Nagomi Wa Chef Knife

Molybdenum steel is prized for its excellent balance of hardness and corrosion resistance. It holds a sharp edge well while remaining easier to sharpen and maintain than some of the more brittle high-carbon alternatives.

The seamless, bump-free handle is designed to eliminate pressure points, allowing for a more comfortable grip during extended prep sessions. By removing the traditional bolster or rivets, it also creates a more hygienic surface that is easier to clean.

Yes, the Japanese Modernism design prioritizes a balanced, ergonomic feel. The handle's streamlined shape is generally accommodating for various hand sizes, offering a secure grip without feeling bulky.

Because the handle is made of natural wood, it should be hand-washed and dried immediately after use. Avoid soaking it in water or putting it in the dishwasher, as this can cause the wood to warp or crack over time.

Since the edge is hand-finished by master craftsmen, we recommend using a whetstone to maintain its precision. Avoid pull-through sharpeners, which can be too aggressive and may damage the specific geometry of this blade.