Our KYOTO series Meets Jürgen Schanz
 
Sometimes small setbacks turn into great opportunities. A test batch of our new KYOTO blades did not quite live up to our high expectations in terms of cutting performance – so we turned to the best: Jürgen Schanz.
 
Among connoisseurs, the renowned knifemaker is the first address when it comes to precision thinning – so much so that German knife enthusiasts coined the verb „schanzen“ for it.
 
You can see the result, and above all feel it: knives that rank among the very best for sharpness and cutting performance.
 
Ground to Zero – for Effortless Cutting
 
In a zero grind, the edge is formed directly out of the primary bevel of the blade. The final honing pass is done on a whetstone at an angle of about 18° per side. The result is an exceptionally thin edge that glides through any food almost effortlessly.
 
WARNING: this knife is only for those who know how to handle blades this thin.
 
NC62 NanoCarbide Steel – Superior Sharpness, German Precision
 
Crafted in Germany, our NC62 NanoCarbide steel is based on the composition of the esteemed AEB-L steel, but the innovative IngotForge process takes it a decisive step further. That process gives the steel an ultra-fine, homogeneous microstructure with minuscule, evenly distributed carbides.
 
With state-of-the-art vacuum hardening and the CryoMax process, which involves deep-freezing the steel at -196°C in liquid nitrogen, the blade achieves an impressive hardness of 60–62 HRC.
 
High hardness, a fine microstructure and excellent toughness together form the ideal basis for the zero grind of the Schanz-Edition – for effortless cutting, long edge retention and performance at the highest level.
 
Tsuchime Blade – Aesthetic Meets Functionality
 
Inspired by hand-forged Japanese blades, the traditional Tsuchime hammered finish gives each blade a unique, artisanal look and a practical advantage: the hammered indentations reduce food sticking, making every cut more efficient.
 
Octagonal Micarta Handle – Ergonomics and Elegance
 
The classic Japanese octagonal handle provides outstanding comfort for any cutting technique. A smooth transition from handle to blade ensures perfect balance and ergonomic support for pinch-grip users. The Micarta handle, resembling wood in appearance and feel, is durable and low-maintenance.
 
Guaranteed Premium Quality*
 
The KYOTO series represents top-tier craftsmanship, comparable to the finest Japanese knives in the premium class. Rounded edges provide comfort during extended use, and the perfectly balanced blade offers optimal control. The balance point sits in front of the bolster, which makes these knives ideal for the pinch grip.
 
*The manual finishing gives the blade a slightly more rustic finish, and the blade markings may be slightly affected in places.
 
The Specialist for Fish and Meat
 
The Sujihiki (literally “sinew puller”) is the Japanese counterpart to a slicing knife. You use it to remove sinew and fat, to slice meat thinly, and to skin and fillet fish. Packaged in a stylish gift box, it also makes an ideal gift for any occasion.
 
Experience Effortless Cutting at Its Purest – with our KYOTO Schanz-Edition.