Collection: Heki Ryushi Knives

The Heki Ryushi line of knives are made by Master Fujii Keiichi of Sakai. Fujii san has over 50 years of experience. The cutting steel of this line of knives is shirogami san steel (aka white #3 high carbon steel). White steel knives generally take a very fine edge when sharpened properly. This line is heat treated to 63-64 HRC.

Single bevel knives should be honed by hand on flat surfaces, and are best sharpened by trained professionals.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.