Hand-Forged Japanese Kitchen Knife from Seki (関) This kitchen knife is handcrafted in Seki (関), Japan, the world’s most renowned city for the production of high-quality blades. The Santoku model, with its compact and well-balanced shape, is designed for universal use in the kitchen. Perfect for slicing meat, fish, and vegetables with ease, precision, and comfort. Elegance and Precision in Every Cut The blade is forged from high-carbon VG10 Damascus steel, with an outer layer of stainless steel SUS430/431 to ensure a perfect balance of hardness, flexibility, and corrosion resistance. The eye-catching wavy Damascus pattern, made of 17 layers, is unique to each knife. The result is achieved through advanced heat treatments — such as salt quenching — combined with grinding and sharpening techniques developed in-house by Kotetsu. In addition, this blade features a refined Tsuchime finish (which means "hammered mark" in Japanese) that, beyond its aesthetic appeal, significantly reduces food friction on the blade, improving smoothness and precision during daily use. Sharpness and Durability With a hardness rating of 60–61 HRC, VG10 steel is one of the most prestigious steels used in professional cutlery. The blade is finely tapered and perfectly balanced, offering smooth, clean cuts and long-lasting sharpness even with frequent use. Its performance is professional-level, with minimal maintenance required. The blade (刃身 Jinbu) measures 19.5 cm and features a 12-15° sharpening angle (切刃 Kireha) on both sides, making it suitable for both right- and left-handed users. Ideal for prolonged cutting sessions and high-precision work. Ergonomic Handle The handle (柄 E) is made of stabilized Japanese teak wood (Pakkawood), with a distinctive octagonal shape. It measures 12.5 cm and offers a comfortable, stable, and natural grip, even after prolonged use. The total length of the knife (blade + handle) is 32.5 cm. Authenticity Note This is a high-end original YASUDA HAMONO - KOTETSU product, entirely hand-forged in Seki, Japan, using genuine 17-layer WA VG10 Damascus steel. The packaging includes the official manufacturer’s information, serving as a guarantee of authenticity. Authentic, Not an Imitation – Why It Matters For those unfamiliar with Japanese cutlery, it can be difficult to distinguish a genuine Japanese knife from a simple imitation. And yet, the difference is real and clearly perceptible, especially when holding the knife in your hands. Unfortunately, with online purchases this evaluation becomes more complicated. One important clue that should not be overlooked is the price: a genuine WA VG10 17-layer Damascus steel knife cannot be sold for just a few dozen euros. Online, you can find prices so low that they wouldn’t even cover the import duties from Japan — which alone can amount to 30% of the factory value. It’s a fact worth seriously considering. Note: Only one sample knife was photographed. Since these are entirely handcrafted products, slight aesthetic differences may occur between individual items. Each knife is unique and one of a kind. Packaging and Shipping As a passionate enthusiast of Japanese culture and craftsmanship, I personally select the best hand-forged knives directly from the most renowned Japanese master artisans. Each knife is carefully packaged in its original semi-gloss embossed cardboard box, wrapped in handmade, personalized rice paper, and shipped from Monaco (with import taxes from Japan already paid) using secure and trackable packaging, to ensure it arrives intact and ready to be admired. Recognition Kotetsu, with over 70 years of history and innovation, has been recognized by the prestigious Japanese platform Goo as one of the top knife manufacturers in the city of Seki. Warnings The blades of these knives are extremely sharp and must be used with the utmost caution to avoid injury. They must be hand-washed only (never in a dishwasher) and thoroughly dried to preserve the blade’s quality and sharpness over time, and to protect the handle. Sharpening Recommendations It is recommended to sharpen the blade only when necessary, using professional sharpening stones with the following JIS grit levels: Grit 80–400: to restore the edge in case of visible damage Grit 600–800: to refine the edge Grit 1000–3000: to revive the edge Grit 4000–8000: to obtain a polished and finished edge For optimal results with minimal effort, we recommend using grits between 800 and 1500 JIS. How to Choose an Authentic Japanese Knife • Essential Design: Japanese knives are functional tools, admired for their craftsmanship rather than their aesthetics. Be cautious of overly elaborate designs, which often signal non-original products. • Handle: The handle should be made of wood and designed for usability. Unlike the blade, which can last generations, the handle may wear out over time and is easily replaceable. Avoid overly decorative or colorful handles. • Weight: Japanese knives are generally lighter than traditional non-Japanese knives. Superior steel quality allows for thinner blades while maintaining strength and edge durability. Beware of excessively heavy or thick knives. • Place of Production: Japan is renowned for high-quality knife production. For authenticity, choose knives from specific regions like Seki, Gifu prefecture, a historical center for forging since the 14th century. A Japanese knife must be entirely made in Japan; avoid those assembled or manufactured abroad using “Japanese steel.” Anatomy of the Japanese knife. - Blade / Jinbu 刃身: The entire extension of the knife from the tip to the handle. - Edge / Hasaki 刃先: The part of the blade that first pierces the ingredient. - Primary Bevel / Kireha 切刃: The part of the blade that performs the cutting action, carefully designed to ensure sharpness and precision. - Distinct Line or Ridge / Shinogi 鎬: The part where the flat sides of the blade (Hira) and the main edge of the blade (Kireha) meet. - Blade Flat / Hira 平: The flat surface of the blade that extends from the shinogi line to the spine of the knife. - Spine / Mune 棟: The unsharpened upper edge of the blade. - Tip / Kissaki 切先: The part of the knife where the cutting edge and the spine meet. - Belly / Sori 反り: The working surface of the knife. - Heel / Hamoto 刃元: The part of the blade closest to the handle (opposite of the Kissaki). - Collar or Ferrule / Kakumaki 角巻: The part where the handle meets the blade. - Handle / E 柄: The grip of the knife. - Butt / Ejiri 柄尻: The end or bottom of the knife handle. The Legend of Seki In the heart of Japan, Seki (関) is a city that has represented excellence in blade craftsmanship for centuries. Its history dates back to the 14th century when the legendary master Kaneshige (兼重), also known as Kinju, arrived here with Kaneuji (兼氏), establishing the renowned tradition of Mino (美濃) swords. These refined and deadly weapons quickly became symbols of honor and power for daimyo (大名) and samurai (侍) across the country. With the advent of the Meiji era (明治) and the modernization of Japan, the use of swords was banned, marking the end of an era. However, the artisans of Seki demonstrated great adaptability, turning their mastery to the production of knives and precision tools, preserving the ancient art in new forms. This millennia-old tradition is still alive today, and at the Seki Swordsmith Museum (関鍛冶伝承館), you can explore this fascinating heritage and witness the creation of blades of extraordinary quality. A must-see event is on January 2nd, when the first forging of the year is celebrated with ancient rituals, offering a unique and captivating spectacle.