Our All-Purpose Kitchen Knife is much harder and more durable than many of the kitchen knives in the market today as it uses high-carbon material. The key to making a thin yet strong blade is the technique of forging hard steel and soft iron together, which was originally developed through Japanese katana - sword - making. By combining the hard steel with more resilient and softer iron, the knife can better withstand daily use and impacts. This is why our kitchen knife is so thin and sharp yet unbreakable and unbendable at the same time. It is also easy to sharpen.
As our kitchen knife is very sharp, we recommend that you use a chopping board made of unfinished soft wood. Wash, wipe, and let it dry after use to keep it clean and hygienic.
By sharpening regularly, your knife will last a long time.
The blacksmith industry in the Banshu region in the Hyogo prefecture of Japan was said to have started long ago when a sword factory was located there. What began as an industry producing straight razors in 1744, now manufactures a variety of products including utility knives, traditional Japanese straight razors, Japanese gripping shears used for cutting thread, pruning shears, and floral shears. Each piece is painstakingly made by hand by skilled craftsmen using the same techniques that have been employed for generations.
Each item is wrapped in an assorted ‘banshu’ fabric and packaged in a lightweight Paulownia wood box.