Fruits & Vegetables
Tojiro DP VG10 Nakiri 165mm Knife
Masamune Nashiji Gift Set of 5
Tomohiro Nakiri 165mm
Hasegawa Nakiri 160mm
Murato Classic Gyuto Knife
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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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This product has multiple variants. The options may be chosen on the product page
Karen 33 Layer Gyuto
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This product has multiple variants. The options may be chosen on the product page
AUS10 45 Layer Gyuto
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This product has multiple variants. The options may be chosen on the product page
Shoichi SG2 Santoku 165mm
Takefu Aogami Nakiri 165mm
New Tradition Takayuki Traditional Usuba
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Minamoto 33 layers VG10 Gyuto
Fully handmade
VG10 Stainless Steel
33 Layers Blade
Pakka Wood Handle
Hardness 61 HRC + /- 1
Made in Japan
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This product has multiple variants. The options may be chosen on the product page
HRB 37 Layers Nakiri 160mm
Saji Niji V Gold Nakiri 170mm
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