Fruits & Vegetables
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Wada VG10 Nakiri
- Blade Material: VG 10 (SUS410)
- Layer: 33 Layer
- Blade: Double bevelled & Half Tang
- Hardness: 61±1 HRC
- Handle: Pakkawood (Laminated wood)
- Location: Japan
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Hasegawa Nakiri 160mm
Murato Classic Gyuto Knife
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Zanmai New Elite Nakiri 165mm
Miyabi 5000 MCD Nakiri 170mm
JKC 63 Layer Nakiri
Hyper Molybdenum Vanadium
Stainless steel
63 Layers Blade
Hardness 59 HRC + /- 1
Wooden handle
Made in Japan
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Yoshida Aogami Nakiri 170mm
The Yoshida Aogami Nakiri 170mm is a handcrafted Japanese vegetable knife forged by Yoshida Hamono using premium Aogami No.2 (Blue Paper Steel). Featuring a stainless-clad 3-layer construction, exceptional edge retention, and a traditional octagonal maple Wa handle, it delivers outstanding performance for precise vegetable preparation.
- Hot Forged by Hand in Japan
- Aogami No.2 (Blue Paper Steel) Core
- Traditional 3-Layer Construction
- 60-62 HRC Hardness
- Octagonal Maple Wa Handle
- Excellent Edge Retention & Easy Sharpening
Takefu Aogami Nakiri 165mm
Brieto 3 layers Nakiri
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Tojiro Zen Nakiri 165mm
Expertly crafted in Japan by Tojiro, this VG10 santoku knife blends traditional Japanese design with the balance of a Western blade profile. Built with a VG10 super-steel core and soft stainless cladding, it delivers outstanding sharpness, durability, and control—perfect for precision slicing, chopping, and everyday meal preparation.
- Blade Material: VG10 Stainless Steel
- Blade: Double bevelled & Half Tang
- Blade Finish: Satin finish
- Handle: Magnolia + Polypropylene Resin Ferrule
- Hardness: 61±1 HRC
- Dimensions: 30.4 cm × 5 cm × 2.3 mm
- Made in Japan
Karen 33 Layer Gyuto
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Ryujin 3 Layer Bunka
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Tojiro Ouran 165mm Nakiri
Shoichi SG2 Santoku 165mm
Kai SHUN Classic Nakiri 165mm
Yoshida Hakushin 170mm Nakiri
The Yoshida Hakushin 170mm Nakiri is a handcrafted Japanese vegetable knife forged from premium Shirogami (White Paper Steel) with a traditional San Mai construction and Kurouchi finish. Designed for precise vegetable preparation, it delivers exceptional sharpness and outstanding cutting performance.
- Blade Material: Shirogami (White Paper Steel)
- Hardness: 63 ±1 HRC
- Blade Construction: 3-layer (San Mai)
- Blade Finish: Kurouchi (black forged)
- Bevel: Double bevel
- Tang: Half tang
- Handle: D-shaped Zelkova (Keyaki) wood
- Brand: Yoshida Hamono
- Made in Japan
AUS10 45 Layer Gyuto
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New Tradition Takayuki Traditional Usuba
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Naguri Nakiri 165mm
Suzuki Black Nakiri 165mm
Murato Classic Nakiri 165mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
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Senzo VG10 69 Layer Nakiri 160mm
11 Layers Kiya Aogami Gyuto
Fully Handmade
Aogami Blue2
Steel 11 Layers blade
Blade oxidizes
Hardness HRC 63+ /- 1
Rosewood handle
Made in Japan
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