A Chef's Perspective

“Working with this knife has been a fantastic experience, and I must say, I am genuinely impressed.

For context, my go-to knives have traditionally been from makers such as Takamura and Takada, so I have become accustomed to a very high standard of craftsmanship and cutting performance. With that in mind, this knife has been a really pleasant surprise.

Although it was originally designed as a Sujihiki, I find its length and geometry perfectly suited to use as a Gyuto. It feels incredibly versatile, and the balance is particularly impressive. The gradual slope of the K-tip makes the final few centimetres of the blade feel almost weightless, giving it a remarkable sense of precision and control.

I have primarily been using it for Japanese-style squid scoring, known as kakushi bocho, a technique that demands an exceptionally sharp and precise cutting edge. The knife has performed beautifully. Even after use, just a few light passes on a 3000-grit sharpening stone bring the edge straight back to razor sharpness.

What stands out to me most, however, is the hollow grind. The execution is genuinely impressive, and it contributes to a cutting experience that makes this knife suitable for almost any task in the kitchen.

The knife also has a distinctive character. The more rustic blade finish and pronounced heel give it a recognisable identity that reflects the maker’s own aesthetic and approach to craftsmanship. While these details are different from my usual preferences, they are part of what makes the knife unique.

Ultimately, it is the combination of balance, geometry, edge performance and craftsmanship that makes this knife stand out. It is a knife I could easily see becoming one of my everyday go-to tools, and I am looking forward to exploring what else it can do.”