- Discussion (0)
The Takayuki Iwai factory was started by Mr. Genmatsu Iwai, the father of Mr. Takayuki Iwai and the first-generation head in 1961. Genmatsu opened a small studio in Echizen, a well-known knife making prefecture of Japan, and began crafting his own kitchen knives employing traditional Japanese techniques – entirely by hand. He conducts every aspect of the knifemaking process, from forging the steel by hand (layering steel and soft iron that becomes the blade), the blade finish, right up to the fitment of the handle.
This spectacular Santoku has been crafted from a cutting edge of Blue Steel #2, a hard carbon steel. It has a higher level of carbon than stainless steel, meaning the cutting edge will retain its incredible sharpness for far longer than your regular kitchen knife. This hard cutting edge is clad with a softer stainless steel, finished with a black ‘kurouchi’ clad to ensure the blade does not rust.
These knives are incredibly sharp, and as such have a very thin edge. Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break. Do not twist or torque the blade whilst cutting, as this may also chip the cutting edge.
Use a cloth with hot water to wipe the blade, no scourers or abrasives as this may ruin the finish. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place.
No dishwasher use!
We recommend you use a whetstone to sharpen this blade. Sharpening stones are available on our website, and with a small amount of practice you’ll be sharpening your own knives in no time.