Each knife is handmade in the town of Sanjo, in the Niigata prefecture of Japan—a town historically renowned for its blacksmithing. Its roots trace back to 1625, when the government introduced blacksmithing to the town after numerous natural disasters wiped out its farms and agriculture. The manufacturer was founded in 1948, and first produced tools such as shears and sickles for farming, before beginning to make household knives as demand for high quality home goods rose.
Unlike normal knives, the blade is crafted from two different types of steel: the core is made from hard SLD steel, while the outer layer is made from softer stainless steel, which envelops and protects the core. The handle is made of chestnut wood, and goes through a patented semi-charcoaling process which makes it water resistant and anti-bacterial. Since SLD steel contains high levels of carbon, we recommend drying the knives after every use, and the knife should be rinsed immediately after handling high-acidity items like citrus fruits.
This knife is perfect for Shokupan, Japanese milk bread.
Length: 14.5", 9.5" blade