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, we’ve 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.

• Size: 10cm blade length
• Material: Molybdenum Vanadium Stainless steel, Single-layer blade
• Hardness: HRC 59+ /- 1
• Handle: 18-8 Stainless Steel

Designed for peeling, trimming, and detailed in-hand cutting tasks where a larger blade would be less precise.

Made in Japan