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.

This text describes a small deba knife, perfect for filleting small fish like horse mackerel, emphasizing its design, ease of use, and suitability for precise tasks. Here's the translation: "A small deba knife, ideal for filleting small fish. Its lightweight design ensures a delicate cutting experience, allowing you to smoothly navigate through fish bones for precise work. It's sure to make daily cooking more enjoyable and efficient. Why not add this small deba knife to your kitchen essentials? Knife Description Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Type: Small Deba (Horse Mackerel Filleting) Blade Length: 95mm Steel: White #2 Steel (Hitachi Yasuki Shirogami #2) The horse mackerel knife, also known as a small deba, is used for filleting small fish like horse mackerel. Its short blade length and light weight make it an excellent choice for outdoor activities as well."

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.

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.

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.

"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

Located in Echizen City, Fukui Prefecture "Katayama cutlery" In addition to knives, we also make kitchen knives. From chefs all over Japan It won't work unless you use this knife. Some people know that This is a master knife called ``semi''. Description of cutlery Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Outdoor knife Blade length Cutting edge: 75mm Blade: 85mm Whole blade: 205mm Steel material: VG10 nickel laminated Pattern: iron wood

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

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Cut the plate Blade elongated: 165mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2)

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Cut the plate Blade elongated: 180mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2) The paper blank is pure carbon steel with as much impurities as possible, and is cut sharp by precise forging and heat treatment. We can make the ideal knife easy to grind. If there is a ranking among the blanks, and there are few of them, "Blank No. 3", "Blank No. 2", and "Blank No. 1" The lower the amount of carbon content, which affects the height (sharpness) and wear resistance (long cut) of the blade. When it was a high class kitchen knife, Shirogami No. 2 and No. 1 is often used, but Shirogami No. 1 is high hardness, isn't it It is also said that it is difficult to handle because it is fragile. Also, it tends to be thought that rust rusts soon, but it's hard to rust if you store it properly, Above all, the sharpness is extremely extraordinary, so many professional chefs also use it.

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Cut the plate Blade elongated: 165mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2) The paper blank is pure carbon steel with as much impurities as possible, and is cut sharp by precise forging and heat treatment. We can make the ideal knife easy to grind.<BR> If there is a ranking among the blanks, and there are few of them, "Blank No. 3", "Blank No. 2", and "Blank No. 1" The lower the amount of carbon content, which affects the height (sharpness) and wear resistance (long cut) of the blade. When it was a high class kitchen knife, Shirogami No. 2 and No. 1 is often used, but Shirogami No. 1 is high hardness, isn't it It is also said that it is difficult to handle because it is fragile.<BR> Also, it tends to be thought that rust rusts soon, but it's hard to rust if you store it properly, Above all, the sharpness is extremely extraordinary, so many professional chefs also use it.

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: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Buckwheat cutting knife Blade elongated: 240mm Structure: DP Gold The stretchable buckwheat dough is thin and folded in steps. This is a kitchen knife made to make it into a noodle shape. The blade extends to the bottom of the handle and is made to cut from one end to the edge of the fabric at a time. In addition, this kitchen knife dares to give a sense of weight, using weight It should be cut continuously. The blade flat (the part where the blade is flat) is the hammer This is a single that combines delicacy and martial bones. The product from this place has a 240mm elongated blade. This is an elongated blade suitable for cutting fabrics weighing about 1 kg. For those who make buckwheat at home, or those who want to make it This is one that is highly recommended.

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Type: Noodle Cutting Knife Blade elongated: 300mm Steel: DP gold steel The stretchable buckwheat dough is thin and folded in many stages. This is a kitchen knife made to make it into a noodle shape. The blade extends to the bottom of the handle and is made to cut from one end to the edge of the fabric at a time. In addition, the blade is cut continuously using body weight boldly giving it a sense of weight. The flat knife (the part where the blade is flat) is the hammer and is one that combines delicacy and ruggedness. The product from this site has a blade length of 300mm, and is suitable for cutting fabrics whose weight is about 1kg It has become a blade extender. There's no blade attached to the top of the blade, and it's made to pick up pre-cut noodles. "DP gold" is used for the core steel material, and the two sides of the steel combining hardness and rust difficulty By flanking it with stainless steel, it is one that incorporates the ease of grinding. This pattern adopts the pattern of laminated black bedding, and it is a pattern that combines not only the elegance of appearance but also the water resistance.

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Type: Noodle Cutting Knife Blade length: 330mm Steel: Two white steel The stretchable buckwheat dough is thin and folded in many stages. This is a kitchen knife made to make it into a noodle shape. The blade extends to the bottom of the handle and is made to cut from one end to the edge of the fabric at a time. In addition, the blade is cut continuously using body weight boldly giving it a sense of weight. The flat knife (the part where the blade is flat) is the hammer and is one that combines delicacy and ruggedness. The product from this place has a blade length of 330mm, and it is suitable for cutting fabrics whose weight is about 1.5-2kg. It has become a blade extender. There's no blade attached to the top of the blade, and it's made to pick up pre-cut noodles. The core steel material is "Yasugi Steel" made by Hitachi Metals, Ltd., and among them "White Niko" with reputation for sharpness I used it, and it's finished in one that combines the ease of sharpening with gluing soft iron to the table.

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Mending Blade length: 330mm Steel material: Seiji Steel The stretchable buckwheat dough is thin and folded in many stages. This is a kitchen knife made to make it into a noodle shape. The blade extends to the bottom of the handle and is made to cut from one end to the edge of the fabric at a time. In addition, the blade is cut continuously using body weight boldly giving it a sense of weight. The product from this place has a blade length of 330mm, and it is suitable for cutting fabrics whose weight is about 1.5-2kg. It has become a blade extender. The blades are made by hand one by one by artisans with expertise. The steel material is "Seiji Steel" from Yasugi Steel of Hitachi Metals Co., Ltd. It is the ideal steel material that combines sharpness, as well as ease of sharpening as opposed to sharpness. Additionally, the handle adopts a unique "string-wrapped pattern" that is unique to a buckwheat cutting blade. It is especially suitable for heavy kitchen knives because it is familiar to the hand and difficult to slip. The thickness of the pattern also shines with the skill of the craftsman, and it is a thickness that fits the hand. If it's cheap, the string pattern will be thin or loose. In addition, by layering hard earth iron and soft earth iron in layers which have become a laminated structure, This beautiful wave pattern is realized.

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Ripping Eel (Nagoya Type) Blade elongated: 95mm Steel material: Yasugi Steel White Steel Pattern: Buffalo pattern Back opened in Kanto, belly opening is mainstream in Kansai, but possible with both "Nagoya type" It supports the re-opening and opening of the stomach. The steel material is made of "two white steel". If you continue to use the handles over the years, the buffalo horns take the shape of hands and are a great touch.