Fruits & Vegetables
11 Layers Kiya Aogami Gyuto
Miyabi 5000 MCD Nakiri 170mm
Kai SHUN Classic Nakiri 165mm
Oukokuryu 99 Layers Gyuto 210mm
11 Layers Kiya Aogami Santoku 170mm
Shoichi SG2 Santoku 165mm
HRB 37 Layers Nakiri 160mm
Saji Niji V Gold Nakiri 170mm
Tojiro Shiro Usuba Right
Saji Craft Nakiri 180mm
Saji Niji V Gold Santoku 180mm
Saji SG2 3 layers Bunka 170mm
Shoichi SG2 Bunka 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