Eden Takara: a Japanese treasure for your kitchen!

Eden Takara features

Eden Takara steel

The blade has a core of Aogami Super Blue Paper steel, laminated between 13Cr stainless steel for flexibility and durability. The hammered surface of the blade is not just there for its looks. It also prevents food from sticking to the blade. The Aogami steel is razor-sharp, as you would expect from a Japanese kitchen knife.

Eden Takara handle

The handles of the Takara knives are shaped according to traditional Japanese design. The bolster is made from black pakka wood and the handle from red sandalwood. Thanks to these materials, the knives are light as a feather. Because the handle is enhanced with a slight wax layer, it can handle a couple drops of water, but it is best if you make sure it stays as dry as possible.

Eden Takara kitchen knives tips for use

Proper use of the knives is especially important when it comes to Japanese kitchen knives, as the blades have a very thin grind and the steel is very hard. If you don't use these knives correctly, you could damage them. Only use these knives on a wooden or soft plastic cutting board. It is best to avoid sideways movements. That includes prying, wriggling and chopping. And be sure to avoid bones, fish bones and frozen food. The core of the knife is not stainless, so it's best to wash these knives by hand directly after use, and dry them properly. The dishwasher could cause irreparable damage to these kinds of knives, and that would be a shame!