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280-289g Knife Weight

SO 300mm Sashimi Knife

Each knife in the SO series features a premium natural olive wood handle. Olive wood is very solid, brightly colored and clearly grained. The comfort of the handle enhances the user’s experience and makes the cooking process more enjoyable.

For the blade we use Electroslag remelted 7Cr17MoV forged steel. Electroslag remelting is a special heat treatment with rapid solidification which doubles the solidification speed of ingots, reducing the particle size and number of primary carbides, thereby improving the toughness of the material and enhancing the wear resistance. The hardness of our 7Cr17MoV steel is stable at 58±2 HRC, offering lasting sharpness and durability. The gradual thinning improves the knife’s center of gravity, the grip is comfortable, and it is very convenient to use. The concave blade grinding process, called “Urasuki” in Japanese helps reduce the contact surface between the food and the blade, prevents the food from sticking to the blade, and reduces food compression, preserving the very delicate features of raw fish. The blade surface is sandblasting and with a fine metal texture.

SE 270mm Sashimi Knife

SE sashimi knife series are the traditional knife shapes to cut raw fish, featuring single-bevel blades in two main shapes, Deba knife and Sashimi knife. Sashimi knives come in three sizes to adapt to different cuts:240mm sashimi knife, 270mm sashimi knife, 300mm sashimi knife.

The SE Series blades are made from Electroslag remelted 7Cr17MoV forged Steel with hardness of 58±2 HRC. Electroslag remelting is a special heat treatment which doubles the solidification speed of ingots, reducing the number and particle size of primary carbides, thereby improving the toughness of the material and enhancing the wear resistance. The concave blade grinding process, called “Urasuki” in Japanese helps reduce the contact surface between the food and the blade, prevents the food from sticking to the blade, and reduces food compression, preserving the very delicate features of raw fish. The blade surface is sandblasting and with a fine metal texture.

The handle is made in ebony wood. It is mainly produced in subtropical and African regions. It has high texture hardness and is particularly appreciated for its strong wear resistance. The wood fiber is fine, without pores and with good moisture resistance. These features and its unique aesthetic look make Ebony wood a great and beautiful material for knife handles.

B38H 7″Santoku Knife

Presenting the B38H Knife Series, featuring a blade crafted from 67 layers of genuine Damascus steel with polished, sandblasted, and hammered textures to prevent food adhesion. The handle’s ergonomic design, gradually tapering for a lighter feel and balanced usage. The steel core, made of 10Cr15CoMoV steel, maintains a Rockwell hardness of 60±1HRC for lasting sharpness and durability.

The handle, constructed from ivory-white G10 material, offers insulation, corrosion resistance, and abrasion resistance. Its classic color complements urban cuisine aesthetics, while its ergonomic shape ensures a comfortable grip. The customized rivet structure adds both style and function to the handle. The B38H Chef Knife Series epitomizes the fusion of artistry and precision in a culinary tool.