Item purchased will look different than item pictured due to variations in materials.
This is a 2-piece food prep knife set designed for users who value excellent sharpness and edge retention. Both knives are from different manufacturers in the Niigata prefecture of Japan.
The 165mm mm blade of the Ittetsu Tadafusa nakiri is hand-forged stainless-clad SLD (a high-carbon semi-stainless steel which offers exceptional edge retention and ease of sharpening but must be kept dry).
The hammered pattern on the blade reduces the overall flat surface area which aids in preventing food from sticking to the blade.
HRC ~62-63
The handle is octagonal ash & quince wood
Tojiro's powdered steel is forged strong enough to cut other metals. If you're looking for a knife that holds an edge for a long time, look no further. These blades are some of the hardest we carry in our shop, meaning maximum edge retention and durability.
Tojiro's Eco-Wood handle is crafted with resin-infused sustainable material designed to withstand age-related shrinkage.
Professional grade.
Blade length: 135mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention. Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
