The Japanese are the undisputed masters of retailing and peeling both by the quality of their knives and their know-how.
In addition to the traditional and popular bo-cho- very sharp triangular blade knife with a notch at right angles to the handle, there are various knives used by the masters sushi, among others, in Japanese cuisine, including The Usuba bocho or nagari bocho is a light triangular knife for cutting vegetables.
Japanese knives are very sharp, so do not leave them within the reach of children.
Never put your knives in the dishwasher, very aggressive products and heat damage the special alloy and the wooden handle, rather wash the knife by hand for a long time use.

Do not try slicing bones or other hard things. For that, take more appropriate instruments.

The design of our knives

The Japanese prefecture of Niigata has always been a hotbed of ancient metalworking in Japan, especially the Tsubame-Sanjo region, named after the two towns that make up the region.
The local history of metalworking originates in the Igarashi riverbed that runs through Sanjo: it was here that iron particles were discovered eight hundred years ago.
The particularity of Japanese knives is their specific alloy of carbon steel forged with boric acid, giving their blade the hardness that makes them famous throughout the world.
Creating each of these pieces in accordance with tradition requires time, but also many steps. Elles nécessitent de maîtriser des compétences manuelles sont transmises de génération en génération.