Handcrafted in Seki, Japan, this collection reflects the artistry and dedication to quality synonymous with Japanese knife-making -a fusion of stunning aesthetics and functionality. • The core, made from ultra-hard MC63 micro-carbide powder steel, is encased in two other steel layers featuring a hand hammered finish known in Japanese as Tsuchime • The hammered “Tsuchime” finish creates an air-pocket effect that releases food after each slicing movement, critical when precision slicing fish for sashimi or beef for carpaccio • The CRYODUR blades are hardened in a special process (including ice-hardening at -196 °C), making them extremely hard and very resilient (approx. 66 HRC). • The blade is honed by hand on both sides using the Honbazuke technique to create an ultra-sharp finish at a razor-sharp angle of 9.5°to 12°. • The Rosewood Pakka Wood handle, featuring a mosaic accent, brass and red spacers, and a stainless-steel end-cap with the logo, looks beautiful and is comfortable to hold. • Crafted entirely by hand, each knife takes over 40 days to create with 100 processes. The Shotoh is a small knife, ideal for cutting, peeling and cleaning fruit and vegetables. • After the Santoku, the Shotoh is the bestselling blade shape in Japan • ‘Shotoh’ means ‘small sword’
