For those who want one knife for most things: meat, fish and vegetables.
Saisei IRO: Japanese blade in SLD steel, handle designed by us and cast by hand in Trondheim. No two are alike.
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We designed the handle ourselves after years of sharpening in the workshop: octagonal, like a Japanese handle. Plasteriet in Trondheim casts it by hand to our design, from collected plastic, one at a time. The colour will be as in the picture, but the marbling is your own. In the workshop we fit the handle to the blade and adjust it.
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
