Japanese kitchen knives - Classic Series
Traditional Japanese knives with wooden handle and extremely sharp blade. These Japanese knives remain sharp for a long time.
The method by which a small pin is inserted in the black shank to better lock the blade and the handle and give it greater stability is an ancient derivation.
The typical Japanese forms allow an excellent cut for vegetables and meats. Never wash these knives in a dishwasher, aggressive cleaning agents and heat may damage the blade and the handle. Wash the knife in warm water and dry by hand. These care will ensure long life for your knife.
Models of Japanese knives have homogeneous origins and designs.
The thickness of the blade is consistent and the cross-section is rectangular, for all the pieces.
The triangular blade with a pronounced heel allows good maneuverability in the cutting board to make a very precise and very fine cut.