: - Want to slice soft bread without crushing it. - Regularly buy whole loaves of bread. - Make cakes and want to cut them without ruining their shape. This knife is not only suitable for meat, fish, and vegetables but also perfect for bread and cakes. It would be an excellent addition to any home kitchen.

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 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.

Sanseido's original stainless steel wedge floats in Japanese style 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: Seki City, Gifu Prefecture (Seki Cutlery) Classification: Rapeseed Kitchen Knife Blade length: 160mm Steel: 10A (AUS-10 stainless steel) Pattern: Octagonal buffalo pattern 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. This is stainless steel made from Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. for hardness, abrasion resistance, tempering Steel with better resistance, etc. Main applications include high-grade cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc. This is the steel material used, and used in the stainless steel Japanese kitchen knives in our shop.

blade that can be cut by applying weight to the handle on both Cutlery description Production area: Seki City, Gifu Prefecture (Seki Hamono) Classification: Left mochi knife, frozen kitchen knife Blade elongated: 300mm Steel: Molybdenum and vanadium steel Molybdenum vanadium steel contains molybdenum and vanadium. By including molybdenum (Mo) and vanadium (V), the wear resistance (sharpness tends not to fall) improves As the corrosion resistance (rust resistance) increases, in addition to kitchen knives, medical scalpels, machine parts, tool steel, etc. It is an easy-to-clean steel material purchased and delighted with many people from chefs to home use. Stainless steel blades often use molybdenum or vanadium. It is resistant to rust, but that doesn't mean that it doesn't rust at all. It is recommended to get them completely drained and dried. pin pricked dot holes as a characteristic of rust in molybdenum steels Since this is a feature that is rusty like, please be careful enough in handling.

Sanshodo genuine stainless steel Japanese Santoku floats in fine Japanese style 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: Gifu Prefecture, Seki City (Seki Cutlery) Classification: Wasandeoku Blade elongated: 180mm Steel: 10A (AUS-10 stainless steel) Pattern: Octagonal buffalo pattern 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. This is stainless steel made from Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. for hardness, abrasion resistance, tempering Steel with better resistance, etc. Main applications include high-grade cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc. This is the steel material used, and used in the stainless steel Japanese kitchen knives in our shop.

Cutlery description Production area: Seki City, Gifu Prefecture (Seki Hamono) Classification: Ox Sword Blade elongated: 240mm Steel: Swedish 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) What is Swedish Steel? It is a general term for steel produced in Sweden, and is used by a wide variety of steelmaking manufacturers, including medium and high-grade steel producers. There are more than 1,000 types of steel including carbon steel and special steel. The steel used here is made of high quality iron ore, has high carbon (C), phosphorus (P), sulfur (S), etc. It has a steel material with very few such impurities, and has a reputation for sharpness and ease of grinding.

Cutlery description Production area: Seki City, Gifu Prefecture (Seki Hamono) Classification: Ox Sword Blade elongated: 300mm Steel: Swedish 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) What is Swedish Steel? It is a general term for steel produced in Sweden, and is used by a wide variety of steelmaking manufacturers, including medium and high-grade steel producers. There are more than 1,000 types of steel including carbon steel and special steel. The steel used here is made of high quality iron ore, has high carbon (C), phosphorus (P), sulfur (S), etc. It has a steel material with very few such impurities, and has a reputation for sharpness and ease of grinding.

Cutlery description Production area: Seki City, Gifu Prefecture (Seki Hamono) Classification: Ox Sword Blade elongated: 210mm Steel: Swedish 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) What is Swedish Steel? It is a general term for steel produced in Sweden, and is used by a wide variety of steelmaking manufacturers, including medium and high-grade steel producers. There are more than 1,000 types of steel including carbon steel and special steel. The steel used here is made of high quality iron ore, has high carbon (C), phosphorus (P), sulfur (S), etc. It has a steel material with very few such impurities, and has a reputation for sharpness and ease of grinding.

Cutlery description Production area: Seki City, Gifu Prefecture (Seki Hamono) Classification: Ox Sword Blade elongated: 270mm Steel: Swedish 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) What is Swedish Steel? It is a general term for steel produced in Sweden, and is used by a wide variety of steelmaking manufacturers, including medium and high-grade steel producers. There are more than 1,000 types of steel including carbon steel and special steel. The steel used here is made of high quality iron ore, has high carbon (C), phosphorus (P), sulfur (S), etc. It has a steel material with very few such impurities, and has a reputation for sharpness and ease of grinding.

Cutlery description Production area: Seki City, Gifu Prefecture (Seki Hamono) Classification: Ox Sword Blade elongated: 270mm Steel: Molybdenum Vanadium 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) Molybdenum vanadium steel contains molybdenum and vanadium. By including molybdenum (Mo) and vanadium (V), the wear resistance (sharpness tends not to fall) improves As the corrosion resistance (rust resistance) increases, in addition to kitchen knives, medical scalpels, machine parts, tool steel, etc. It is an easy-to-clean steel material purchased and delighted with many people from chefs to home use. Stainless steel blades often use molybdenum or vanadium. It is resistant to rust, but that doesn't mean that it doesn't rust at all. It is recommended to get them completely drained and dried. pin pricked dot holes as a characteristic of rust in molybdenum steels Since this is a feature that is rusty like, please be careful enough in handling.

Cutlery description Production area: Seki City, Gifu Prefecture (Seki Cutlery) Classification: Ox Sword Blade elongated: 240mm 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)

Cutlery description Production area: Seki City, Gifu Prefecture (Seki Cutlery) Classification: Ox Sword Blade elongated: 210mm 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)

Cutlery description Production area: Seki City, Gifu Prefecture (Seki Cutlery) Classification: Ox Sword Blade elongated: 180mm 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)

Cutlery description Production area: Seki City, Gifu Prefecture (Seki Hamono) Classification: Double Edged Deba Blade elongated: 210mm Steel: Molybdenum Vanadium 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)