Frequently Asked Questions

Find answers to common questions about our premium cutlery

What makes a Santoku knife different from a Chef's knife?

A Santoku knife features a flatter edge and a sheepsfoot blade tip, designed for precise slicing, dicing, and mincing with a vertical motion rather than a rocking motion.

Are your knives dishwasher safe?

To preserve the blade's edge and the integrity of the handle, we strictly recommend hand-washing your knives with mild soap and drying them immediately.

How often should I sharpen my knife?

For home cooks, we recommend a professional sharpening every 6-12 months, supplemented by regular honing with a ceramic rod to maintain the edge.

What type of steel do you use?

We use high-carbon Japanese VG10 and Damascus steel, known for exceptional hardness, edge retention, and corrosion resistance.

Do you offer left-handed knives?

Most of our Santoku knives feature a 50/50 double-bevel edge, making them perfectly suitable for both right and left-handed users.

How should I store my knives?

We recommend using a magnetic knife strip, a wooden knife block, or individual blade guards to prevent the edges from dulling or chipping.