The Minamoto Kotetsu range of premium Japanese knives are sharp and made with durable steel with excellent construction and performance. A great place to start for any cook or chef.

The 33 layers Damascus VG10 steel with unique forging process, which is making the beautiful and elegant wave of Damascus pattern.

The Sujihiki is an adaptation of the western chef knife profile for the Japanese market. The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The narrow blade and relatively acute edge angle of the Sujihiki are features which greatly reduce the effort required to cut through ingredients.

The Seki-City, is a small town famous worldwide for its production of fine knives. Its history began 800 years ago, when Seki prospered as the land of Japanese swords. The superior quality of Seki swords were quickly recognised throughout Japan and Seki became known as a sword making centre. The techniques and skills of traditional Japanese sword making has been passed down and are still alive in today’s modern cutlery industry.