Ce qui rend ce couteau vraiment spécial
Une belle meringue Honyaki en acier de qualité supérieure, finition de précision
Ce couteau d'office de 210 mm est forgé selon la méthode honyaki, exigeante, à partir d'acier de haute qualité, offrant un tranchant exceptionnel et une grande stabilité. Sa finition traditionnelle Kido assure une coupe fluide et un contrôle optimal pour les travaux de précision. L'affûtage final est réalisé par Kohei Yamatsuka, fils du célèbre artisan Tadayoshi Yamatsuka, garantissant un tranchant net et précis. Doté d'un manche en ébène et d'une virole en corne de buffle, ce couteau allie un équilibre raffiné et une fiabilité professionnelle dans un format compact.
Les trois promesses de KIREAJI
-
1. Forgé dans l'héritage de Sakai
From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.
-
2. Un soin attentionné pour une utilisation quotidienne
Every knife includes a hand-fitted magnolia saya for safe storage. Upon request, we offer a complimentary Honbazuke final hand sharpening—giving you a precise, ready-to-use edge from day one.
-
3. Un partenariat pour la vie
A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.
Pourquoi de nombreuses photos de produits ne montrent que la lame
At KIREAJI, every knife is made to order in Sakai, Japan. Photos show the blade before the handle is attached, allowing artisans to perfect the balance and edge for your specific order. Your knife arrives fully finished — tailored just for you.
Livraison mondiale depuis Sakai
Across the world, discerning cooks seek authentic Japanese knives from Sakai — Japan’s legendary knife-making city with over 600 years of tradition.
At KIREAJI, we work alongside master artisans in Sakai to fulfill that desire, shipping genuine handcrafted knives directly from the workshop to kitchens worldwide.
Precautions
-
3. Handcrafted Nature
Each knife is handcrafted by skilled artisans and is therefore unique.
Minor scratches or marks may be visible as a result of the handmade production process. These do not affect performance or functionality. We kindly ask for your understanding in advance.
If you have any questions, please feel free to contact us. (Estimated reply time: within 10 hours)
Utilisateurs recommandés pour Super Steel (Honyaki)
-
1. Professional chefs
Well-suited for professional chefs due to their exceptional sharpness and prolonged edge retention.
With their high hardness, they resist chipping and can be sharpened repeatedly, ensuring long-term use.
Before Using a Knife
A knife is more than a tool—it’s the heart of cooking. Learning how to use it properly helps protect its quality, durability, and safety, so you can enjoy it for years while elevating every meal.
Entretien quotidien d'un couteau japonais
With the right daily care, your knife will stay sharp and reliable for a long time. Here, we share the key points to keep it in peak condition and extend its lifespan.
After-Sales Service
At KIREAJI, we ensure your knife can be cherished for years with our dedicated after-sales service, provided by the Shiroyama Knife Workshop. For repairs or maintenance, please apply through the link below.