Top-heavy knives cause hand-cramping. Our blade is a full tang: it extends into the handle, so weight is better distributed, and won’t break under pressure.

At finishing, each knife is hand-polished, then heat-treated at 300°F before being cryogenically tempered at a well-beyond freezing -250°. This process alters the structure of the steel on a molecular level, making it harder, sharper, and more durable.

We integrated the classic oval shape of Japanese handles into our design, but used an innovative, stain-resistant composite material in a matte finish to make ours firm and slightly grippy, for safe and confident chopping.