Performance
These knives are made in our favourite method, clad steel. The core is white carbon steel sandwiched between softer stain resistant steel.
A great way to make knives. The core sharpens easily, will take and hold a super sharp edge. The blade is typically thin for a Japanese knife and sharpened to a 15 degree angle meaning it has an easier time cutting.
The stainless steel protects the core from possible rusting so you get the best of both worlds, easy maintenance and a super silky edge. The carbon steel will keep a great edge for a long time and yet is easy to sharpen.
Beauty
The blade is mottled with marks and flecks from the manufacturing process, when you look at it you instantly can imagine the craftsman working this in his forge. It is obvious that this is a hand worked steel and it looks beautiful as a result.
Hand-made knives like this have a special place for us here, they some how have more soul than the laser precision knives from other manufacturers and we salute their imperfections which add character but lose nothing of their performance.
The edge of these knives will gain a slight patina (sort of like rust but not) when used, this just adds to the look and part of owning a unique knife. Embrace it. The handle is a beautiful white magnolia which adds to the wintery feel of this knife and the red pakka wood end cap really sets this knife off well.
Comfort
The handle is light and beautifully smooth. The blade is comfortable in the hand particularly when held with a pinch grip. The sharpness of the blade though means this knife is a joy to use as it just falls through food when chopping. Puts a smile on your face when using it.
The lightness of these knives means you can use them for longer without getting fatigued if that is an issue for you. Home cooks generally need not worry about this though.
Durability
The blade will last you a lifetime. The handle looks a little odd to us Westerners with its half tang just stuck into the handle but trust us that handle is going nowhere and is secure as a rock and suitable for its purpose.
Ease of care
This core steel in this knife is carbon steel which if not looked after will rust along its edge. Easy to prevent, wipe and dry after each use, don't leave it sat in water. If you do find a spot of rust on the blade you can remove it with a plastic scrubber and some hot water.
The edge will gain a patina as you use it which will add to its unique character, this is caused by oxidation of the steel when moist. It's the trade off for fabulous sharpness and one worth paying.
Value for money
Handmade Japanese craftsmanship from a small forge manned by veteran blacksmiths, beautiful handle, amazing cutting performance at this price...fabulous value for money.
