Cooks Knives > Haiku Original Knives
Haiku Original Knives
In Japan, the art of the swordsmith has a long tradition. Borrowing from an ancient method, a bamboo peg ('mekugi') is inserted from the side into every Haiku knife where the tang and handle are joined for added stability. Traditional swordsmiths in Japan use this time-tested technique when crafting swords, just like those once used by the samurai.
More About Haiku Original Japanese Knives.
More About Haiku Original Japanese Knives
HAIKU, the traditional knife line by Chroma.
In Japan, the art of the swordsmith has a long tradition. Today, Haiku knives are manufactured in small Japanese knife factories out of high-grade modern steel. Borrowing from an ancient method, a bamboo peg ('mekugi') is inserted from the side into every Haiku knife where the tang and handle are joined for added stability. To this day, traditional swordsmiths in Japan use this time-tested technique when crafting swords, just like those once used by the samurai of medieval Japan.
All of our Haiku knives carry the Falcon mark of authenticity on the blade.
5 points to follow to ensure your Haiku knives last a lifetime:
- Find a good place to keep your knives. Suitable places would be in a knife block or in a drawer (but only if they are in a sheath, as the knives could be damaged otherwise).
- Clean your knives after each use. Always hand wash your knives. Take a soapy cloth and gently scrub the knife, then wash it off with hot water. Dry with a clean cloth.
- Use knives for the purpose that they were intended. Do not use knives to open paints tins or as a replacement for a screwdriver! The most common cause of wear of the cutting edge of a knife is due to contact with the cutting board surface. Boards made of glass, ceramic, marble etc are completely useless, they damage the cutting edge in the first cut. Wooden and plastic boards are better and have a much lower dulling effect. For the best result use very soft disposable paper or card cutting board.
- Keep your knives sharp. A blunt knife is a dangerous knife. Always use a whetstone to sharpen your Chroma knife, steels and other sharpeners will not get your knife 'factory sharp'.
- Always cut with a slicing action ie forwards and backwards, using the knife to chop ie up and down is not a technique that is encouraged.
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