All knives come with one free sharpening. Avoid using on frozen food and on bones.
High Carbon Knives set of 2
These ultra sharp knives are forged from a High Carbon Steel. This steel assures the sharpness of the knife is
Kunio 3 Layers VG1 Nakiri 165mm
Kunio 3 Layers VG1 Nakiri 165mm
JKC Sushi Nakiri 170mm
The Nakiri may for all the world look like a small cleaver but it is a far more accurate blade,
Senzo T Santoku 167mm
Senzo T Santoku 167mm
Shiro 3 Layer Nakiri 165mm
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood
Tojiro DP Hammered Nakiri 165mm
Tojiro DP Hammered Nakiri 165mm
Kunio 17 Layers VG10 Nakiri 165mm
Kunio 17 Layers VG10 Nakiri 165mm
JKC Aogami Azumagata 150mm
Nakiri is the definitive Japanese shape for the preparation of vegetables. We discovered this particular version of Nakiri in a
Hasegawa Nakiri 160mm
160mm -The Nakiri may for all the world look like a small cleaver but it is an accurate blade, in
Tojiro DP VG10 Nakiri 165mm
Tojiro DP VG10 Nakiri 165mm
JKC 63 Layer Nakiri
Nakiri – This is the definitive Japanese shape for the preparation of vegetables. Whether slicing the softest tomatoes, dicing the
Tomohiro 165mm Nakiri
160mm -The Nakiri may for all the world look like a small cleaver but it is an accurate blade, in
Warikome Nakiri 160mm
Used exclusively in Japanese homes as a vegetable knife the nakiri looks to Western eyes like a cleaver; it is
Seki 3 Layer Gyuto 200mm
Seki 3 Layer Gyuto 200mm
Nashiji Nakiri 165mm
Nashiji Nakiri 165mm
Masakage Mizu Nakiri 165mm
Masakage Mizu Nakiri 165mm These knives have been named Mizu (water in Japanese) as the blue/black kurochi finish gives the
Hachi Nakiri 180mm
165mm -The Nakiri may for all the world look like a small cleaver but it is an accurate blade, in
Yoshi 69 Layer Nakiri 160mm
Yoshi 69 Layer Nakiri 160mm
Miyabi 5000 MCD Nakiri 170mm
Miyabi 5000 MCD Nakiri 170mm Miyabi 5000MCD Nakiri, or Japanese vegetable knife, with a 17cm blade. MC63 steel core –
Sirou Kamo Nakiri 165mm
Sirou Kamo Nakiri 165mm Note: These blades will oxidise if left damp or wet and should be dried immediately after
Sakamoto Nakiri 165mm
Sakamoto Nakiri 165mm Note: These blades will oxidise if left damp or wet and should be dried immediately after washing
Senzo Mini Nakiri 100mm
Senzo 33 Layers VG10
Senzo Nakiri 160mm
Senzo 33 Layers VG10
Takayuki Traditional Usuba (5 sizes)
Takayuki Traditional Usuba. SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT
Gold Kitano 165mm Nakiri
Usuba – translates as thin (usu) edge (ba). When this shape is ground and sharpened from both sides, like the
Zanmai New Elite Nakiri 165mm
Zanmai New Elite Nakiri 165mm
Nozomi VG10 Nakiri 160mm
Nozomi VG10 handmade Naikiri 160mm
Kyocera Ceramic Nakiri 150mm
Kyocera Ceramic Nakiri 150mm NOTE: Avoid twisting, dropping and hand wash only.
Shoku Nakiri 160mm
Shoku Nakiri 160mm
Hokiyama Tsuchime Nakiri 165mm
Hokiyama Tsuchime Nakiri
Artisan Nakiri 165mm
These very classically European style knives have a cutting action which only the Japanese can create. They are totally hand
Hammer Nakiri 160mm
Hammer Nakiri 160mm
Tamahagane 35 Layers Nakiri
Usuba – translates as thin (usu) edge (ba). When this shape is ground and sharpened from both sides, like the
Oka Super Aogami Nakiri 165mm
Oka Super Aogami Nakiri
Brieto 3 layers Nakiri (2 sizes)
Nakiri – This is the definitive Japanese shape for the preparation of vegetables. Whether slicing the softest tomatoes, dicing the
Yusyoku VS2 Nakiri 165mm
Yusyoku VS2 Nakiri 165mm
Takefu Aogami Nakiri 165mm
The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation
Kai SHUN Classic Nakiri 165mm
Kai SHUN Classic Nakiri 165mm
Tamahagane 3 Layer Nakiri 160mm
Tamahagane 3 Layer Nakiri 160mm
SLD 3 Layer Nakiri 150mm
SLD 3 Layer Nakiri 150mm
Brieto Granton Nakiri 160mm
Brieto Granton Nakiri 160mm
Oka Multi Nakiri 165mm
Oka Multi Nakiri 165mm
Shiro Traditional Usuba
Shirogami steel Usuba with mognolia handle.
Shiro Traditional Kamagata Usuba
Shirogami steel Kamagata Usuba with mognolia handle.
New Tradition Usuba (3 sizes)
New Tradition Usuba with Saya
Gold Horn Traditional 180mm Usuba
64 Layer folded Aogami 180mm Usuba by Onishi with Saya Please note the horn bolster is a natural product and
Kida 63 Layers Nakiri 165mm
Kida 63 Layers Nakiri 165mm
