Nakiri Knives
The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc.
Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables.
Normal length – 160mm to 180mm
Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.
Tsuchime Gift Set of 3 Knives
This 3 piece set is forged from a high quality (M/V) stainless steel that is very sharp and easy to resaharpen on the KC 100 Water Wheel sharpener. The knives are made by a commercial knife maker in Japan that only supplies large retailers and Department stores in Japan. |Is made by a very modern factory that uses robots and automated processes to achieve exacting standards expected by Japanese consumers and will compare to any Western made resharpenknife at even twice the price.
The Tsuchime finish reduces the adhesion of sticky foods by breaking the vacuum between a smooth surface of the blade and the food being cut.
Fantastic value.
Knives Sizes:
Small Deba: 120mm
Santoku: 170mm
Nakiri: 170mm
Sakamoto Nakiri 165mm
Nashiji Nakiri 165mm
Shiro 3 Layer Nakiri 165mm
Tojiro DP VG10 Nakiri 165mm
Senzo 69 Layer Nakiri 160mm
Hachi Nakiri 180mm
JKC Aogami Azumagata 150mm
Tomohiro Nakiri 165mm
Senzo 69 Layer Mini Nakiri 100mm
NSW 45 Layers Nakiri 160mm
Hasegawa Nakiri 160mm
Zanmai New Elite Nakiri 165mm
JKC 63 Layer Nakiri
Miyabi 5000 MCD Nakiri 170mm
Kane MV Nakiri 165mm
Kai SHUN Classic Nakiri 165mm
HRB 37 Layers Nakiri 160mm
Saji Niji V Gold Nakiri 170mm
Saji Craft Nakiri 180mm
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
Sirou Kamo Nakiri 165mm
Kida 63 Layers Nakiri 165mm
JKC 63 Layer Set of 2 ( Santoku & Nakiri )
Yoshida Aogami Nakiri 170mm
Blazen Wa Nakiri 165mm
Saji SG2 Blue Turqoise Nakiri 170mm
JKC Super Aogami Nakiri 160mm
Tsune VG1 Brown Nakiri 165mm
11 Layers Kiya Aogami Nakiri 170mm
Saji SG2 White Turquoise Nakiri 170mm
Prever Nakiri 165mm
Naguri Nakiri 165mm
Souryurin Nakiri 155mm
Suzuki Black Nakiri 165mm
JKC 63 Layer Set of 3 ( Utility, Santoku & Nakiri )
Izutsuki Nakiri 165mm
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Tomohiro Nakiri 165mm
Senzo 69 Layer Mini Nakiri 100mm
Gyuto / Chefs Knife