The Kazoku Ketsugo was created for cooks who want the performance of a Japanese steel knife, combined with a more natural and warm design. It delivers the same sharp, precise cutting experience you expect from a higher-end blade, but with a distinct look that stands out in any kitchen.

Why choose the Kazoku Ketsugo?

• Japanese AUS10 Damascus steel
• Comparable edge retention to VG10
• Warm and unique olive wood handle
• Balanced 14 cm boning knife
• Sharp, durable, and easy to maintain
• Ideal for home cooks who want performance and design

The boning knife is designed for precision work around bones and joints. Its narrow, sharp blade allows you to trim meat cleanly without wasting valuable cuts. Ideal for breaking down poultry, trimming beef, or preparing pork with control and accuracy.

The blade is made from Japanese AUS10 steel with a Damascus finish. AUS10 is comparable to VG10 in hardness and edge retention, offering long-lasting sharpness and a clean cutting feel. It holds its edge well and remains easy to maintain with regular honing and sharpening.

The olive wood handle gives this knife its character. Each handle has a unique grain pattern, making every piece slightly different. It feels warm and comfortable in the hand while maintaining balance and stability during use.

If you want Japanese steel performance with a more natural and elegant design, the Kazoku Ketsugo is a strong and popular choice.