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Born in Paris in 1979. After 15 years of training as a kitchen knife blacksmith, he opened his own business in Sakuragawa, Ibaraki Prefecture in 2022. He strives every day to create what he thinks is the best kitchen knife.

Specifications:
Knife Type: Santoku
Steel Type: White Steel No.1 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Double beveled blade
Blade Length: 180mm (7.1″)
Blade Height: 54mm (2.1″)
Blade Thickness: 2.7mm (0.1″)
Handle Material: Japanese Elm (pentagonal)
Handle Length: 130mm (5.1″)
Weight: 181g (6.4 ounces)

Use and Care
– Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
– Hand wash with warm water and towel dry.
– Use a sharpening stone to maintain the sharpness of the blade.
– Do not use a dishwasher to clean your knife.