KANZEN Knife
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The aim was to create a flawless knife
Despite being three times sharper, it requires no special care, making it the knife of your dreams.
Total length: 340mm
Blade length: 203mm
Width: 50mm
Weight: 163g
Production area: Seki City, Gifu Prefecture
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We have received many more orders for Perfect Knives than we expected, so it will take approximately 4 to 5 months for the products to be completed and shipped .
Currently, you can get a 10% discount on pre-orders only , so don't miss this opportunity to make a reservation.
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Customer Reviews
Translated from Japanese
So sharp it's almost scary. I still can't chop in a steady rhythm, but it slices right through pickles (takuan) and tomatoes. The sharpness is superb — I'm extra careful whenever I cut.
The knife's lightness, easy grip, and the feel when cutting ingredients are all delightful.
I use it as a set with the cutting board, and the knife lands with a soft, almost magnetic touch while slicing ingredients clean through — it amazed me. The best cutting experience I've ever had. Because it cuts so sharply and cleanly, I feel like I'm treating my ingredients with real care.
Great sharpness on chicken thigh and ripe tomatoes, and it slices bread thin. I just never expected to chip the edge within five months.
About six months in, the sharpness has dropped a little, but I can still cook without any stress. I peel potatoes without a peeler, and that's slightly harder to do.
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The sharpness was moving. It cut through a whole loaf of bread just by resting the blade on it and rocking gently — no need to hold the loaf down.
The blade felt a little longer than my previous knife — not a problem though. Shredded cabbage comes out beautifully, and working at the cutting board has become fun ♡
The sharpness — and how much better the food tastes. The blade is slender and long, so I get a little tense using it.
Light, practical, and stylish on top of that.
I'm amazed by sharpness so fine the cut surfaces almost gleam. I'd been using a santoku, so it took a little getting used to. My previous knife was all stainless and dishwasher-safe, so that part is less convenient.
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The blade glides through bell peppers and tomatoes with no resistance. Fish is easier to fillet too.
The sharpness is impressive — I was moved. Maintenance looks easy as well.
Exactly the superb sharpness I hoped for. My wife loves how easy the petty knife is to handle. The sharpness is in a different league.
Tomatoes cut beautifully. It would be nice if it could go in the dish dryer.
Cuts through fatty parts of chicken with little force. Cake slices come out with clean cross-sections, and hard vegetables like carrots cut easily too. The area from the middle toward the heel is slightly less sharp.
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The first thing I cut was a tomato — it cut with so little force I laughed. The blade is longer than what I was used to, so it took a little adjusting.
I sharpen my knives now and then, so sharpness was never a problem for me — yet compared to my old knife, this slices fresh onions incredibly thin. The blade sinks in the instant it touches the onion, so my eyes didn't even sting. The design is simple and stylish, and I love it. I wondered if it was a bit pricey, but I'm glad I took the plunge.
It's early days, so I can't tell how well the edge will hold. It's great for root vegetables, but for sashimi it fell short.
I really like how thin the blade is and the fine tip. The thin blade suits detailed work.
With simple care, I'm hoping the sharpness lasts for the long run.
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Cuts beautifully, looks beautiful, and is easy to care for.
The sharpness is the best. I bought the petty knife, cutting board, and whetstone too.
Sharp, stress-free maintenance, and easy to use. Above all, it just cuts.
Astonishing sharpness — I haven't sharpened it once and it still cuts and cuts. I love how easy it is to use. I do wish it were dishwasher-safe.
My old knife was so dull it was a real source of stress. Since switching to the KANZEN knife, the sharpness has been a revelation — especially the 'sound' of cutting a long green onion. Tomatoes slice without crushing. I bought it with the cutting board. There was a slightly chemical smell at first, maybe because it's new; I expect it will fade with use.
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Hard ingredients drop apart with no force at all. My hands are small, so it's tricky for fine work — I could buy the petty knife, but it's pricey and the wait is long, so I'm still thinking. A size in between would let me cover everything with one knife. It cuts so well that chopping is actually fun.
Two months in, the sharpness hasn't changed and cooking has become something to look forward to. The sharpness is on another level.
Tomatoes sliced paper-thin. Hard carrots cut straight through. It's so sharp I even nicked the skin of my hand.
It was good at first, but ripe tomatoes still don't cut cleanly through.
Light, incredibly sharp, and the cut surfaces are beautiful without crushing the fibers! The blade is thin and light and just slices.
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It cuts without any force — so sharp it's almost frightening. The cut surfaces come out clean and glisten. It slices so effortlessly it's fun, and the cross-sections sparkle.
I gave it as a gift for a yakiniku restaurant's kitchen. They store knives by slotting them behind a magazine leaned against the wall; their other knives are old and repeatedly sharpened, so the blades are shorter — this one went in too deep, hit the stainless wall behind, and the tip bent. That's on how it was handled, not a complaint, but I wanted to note it. It's brand new, so of course it cuts well — I'm hoping the sharpness lasts.
It slices through with no force at all — wonderful. Peeling potatoes felt like magic, the skin just glided off. The sharpness is simply different, and it's lighter than my old knife, so it's easy to handle.
I was startled by how well it cuts. I like the looks too.
The texture and flavor of food changes — I was shocked at how different it can be. With this knife, carrot cross-sections come out supple, and the aroma and sweetness jumped up remarkably! Even coming home tired, I find myself wanting to cook with the KANZEN knife. My hands are small, so a slightly smaller size would be easier to handle.
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The sharpness! Freshly baked bread slices smoothly through. It cuts so well I wonder if what I'd been using before even counted as a knife!?
Sharp and easy to hold. Food tastes better.
So far I like the weight, the size, and the sharpness.
The sharpness and that feeling when it cuts — wonderful! So sharp it scared me (in a good way). Probably down to how I hold a knife, but the blade felt far from the handle.
Sharpness, size, shape — everything is good. And it's light.
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I'm astonished by the sharpness. It drops straight through with almost no sawing, and vegetable cross-sections look completely different from before. Long green onions used to stay half-attached with my old knife; that stress is completely gone. The grip is comfortable, and it cuts with a clean 'thunk' without any back-and-forth. Whether it's the length or the fine tip, it does demand a bit of care in handling.
Sharp and stress-free. It's only been about two weeks, so I hope this edge lasts a long time. From the very first cut it felt different — it slides through without force.
Looking forward to trying it on all sorts of things.
The sharpness is superb. Easy to cut with. Tomatoes slice incredibly thin — I was moved.
The blade seems to draw itself into the food — cutting is fun. It's so sharp that while peeling, the blade touched the pad of my thumb and took some skin off. The sharpness is on another level; I hope it lasts as long as possible.
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The way the blade enters food without resistance is the best. Baguettes don't get crushed, onions bring no tears, and cucumbers slice thin enough to see through. I thought it might be a bit big, but in use that turned out to be part of its ease. The handle grips well too. It is larger (longer) than my previous knife.
I was moved when I sliced an onion and it cut without a sound.
When a knife is this sharp, prep time feels shorter. Finely slicing green onions is done in a flash. Beyond the sharpness, the weight and grip fit my hand right away — surprising. It cuts without strength.
My previous knife had dulled over 18 years of use, so the effortlessness stunned me. My own fault for not checking first, but it's long and didn't fit the knife tray in my drawer… The handle and blade are separate pieces, so I want to wash carefully where they meet.
The cut faces of tomatoes and fruit are so clean it moved me. Seems like it won't need frequent sharpening.
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Sharp, with clean cut surfaces on any ingredient. Light and easy to handle.
Apple cross-sections come out glossy — cutting is a pleasure. It cuts very well. I'm a surgeon, and it feels a little like using a scalpel.
The sharpness impressed me. When I cut cucumbers, the pieces didn't scatter everywhere — surprising.
The sharpness feels great, and it stays sharp for a long time without sharpening. No complaints, nothing to improve. The sharpness is simply different.
Cutting well is what matters most, and needing no force is excellent. The blade felt long and a bit scary at first, but I got used to it. It cuts hard things, though the thin blade makes me slightly nervous.
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Cherry tomatoes and green onions slice translucent-thin. It cuts meat. It's heavy. My stress is gone.
The sharpest knife I've ever used. I suspect it may not even need much sharpening. It's so sharp I cut my finger.
Sharp. The washing and drying instructions were helpful. The tip is pointed, so it feels easy to snag things on.
The blade is longer than what I used before — a bit shorter might be easier to handle. Not just hard things: soft ingredients keep their shape as the blade goes in without stress.
It's sharp, so it slices without force. It's heavy.
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The keen edge won me over. Very curious how long it will hold.
It just cuts so well, and the design is easy to hold — cutting has become fun. It's too big for peeling or small ingredients, so I'd like to get the petty knife eventually. Amazed that just washing and wiping keeps the edge unchanged.
It cuts with no force at all and care is easy — so this is what a truly sharp knife is like?! There was a metallic smell at first that transferred to food, so I asked about it. The smell finally seems to be gone.
The sharpness is just as everyone's reviews say, and I was also moved by how comfortable the grip is. Because it's so sharp, the blade lands exactly where I intend, and prep is stress-free.
When I cut chicken, the cut edge came out crisp and pointed. The sharpness is incredible — almost too sharp, a little scary. Meat and hard vegetables (carrots, burdock) slice cleanly and it feels great. On the flip side, a slip could easily cut a finger, so caution is needed.
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Carrots, daikon, and such cut easily. Only tomatoes resist — the blade won't go in, thin slices don't work, and I have to press hard and saw.
Each knife is finished carefully, one by one, by veteran blacksmiths. The sharpness boosts cooking efficiency, the durability lasts, and the Japan-made quality shows the artisans' craft.
My old knife was so dull — and this one is so sharp I cut my finger. It handles fine chopping instantly. The way it slices bread is incredible.
Slicing bread leaves zero crumbs — amazing. The sharpness is on a completely different level.
The sharpness is superb. I love it.
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The pointed tip is a bit scary, and vegetables sticking to the blade are hard to remove. But it feels good to use and cuts well, so cooking no longer feels like a chore.
The blade is longer than my old one, so I felt I should be careful until I got used to it. When I cut chicken, it slid through — I was moved.
The feel and the sharpness — especially cutting a tomato was moving. It was so sharp it scared me at first.
Unbelievable sharpness — completely stress-free. My sister, who I gifted one to, said it's 'like magic.' It truly cuts with no force. It's so sharp I cut my finger on day one.
The sharpness. It's the best. Cutting a tomato moved me for the first time in my life.
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Outstanding sharpness — I sliced bread millimeter-thin. I made kohaku-namasu for New Year's, and the crisp texture was unlike anything before. Maybe because it cuts without crushing the cells, food genuinely tastes better.
The sharpness was incredible! It's less a kitchen knife and more like a sword.
The sharpness is in a different league. Easy care is a plus too.
It's so sharp I even cut my finger. Haven't tried hard ingredients yet, but chicken was very easy to cut.
Beyond the sharpness, the balance of weight in hand feels just right — very easy to use.
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My hands are small, so the blade feels a bit long and slightly awkward — but the cut faces of white leeks are beautiful. Just wash with detergent and wipe well; no stress at all.
Tomatoes, baguettes, and chicken — normally tricky — all cut easily. Dishwasher-safe would make it even easier, though.
It just cuts so well. Knife work used to give me painful stiff shoulders, so being able to slice thin is a delight. I'll keep working on mastering it.
You probably can't tell without using it for six months or more, but so far the sharpness is good.
As advertised — sharpness on another level. Sashimi cross-sections come out beautiful. I'm a little uneasy about the upkeep, though.
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My eyes didn't sting while mincing onions! It slices right through with no force.
I cut my hand and now I'm too scared to use it. The sharpness seems good, but I think it'll take time to get used to.
The sharpness — no force needed, smooth, and sashimi cross-sections come out clean and appetizing. For small work like removing stems, the very sharpness makes it feel a bit scary.
Ingredients cut cleanly, and the edge seems to hold well. Easy to sharpen too.
The blade is sturdy and sharp. Even a rock-hard kuri kabocha — turning it as I went — cut through. An ordinary knife would have chipped, I think.
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The sharpness is superb. Soft or hard, everything cuts cleanly without force. Cut faces come out clean, so there's no re-cutting over and over to get it right.
The sharpness. It glides through, which makes cooking fun.
I cut an apple as soon as it arrived. First the sharpness moved me, then the beauty of the cut face. Everyday cooking has become fun.
Cuts well and easy to use. I like the design too.
The sharpness lives up to its reputation. It cuts even the thin skin of green onions so cleanly that I end up slicing more than I need.
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The sharpness and the way the handle fits the hand — it just feels great to use.
The biggest wow: no stinging eyes when cutting onions. It cuts so well it saves time, and I managed paper-thin tomato slices on my first try — delighted.
Great sharpness when cutting ingredients. Care is easy too.
The material and the suppleness. Outstandingly sharp, not heavy, easy to use.
Meat and hard vegetables cut with ease. The sharpness is on another level!
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No stress when cutting, and the balance in hand is excellent.
The sharpness cutting kabocha was superb. It just cuts, effortlessly.
I'd used a dull knife for so long that a sharp one scared me. But starting with homemade koji, I began cooking far more often — and struggling with meat and hard ingredients had become a real source of stress. Now I've gotten past the fear, and watching the KANZEN knife slice through everything makes cooking genuinely fun. Wash and wipe right away — that's the one rule I keep without fail.
A feel and sharpness unlike any knife I've used.
No fatigue even when cutting hard things like taro.
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It cuts so well it feels good. Shredded vegetables come out beautifully.
The feel when the blade goes in — and the sharpness — surprised me.
I was amazed my eyes didn't hurt even while cutting onions.
Cuts well, easy to care for, easy to use.
I bought it for the sharpness and easy care. It makes cooking fun.
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The sharpness is excellent, so there's no stress — that's what I love.
It has a premium feel.
With the after-sales support, I can use it with peace of mind.
The blade meets no resistance, and the cut faces are clean. I can cut along briskly.
Sharp knives usually feel scary, like you might cut yourself — but not the KANZEN knife. Just let it drop lightly and it cuts, easy to handle, and the sharpness is so fine that finely sliced green onion rounds come out beautiful.
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I suspected the ads were exaggerating, but it really did slice cleanly through a tomato with barely a stroke — I was moved.
It cuts so well that cooking is fun and everything goes faster. The sharpness is simply excellent.
The handle shape is excellent — it settles right into the hand. Kabocha cuts completely differently. With my old knife, the blade would jam mid-cut and I feared injuring myself — I didn't even want to buy kabocha.
Very sharp, and on top of that, easy to care for.
Sharp. Glad I bought the cutting board along with it.
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It cuts lightly without any force — so easy.
Far sharper than my previous knife. Light and easy to hold. It cut a store-bought sandwich right through the wrapper, with a beautiful cross-section.
What I love is being free of the stress of a dull knife.
Green onions slice thin, and kabocha cuts with less force than before.
The sharpness is outstanding. I can cut in ways that bring out the ingredients, without applying force.
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It cuts cleanly without force. I haven't tried thin tomato slices yet — looking forward to it. The blade is longer than my old one and I wondered about that, but it's been no problem at all.
The sharpness is simply wonderful. Cut a tomato and you'll see.
I expected it to be heavier, but it's surprisingly light and easy to handle. The sharpness really is different. The grip turned out better than expected too.
Sharp to the point of being almost scary. I'd been using knives with strong reputations, but this one is far and away the best. Cutting this well with no force is a first for me.
The sharpness truly surprised me. Care is easy too. It has a solid weight that makes it easy to use.
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The sharpness was on a completely different level. Care is easy, and it's been truly wonderful.
I haven't used it long, but I'm very satisfied with the sharpness. It feels a little big for me, but it's easier to care for than a carbon-steel knife. I bought one for my daughter in NY as well — I'll hand it over when she visits next spring, and I'm looking forward to hearing what she thinks.
It cuts beautifully even with a light touch — makes me wonder what all my previous knives even were. I wish I'd found it sooner.
Cutting meat used to mean sawing away with all my strength, and the skin still wouldn't cut — pure stress. Since switching to this knife, even the skin slices right through, and that stress is completely gone! It even cuts kabocha and sweet potatoes — amazing. The easy care and the resharpening service are very appealing too. The sharpness is simply on another level — that says it all.
I've used it for over a year, and it still slices cleanly through hard things like kabocha — stress-free and comfortable. Incomparably easy to use.
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It cuts soft vegetables and ingredients without crushing them. Easy to grip and easy to care for.
The sharpness is superb. Soft or hard, everything cuts cleanly without force. The cut faces are beautiful, with no need to re-cut over and over.
The looks drew me in, but the sharpness lives up to every word of the marketing — I love it. Sharp all the way to the tip, and every use sparks motivation to cook.
The blade is thin and very sharp. I like the design too. Tomatoes slice astonishingly thin. That said, depending on where on the blade I cut, the sharpness sometimes feels slightly reduced. The thin blade makes detailed work and garnish cuts easy.
Very sharp — prep time has gotten shorter. The sharpness genuinely speeds up daily cooking.
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Three months in. Sashimi is very easy to cut — the blade slips in without pressing. Care is easy, and I really like how it feels to use.
Sharp — chicken thighs and root vegetables cut smoothly. The grip is comfortable; eight months in and I'm very satisfied.
Six months of use. It's sharp enough to cut even soft bread cleanly. The one small thing: the corner of the blade sometimes catches, which bothers me a little.
About a year of use. The sharpness is extraordinary — I've seen nothing like it. It doesn't need frequent upkeep and is easy to handle.
Six months in. Sharp and long-lasting. Easy to grip, and once you're used to it, the size is no issue.
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Watching influencers use it, the sharpness looks excellent. Mine is on its way — really looking forward to using it.
Three months of loving use. I especially like the price, the shape, the sharpness, and how easy it is to care for after use.
I bought it for the design, the durability, and the fact that it's made in Japan. It took a little while to arrive (lol). Any knife is sharp at first, but rather than being specially keen only in the beginning, this one gives the impression of steady, lasting sharpness.
The sharpness is wonderful — it just glides through. It cuts with literally no force, to the point that I'm more nervous about my fingers than the food. It's a different animal from my old knife; I catch myself thinking 'wait, is THIS how a knife is supposed to work!?' as I use it.
The sharpness goes without saying, but I'm lazy about upkeep, so the easy care is what I love most. It's a bit heavy, but the sharpness is in another dimension. Now I want the KANZEN cutting board... badly.
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Slicing a tomato genuinely moved me! The blade enters so smoothly, and I love that it's light. I was told it's better not to cut very hard things, though — I'd love a knife that crunches through hard ingredients too. It could be a bit heavier, or even a dedicated model.
Depending on the ingredient, the blade drops in crisply without force — wonderful. Now I want the petty knife too.
It's sharp, and I love being able to really taste the sweetness of vegetables. I want to savor ingredients as they are, so the clean cut faces and lack of excess moisture loss are excellent.
The overwhelming sharpness surprised me. Most ingredients cut with almost no force. Especially hard ones like carrots take some effort, but there's no need to use both hands — very manageable. It feels lighter than my previous knife, and the sharpness is outstanding. Very satisfied.
Very sharp, easy to care for, and it cuts without force. I never knew a knife could glide through like this.
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Beyond the superb sharpness, I love the design and the grip. It just cuts so pleasantly.
The blade is thin, so winter melon and kabocha are easy to cut! I thought it could be a touch smaller. Because the blade is thin, hard-skinned things are just easy to cut — and with decent heft, it cuts well without force!
Even hard things like kabocha — the blade slips right in. Sharp! Smooth cutting with light force.
Easy on vegetables and meat alike, and the handle settles firmly into my hand. The sharpness cutting tomatoes especially moved me. It's a bit long, so storage takes some thought. I want the cutting board next.
Even hard things like kabocha slice right through! It cuts so well it just feels good.
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I'd heard the edge retention is excellent, and in practice I love how light and manageable it is. The resharpening service for when it dulls is reassuring too. Green onions cut easily, and carrot cross-sections came out silky with a lovely mouthfeel! I bought it as a gift for my mother this time — next I'd love one for myself.
Very sharp, so I can cook without stress. No real complaints — the only caution is not to cut yourself. It handles fine work with ease, so I'm very satisfied.
Outstanding sharpness — cooking has become fun! It's a bit longer than an ordinary knife, so it may take a little getting used to, but the sharpness makes it a pleasure.
I'd always wanted to try cutting green onions — the kind that scatter everywhere — and the feeling was irresistible! For now, my goal is not to cut my fingers (lol). I was impressed that the tip doesn't slip even when it meets a wooden cutting board.
Incredibly keen edge, and the cut faces come out beautiful! The tip is so sharp, though, that washing and putting it away feels a bit scary.
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A sharpness like nothing I've ever experienced! Hard or soft, everything cuts beautifully.
Superb sharpness and lightness! I love the design, and the fact that Japanese artisans craft it carefully is part of the appeal. The blade is thin and light yet cuts wonderfully — cooking has become fun.
The way the blade seems to draw itself in the moment it touches food surprised me. It cuts very briskly; if the grip fit the palm a little better, it would be even easier to handle.
The sharpness and lightness are clear. The 'pull' cut in particular feels lovely — well suited to delicate ingredients. Because the body is thin, I do worry a bit about chipping, and whether I can sharpen it easily at home.
It truly glides through without force — amazing! Shredding comes out fine as threads, cleanly and stress-free — cooking has become fun. The blade lands softly with a gentle cutting feel, so no wasted effort. My favorite knife by far of any I've used.
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The blade's sharpness is excellent, and the handle is comfortable too. The edge holds well, so I can keep using it with confidence.
The sharpness is wonderful. The design is sharp and lovely too. Building the habit of wiping it right away took some effort, but I love it — no comparison with my old knife.
It slices clean and crisp — superb sharpness. The tip is extremely keen and demands caution, but even so, the sharpness is far and away the best.
Chicken and other meats cut in a single stroke — it just cuts. It's a size up from my previous knife, so getting used to it may take a little time, but I'm very satisfied with the sharpness.
The sharpness is very good. The half-year wait to buy it was a bit of a letdown, though.
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The cutting feel is soft and airy — like nothing I've felt before. No wasted force; it cuts astonishingly smoothly. No complaints at present. The sharpness is far and away the draw.
Wonderfully sharp — even hard carrots cut through without resistance. The grip has a wavy, designful shape, but unless your hand matches that shape it can feel slightly awkward to hold.
Great balance of sharpness and weight. I want the cutting board too.
Chicken skin and blocks of meat cut clean through — sharpness on another level. A great purchase. Thank you.
I'd searched for a knife for years, combing through reviews, and bought this because so many cooking enthusiasts said it holds up over long use. It works for sashimi and breaking down fish, and vegetables seem to keep their moisture with minimal damage to the fibers. The sharpness widens how I can cut, making cooking even more fun. I cook for a crowd, so the time savings are welcome too.
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I collect knives across makers and steels. The hardness is lower than I expected, which makes it easy to sharpen. What impressed me most is the balance — in use, the fit in hand makes you forget the weight.
Even the tip cuts, so it's dangerous. But that's exactly what's good about it.
The blade is thin and razor sharp — soft things slice clean through. Since ingredients don't get crushed, the flavor improves too.
It cuts well without force — I love it. A version for smaller women's hands would be wonderful.
The sharpness is truly wonderful — appealing enough to make you want to cook. Everything goes faster and it's fun. I didn't know the size beforehand and it was bigger than expected — a little bewildering at first, but I'll get used to it.
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The sharpness I saw in a social media video sealed the purchase. Using it myself, I've realized good tools genuinely change your energy in the kitchen — I love it.
Compared with my previous knife, the sharpness is on a completely different level. That's what I like most.
The sharpness is the best — cutting kabocha, I felt something close to awe. It cuts extremely well and is on the long side, so careless handling can be dangerous.
I like the sharpness and the rust resistance. It's refined but perhaps too simple — it may not read as a luxury design. Curious about the cutting board too.
It cuts well and the edge lasts, but the lack of a visible boundary between blade and body makes me slightly uneasy.
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Sharp, and cooking has gotten easier. The knife is easy to hold and very manageable.
As a tool it's simple and sharp, but I'd like a bit more allure — the seductive look of a fine blade.
It doesn't cut tomatoes the way the product description says — the sharpness isn't what I expected.
They were delighted that tomatoes and avocados cut just like in the videos. They say they can't go back to an ordinary knife.
The sharpness lasts — that's the best part.
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It really is sharp — almost too sharp.
The sharpness moves me. My usual shredded cabbage comes out so crisp that it tastes noticeably better — no doubt thanks to this knife! Only a month in, but my previous knife dulled in about a week, while this one keeps that first-day feeling going.
Astonishing sharpness. Tomatoes slice thin, and scoring eggplant is stress-free. That said, after six months the edge does seem to have dulled somewhat. I've ordered the cutting board, so I plan to send it for resharpening then and compare how long it lasts.
I like the sharpness. But it was billed as maintenance-free, and having to wash and dry it right away every time feels underexplained.
The sharpness is completely different from other knives. It touched my wrist and cut me because it's so keen — some fine-tuned care may be needed.
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The sharpness is superb — ingredients cut crisply with zero stress. It's so sharp I even sliced the sponge while washing it. I'm a little tense handling it for fear of cutting my hand.
Sharpening a knife is hard for an amateur no matter how many times you try, so I bought this — pricey as it is — after hearing the edge lasts.
The sharpness is simply outstanding! It cuts maki rolls with ease, and vegetable cut faces are beautiful. Less moisture escapes, and I feel the dishes taste better. I simply can't let go of it.
Because it's so sharp, the cut faces are smooth and even the mouthfeel tastes better. I mainly use it for vegetables now, but I want another for meat and fish. The size is a bit large.
The sharpness is overwhelming. It's on the larger side and almost too sharp, so I cook with care.
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Hard root vegetables like carrots and soft things like chicken skin both cut with little force. The knife has real heft, so switching from a cheap santoku took some getting used to.
Above all else, the sharpness is the best.
Very sharp — no particular complaints.
The sharpness is outstanding, but it's a bit expensive.
So sharp I worry it might scratch my silicone cutting board… The balance of sharpness and grip is excellent.
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The blade length is slightly awkward for storage — I'm still figuring out where to keep it.
Sharp, but heavy.
Easy to grip, easy to cut.
I like the integrated steel construction. The grip's edges are slightly pronounced and don't fit my hand perfectly, but the steel is hard, so an occasional sharpening should keep it going a long time.
Sharp and very light. One small thing: the junction between blade and handle is slightly hard to clean.
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Six months after purchase, it's still sharp. A santoku in the lineup would make me even happier.
It just cuts so well!!! I'm slightly anxious not knowing how long the edge will last or how to sharpen it at home.
It feels slightly heavy, but the sharpness is leagues above other knives. I hope it stays this way.
What I love: the grip's fit and the outstanding sharpness. It felt a bit large, but the usability more than makes up for it — and above all, it's overwhelmingly better-looking than other knives.
Sharp, and the handling is impressively smooth. A completely different creature from other knives. Please keep making works like this.
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The sharpness is wonderful.
I love the keenness of the edge. The blade length is greater than my previous knife's, which makes it easy to use.
I really like the sharpness, but the upkeep feels a little tedious.
I love the sharpness and how long it lasts. If the handle came in different colors, it would be handy to separate knives for vegetables and meat.
The sharpness is simply outstanding! The blade is thin and light — easy to handle. A little disappointed it can't go in the dishwasher.
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I couldn't tell whether it's a single-piece blade, but the edge seems to hold well.
The grip balance is excellent — especially easy for women to use, I think. Personally I'd prefer a touch more weight. The way the blade slips in from tip to heel feels lovely; it's a knife you'll want to use for life. Sharpening it myself looks difficult, so please keep the resharpening service going.
It cuts very well on the pull, but with push-pull strokes or pressing straight down it felt slightly less keen. It may be a matter of technique.
I love how it glides through any ingredient!
The fine tip makes cutting easy. It did feel a little too light to me, though.
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The handle is solid, while the knife itself is thin and light — very versatile. Even with simple care, the edge barely fades. Excellent.
I love the sharpness. The after-sales care is thorough and trustworthy. Though perhaps because I'm not used to it yet, the blade feels long and heavy.
I can't find a single complaint.
It cuts so well — I can even slice sashimi nicely now. The best. Every day I find myself admiring the beautiful cut faces of vegetables, and it makes me happy.
The thinness of the blade surprised me! That's where the sharpness comes from, but it feels a little precarious for hard ingredients like kabocha.
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I can't think of a complaint. I want the other types too.
I sharpen it every time, so the edge is no problem. Being a single piece of steel, I can sharpen it with confidence over the long haul. The grip, though, feels a bit weighty — I think it needs a shape that fits the palm a little better.
I've bought and used many knives over the years. At 69, I've finally met a knife that's truly easy to use. The sharpness really is the best!
It just cuts so well. Depending on the ingredient, there is a sense of food sticking to the blade.
Even daikon rounds come out with glossy, beautiful cross-sections — I'm thrilled. And freshly baked bread cut cleanly without a single crumb — that surprised me!
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I managed to fillet a fish. The feel when it meets the cutting board is somehow awkward for me. My impression is that it's too long to be handy — but I'm hoping I'll grow into it from here.
I love the sharpness and the smoothness of the cut faces. It cuts so well it's a little scary 😅 The sharpness is the best. Tomatoes slice thin without any stress.
I've only just started, but it really cuts! The cut faces look juicy and fresh. I want to try cutting through an avocado pit — haven't dared yet.
Cutting is stress-free. It's a bit long, so I sometimes touch the tip and nick myself. I'm glad the day-one sharpness keeps going.
The sharpness is outstanding — vegetables (especially aromatics) keep a beautiful shape after cutting, and the mouthfeel is unlike any knife I've had. When the cuts are clean, the dish looks beautiful — self-satisfaction, maybe, but it makes me happy and giddy. My hands are small, so the size felt a bit large for me. The sharpness has made cooking fun. The sound is different from my old knife too, so the motion becomes rhythmical — my kids watched my hands slicing green onions and were startled by the speed. That's how sharp it is.
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Satisfied. No inconveniences so far, but a same knife one size smaller might be even handier.
Because it's so sharp, vegetable fibers don't get crushed and the texture is superb. I'm particular about knives, and if this edge lasts, it's wonderful — I'd recommend it to friends. It's also very light, so no fatigue.
I normally use only a bunka knife, so it's a bit long — but for slicing sashimi, this length turned out to be necessary.
It just cuts. The cut surfaces of food practically shine. Give me back all those years! Cooking has become even more fun.
Compared with my old knife, the tip is pointier and the blade longer, and the unfamiliar length meant I cut my left thumb on day one. I do wonder whether home use really needs something this long and fine-tipped. It certainly cuts well, though.
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Sharp. It slices clean without force or sawing. Not a complaint, but it's so sharp that I have to be careful washing and drying it — and it keeps cutting my sponge. A blessing, but one that demands attention.
Beautiful cut faces. No juices escape from meat, none from fruit. Green onions cut clean.
It just cuts so well — zero stress. I was using a Global knife, and this cuts better.
Sharp. I'm curious how long it will last. There's a smell when rinsing, but only at the very beginning.
Sharp and light. So sharp I even clipped my fingernail. I want to take care of it, so I keep it out of the drying machine and wash it right after use — but my family is careless, so I've told them not to use it.
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Far and away the sharpest knife I've ever used. If I had to nitpick, the ridges on the handle don't quite match my grip, and long sessions leave my hand a little sore. But the sharpness is astonishing — on par with Japanese carbon-steel knives that rust the moment you leave water on them — while the upkeep is extremely easy. Wonderful.
I love the sharpness and the stylish look. My hands are small, so it's slightly more than a handful. I adore it, but a smaller size would be very welcome.
I bought it for the sharpness and the design. Lighter than I imagined and easy to handle.
The moment it meets the food, I feel a little thrill. Sharpness beyond comparison with other knives — completely stress-free.
It cuts anything beautifully. The long blade makes storage a bit tricky, but cooking has become even more fun.
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Insane sharpness.
The sharpness goes without saying, and the handle's construction seems more durable than my Kiya knife.
I suspect the knife's weight and balance are exactly why it cuts so well. I've always liked cooking, and this knife has made it even more fun. 'I want to cut something!' turns into 'I'll cook something' — I'm spending more time in the kitchen. Thank you.
I don't think I can bring myself to use any other knife. A slightly smaller size would make it even better.
It cuts so well that using it is a pleasure. Only a month in, but the sharpness is excellent and cooking is fun. I'm looking forward to seeing how the edge holds at six months, a year.
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Beyond the sharpness, the weight balance is excellent. It's such a fine piece that I find myself handling it with more care than strictly necessary.
I was using another maker's knife — no real complaints, but the upkeep felt like a chore. When I used the KANZEN knife, I was stunned that sharpness could differ this much. I intend to treasure it.
It slips through without force. Very light and easy to grip. Now I want the petty knife too.
It cuts overwhelmingly well — so well everyone's a bit intimidated. We use it in a brutal environment for any knife: 30 tons of lemons in half a year. Previous knives dulled quickly without constant sharpening; this one just keeps cutting.
Stress-free sharpness — the cut faces already look delicious.
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The sharpness exceeded my expectations.
The grip's fit is unlike any other product — excellent. I want a second one of the same.
It cut well. If the edge lasts after I sharpen it myself, I'll be delighted.
Even without upkeep, the fresh-from-the-box sharpness continues. Hard kabocha cut surprisingly easily, and sandwiches came out crisp and clean.
Very sharp, and the weight makes it easy to hold.
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It just cuts, with no wasted force. The blade is tall enough to handle a cut in a single draw.
The sharpness for shredding was excellent.
The sharpness lives up to the ads — I was moved. It slices briskly, like watching a chef's knife work on a cooking show; I almost feel like my cooking got better. I've only ever used budget knives an order of magnitude cheaper, so I can't really compare — but without question, the best knife of my life.
What I love is simply how well it cuts. I had no real complaints about my old knife, but if this sharpness lasts with no upkeep, that's remarkable.
Hard things cut well. Meat too. After use, just wash and wipe — simple. I want to keep supporting Japanese craftsmanship.
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It just cuts — brilliantly!
Very sharp. Please keep making ever-better products.
No stress, no anxiety using it, and no crushed ingredients — cutting like this feels like happiness.
After a long wait, it finally arrived! It cuts astonishingly well — even a clumsy cook like me sliced daikon paper-thin. Exactly like the ads. No force needed; it feels like it cuts at a touch! Worth the wait. Japanese-made really is the best.
I'm not especially good at cooking, but I'd had my eye on this knife forever and wanted it badly. Right then, my sister and I got talking about knives — 'there's one I want~' — and it turned out to be the same knife. We bought one each ♪ When it arrived, the beauty of the form and the shine startled me!! I was a little scared and just gazed at it for a day (lol). The next day I cut the trickiest thing — cherry tomatoes. It slid through so smoothly I was moved. My old knife is unusable to me now; the feel is completely stress-free ^ ^ I do wonder how long this edge will last... but I'm so glad I bought it ^ ^ Thank you.
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The knife I'd been waiting for finally arrived. First I tried finely slicing green onions: wonderfully smooth, thin, with clean cross-sections. Next I challenged a big Ise yam — the blade went in crisply. The one flaw: it cuts too well (lol). I promptly nicked my finger... but that only proves how dull my old knives were. I think I'm going to fall in love with chopping. Thank you.
A flawless, resilient companion
I found this knife through an Instagram post. It seemed to glow from within, and I was drawn to it instantly. The sharpness goes without saying, but I fell in love at first sight with the ultimately simple, beautiful look — everything unnecessary stripped away. Perfectly easy to hold, light, no fatigue. As for the sharpness… everyone who uses it must be moved. It slices kabocha thin, and daikon salad is where it shines — crisp, never watery. I carelessly dropped it and chipped the tip a little… they kindly repaired it, and it returned to its original form and sharpness. A flawless, resilient companion. My beloved partner, now and always.
Roast beef, astonishingly thin…
I bought it to slice roast beef beautifully. Half in jest, I aimed for ultra-thin to see how far it could go — and it sliced exactly as thin as the image in my head, on the first try. The cut surface showed no blade marks, a truly beautiful finish — I was moved. Next I want to cut seared katsuo tataki without disturbing the sear. A lovely product that reminds you how fun cutting can be.
My first proper knife
I love cooking and use a knife almost daily, but I'd only ever bought knives at Daiso or on Amazon, so the KANZEN knife's sheer flawlessness stunned me. What was all that time I spent desperately sharpening bargain knives to keep an edge? I first used it for finely slicing green onions and got genuinely excited over cross-sections as crisp as a fine restaurant's. A dull knife forces your arms and shoulders to tense up — no such worry here; I feel like I could keep cutting forever. The easy maintenance is a real help. I'll treasure it.
It fit my hand from the first touch
I bought it intending it to last a lifetime. It cuts without stress, and from the very first use it felt at home in my hand. So glad I bought it! Excited to cook all kinds of things from here!
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Superb sharpness! Home cooking speeds up!!
A knife worthy of the name 'flawless'! Light and easy to handle, yet the sharpness is nothing like other knives!! I often boil chicken breast, and cut with this knife, the cross-sections are gorgeous!! With my old knife, I'd saw back and forth, the fibers would fray, and the surface ended up ragged… With this one, a single pass slices through — and above all, the face is perfectly straight! Dice-cutting boiled chicken breast — who knew!! One clean stroke per cut also saves real time — a huge help. People who cook elaborate meals will probably feel the value even more! Care is easy too: wash right after cooking and wipe off the water. Considering long-term use, it's worth the price.
Like a fresh breeze blowing through the kitchen
What using it taught me: knives divide into this knife and everything else. In use, the food offers no resistance. Every knife I've owned taught me to cut with force from day one; with this one there's almost none — you simply press. Perhaps because the fibers aren't torn or crushed, when I cut an onion, moisture welled up from the cut face. A first for me — I was astonished. The taste after cooking changed too; I began noticing a smoothness in ingredients I'd never registered before. Meals matter daily, so I've always invested in good seasonings — but meeting this knife raised the value of the ingredients themselves, and the quality of everyday eating with it. Thank you for a truly excellent product.
Food genuinely tastes better
Shredding and fine slicing come out delicate and airy — the texture and flavor are completely different from before. Imagine having a fine soba shop's green onions or a good tonkatsu shop's shredded cabbage at home. It amazes me that changing the knife alone can change the eating experience this much!
Cooking becomes fun!
A knife that truly cuts — daily cooking has become that much more enjoyable! Even mincing onions, it slices through so cleanly that no tears! lol
What a knife!
I'd been wanting a new knife when the crowdfunding launched — and knowing Omomuki's pure devotion to quality, I figured it had to be good, and bought one. Absolutely the right call. The knife seems drawn to the cutting board, slicing through everything crisply. So this is how a fine knife cuts — dropped straight down, this cleanly. The vegetables look like they haven't even noticed being cut — the faces glisten — and they taste so good I couldn't stop eating! I want to try cutting all sorts of things, and I'm thinking of it as a birthday gift for my parents too ♪
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A knife can change things THIS much…!?
Tomatoes make it obvious. Cut with this knife, the smoothness and mouthfeel change astonishingly. Daily home cooking just got even more enjoyable.
So sharp I worry it might cut the board itself
When word came from Matsuya, the head of Omomuki, that a 'flawless' knife was ready — if he was willing to claim that much, I had to back it on the crowdfunding. The kitchen knife inherits blade-making skills honed back when samurai still walked Japan. Tashinam, I think, carries that lineage of edges keen enough to sever life itself. The sharpness is ferocious: most vegetables fall apart under the knife's own weight, and depending on the user's strength, I'm still half-worried it might cut the board too. If Tashinam had existed in the Sengoku era — if it had been at Ganryujima — history might have changed, I honestly feel. My heart dances at the thought of building delicious meals with Tashinam from here on.
It made me more mindful of savoring the craft of cooking
I'd been content with a 3,000-yen Nitori knife, but this is in a different class. So sharp it's almost frightening — and yet food that cuts well is simply fun. I always liked cooking, but buying this knife nudged me toward choosing slightly better ingredients. So far so good — except my skill doesn't yet measure up to the ingredients and the knife. Frustrating. I want to be able to say, with confidence, that I truly savor cooking. That this knife made me feel that way is perhaps the best thing about meeting it.
A very fine knife!
Despite how light the knife is, the sharpness is solid, and the cut faces of food practically sparkle — no sense of crushed cells — which makes me feel even tastier dishes are coming!!
The pure pleasure of cutting, made real
A knife that makes cooking fun. The sheer pleasure of cutting. I was never one to cook for myself, but since buying this knife I've cooked nearly every day for a month. Thanks to it, I've come to love cooking.
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A magic knife that makes cooking fun
Determined to get serious about cooking, I splurged on a premium knife. It was absolutely the right call — with my first premium knife, the difference was obvious in an instant. Cutting simply becomes fun. Even when I'm tired after work, this knife has made cooking enjoyable lately. The easy care is a huge draw for a premium-knife beginner: just wipe it down — no special maintenance. The packaging is stylish and luxurious, the knife itself simple and free of excess, the design superb — it would work beautifully as a gift. As an introduction to premium knives, I can't imagine a finer one — highly recommended.
Genuinely moved. I didn't believe kabocha could just slide apart — but it cut through astonishingly cleanly. The rust I worried about has been no issue, and for this price, the stress of cooking is gone. Every time I use it, I'm glad I bought it.
A magic knife that changes the taste
The sharpness was smoother than I imagined, and the flavor of ingredients truly changed — astonishing! Beautiful to look at, too. A knife I'll treasure for life.
Simply easy to handle
While hunting for a truly sharp knife, I hesitated for a moment at the price, but figured the low maintenance would be worth it — so I bought it. The result: excellent! Lighter than expected, not too big, cuts beautifully — and even when I put off the washing-up, no rust. It's almost frighteningly sharp, but I'm very satisfied.
Sharpness at its finest!
I've used several knives, but this one's sharpness is on another level! Root vegetables, of course, but even soft things glide apart! The fine tip makes small items and delicate trimming easy too! The design is lovely! I really love it.
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Not just functional — the design is cool too.
The sharpness and just-right size make it a pleasure to use, and personally, the fit in my hand is the best part. I love the design too — cooking has become that much more fun. A strikingly handsome knife.
Truly flawless — everything about it is superb.
Tomatoes and chicken, of course — but even hard ingredients like kabocha cut with ease, which really surprised me. And the second surprise: the keen edge lasts and lasts with barely any upkeep. A flawless knife indeed.
さらにお得な2サイズセット
Tax included.
セット販売割引で一般販売価格から10%OFF、¥62,700から¥6,270割引されます。
Reducing the amount of work to 1/10 will completely change your daily cooking.
1. アボカドを両断する
Scientifically proven 3x sharper
When the sharpness of the Perfect Knife was compared with that of other companies' products, it was found that the sharpness was about three times sharper, and that it was even sharper than other companies' knives in the same price range.
In addition, when each knife was used for cooking for about six months, it was found that it maintained the same sharpness as a new knife from another manufacturer.
It has been proven that the sharpness lasts for a long time.
2. 研究機関により証明された
A change in taste that over 95% of people notice
Using the taste sensor Leo, developed by Keio University and AISSY Inc., a scientific analysis was conducted to determine how the taste of food changes depending on the knife used. As a result, a surprising fact was discovered.
95%以上の人が気づく味わいの変化
When a tomato was cut using two knives, a Perfect Knife and a mid-priced stainless steel knife, and the changes in taste were analyzed, it was proven that the Perfect Knife produced a significant difference in taste, with 95% of people noticing the umami and over 75% noticing the sweetness and richness.
なぜ食材が美味しくなるのか？
While knives are usually sharpened mechanically, Kanzenmuki knives are carefully sharpened one by one by cutlery craftsmen in Seki City, Gifu Prefecture, a company with an 800-year history.
This allows for clean cutting without damaging the fibers of the ingredients, bringing about a change in the flavor of the ingredients. These top-of-the-line knives, created by Seki's cutlery artisans, will make your food even more delicious.
3. 家庭でも安心してお使いいただくために
手入れは洗って拭くだけでOK
Therefore, despite its sharpness being equal to or better than that of expensive steel knives, it can be used with the same care as a regular household knife.
How is it possible to achieve both high sharpness and easy maintenance?
Perfect knives are made from 100% super stainless steel, making them highly functional.
Super Stainless Steel is the highest quality steel material, made from ultra-hard alloy steel called V Gold No. 10. It combines the easy care of a stainless steel knife with the sharpness of a steel knife.
This steel is often only used for the cutting edge, but by developing a unique manufacturing process for the Kantenmuki knife that is specialized for super stainless steel, it is possible to use this steel 100% for the blade. This is how we have succeeded in creating the Kantenmuki knife.
生産地
岐阜県関市
完全無欠包丁は800年の歴史を誇る刃物文化の町「岐阜県 関市」の刃物職人によって生み出されました。
類稀なる技術により誕生した、日本が誇れる最高峰の包丁です。
MADE IN JAPAN
日本の職人と歩むタシナムのモノづくり
Our mission is to enrich lives around the world through traditional Japanese craftsmanship. We hope you enjoy our unparalleled masterpieces, developed in collaboration with blade artisans in Seki City, Gifu Prefecture.
For gift
ギフトとしてもご利用いただけます
Perfect knives are a very popular product that is purchased as a gift.
It will be shipped in a stylish white gift box, so why not buy one for yourself and one as a gift for someone special?
A set of two is even better value
¥14,080 discount off the regular price of ¥70,400
FAQ
Frequently asked questions
弊社では店舗等がない代わりに、ご自宅で完全無欠包丁をお試しいただける、7日間のトライアル期間を提供しております。
超硬質合金鋼V金10号と呼ばれるスーパーステンレスを刀身100%に使用しています。
この鋼材は刃先など部分的に使用されることが一般的ですが、完全無欠包丁ではスーパーステンレスに特化した製造工程を独自開発することで、この鋼材を刀身に100%使用することが可能に。
また、柄には耐久性と安定性に優れた黒合板を使用しています。
We don't have a physical store, but instead offer a 7-day trial period so you can try out our bulletproof knives in the comfort of your own home.
定番サイズの全長は340mm、刃渡りは203mm、重量は163gです。食材全般を不自由なくカットすることが可能なサイズになっており、一般的な包丁と比較してやや軽量な重さになっております。
新品同等の切れ味は、ご使用頻度や食材によって異なりますが、一般的なご家庭での使用（1日1〜2回程度）で1〜2ヶ月程度が目安です。
普段のお料理にご利用いただくのに十分な切れ味は、約1年以上保たれると考えております。
Please wash by hand as washing in a dishwasher may cause damage.
はい、市販の砥石でも問題なく研いでいただけます。
ただし、Tashinamの完全無欠砥石は、完全無欠包丁の鋼材や硬度に合わせて丁寧に設計した専用砥石です。市販の砥石でも十分研げますが、完全無欠砥石をお使いいただくと、より滑らかに研げて、切れ味も長く保ちやすくなるというメリットがあります。包丁と一緒に長く付き合っていきたい方には、ぜひ一度お試しいただきたい砥石です。
As with ordinary household knives, please pay attention to the following points.
1. After use, wash thoroughly and wipe off any moisture with a towel etc. and dry. Leaving the product for more than 3 hours after use may cause rust.
2. Please use the knife only for cooking and not for any other purpose.
3. Avoid using on very hard materials such as ice, as this may cause the blade to lose its sharpness.
4. Keep knives out of the reach of children and handle them safely.
5. Avoid using the knife on unstable surfaces, as it may cause injury. Please be aware of the above and enjoy your daily cooking with a perfect knife.
サビはステンレスの性質上発生するものであり、初期不良ではありません。
ご使用後に汚れを洗浄いただき、必ず拭きあげてから保管することでサビをつきづらくすることができます。
使用後はよく洗い、水分をタオルなどでしっかり拭き取ってから乾燥させてください。
使用後3時間以上放置すると、サビの原因となります。
万が一サビが発生した場合は、粗い目のスポンジや専用の錆び取りスポンジをご使用ください。
The 7-day free trial is a system that guarantees a full refund or return if the Perfect Perfect Knife does not meet your expectations.
[7-day trial period process]
Step 1: Select your order online and enter your details.
Step 2: Free shipping and delivery to your home, with delivery as soon as the next day.
Step 3: The 7-day trial period begins the day your product arrives. Enjoy the blissful cutting feel of a Perfect Knife.
Step 4: If you're not satisfied, no need to worry, we'll accept returns and refunds.
■Please note that the 7-day trial period does not apply in the following cases: intentional product failure, deterioration such as rust or scratches due to improper use, etc. Returns cannot be accepted for reasons other than the intended purpose of the trial.
To request a return, please submit the inquiry form below, selecting "Return during the free trial period." https://forms.gle/ziBvmkREmMZkRfVx7
We offer the following payment methods:
①Credit card payment (JCB, VISA, Master, AMEX)
②Smartpay (3 installments with credit card, no installment fees)
3. Apple Pay and Google Pay
If you are unable to use your card, please check the expiration date and available balance of your card and contact your card company.
*When paying by credit card or Apple Pay, installment payments and bonus payments are not available. Payment must be made in one lump sum or in installments using Smartpay.
*Payment by bank transfer is not accepted.
Nationwide shipping is free. (For courier delivery, shipping to Okinawa and remote islands is 1,620 yen including tax.)
Once we confirm your payment, we will ship your order within 5-6 business days (excluding Okinawa and remote islands).
When your order is shipped, we will send you a shipping notification and a tracking number so you can check the delivery status.
Your ordered items will be delivered in the shortest possible time.
About the 7-day free trial
Please follow the return instructions below within the 7-day trial period.
Step 1: Contact us using our return request form.
*Please note that we cannot accept returns for reasons other than the intended trial, such as intentional product failure or deterioration such as rust or scratches due to improper use.
Step 2: Our customer support will send you a return questionnaire.
Step 3: Please take our survey. Your feedback is very important to us as it helps us improve our products and services. We would love to hear your feedback.
Step 4: Once you have returned the product to the address provided, we will refund your purchase price.
*Please rest assured that return shipping is free (paid by Tashinam).
*We will send you a return kit, so please pack it and return it.
About canceling products
As a general rule, we cannot accept cancellations after an order has been placed, or returns or exchanges of this product due to customer convenience.
If the product is defective, please contact us using the inquiry form within 7 days of receiving the product.