{"title":"Japanese Knives","description":"\u003cstyle\u003e\n\n.description-seo {\n  max-width: 1200px;\n  margin: 0 auto;\n  padding: 20px 20px 40px;\n}\n\n.description-seo h1 {\n  font-size: 30px;\n  margin-bottom: 6px;\n}\n\n.description-seo h2 {\n  font-size: 18px;\n  margin-top: 42px;\n  margin-bottom: 14px;\n}\n\n.description-seo p {\n  font-size: 15.5px;\n  line-height: 1.75;\n  margin-bottom: 14px;\n  color: #333;\n}\n\n.description-seo .seo-highlight {\n  background: #fafafa;\n  border-left: 3px solid #e03030;\n  padding: 14px 18px;\n  margin: 32px 0;\n  border-radius: 6px;\n}\n\n.split-section {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 70px;\n  align-items: center;\n}\n\n.split-section.reverse {\n  direction: rtl;\n}\n\n.split-section.reverse \u003e div {\n  direction: ltr;\n}\n\n.description-seo details {\n  margin-bottom: 12px;\n}\n\n.description-seo details summary {\n  font-size: 14px;\n  cursor: pointer;\n  list-style: none;\n  position: relative;\n  padding: 10px 0 10px 26px;\n}\n\n.description-seo details summary::-webkit-details-marker {\n  display: none;\n}\n\n.description-seo details summary::before {\n  content: \"\";\n  position: absolute;\n  left: 6px;\n  top: 50%;\n  width: 7px;\n  height: 7px;\n  border-right: 2px solid #e03030;\n  border-bottom: 2px solid #e03030;\n  transform: translateY(-60%) rotate(-45deg);\n  transition: transform 0.2s ease;\n}\n\n.description-seo details[open] summary::before {\n  transform: translateY(-30%) rotate(45deg);\n}\n\n@media (max-width: 900px) {\n\n  .description-seo {\n    padding: 10px 14px 30px;\n  }\n\n  .split-section {\n    grid-template-columns: 1fr;\n    gap: 18px;\n  }\n\n  .split-section.reverse {\n    direction: ltr;\n  }\n\n  .description-seo h1 {\n    font-size: 24px;\n  }\n\n  .description-seo h2 {\n    font-size: 17px;\n  }\n\n  .description-seo p {\n    font-size: 14.5px;\n  }\n}\n\n\u003c\/style\u003e\n\u003cdiv class=\"description-seo\"\u003e\n\n\u003cp\u003eDiscover our collection of \u003cstrong\u003eJapanese knives\u003c\/strong\u003e in \u003cstrong\u003e67-layer Damascus steel\u003c\/strong\u003e: \u003cstrong\u003eJapanese chef's knife\u003c\/strong\u003e, \u003cstrong\u003eSantoku knife\u003c\/strong\u003e, \u003cstrong\u003eNakiri knife\u003c\/strong\u003e, \u003cstrong\u003eboning knife\u003c\/strong\u003e, \u003cstrong\u003eparing knife\u003c\/strong\u003e and \u003cstrong\u003eJapanese knife sets\u003c\/strong\u003e. Whether you're looking for a versatile everyday blade or a specialised knife, you'll find \u003cstrong\u003elasting sharpness\u003c\/strong\u003e and unmatched balance to elevate every cut.\u003c\/p\u003e\n\n\u003ch2\u003e\n\u003cspan style=\"color: #e03030;\"\u003e●\u003c\/span\u003e 67-layer Damascus steel: an edge that lasts\u003c\/h2\u003e\n\u003cdiv class=\"split-section\"\u003e\n\u003cdiv\u003e\n\u003cp\u003eOur \u003cstrong\u003eJapanese Damascus steel knives\u003c\/strong\u003e are forged by successively folding the steel: a blade both hard and resilient, which keeps its \u003cstrong\u003eedge\u003c\/strong\u003e far longer than an ordinary knife.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eEach blade displays the distinctive wavy \u003cstrong\u003eDamascus pattern\u003c\/strong\u003e, unique to every piece, inherited from the craftsmanship of Japanese smiths.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"seo-highlight\"\u003e\n\u003cp style=\"margin: 0;\"\u003ePopular knives: \u003cstrong\u003eJapanese chef's knife (Gyuto)\u003c\/strong\u003e, \u003cstrong\u003eSantoku knife\u003c\/strong\u003e, \u003cstrong\u003eNakiri vegetable knife\u003c\/strong\u003e, \u003cstrong\u003eboning knife\u003c\/strong\u003e, \u003cstrong\u003eparing knife\u003c\/strong\u003e, \u003cstrong\u003ebread knife\u003c\/strong\u003e and \u003cstrong\u003eJapanese knife sets\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\u003cspan style=\"color: #e03030;\"\u003e●\u003c\/span\u003e Which Japanese knife should you choose?\u003c\/h2\u003e\n\u003cdiv class=\"split-section reverse\"\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe \u003cstrong\u003eSantoku knife\u003c\/strong\u003e is the most versatile (vegetables, meat, fish), while the \u003cstrong\u003eJapanese chef's knife\u003c\/strong\u003e, or \u003cstrong\u003eGyuto\u003c\/strong\u003e, excels on large cuts and fast slicing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe wide-bladed \u003cstrong\u003eNakiri knife\u003c\/strong\u003e is dedicated to vegetables, the \u003cstrong\u003eboning knife\u003c\/strong\u003e lifts fillets, the \u003cstrong\u003eparing knife\u003c\/strong\u003e handles precision work and the \u003cstrong\u003ebread knife\u003c\/strong\u003e slices without crushing the crumb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\u003cspan style=\"color: #e03030;\"\u003e●\u003c\/span\u003e Care and durability\u003c\/h2\u003e\n\u003cdiv class=\"split-section\"\u003e\n\u003cdiv\u003e\n\u003cp\u003eHand washing and immediate drying are enough to preserve the edge and shine of the \u003cstrong\u003eDamascus steel\u003c\/strong\u003e for years. Avoid the dishwasher, which is harsh on the steel.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eStore your \u003cstrong\u003eJapanese knives\u003c\/strong\u003e away from impacts and revive the edge from time to time on a \u003cstrong\u003eJapanese whetstone\u003c\/strong\u003e for a clean, lasting cut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFAQ – Japanese Knives\u003c\/h2\u003e\n\u003cdiv style=\"border: 1px solid #ddd; border-radius: 6px; padding: 16px; background-color: #fafafa;\"\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eWhat is 67-layer Damascus steel?\u003c\/summary\u003e\n\u003cp\u003e\u003cstrong\u003eDamascus steel\u003c\/strong\u003e is made by folding and welding several layers of steel, 67 in total here. This process produces a hard, resilient blade with a \u003cstrong\u003elasting edge\u003c\/strong\u003e, recognisable by its wavy pattern unique to each \u003cstrong\u003eJapanese knife\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eWhich Japanese knife should I choose to start?\u003c\/summary\u003e\n\u003cp\u003eThe \u003cstrong\u003eSantoku knife\u003c\/strong\u003e is the ideal choice to start: versatile, it handles vegetables, meat and fish. To equip yourself fully, a \u003cstrong\u003eJapanese knife set\u003c\/strong\u003e brings together the essential blades at a great value.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eAre Japanese knives dishwasher safe?\u003c\/summary\u003e\n\u003cp\u003eBest avoided. The heat and harsh detergents damage the \u003cstrong\u003eDamascus steel\u003c\/strong\u003e and dull the edge. A simple \u003cstrong\u003ehand wash\u003c\/strong\u003e followed by immediate drying keeps your knives like new for years.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is 67-layer Damascus steel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Damascus steel is made by folding and welding several layers of steel, 67 in total here. This process produces a hard, resilient blade with a lasting edge, recognisable by its wavy pattern unique to each Japanese knife.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Japanese knife should I choose to start?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Santoku knife is the ideal choice to start: versatile, it handles vegetables, meat and fish. To equip yourself fully, a Japanese knife set brings together the essential blades at a great value.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are Japanese knives dishwasher safe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Best avoided. The heat and harsh detergents damage the Damascus steel and dull the edge. A simple hand wash followed by immediate drying keeps your knives like new for years.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","products":[{"product_id":"couteaux-japonais","title":"Tsuki Knife","description":"\u003ch2\u003e\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e The 67-layer Damascus steel Japanese knife that changes everything in the kitchen\u003c\/h2\u003e\n\u003cp\u003eForged in 67-layer Damascus steel, this Japanese knife combines cutting precision and durability for clean cuts from the first slice to the last. Whether you're mincing, slicing, boning or chopping, the blade keeps its edge and follows you through every preparation, from everyday cooking to the most demanding dishes.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Why 67 layers of Damascus steel?\u003c\/h2\u003e\n\u003cp\u003eSuccessively folding the steel creates a blade that is both hard and resilient: it keeps its edge longer, resists wear better, and displays that distinctive wavy pattern, unique to each knife. This craftsmanship is what sets a true Japanese kitchen knife apart from an ordinary one.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Lightness, balance and grip\u003c\/h2\u003e\n\u003cp\u003eAn ergonomic grip and a well-judged weight let you cook without fatigue, even during the longest preparations. The knife stays perfectly balanced between blade and handle, for precise control with every cut.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e A blade for every use\u003c\/h2\u003e\n\u003cp\u003eFrom the chef's knife to the paring knife, every format in this set of Japanese knives is designed for precise cutting. The Santoku knife excels on vegetables and fish, the chef's knife on large cuts, the boning knife on meat, the paring knife on detailed work and the cleaver on herbs and quick chopping.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Simple care for a lasting edge\u003c\/h2\u003e\n\u003cp\u003eHand washing and immediate drying are enough to preserve the edge and the shine of the Damascus steel for years. Avoid the dishwasher, which is harsh on the steel, and store your Japanese knife away from impacts to keep the blade's edge intact.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\u003cem\u003eChef's knife (8 inches): 20.32 cm\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eBoning knife (6 inches): 15.24 cm\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eParing knife (3.5 inches): 8.89 cm\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eSantoku knife (7 inches): 17.78 cm\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eCleaver (7 inches): 17.78 cm\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eMaterial: 67-layer Damascus steel\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 style=\"margin-top: 30px;\"\u003e\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e FAQ – Frequently asked questions\u003c\/h2\u003e\n\u003cdiv class=\"faq\" style=\"border: 1px solid #ddd; border-radius: 6px; padding: 15px; background-color: #fafafa;\"\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWhat is 67-layer Damascus steel?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's a steel made by folding and welding several layers of steel on top of one another, 67 in total here. This process produces a hard, resilient blade with a long-lasting edge, recognisable by its wavy pattern that is unique to each knife. It's the same technique Japanese smiths have used for centuries.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWhich knife should I choose for everyday use?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eThe Santoku knife is the most versatile: it handles vegetables, meat and fish with ease and is the all-rounder of Japanese cooking. If you cook large cuts, the chef's knife is better suited. For small precision tasks, keep a paring knife within reach.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs it dishwasher safe?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eBest avoided. The heat, prolonged moisture and harsh detergents of a dishwasher damage the steel and dull the edge. A simple hand wash followed by immediate drying with a cloth is enough to keep your knife like new for years.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\" style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eHow do I maintain the blade's edge?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eUse a Japanese whetstone (or a sharpener suited to Japanese blades) from time to time to revive the edge. Store the knife away from impacts, ideally on a block, a magnetic strip or in a sheath, never loose in a drawer where the blade gets damaged against other utensils.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Takumiya","offers":[{"title":"Santoku Knife","offer_id":50987937005899,"sku":"couteaux-de-chef-japonais-couteau-santoku--a--","price":44.9,"currency_code":"EUR","in_stock":true},{"title":"Chef's Knife","offer_id":50987936907595,"sku":"couteaux-de-chef-japonais-couteau-de-chef--a--","price":59.9,"currency_code":"EUR","in_stock":true},{"title":"Boning Knife","offer_id":50987936940363,"sku":"couteaux-de-chef-japonais-couteau-a-desosser--a--","price":44.9,"currency_code":"EUR","in_stock":true},{"title":"Paring Knife","offer_id":50987936973131,"sku":"couteaux-de-chef-japonais-couteau-d-office--a--","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"Cleaver Knife","offer_id":50987937038667,"sku":"couteaux-de-chef-japonais-couteau-hachoir--a--","price":74.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0794\/1649\/2363\/files\/couteaux-japonais-67-damas.png?v=1781257492"},{"product_id":"couteau-de-chef-japonais-damas-20cm","title":"Umi Chef Knife 20cm","description":"\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e The Japanese chef knife that transforms your kitchen\u003c\/h2\u003e\u003cp\u003eThis 67-layer Damascus blade delivers razor-sharp precision and surgical accuracy. Every cut becomes smooth and effortless.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Perfect balance for everyday comfort\u003c\/h2\u003e\u003cp\u003eThe resin and wood handle fits naturally in your hand. The 8-inch blade is perfectly balanced to reduce fatigue even after an hour of cooking.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Damascus steel forged in 67 layers\u003c\/h2\u003e\u003cp\u003eEach layer of steel is forged to combine hardness and flexibility. The resulting wave pattern is as beautiful as it is high-performing.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Built to last through daily use\u003c\/h2\u003e\u003cp\u003eDamascus steel resists corrosion and holds its edge for a long time. You'll keep this knife for years without compromise.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n\u003cem\u003eMaterial: 67-layer Damascus steel\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade length: 8 inches (20 cm)\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade type: Gyuto (Japanese chef knife)\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eSteel hardness: 60-62 HRC\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHandle: Blue epoxy resin and stabilized wood\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eSharpening angle: 15° per side\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eWeight: Approximately 6.3 oz (180 g)\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eCare: Hand wash, dry immediately\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"margin-top:30px;\"\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e FAQ – Common questions\u003c\/h2\u003e\n\u003cdiv style=\"border: 1px solid #ddd; border-radius: 6px; padding: 15px; background-color: #fafafa;\"\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWhat exactly is 67-layer Damascus steel?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's steel forged through successive folding — 67 stacked layers — combining a hard core with flexible outer layers. This creates an ultra-resistant blade with long-lasting sharpness and that distinctive wave pattern visible on the steel. It's the traditional technique used for samurai swords.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWill the blade rust over time?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eYes, if you leave it wet or in prolonged contact with acidic foods. Damascus steel requires minimal care: rinse and dry immediately after use, never in the dishwasher. With this simple habit, you'll keep your blade flawless for years.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs the knife really sharp when I receive it?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eYes. It's sharpened by hand before shipping and arrives ready to slice. You can cut a ripe tomato without crushing it right out of the box. To maintain this level of sharpness, we recommend a light touch-up every 3-6 months depending on how often you use it.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eHow do I care for and sharpen my Umi knife?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eRinse with warm water, dry immediately with a soft cloth, store in a dry place. Never use the dishwasher or leave it in prolonged contact with water. For sharpening, use a Japanese whetstone (1000-3000 grit), or take it to a knife craftsman if you're just starting out.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eDoes the knife work for left-handed users too?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eAbsolutely. The edge is symmetrical (unlike some traditional Japanese knives made only for right-handed users). The ergonomic handle works just as well in your left hand as your right, with no awkwardness or imbalance.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs the resin and wood handle durable or will it crack?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's very durable — the resin stabilizes the wood and protects it from moisture. No risk of cracking if you follow basic rules: dry after washing, no prolonged soaking. Each handle has a unique pattern thanks to the wood grain embedded in the resin.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Takumiya","offers":[{"title":"Default Title","offer_id":57561470894411,"sku":"couteau-de-chef-umi-20cm--d--","price":119.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0794\/1649\/2363\/files\/couteau-de-chef-japonais-damas-67-couches.png?v=1781262241"},{"product_id":"couteau-nakiri-japonais","title":"Nakiri Umi Knife","description":"\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e The Japanese nakiri knife that transforms your prep\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eGet a Japanese vegetable knife built to slice with unmatched sharpness. The wide Nakiri blade glides through vegetables effortlessly and delivers a clean cut every single time.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Forged from 67-layer Damascus steel\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eDamascus steel offers remarkable strength and keeps its edge for years. The 67 layers create a one-of-a-kind pattern on every blade.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e A hybrid handle for the perfect grip\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThe handle combines resin and wood for an ideal balance between aesthetics and ergonomics. You'll keep total control, even during long prep sessions.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Built to last for years\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eDamascus steel resists corrosion, the blade stays sharp with minimal maintenance. You're investing in a tool that'll follow you daily.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecs\u003c\/b\u003e\u003cbr\u003e\n\u003cem\u003eMaterial: 67-layer Damascus steel\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade type: Nakiri (Japanese vegetable knife)\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade length: 7.1 in\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade height: 2 in\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHandle material: Blue epoxy resin and stabilized wood\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eSteel hardness: 60-62 HRC\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eSharpening angle: 15° per side\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eCare: Hand wash recommended, dry immediately\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"margin-top:30px;\"\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e FAQ – Common questions\u003c\/h2\u003e\n\u003cdiv style=\"border: 1px solid #ddd; border-radius: 6px; padding: 15px; background-color: #fafafa;\" class=\"faq\"\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWhat exactly is 67-layer Damascus steel?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's steel forged by layering 67 alternating metal sheets, folded and hammered multiple times to create those unique wavy patterns. That gives you a blade that's ultra-sharp, durable, and visually stunning. Every knife has its own pattern – no two are identical.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWill the blade dull quickly?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eNope, Damascus steel is way harder and more durable than standard steel. With normal care (hand wash, light sharpening 1-2 times a year), your blade stays sharp for years. Just avoid the dishwasher and glass cutting boards.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eDoes the resin and wood handle hold up over time?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eAbsolutely. The epoxy resin and stabilized wood combo is designed to resist moisture and daily wear. The blue stays vibrant, the wood doesn't crack. Some of our customers have been using theirs daily for 2+ years with zero issues.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eCan the Nakiri cut meat too?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's primarily a vegetable knife, optimized for clean, straight cuts (no rocking motion). You can slice cooked or boneless meat just fine, but for deboning or breaking down large raw cuts, a classic chef's knife will work better.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eHow do I care for and clean my Nakiri knife?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eHand wash with warm water + dish soap, dry immediately. Never put it in the dishwasher (it damages the blade and handle). A drop of food-safe oil on the blade every 2-3 months keeps the steel flawless and prevents any oxidation.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs the knife heavy or hard to handle?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eNope, it weighs around 7 oz, well-balanced between the wide blade and handle. The grip is intuitive, even if you're a beginner: the wide blade guides your cut and the ergonomic handle prevents hand fatigue, even after 20 min of prep.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Takumiya","offers":[{"title":"Default Title","offer_id":57561557664075,"sku":"couteau-nakiri-umi--d--","price":149.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0794\/1649\/2363\/files\/couteau-nakiri-japonais-acier-damas-67-couches.png?v=1781263039"},{"product_id":"couteau-santoku-japonais-damas","title":"Umi Santoku Knife","description":"\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e The Japanese santoku knife that transforms your kitchen\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThis 67-layer Damascus steel santoku is the ultimate all-purpose knife. Slice, cut, and chop vegetables, meats, and fish with deadly precision.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Damascus steel for an exceptional blade\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThe 67 layers of forged steel create a unique pattern and deliver an ultra-sharp blade that holds its edge for a long time. Each knife displays different wave patterns, a legacy of ancient Japanese techniques.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Balanced and comfortable in hand\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThe resin and wood handle offers a natural, comfortable grip. The lightweight, perfectly balanced blade reduces fatigue, even after long prep sessions.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Built for heavy daily use\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eResistant to corrosion and wear, this Damascus steel santoku knife is built to last for years. You can count on it every single day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n\u003cem\u003eMaterial: 67-layer Damascus steel\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade length: 7.1 inches\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHardness: 60-62 HRC\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade type: All-purpose Santoku (vegetables, meats, fish)\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHandle: Blue epoxy resin and stabilized wood\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eWeight: Approx. 6.3 oz\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eSharpening angle: 15-18° (double bevel)\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eCare: Hand wash, immediate drying recommended\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"margin-top:30px;\"\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e FAQ – Common questions\u003c\/h2\u003e\n\u003cdiv style=\"border: 1px solid #ddd; border-radius: 6px; padding: 15px; background-color: #fafafa;\" class=\"faq\"\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWhat exactly is 67-layer Damascus steel?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's steel forged by layering 67 sheets of metal, the same way samurai swords were made. That creates the hypnotic wave pattern, but more importantly, it makes the blade ultra-hard and ultra-sharp. The edge lasts 3 to 4 times longer than a regular knife.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eDoes the resin and wood handle hold up over time?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eYes. The epoxy resin encases the wood and protects it from water and impacts. The handle won't crack, swell, or warp even with heavy daily use. Just don't leave it soaking in the sink for hours.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWill the blade rust?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eDamascus steel contains some carbon for hardness, so it can react slightly to moisture if you leave it wet for a long time. Hand wash it, dry it right after use, and it'll never rust. No dishwasher, ever.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs the knife actually versatile or just marketing hype?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eActually versatile. The Santoku is the everyday knife in Japan: vegetables, meats, fish, herbs, it handles everything. The wide, flat blade makes transferring to the pan easy, and the ultra-precise edge lets you slice thin or mince without crushing.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs the knife heavy or does it tire out your hand?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eNo, it's lightweight and perfectly balanced between the blade and handle. You can use it for 30 minutes straight without wrist strain. That's feedback we get consistently: the Santoku fatigues you way less than a Western chef's knife.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eHow do I sharpen my Santoku without damaging it?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eUse a Japanese whetstone 1000-3000 grit, never a pull-through sharpener that destroys the cutting angle. Sharpen 2-3 times a year for normal home use. If you're not comfortable doing it, a pro will handle it in 5 minutes for a few bucks.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Takumiya","offers":[{"title":"Default Title","offer_id":57561611927883,"sku":"couteau-santoku-umi--d--","price":119.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0794\/1649\/2363\/files\/couteau-santoku-japonais-acier-damas-67-couches.png?v=1781263787"},{"product_id":"couteau-a-desosser-japonais-damas","title":"Umi Boning Knife","description":"\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e The Japanese boning knife that transforms your butchering\u003c\/h2\u003e\u003cp\u003eThin, razor-sharp blade in 67-layer Damascus steel, designed to separate meat from bone with surgical precision. Perfect for filleting fish, trimming meat, and working around joints.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Comfortable and secure grip\u003c\/h2\u003e\u003cp\u003eThe resin and wood handle offers the perfect balance between aesthetics and comfort. The natural wood texture guarantees a firm grip, even with wet hands.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Damascus steel forged in 67 layers\u003c\/h2\u003e\u003cp\u003eEach blade is forged using traditional Japanese techniques, alternating steel layers to achieve exceptional hardness, flexibility, and sharpness. The wave patterns make every knife unique.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Built to last\u003c\/h2\u003e\u003cp\u003eDamascus steel resists corrosion and holds its edge longer than regular steel. Simple maintenance is all you need to keep it sharp for years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecs\u003c\/b\u003e\u003cbr\u003e\n\u003cem\u003eMaterial: 67-layer Damascus steel\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade length: 15 cm\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHardness: 60–62 HRC\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade thickness: Approximately 2 mm\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade type: Thin and flexible, razor-sharp edge\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHandle material: Blue epoxy resin and stabilized wood\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eTotal length: Approximately 27 cm\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eWeight: Approximately 110 g\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"margin-top:30px;\"\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e FAQ – Your questions answered\u003c\/h2\u003e\n\u003cdiv style=\"border: 1px solid #ddd; border-radius: 6px; padding: 15px; background-color: #fafafa;\"\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWhat exactly is 67-layer Damascus steel?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's steel forged by layering 67 sheets of different metals, an ancient Japanese technique. The result: an ultra-sharp blade, harder than regular steel, with unique wave patterns on every knife. You'll never find two exactly alike.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWill the blade dull quickly?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eNope, Damascus steel holds its edge way longer than a standard knife. That said, to keep it sharp for years, we recommend professional sharpening once or twice a year. A ceramic honing rod is enough for daily maintenance.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eCan I use this for filleting fish too?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eAbsolutely. The thin, flexible blade is perfect for filleting fish, trimming meat, or deboning chicken. It's the Swiss Army knife (ironic, we know) for amateur butchers and fishmongers.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eDoes the resin and wood handle feel solid in hand?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eYep, the resin provides grip, the wood adds warmth to the touch. The whole thing is balanced to prevent fatigue during extended use. Just avoid leaving it soaking in water – the wood can swell slightly over time.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eHow do I maintain my boning knife?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eHand wash only, never in the dishwasher (moisture and heat damage the wood and dull the steel). Dry it immediately after washing and store it in a knife block or with a blade guard. Oil the handle every 3-4 months if you use it often.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWill the blade rust?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eDamascus steel is resistant, but not 100% stainless. If you leave it wet or in contact with acidic foods (lemon, tomato), yeah, it can spot. The rule: always rinse and dry after use, and it'll last you decades.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Takumiya","offers":[{"title":"Default Title","offer_id":57564718596427,"sku":"couteau-a-desosser-umi--d--","price":69.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0794\/1649\/2363\/files\/couteau-a-desosser-japonais-acier-damas-67-couches.png?v=1781318367"},{"product_id":"couteau-a-pain-japonais-damas","title":"Japanese Bread Knife Umi","description":"\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e The Japanese bread knife that slices without crushing\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThis Damascus bread knife is designed to slice crusty breads, pastries, and brioche cleanly without damaging the crumb. The serrated blade glides effortlessly, even through thick crusts.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e 67-layer Damascus steel for a clean cut\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThe 67-layer forged Damascus steel delivers a sharp, durable blade. The wavy patterns showcase Japanese craftsmanship and ensure everyday performance.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Versatile beyond bread\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eUse it to slice tomatoes, citrus, or delicate cakes too. The precise serration grips without slipping and cuts cleanly without crushing.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e A unique resin and wood handle\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThe handle combines translucent blue resin and natural wood for a comfortable grip and standout design. Each piece is one of a kind.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecifications\u003c\/b\u003e\u003cbr\u003e\n\u003cem\u003eMaterial: 67-layer Damascus steel\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade type: Serrated\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade length: 8.1 in\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHardness: 60-62 HRC\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHandle: Blue epoxy resin and stabilized burl wood\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade thickness: 0.1 in\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eCare: Hand wash only, dry immediately\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"margin-top:30px;\"\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e FAQ – Frequently Asked Questions\u003c\/h2\u003e\n\u003cdiv style=\"border: 1px solid #ddd; border-radius: 6px; padding: 15px; background-color: #fafafa;\" class=\"faq\"\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWhat exactly is 67-layer Damascus steel?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's steel forged by layering 67 sheets of metal, folded and hammered using traditional Japanese methods. This creates that unique wavy pattern on the surface and, more importantly, a super-strong blade that's razor-sharp and holds its edge way longer than regular steel. Each knife has its own pattern, like a fingerprint.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eCan the knife slice more than just bread?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eAbsolutely. The serrated blade excels on anything with a crust or skin: tomatoes, citrus, melons, flaky pastries, even a big salami. That said, skip it for boning or fine slicing – that's not what it's made for.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWill the blade lose its sharpness quickly?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eNope. Damascus steel is known for holding its edge for a long time, way beyond a standard serrated knife. With normal use (bread, pastries, tomatoes), you're looking at several years before you'll need sharpening. And even then, a quick trip to a professional sharpener does the trick.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eHow do I care for my Umi knife day-to-day?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eHand wash with soapy water, dry immediately with a clean towel. Never put it in the dishwasher – that'll damage the handle and dull the Damascus. Also avoid soaking it, especially after cutting acidic foods. A quick wipe and you're done.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs the resin and wood handle durable over time?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eYes. The resin stabilizes the wood and makes it resistant to moisture, cracking, and warping. The whole thing is riveted with stainless steel to hold tight, even after years of daily use. That said, like any wood, avoid hard impacts and prolonged soaking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs the knife heavy or hard to handle?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eNope, it's well-balanced between the blade and handle, so it practically handles itself. You'll feel the weight (around 7 oz), but that's exactly what gives you stability and keeps your wrist from getting tired when you're slicing a big loaf. Even after several minutes, you'll stay comfortable.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Takumiya","offers":[{"title":"Default Title","offer_id":57564727542091,"sku":"couteau-a-pain-umi--d--","price":109.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0794\/1649\/2363\/files\/couteau-a-pain-acier-damas-67-couches-fait-main.png?v=1781319013"},{"product_id":"couteau-d-office-japonais-damas","title":"Umi Paring Knife","description":"\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e The Japanese paring knife that revolutionizes your kitchen\u003c\/h2\u003e\u003cp class=\"text-description\"\u003ePeel, trim, slice – this little kitchen knife handles precision with effortless ease. The short, sharp blade adapts to every detailed task in your daily routine.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e 67-layer Damascus steel for a razor-sharp edge\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThe 67 layers of Damascus steel deliver superior hardness and corrosion resistance. The edge stays sharp longer and cuts with unmatched clarity.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Nimble and lightweight – a joy to use\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThe resin and wood handle ensures a comfortable, stable grip. You'll keep total control over every cut, even after an hour in the kitchen.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Damascus pattern that catches the eye\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThe wavy patterns on the blade come from traditional Japanese forging. A knife as beautiful as it is effective – it makes an impression every time you use it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecs\u003c\/b\u003e\u003cbr\u003e\n\u003cem\u003eMaterial: 67-layer Damascus steel\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade type: Short paring blade, pointed tip\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade length: 9 cm\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHardness: 60-62 HRC\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHandle: Blue epoxy resin and stabilized wood\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eWeight: Approximately 85 g\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eCare: Hand wash, immediate drying recommended\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eOrigin: Forged following Japanese tradition\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eReference: UMI-OFFICE-67\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"margin-top:30px;\"\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e FAQ – Common questions\u003c\/h2\u003e\n\u003cdiv style=\"border: 1px solid #ddd; border-radius: 6px; padding: 15px; background-color: #fafafa;\" class=\"faq\"\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWhat exactly is 67-layer Damascus steel?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's steel forged from 67 layered sheets, folded and hammered to create that unique wavy pattern. Each layer adds hardness and flexibility, making the blade ultra-sharp, tough, and able to hold its edge for a long time. Plus, the pattern is unique on every knife.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eDoes the blade keep its sharpness over time?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eYes, way better than a regular knife. Thanks to the Damascus structure and the high hardness of the steel, you can use it for weeks before you feel the need to sharpen. With proper care, you'll only need to sharpen it a few times a year.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs the resin and wood handle water-resistant?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eYes, the resin protects the wood from moisture and cracking. You can rinse it worry-free after use. Just don't let it soak for long or throw it in the dishwasher – that could dull the finish and dry out the wood over time.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eDoes the knife work for left-handed users?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eYes, no problem. The blade is symmetrical and the ergonomic handle works just as well in a left-hand grip as a right-hand grip. No adjustments needed.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eHow do I clean and maintain my paring knife?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eRinse with warm water after each use, dry immediately with a clean towel. No dishwasher – it damages the edge and the handle. Light oil on the blade every 2-3 months if you don't use it often, helps prevent oxidation.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs the knife heavy or easy to handle?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's ultra-lightweight and super maneuverable, perfect for precision work. The short blade and balanced weight give you real control, even when peeling or slicing small veggies. You'll almost forget it's in your hand.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Takumiya","offers":[{"title":"Default Title","offer_id":57564728557899,"sku":"couteau-d-office-umi--d--","price":69.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0794\/1649\/2363\/files\/couteau-d-office-japonais-acier-damas-67-couches.png?v=1781319688"},{"product_id":"couteau-de-chef-japonais-damas-24cm","title":"Umi Japanese Chef Knife 24 cm","description":"\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e The Japanese chef knife that transforms your kitchen\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThis 9.5-inch Gyuto knife gives you samurai-level precision and professional blade power. Built for big cuts and intensive cooking, it'll quickly become your go-to tool.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e 67-layer Damascus steel for a wicked sharp edge\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThe blade is forged from 67 layers of Damascus steel, creating unique patterns and remarkable strength. You get a durable edge that slices through anything effortlessly.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e Balanced and comfortable in your hand\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThe wood and resin handle offers a firm, comfortable grip. Perfect balance between blade and handle lets you work for hours without fatigue.\u003c\/p\u003e\u003ch2\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e A 9.5-inch blade built for challenges\u003c\/h2\u003e\u003cp class=\"text-description\"\u003eThis length gives you the reach you need to slice large cuts of meat or bulky vegetables. Versatile and effective for everyday use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSpecs\u003c\/b\u003e\u003cbr\u003e\n\u003cem\u003eMaterial: 67-layer Damascus steel\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBlade length: 9.5 inches\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eKnife type: Gyuto (all-purpose chef's knife)\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eSteel hardness: 60-62 HRC\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eHandle: Blue epoxy resin and stabilized wood\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBalance: Perfect between blade and handle\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eSharpening angle: 15-17° (double bevel)\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eCare: Hand wash recommended, dry immediately\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eOrigin: Traditional Japanese inspiration\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"margin-top:30px;\"\u003e\n\u003cspan style=\"color: #f53532;\"\u003e●\u003c\/span\u003e FAQ – Common questions\u003c\/h2\u003e\n\u003cdiv style=\"border: 1px solid #ddd; border-radius: 6px; padding: 15px; background-color: #fafafa;\" class=\"faq\"\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWhat exactly is 67-layer Damascus steel?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt's a stack of 67 steel layers forged together, forming unique wavy patterns on each blade. This technique delivers exceptional cutting hardness and way better corrosion resistance than a standard knife. Bonus: every knife has its own pattern, like a fingerprint.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eWill the edge dull quickly?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eNope, Damascus steel keeps its edge for a long time thanks to its high hardness. With normal kitchen use, you can go several months before sharpening. Just avoid cutting on glass, marble, or ceramic — a wood or plastic cutting board is all you need to preserve the edge.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs the knife heavy to handle over time?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eNot at all — it weighs around 7.8 oz, perfectly balanced for a 9.5-inch blade. The weight is distributed between handle and blade, so you won't strain your wrist even after 30 minutes of heavy chopping. That balance is exactly what sets it apart from cheap knives.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eHow do I maintain my Damascus knife?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eHand wash only (never dishwasher), dry it right away, and store it dry. For sharpening, use a Japanese whetstone (1000\/3000 grit) or ceramic honing rod — never a pull-through sharpener that damages the edge. A light coat of food-safe oil on the blade once a month keeps the Damascus pattern vibrant.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eDoes the resin and wood handle resist moisture?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eYes. The resin encases and protects the wood, so no risk of swelling or cracking even if you get your hands wet while cooking. That said, don't leave the knife soaking in the sink — wood doesn't like extended baths, even when protected.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 10px; border-bottom: 1px solid #e5e5e5; padding-bottom: 8px;\"\u003e\n\u003csummary style=\"cursor: pointer; font-weight: bold; color: #333; font-size: 15px;\"\u003eIs this knife for beginners or do you need experience?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 8px; color: #555; font-size: 14px;\"\u003eIt works for both. The 9.5-inch blade takes a little getting used to if you've never handled a big knife, but the grip is intuitive. The balance and sharpness make cutting easier, not harder — you gain precision without forcing it.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Takumiya","offers":[{"title":"Default Title","offer_id":57564732424523,"sku":"couteau-de-chef-japonais-umi-24-cm--d--","price":159.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0794\/1649\/2363\/files\/grand-couteau-de-chef-japonais-24-cm-gyuto-takumiya.png?v=1781320293"}],"url":"https:\/\/uk.takumiya.fr\/collections\/japanese-knives.oembed","provider":"Takumiya","version":"1.0","type":"link"}