Iseya's Japanese knives are handcrafted using high-quality forged Damascus steel. Each blade is made from 33-layer Damascus steel that is hand-hammered to enhance its strength. At the core lies one of the finest steels used in kitchen knife production, prized for its outstanding edge retention, sharpness, and stain resistance.
Crafted by Mr. Yoshinori Seto, every Iseya knife features an exceptional finish and is highly regarded by those who use them.
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.
