Six references picked from one supplier, because together they cover a whole kitchen. What changes from one blade to the next: the geometry, the steel, and therefore the gesture.
Gyuto 20 cm The Japanese knife that does eighty percent of the work. €129 See the knife 
Santoku 12 cm Three virtues: meat, fish, vegetable. €119 See the knife 
Nakiri, 67 damascus layers The two-blade damascus set, pending verification. €249 Coming soon 
Paring knife 9 cm The small knife you reach for twenty times a day. €59 See the knife 
Whetstone 1000 / 3000 The only sharpener that suits a 15 degree edge. €69 See the knife 
Six knife set Six damascus blades, red sandalwood handles, in a gift case. €299 Coming soon 
Six references chosen to cover a whole kitchen, from workshops that have worked damascus steel for years. Every page states the real steel, the measured weight, the origin and the observed delivery time. We publish only what the maker documents, and we check it before opening the sale.
See the knivesIt is what cuts, and it changes from one reference to the next: VG10 on the gyuto, AUS10 on the santoku and the set, 10Cr15CoMoV on the 67 layer damascus. Every page names it.
They do not make the edge. They wrap a hard core in softer steel, so that a thin blade does not become brittle. The pattern is the visible trace of that.
A Japanese edge is restored on a stone, never on a ribbed steel. That is what makes a blade enter tomato skin instead of pushing it.
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