The Nagomi Maru Series, made in Seki, Japan, a town long known for its cutlery due to centuries of Samurai sword-making. Meticulously crafted by a cutlery master in the town. A full tang solid stainless steel is made from an ice-hardened 440 high carbon stainless steel. The entire blade is soaked into the -170°C degree Nitrogen liquid to have blade extra flexibility and longer edge retention plus non-rusting properties.
The goal of Nagomi Maru series is to promote Harmony and Comfort through a unique design element, is to simplify the food preparation experience which will ultimately result in exceptional meals to be enjoyed by yourself, your family, and friends. Make you fun to cook with these knives.
GYUTO (Gyu – cow & To – sword):
This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.
Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.
Normal length – 180mm to 300mm.
Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
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