Razorsharp

The most attractive feature of a Japanese chef knife is its sharpness. The Japanese chef knives are perfect for dishes where accuracy and precision is required. This is reflected in the Japanese kitchen where attention to detail and presentation is key.

What makes these knives sharper, smoother and lighter? It is the hardness of the steel combined with the thin blade. Furthermore a Japanese Santoku, Yanagiba or Nakiri is grind in a sharp angle.