Office knife with a size of 8 cm. Perfect for cutting or peeling fruit, vegetables, mushrooms, etc. The handle is made of treated Honoki wood: this is the bark layer of a type of wood related to the magnolia that is virtually incorruptible and impenetrable. The handle is attached to the blade with a wedge: this ensures a very sturdy mounting.

The knives are sharpened in the Japanese way, the secret of which lies in the fact that the blade is sharpened from the top to the edge, which allows a sharpening angle of approximately 10° to be achieved instead of 20 to 30° with traditional knives. The blade consists of a special alloy of molybdenum/vanadium that not only makes the Haikum knives extremely sharp, but also ensures that they remain sharp for longer. Please note: These knives, like other chef's knives, are not allowed in the dishwasher. Washing in warm water and drying after use is sufficient.

HAIKU knives remain sharp for a long time, but depending on how often you use the knives, they may need to be sharpened at home. Japanese HAIKU knives are designed for quick and easy sharpening. Use the HAIKU whetstone for the best results; if necessary, another ceramic whetstone can be used. In a desperate situation, drag the edge of the knife across the bottom of an unglazed porcelain bowl to sharpen. Never use a sharpening steel as this will damage the fine HAIKU edge.

There are many knives made in Asia that are similar to HAIKU, but you can feel the difference when sharpening or cutting with a real HAIKU, the only knife that, like a handmade Japanese sword, has a "mekugi" inserted from the side where the tang and handle are joined together for extra stability.

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