Traditional Japanese knives are crafted with rigid blades for precision cutting, but Western cooking techniques often call for flexible knives – especially when preparing fish or garnishes.

To meet this need, weve partnered with a Japanese maker specialising in flexible blades designed specifically for Western chefs.

Forged from high-carbon stainless steel, each knife features a non-slip handle for comfort and safety. The ultra-thin stamped steel blade, tempered to 58-60 HRC, offers excellent sharpness, control, and easy maintenance.

A tapered hilt ensures safety and smooth sharpening, embodying the precision and practicality of modern Japanese craftsmanship.