This small, versatile kitchen knife, 135 mm in length, is perfect for peeling vegetables, trimming fruit, and chopping herbs on the cutting board.
AUS-10 series knives are crafted for chefs who seek a classic Western-style blade made from premium Japanese steel. Elegant and well-balanced — a Japanese knife bound to become your favorite tool.
The double-beveled blade is constructed from three layers of steel: a hardened AUS-10 core (59–60 HRC) encased between two softer stainless steel layers. This composition ensures easy maintenance and effortless sharpening with whetstones.
The mahogany handle is made from pakkawood and features three decorative rivets. Composed of layered material (70% wood, 30% resin), it offers exceptional durability and moisture resistance.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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