The grind
Thin behind the edge, blended into the shinogi line by hand rather than left with a machine shoulder no stone can reach.
Forged Blade
Japanese kitchen knife
Seki, Gifu · finished by hand
The specifications
Every knife ships with its full specification card.
Steel & care
Every blade in this range is ground thin behind the edge and blended by hand into the shinogi line. Wash by hand, dry immediately, and never put a knife from this range through a dishwasher.
Shipping & returns
Available destinations, rates and any free-shipping threshold are shown at checkout before payment. Knives that have been used, sharpened or dropped cannot be returned.
The knife
What this blade is for
Ground thin behind the edge, blended by hand into the shinogi line, and finished on water stones in Seki. The steel decides how it cuts and how it wants to be kept — read the guide before you choose.
Anatomy
Three things you can feel
Specifications get you close. These are the parts of the blade your hand and the board actually meet.
The edge
Set on coarse stones and refined on finer ones until it shaves along its full length. It bites on a tomato skin instead of sliding.
The handle
Fitted hot, sealed and checked for alignment, so the blade sits in line with the ferrule instead of off it.
Questions
Before you buy
If yours is not here, write to the workshop and describe what you actually cook.
Keep going