SEIJAKU

THE

静寂

 premium performance,

superb craftsmanship and 

spectacular artistry. 

Now you are slicing with power,

Sapega power.

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The Handle

Meticulously constructed ultra-premium ebony handle, carefully hand polished and with an ergonomic handle shape for superior control, agility and comfort.

Stainless steel end cap, engraved with the custom Sapega logo, creates a perfect counter-balance.

Beautifully crafted copper mosaic pin adorns

the center rivet for added distinction. 

The Blade

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60 day production time per Seijaku Series and an extensive multi-stage quality control procedure ensures an incredibly satisfying investment for your culinary arsenal.

With VG-10 Steel core encased by 67-layers of high-carbon Damascus stainless steel provides exceptional strength, durability, and stain resistance.

Using the traditional 3-step Honbazuke honing method guarantees scalpel-like sharpness. 

SAPEGAS

MARKET

THE KNIFE IS SAID TO BE THE CHEF´S BEST FRIEND

"And yet, so many households have chosen to invest in bad knives for their kitchen. We have taken a closer look at the best quality chef knives that are worth the name and tested which ones are the best buys.

 

Working with dull knives in the kitchen can quickly become a nightmare and investing in a really good set of knives can lift your cooking to new levels. That is why we have analyzed the tests and reviews from renowned blacksmiths in order to announce here the models with the highest performance rate and most "best in test" awards.

 

Many people who invest in really good knives do not understand why they have not done so in the past, as their experience of cooking differ like night and day. It may also be worth buying a good cutting board that does not damage the knives" - Igor Sapega

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John Saxon - Sapega Group collaborates with John Saxon from Norway, who moved to Japan in 2008, only to master his

knife-making skills.

SEIJAKU FUSION SERIES

Kiritsuke Knife

Kiritsuke literally means "slit open". The Kiritsuke knife is best suited for the preparation of fish, meat, and fine slicing of vegetables.

Bread Knife

The serrated edge is able to easily and evenly cut through thick, crusty bread.

Nakiri Knife

The heaviness and shape of the Nakiri make it the perfect thing for breaking down boneless meat and chopping tough vegetables.

Santoku Knife 

All-around knife used for cutting and slicing of fish, meat, vegetables. The Santoku is the best-selling blade shape in Japan.

Chef Knife 

All-around knife for preparing fish, meat, and vegetables. Its's ease of use makes it perfect for both beginner and more advanced chef's.

Utility Knife

A smaller knife used for more precise cutting work when slicing fish, meat, vegetables, and fruit.

Paring Knife

Used for peeling vegetables and fruit. The crooked edge design is conducive to the control of peeling depth.

It started as an obsession to innovate kitchen tools and designs. 

With a foundation of love and respect for an ancient craft, we built layers of modern thinking and methods to create beautiful and innovative culinary tools at a far greater value than traditional brands. 

No cook should be held back by the tools he/she uses.

We are on a mission to shape the way we cook - come join us!

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EBONY - THE WOOD OF MYTHS AND LEGENDS

 

Ebony's extraordinary strength and deep black color has made this wood the topic of myths and legends. It was used to repel evil spirits back in the day. Even drinking glasses were made from ebony to protect the user from being poisoned. 

 

Historically, this exquisite wood was only available to master craftsmen due to the unique nature of the material and its great expense. It has a long history of use in cabinetwork, for decorative items and crucifixes. As well as a wide array of musical instruments.

 

FOR MASTER CRAFTSMEN ONLY

 

Ebony is one of the very few types of wood that does not float on water but sinks to the bottom. It's heavy, of higher density and with a superior bend, strength compared to any other wood.

 

Thanks to these natural qualities, ebony finishes extremely smooth and is very durable. It's the only wood that can take decades of wear and tear in violins and other fretless instruments without breaking.

We at Sapega Group are happy to use ebony wood for our knives, ensuring their durability, strength, and balanced weight.

DAMASCUS

"SEIJAKU"

FUSION

SERIES

Damascus Steel - The word “Damascus” goes back beyond the Middle ages and refers to a legendary craftsmanship that first emerged in India around 300 BC. This craftsmanship was extraordinarily popular in Medieval times and was likely named after the city that ensured its fame.

THIS UNIQUENESS IS CHARM AND MYSTERY

 

The material is characterized by multiple bands

and mottling welded together in a patterned fashion

to create shatterproof decorative blades of any shape or length. 

Precision-forged blade with an ultra-premium

Japanese VG-10 ”super steel core, at 62

Rockwell hardness for unrivaled performance

and incredible edge retention.

67-layers of high-carbon Damascus stainless steel

provides exceptional strength, durability, and stain resistance.

 

The scalpel-sharp edge is hand-finished to a mirror polish using the traditional 3-step Honbazuke method.

A TIME-CONSUMING PRODUCTION PROCESS

 

The Honbazuke honing method is meticulous and time-consuming, The edges on these knives were individually finished by a master craftsman in the final stages of production ensuring a scalpel-like sharpness. 

Special thermal treatment on the blade ensures hardness, durability, and corrosion resistance. An accurately tapered blade that minimizes surface resistance for

a butter-smooth cut.

 

The bolster is mirror-polished providing a perfectly engineered balance and gently encourages a comfortable and proper grip. The Blade spine is hand-polished to a smooth finish for enhanced pinch comfort.

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HONBAZUKE

TRADITIONAL

3-STEP

HONBAZUKE

METHOD

The Traditional 3-step Honbazuke method - “Honbazuke” is a traditional Japanese honing method. All our knives come in Honbazuke condition. Meaning 'with a true edge'. The edges on these knives were individually finished by a master craftsman in the final stages of production.