These images are for reference only, so the specifications may differ from the actual products.


The Aogami Super steel which is used for the core of these knives is seen as one of the best performing steels used for Japanese kitchen knives by many blacksmithes. The dark Kurouchi finishing is a hard work of art but leaves a highly performing, long-lasting and beautiful knife in return.
Core: Aogami Super steel, hardened to HRC64-65.
Cladding: Carbon steel
Finishing: Suminagashi-Tsuchime (hammered)
Blade: Distal tapered, which leads to a better balance of the knife.
Handle: Made of Kebony Maple wood, which is very dirt-resistant and robust. Packer wood bolster.

Please note the handle will be changed to Shitan as soon as Kebony Maple is out of stock.