Nakiri Knives

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

• Blade Material: Shirogami #2 With Carbon Steel Cladding Rust Prone
• Layer: Single Layer
• Blade: Single bevelled & Half Tang- Right Bias
• Handle: WA (Japanese) Handle – Octagonal Spalted Maple
• Hardness: 62±1 HRC
• Blacksmith: TSUKASA SUZUKI
• Blade Finish: Kurouchi finish
• Location: YAMAGATA, JAPAN