Handcrafted in Seki, Japan by legendary bladesmith Shoichi Kawashima, this line features a distinctive curved SG2 powdered steel blade sharpened to a 15° edge with a walnut pakkawood handle. It exemplifies the perfect blend of beauty and performance.
JAPANESE HANDMADE KNIVES
The Kumokage line features Aogami Blue #2 steel known for it’s edge retention, with iron damascus clading and Kurouchi finish resembling “cloud shadows.” Combining performance with affordability, Kumokage maintains exceptional sharpness with minimal upkeep.
The Tsuchime Kurouchi series uses SG2 powder steel for its hardness and edge retention, with a unique and rustic Kurouchi finish, with an octagonal wenge wood handle for durability and comfort, embodying the craftsmanship and heritage of Japanese artistry.
The Nashiji series is crafted from SKD12 semi-stainless tooling steel for enduring edge retention and superior cutting capabilities. The stainless san-mai construction with octagonal teak handles caters to culinary enthusiasts seeking both style and functionality.
The Hayabusa line showcases a VG-5 cutting core within San Mai construction, highlighting a distinctive wave pattern near the blade's edge, complemented by a western-style pakkawood handle, making it an ideal entry option into the world of Japanese knives.
The Senzo Black series showcases Damascus clad VG10 blades with a deep and dark wave pattern complemented by tapered octagonal handles, two shades of pakkawood, and accented with a distinctive white ring; blending elegance and functionality.
The Grand Cutlery Heptagon series, featuring VG2 steel and a unique heptagon-shaped pakka wood handle. The Heptagon series seamlessly combines durability with precision, offering a sophisticated and comfortable kitchen experience.
The AS Tsuchime series features Aogami Super Blue carbon steel with stainless cladding for durability and edge retention. The Tsuchime and Migaki finish, with an octagonal walnut handle and water buffalo collar, embodies Japan's rich artisanal heritage.
Seki Kanetsugu honors its heritage with the Zuiun knife line, featuring SG2 steel and 62 layers of stainless Damascus for a finely tapered blade. The heptagon-shaped pakka wood handle complements this knife, known for its craftsmanship and precision.
The Shun Kazahana knife line, crafted from high-carbon Japanese AUS10A stainless steel with a satin finish for sharpness, features moisture-resistant PakkaWood handles, showcasing Japan's craftsmanship for chefs and home cooks alike.
Handcrafted by Toshiki Nanbu in Takefu, Japan, these knives have been made using the traditional techniques of an Echizen blacksith. Forged from V2 steel, the high-carbon core is surrounded by 10 layers of Damascus cladding, giving the knife its intricate pattern.
