ALEXCIOUS

Japanese Kitchen Knife Born from a Collaboration of Sakai Forged Knives and Kiso Urushi Lacquer

Kitchen knives born from the collaboration of Sakai forged knives with 600 years of history and Kiso Urushi lacquer with 400 years of history. Craftsmen in Sakai have applied forging and sharpening techniques inherited from the Edo period to the VG-10 high-grade stainless steel.

VG-10, otherwise known as V Gold 10, is a high carbon stainless steel and contains rare metals. Its hardness is close to steel but is rust-resistant and lasts longer. In the forging process applied by the Sakai craftsmen, steel is heated in the kiln and hammered into a long shape, taking care not to damage the steel structure. This allows the steel structure to be finer, creating hardness and tenacity. These forged knives are then hand-sharpened one by one by sharpener craftsmen according to the characteristics of each knife.

In the sharpening process, craftsmen use large sharpening stones called "Suido" to make the blade thinner and sharper. Distortions and skews are corrected while sharpening. The completed knife will smoothly cut through food without resistance. By polishing the backside and detailed parts like the "Machi," a finish that has aesthetic beauty as well as design that does not harm your hand is achieved.

The handle uses an octagonally cut natural magnolia wood with Kiso Uruishi lacquer finish. The handle fits firmly in your hand so that you can use the knife for a long time without tiring. The Kiso Urushi lacquer finish achieves better durability as well as asthetic beauty. Using this knife will change your preconceptions of kitchen knives, whether you just love to cook or you are a professional chef.