This collection is named after the original bullet train – fast, smooth and efficient.
A single layer of High Carbon Stain Resistant Steel is forged to create an ultra-sharp edge that is enduring and relatively easy to maintain. The finish on these knives is called Nashiji (pear skin) and reduces the sticking of foods with high levels of fat, oil or starch.
Made in the knife making the city of Seki in Gifu prefecture by a long-established factory, the cold-forged blades are a great introduction to the qualities of Japanese knives at a very accessible price. The knives have a half tang and 2 rivets with Pakka Wood handles.
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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