A serious chef's knife from Seki, Japan — the city that's been forging blades for over 700 years. At 27cm, the Benifuji gives you the length and rocking motion needed for breaking down larger cuts of meat, slicing through whole fish, and powering through volume vegetable prep without the wrist fatigue of a shorter blade.

The blade is forged from high-carbon molybdenum vanadium stainless steel and finished with a three-step chamfering process. The result is a smoother cut, less drag, and a sharper edge straight out of the box.

Full tang construction runs the steel the full length of the handle, giving the knife the balance and rigidity that makes long prep sessions far easier on the hand. The laminated reinforced wood handle is shaped for comfort, water-resistant, and built to outlast the composite handles found on cheaper knives.

Double-edged for right or left-handed use. Made in Japan.

Not suitable for cutting through bone, frozen food, or hard-skinned items like pumpkin.