Kiyomi has several meanings in Japanese. For the naming of this knife pure, clean, and beautiful is what we find.
This versatile professional chef knife is suitable for professional chefs, culinary experts, and novice chefs.
Damascus steel is made from the ancient forging techniques of folding metal to create a sturdier and more effective blade.
With a Rockwell Hardness score of over 60, these blades will retain their sharpness for a long time before having to be sharpened.
The unique, ergonomic blue resin handle is both comfortable and beautiful.
Why we love this knife
Kiyomi is your new favorite knife. It's versatile, powerful, and elegant.
Japanese knives' blades are thinner and sharper than the Western knives, this lends itself to the precision and detail of Japanese cooking. This blade profile makes it more suitable for making long clean slices. The more acute angle of this blade means it is sharper and will cut through your foods with more ease. It can also make finer more delicate cuts.
Double-bevel blades are easier to handle than single-bevel blades and also easier to sharpen. They are generally more versatile, as many are designed for general purpose usage.
Knife name: Kiyomi (きよみ) Damascus Steel Chef Knife with Blue Resin handle
Material: High-end Japanese VG 10 steel core and 67 layers of Damascus steel
Handle: Comfortable ergonomic blue resin wooden handle
Blade length: 8-inch
Blade type: Double-edged
Maintenance and Care
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new knife will be your faithful cooking partner for many years to come.
Please do not put the knife in a dishwashing machine for cleaning.
Please do not leave the knife in water or wet conditions for a long time.
After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth.
This knife is extremely sharp! Please use extreme care when handling and storing it.
Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials.