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Single Bevel

F3 Sakimaru Knife

Introducing the F3 series, an ensemble of four distinctive knife profiles: the deba knife, the sashimi knife, the sakimaru knife, and the Kiritsuke knife. At the core of each blade lies our extraordinary 110-layer Full Damascus steel—a symphony of two high-hardness steel varieties, masterfully fused to attain an exceptional hardness of up to 60±1 HRC. This harmonious blend not only bestows exceptional sharpness and formidable corrosion resistance but also boasts the self-sharpening feature of Full Damascus blades, if used correctly. This cutting-edge concept ensures that each slice is as precise and effortless as the first, further enhancing your culinary precision.

The creation of a remarkable knife hinges on the forging of superlative steel, a principle that this series encapsulates. The utilization of a traditional Japanese cutting edge, coupled with progressive thickness processing and an ingenious rear edge technique, results in an edge of unparalleled keenness, allowing you to slice with remarkable precision.

The handle, a marriage of North desert Ironwood and black G10, symbolizes a synergy of form and function. The desert ironwood, with its innate resistance to deformation and tearing, is further endowed with non-slip properties and moisture resistance, ensuring unwavering control and safety. The handle’s lightweight construction aligns seamlessly with the hand, fostering an effortless and secure cutting experience. G10, with its insulation, corrosion resistance, and abrasion resistance attributes, finds its purpose as the material of choice for kitchen knife handles, underscoring its exceptional stability.

The F3 series not only exemplifies the fusion of craftsmanship and precision but also promises an elevated culinary journey through its thoughtful design and remarkable performance.

F3 Kiritsuke Knife

Introducing the F3 series, an ensemble of four distinctive knife profiles: the deba knife, the sashimi knife, the sakimaru knife, and the Kiritsuke knife. At the core of each blade lies our extraordinary 110-layer Full Damascus steel—a symphony of two high-hardness steel varieties, masterfully fused to attain an exceptional hardness of up to 60±1 HRC. This harmonious blend not only bestows exceptional sharpness and formidable corrosion resistance but also boasts the self-sharpening feature of Full Damascus blades, if used correctly. This cutting-edge concept ensures that each slice is as precise and effortless as the first, further enhancing your culinary precision.

The creation of a remarkable knife hinges on the forging of superlative steel, a principle that this series encapsulates. The utilization of a traditional Japanese cutting edge, coupled with progressive thickness processing and an ingenious rear edge technique, results in an edge of unparalleled keenness, allowing you to slice with remarkable precision.

The handle, a marriage of North desert Ironwood and black G10, symbolizes a synergy of form and function. The desert ironwood, with its innate resistance to deformation and tearing, is further endowed with non-slip properties and moisture resistance, ensuring unwavering control and safety. The handle’s lightweight construction aligns seamlessly with the hand, fostering an effortless and secure cutting experience. G10, with its insulation, corrosion resistance, and abrasion resistance attributes, finds its purpose as the material of choice for kitchen knife handles, underscoring its exceptional stability.

The F3 series not only exemplifies the fusion of craftsmanship and precision but also promises an elevated culinary journey through its thoughtful design and remarkable performance.

F3 Sashimi Knife

Introducing the F3 series, an ensemble of four distinctive knife profiles: the deba knife, the sashimi knife, the sakimaru knife, and the Kiritsuke knife. At the core of each blade lies our extraordinary 110-layer Full Damascus steel—a symphony of two high-hardness steel varieties, masterfully fused to attain an exceptional hardness of up to 60±1 HRC. This harmonious blend not only bestows exceptional sharpness and formidable corrosion resistance but also boasts the self-sharpening feature of Full Damascus blades, if used correctly. This cutting-edge concept ensures that each slice is as precise and effortless as the first, further enhancing your culinary precision.

The creation of a remarkable knife hinges on the forging of superlative steel, a principle that this series encapsulates. The utilization of a traditional Japanese cutting edge, coupled with progressive thickness processing and an ingenious rear edge technique, results in an edge of unparalleled keenness, allowing you to slice with remarkable precision.

The handle, a marriage of North desert Ironwood and black G10, symbolizes a synergy of form and function. The desert ironwood, with its innate resistance to deformation and tearing, is further endowed with non-slip properties and moisture resistance, ensuring unwavering control and safety. The handle’s lightweight construction aligns seamlessly with the hand, fostering an effortless and secure cutting experience. G10, with its insulation, corrosion resistance, and abrasion resistance attributes, finds its purpose as the material of choice for kitchen knife handles, underscoring its exceptional stability.

The F3 series not only exemplifies the fusion of craftsmanship and precision but also promises an elevated culinary journey through its thoughtful design and remarkable performance.

F3 Deba Knife

Introducing the F3 series, an ensemble of four distinctive knife profiles: the deba knife, the sashimi knife, the sakimaru knife, and the Kiritsuke knife. At the core of each blade lies our extraordinary 110-layer Full Damascus steel—a symphony of two high-hardness steel varieties, masterfully fused to attain an exceptional hardness of up to 60±1 HRC. This harmonious blend not only bestows exceptional sharpness and formidable corrosion resistance but also boasts the self-sharpening feature of Full Damascus blades, if used correctly. This cutting-edge concept ensures that each slice is as precise and effortless as the first, further enhancing your culinary precision.

The creation of a remarkable knife hinges on the forging of superlative steel, a principle that this series encapsulates. The utilization of a traditional Japanese cutting edge, coupled with progressive thickness processing and an ingenious rear edge technique, results in an edge of unparalleled keenness, allowing you to slice with remarkable precision.

The handle, a marriage of North desert Ironwood and black G10, symbolizes a synergy of form and function. The desert ironwood, with its innate resistance to deformation and tearing, is further endowed with non-slip properties and moisture resistance, ensuring unwavering control and safety. The handle’s lightweight construction aligns seamlessly with the hand, fostering an effortless and secure cutting experience. G10, with its insulation, corrosion resistance, and abrasion resistance attributes, finds its purpose as the material of choice for kitchen knife handles, underscoring its exceptional stability.

The F3 series not only exemplifies the fusion of craftsmanship and precision but also promises an elevated culinary journey through its thoughtful design and remarkable performance.

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.

SO 270mm 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.

SO 240mm 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.

SO 180mm Deba 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 300mm 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.

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.