“From a family forge in Sanjo by Village Blacksmith”
Handle: NAGURI is a time-honoured Japanese craftsmanship technique, deeply rooted in Japanese architectural traditions dating back to ancient times. It involves the deliberate creation of uneven shaving marks on the surface of wood. This distinctive uneven texture is not only aesthetically pleasing but also ergonomically designed to fit comfortably in the hand, enhancing both visual appeal and practicality.
Crafted from wenge wood, known for its exceptional durability, the handle boasts a striking combination of beautiful wood grain patterns and a rich black-purple-brown hue, resulting in a substantial and weighty feel in the hand. The blade, the very essence of Naguri Knives’ excellence, is meticulously forged from SLD steel, cherished for its peerless hardness, tenacity, and enduring sharpness. Notably, it boasts an impressive resistance to rust, akin to stainless steel, owing to its composition enriched with elements like chromium, carbon, molybdenum, vanadium, and more. While its rust resistance is remarkable, judicious care remains imperative. SLD steel proves relatively straightforward to sharpen, ensuring longevity through regular maintenance. Each blade is adorned with the distinct hallmark of the village blacksmith, a symbol of authenticity and the craftsmanship that breathes life into it.
The blade’s visage is further enhanced by a Nashiji finish, characterized by its satin texture. Lastly, Naguri Knives are elegantly presented in custom-made outer boxes, meticulously designed and crafted within the confines of Sanjo City. The packaging features an embossed motif showcasing the renowned chestnut pattern, rendering these knives an exemplary choice for gifting—an embodiment of both culinary excellence and aesthetic sophistication.
Please Note: The handle colour varies from light to quite deep ochre. Not dishwasher safe.
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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