Performance
Simply sensational. The hardness of the steel creates and edge that remains true and sharp for a long time even by Japanese knife standards.
The knife glides through everything put in its path with a very smooth feel - you'll want to make more food than you need!
Beauty
Rugged and solid looking, with the Japanese style blade and Western tapered full-tang pakka wood handle they're subtle but at the same time leave you in no doubt that they're ready to perform in the kitchen.
Comfort
The Western handle and balance of the knife gives a comfortable and easy feel and the finger groove on the blade of the bigger knives creates an additional balance point that helps guide the knife through food.
A little heavier than most Japanese knives due to the handle and full tang construction, we didn't feel this hindered comfort in any way thanks to the balance and poise of the knife.
Durability
The 65:66HRC edge will retain its sharpness an incredibly long time and the handle is bound and finished with silicone which makes it exceptionally durable and you'll be able to go longer periods without the edge dulling.
You will of course need to maintain the edge with a honing rod as with all knives but you'll find the amount of honing is less than many other knives.
Ease of care
Easy to care for if you follow the normal rules of not putting it in a dishwasher and just rinse and dry after use.
It does have a super blue carbon core so there may be some rusting and patina possible over time. The rusting is easy to scrub off and perfectly normal along with the edge darkening over time as it develops a patina.
Value for money
Despite the high price, we still feel this range offers excellent value for money when you take into account the fact each knife is still handmade by Teruyasu Fujiwara and that the forging process used creates such a sensationally hard steel.
The Denka range is a glimpse of some of the highest quality Japanese knives money can buy so while it's a considered purchase, it's one you won't regret!
Performance
Simply sensational. The hardness of the steel creates and edge that remains true and sharp for a long time even by Japanese knife standards.
The knife glides through everything put in its path with a very smooth feel - you'll want to make more food than you need!
Beauty
Rugged and solid looking, with the Japanese style blade and half tang traditional octagonal Japanese Wa handle, they're subtle but at the same time leave you in no doubt that they're ready to perform in the kitchen.
Comfort
The octagonal handle and balance of the knife gives a comfortable and easy feel and the finger groove on the blade of the bigger knives creates an additional balance point that helps guide the knife through food.
Durability
The 65:66 HRC edge will retain its sharpness an incredibly long time, you'll be able to go longer periods without the edge dulling.
You will of course need to maintain the edge with a honing rod as with all knives but you'll find the amount of honing is less than many other knives.
Ease of care
Easy to care for if you follow the normal rules of not putting it in a dishwasher and just rinse and dry after use. It does have a super blue carbon core so there may be some rusting and patina possible over time.
The rusting is easy to scrub off and perfectly normal along with the edge darkening over time as it develops a patina.
Value for money
Despite the high price, we still feel this range offers excellent value for money when you take into account the fact each knife is still handmade by Teruyasu Fujiwara and that the forging process used creates such a sensationally hard steel.
The Denka range is a glimpse of some of the highest quality Japanese knives money can buy so while it's a considered purchase, it's one you won't regret!
