This premium knife combines a modern blade shape with exceptional sharpness, corrosion resistance, and easy maintenance. Forged from advanced steel, it features the distinctive kuro-uchi finish, hammered texture, and an elegant octagonal zebrawood pakka handle.
The rare combination of qualities makes the SPG STRIX an excellent choice for both professional chefs and home cooks seeking long-lasting sharpness and uncompromising reliability.
Blade Shape – Gyuto
Gyuto is the most versatile Japanese kitchen knife. Its thin, long blade and finely pointed tip provide complete control when cutting meat, fish, and vegetables. The shape allows smooth rocking motions and precise chopping, making it indispensable in both professional and home kitchens.
The steel offers an outstanding cutting experience, sharpens easily even on medium-grit stones, and withstands daily professional use without complex maintenance.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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