About Haruyuki Zanpa- 

Just LOOK at that damascus pattern. When I first saw the Zanpa in person, I could hardly believe it. The intricate design pairs elegantly with the simple Japanese ‘wa handle.’ This style of handle focuses all of the knife’s weight in the blade, letting it do more of the work for you, so slicing up a pile of veggies feels like no big deal. 

The Haruyuki Zanpa is forged from a fantastic stainless steel called AUS-10, which was specially designed with knife-makers in mind. It gets sharp like a razor but isn’t as delicate or fussy as some of the harder Japanese steels. High performance, low maintenance; perfect for both chefs and home cooks.

Designed for kitchen success, Haruyuki knives are beloved among professionals and home cooks alike for their reliable, high-performance blades. Haruyuki combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans then complete the remaining steps by hand, from polishing and sharpening the blade to affixing its handle. The resulting knives have the feel and aesthetics of a traditional handmade knife while being more accessible to young cooks and folks starting their knife collection. 

About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.