Pakka San-Mai Knives

The San-Mai Collection, inspired by the traditional Japanese three-layer forging technique, offers a balance of precision, durability, and performance. Featuring a high-carbon AUS-10 steel core hardened to HRC 61 for exceptional sharpness and edge retention, and protected by two outer layers of softer steel for added resistance and longevity, each blade is designed for reliability and ease of use. Its clean, refined design subtly reveals the layered construction, a distinctive mark of craftsmanship.
Pakka San-Mai Knives

Your Questions, Answered

Why choose pakkawood?

Pakkawood, or pakka wood, is often used in the design of kitchen utensils because it offers several advantages.

Its texture feels comfortable in hand and doesn’t slip, even when wet, unlike steel handles.

In addition, it is less prone to rotting or swelling than traditional wood and won’t splinter. Pakkawood ages well over time, making it a logical choice for durable and robust knives.

What is the purpose of hammering on kitchen knife blades?

The tsuchime hammered finish creates small air pockets that reduce food sticking to the blade, making cutting easier and cleaner. It also adds an aesthetic element to the knife.

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What is San-Mai steel?

San-Mai, or sanmai (“three layers” in Japanese), consists of a central core made of very hard, sharp steel, with a layer of softer steel on each side of the blade to absorb shocks and extend the knife’s lifespan. These blades are more durable than single-layer steel and less expensive than more elaborate Damascus steel.