Kazeblade Chef's Knife
Fluid cuts, start to finish.
Kaze means “wind” in Japanese. The 67-layer Damascus blade carries a rippling pattern that recalls moving air, giving the Kazeblade a look as distinctive as its performance.
This is your all-round chef’s knife. A gentle curve lets it rock smoothly through a cut, so dicing onions and capsicum or slicing chicken and steak feels effortless, while the hard 9Cr18MoV core holds a keen edge through everyday prep.
Blade Steel: 67-Layer Damascus, 9Cr18MoV Core, 61 HRC
To keep your Takumi blade in top condition:
- Hand wash only. Use warm water and mild soap. Never put it in the dishwasher.
- Dry straight away. Even stainless steel can spot or rust if it’s left wet, so towel-dry the blade as soon as you’ve washed it.
- Care for the handle. Don’t soak the handle or leave it sitting in water, as moisture can damage wood and loosen fittings over time. Dry it along with the blade.
- Cut cleanly. Not designed for bone or frozen food. Avoid twisting or prying with the blade, which can chip the edge.
- Use the right board. Wood or plastic boards protect the edge; glass and stone dull it quickly.
- Store and sharpen. Keep it in a knife block, on a magnetic strip or in its sheath once fully dry, and sharpen on a whetstone for the best edge.
- Oil before storing. For longer storage, wipe on a light coat of camellia or food-grade mineral oil. Avoid cooking oils, which can turn sticky.
The Takumi Standard
Made for everyday prep
Sharp blades, comfortable grips and distinctive designs, built for slicing meat and vegetables with control.
Steel
Quality steel matched to each blade, from stainless to 67-layer Damascus.
Balanced
Weight and handle shaped so you stay in control through every cut.
Sharp
Sharp out of the box, ready for your first cut.
Fair
Well made and fairly priced, built for years of daily use.