Japanese chef's knife – Hand-polished edge in high-alloy stainless steel

Sixteen degrees. That is the angle of the edge, and the difference from a standard twenty-degree knife is immediately noticeable – it glides through the onion instead of pushing its way through. The steel has a hardness of 58 HRC, hard enough to retain its sharpness but soft enough to sharpen at home.

Why it will become a favorite

• Hand-polished edge of approximately 16° – slices instead of crushing
• 5CR14MoV steel with a hardness of around 58 HRC
• Japanese balance: the knife rests naturally in the hand
• Generous blade length that covers everything from onions to roasts
• Sheath included, so the edge is protected in the drawer

Quick facts

• Steel: 5CR14MoV high-alloy stainless
• Hardness: approximately 58 HRC
• Edge angle: approximately 16°
• Sheath included
• Hand washing recommended

If you only buy one good knife, this is the one. Hand wash and dry immediately, and the edge will last for years.