雅一心 Chef's knife 210mm

Seki city in Gifu, Japan is known as a Japan's best cutlery town.
The blade is made of special stainless steel, which ensures a long lasting sharpness. The sides of the blade are made of soft stainless steel and can be easily sharpened at home. The handle is made of natural rosewood.
At Simply Native, many of our customers have asked us for an entry-level Japanese knife that is easy to maintain. So, we decided to add to our collection Seki Kanetsugu knives, which are made by a sword smith with 700 years of tradition and make knives in stainless steel. Unlike carbon steel, stainless steel knife requires no maintenance.
Their knives are also very well designed. Every knife is made with care from various in-house artisans, led by the current head of the family, Kawamura-san.
We hope you will try them as an introduction to Japanese kitchen knives.

Detail
Blade: 210mm

Chef's knife '牛刀' is a western kitchen knife widely used all over the world. It is also known as the all purpose knife. It was originally designed for cutting small pieces of meat. It has a longer and narrower blade than the Santoku knife '三徳' and is excellent for cutting hard to cut things such as stripes.

Artisan
Sekikanetsugu ’関兼次’
Seki Kanetsugu produces knives by mixing traditional skills, which it has inherited from the seven hundred-year-old traditional art of Japanese samurai sword making, with the latest advances in modern technology.
Through this process they can bring the sharpness of a Japanese samurai sword into the kitchen, allowing for unparalleled precision and ease of use that will suit any lifestyle.