For a Japanese chef, the flawless preparation of food has always been a natural part of cooking; Japanese knifemakers manufacture according to this standard. The result is knives that are unique in sharpness and handling. While European knives are usually made of one steel, Japanese knives are forged from a combination of soft iron (for the carrier side) and extremely hard (approx. 62 to 63 HRC) high-purity carbon steel (for the cutting edge). The following applies: knives ground on one side consist of two layers, knives ground on both sides consist of three layers. The shape of the blades follows a simple principle: it is optimized solely for the intended purpose.

Functionally an experience. A universal knife for meat, fish and vegetables (with double-sided sharpening). Its handle is made of gray magnolia wood, the ferrules of water buffalo horn. With it you cut only on the wooden board, never on marble or glass. Once you get used to working with it - it cuts, not presses - you will reach for this knife again and again. The care is very easy, as well as the re-sharpening.

Exchange. Japanese and Bergisches Messerhandwerk. We obtain the Japanese chef's knives from the Solingen-based knife manufacturer Robert Herder, one of our long-time suppliers. For a decade now, they have been maintaining a very intensive cooperation with the master blacksmiths in Sakai and Takefu, where Japanese knifemaking has been rooted for centuries. The goal: to preserve the craft traditions in the three places and to revive them again and again. To this end, there is even a regular exchange of apprentices between the cities in Germany and Japan.