Hiro Knives Co., Ltd. in Seki-City, under the supervision of Master craftsman and designer Masui Hiroaki. Master Masui was born in Seki (The cutlery making capital of Japan) in 1944 and began his knife-making career at the age of 16 years old. In his youth, in addition to learning knife-making techniques, he also studied design at the Musashino School of Art (Now, Musashino Art University) in Tokyo.
VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance.
It is hygienic all-stainless steel with tornado texture on the handle that brings anti-slip effect and comfortably support your cooking.
Blande length ~300 mm
Total length ~430 mm
Weight ~235 g
Blade SG2 Nickel Damascus-Clad
Handle : Western-style turquoise and ironwood scales, mosaic pins
Edging Double Bevel
Custom walnut saya included
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
