Entirely hand-forged, each knife is unique in appearance and shape. Sturdy carbon steel blades and stylish wooden handles make our Akira knives a great addition to any kitchen. Yoshida-san makes these blades entirely by hand and leaves them unpolished, creating a unique, rustic look. They also feature a beautiful metal handle
Size: 20.6 cm; handle: 12.5 cm
Cleaning: The knives are not dishwasher safe. Clean the knife with warm water and a small amount of detergent. Dry it carefully before putting it away. Clean and dry the knife immediately after each use. If the knife remains in contact with liquids or other substances for too long, rust spots may appear. Clean the knife before using it for the first time. Knives may stain slightly on first use due to the protective layer applied to the steel. This is normal and will disappear after use. Maintenance: If you are not using the knife for a longer period of time, it is recommended to oil it lightly. Preferably do not use olive oil, it becomes sticky and can smell. The handle can also be greased if it gets dry. Use the same type used to maintain wooden serving and cutting boards, such as almond oil or grapeseed oil. Again, it's best not to use olive oil. Knives should only be used for cutting vegetables, meat, fish and bread. Do not use the knives to cut bones or frozen foods. Preferably use a wooden or plastic cutting board to prevent the knife from dulling faster.
