Each blade is built from a high-carbon stainless core wrapped in dozens of forged steel layers — 67 in total. The result is a knife that holds an edge like a hard steel and resists chipping like a softer one, while the layered pattern shows the history of the forging itself.

Hand-wash with a mild detergent after use, dry immediately with a soft cloth, and store the blade so it does not touch other metal. Avoid the dishwasher. With this small routine, the edge and the finish stay beautiful for many years. お手入れは、刃と仕上げを長く保つための小さな所作です。

Professional chefs, serious home cooks, and anyone meeting Japanese kitchen knives for the first time. The lineup is built as a shared standard — easy to pick up, satisfying to grow with.

We draw on the quiet discipline of Seki's blade-making culture in Japan. Rather than overstating heritage in words, we let the finishing, balance, and presentation of each knife speak for the craft behind it. 関の鍛冶文化に連なる、静かな精神性を基調に。