Japanese kitchen knife with walnut handle for all types of food, SANTOKU SHUN PREMIER, 14 cm

Care and maintenance advice 

High quality knives need to be treated so that you can always be satisfied with their sharpness and longevity.

- Before first use, it is necessary to rinse them once in very hot water.

- After each use, immediately clean the blade without using aggressive detergents and wipe with a soft, dry cloth. For your safety, it is best to wipe the knife by the back of the blade not by the cutting edge.

- Rinse the knife immediately after use of aggressive substances such as lemon juice.

- Never put the knives in a dishwasher. This can affect not only the material, but also the edge of the blade.

- As a cutting base, never use glass or granite surfaces. They are easy to maintain but damage the cutting edge of the hardest steel. Use only wooden or plastic boards that are not too hard.

- When storing your knives, be careful not to put them in contact with other metal objects. This will prevent damage to the cutting edge. At best, store them in a gift box, in a wooden drawer storage or, for Japanese blades, in a wooden case.

- Do not use knives to cut bones, bones or frozen food.

The design of our knives

The Japanese prefecture of Niigata has always been a hotbed of ancient metalworking in Japan, especially the Tsubame-Sanjo region, named after the two towns that make up the region.
The local history of metalworking originates in the Igarashi riverbed that runs through Sanjo: it was here that iron particles were discovered eight hundred years ago.
The particularity of Japanese knives is their specific alloy of carbon steel forged with boric acid, giving their blade the hardness that makes them famous throughout the world.
Creating each of these pieces in accordance with tradition requires time, but also many steps. Elles nécessitent de maîtriser des compétences manuelles sont transmises de génération en génération.