Connecting traditional crafts from our hometown to the futureKatsuyasu Kamo, the second generation of our company, was born in 1941 in Takefu City, Fukui Prefecture (currently Echizen City). Dropped out of Takefu High School in 1956 and studied under his father, Shintaro (first generation). He works hard to learn the techniques of his family's Echizen cutlery. In 1973, he and his friends established the Takefu Knife Industry Research Group. In 1991, he established the Takefu Knife Village Cooperative Association with the goal of training successors to the production area, and served as its first director. New manufacturing and regional revitalization activities will be introduced nationwide. Receiving the Order of the Sacred Treasure and Light in 2016 is the result of continued efforts to utilize tradition in the modern era together with the next generation of successors, and we believe it is recognition of the entire production area. "

Specifications:
Knife Type: Santoku
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double beveled blade
Blade Length: 165mm (6.5")
Blade Height: 47mm (1.9")
Blade Thickness: 1.6mm (0.1")
Handle Material: Brown Pakka wood
Handle Length: 120mm (4.7")
Weight: 148g (5.2 ounces)

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.