Made by the master blacksmiths of Tojiro, these are custom handmade knives exclusively for the Japanese Knife Company. Working from a small forge near the main factory these outstanding blacksmiths take a small billet of an exclusive 63 Layer steel with a VG10 core and hand-hammered to create blades of outstanding beauty and ultimate functionality.
Being totally hammered by hand, the density of the very thin core is high and therefore the edge retention and toughness is amongst the best we have experienced any knife of this sharpness.
Hardened to an outstanding 62:64 HRC these blades are consummately easy to maintain.
The Handles are also handcrafted from DuPont Corian for a smooth, modern look accentuated by red lines on either side of the tang.
These are amongst the highest grade of handmade Japanese knives.
Naikiri: 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.
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