Sakai Takumi Ajimasa, Yasuki Blue Steel Warikomi NC165/Japanese Kitchen Knife, Nakiri(Vegetable Knife)165mm/6.5'',Kurouchi-Finish

This is a Japanese Home-use Kitchen Knife, produced by Sakai Takumi Ajimasa, the workshop for Traditional Japanese Knives. Currently the 3rd master, Tsukasa Ajioka, the son of 2nd master, has taken over all Sakai Takumi Ajimasa Brand, maintaining for 100 years in Sakai, Osaka prefecture. Nakiri Knife with thinner double-bevelled blade is generally used to cut or slice a variety of vegetables from daily use of kitchenware to professional one. This model is made of Yasuki Blue Steel(Aogami)#2 at the core of the blade, squeezed into traditional KUROUCHI(Black) Finish Steel(called "Warikomi" made by Awase method). Kurouchi Finish is a type of finish where the black oxide surface formed by the quenching is partially left on the blade, emphasized on the pratiality of the Knife. For home-use knife, you can use it, as soon as you open the box. Already blade sharpened by Master Sharpner. We are pleased to offer you a series of the high-class Japanese Knife with reasonable cost ,directly from workshop in Sakai/Osaka prefecture,Japan.

Knife Features → Blade Material: High Performance SLD Stain Resistant Steel →Edge Angle: Double Edged →Grade: 3 Layer Clad Sanmai →Handle Shape: Octagonal →Handle Material: Shitan →HRC:63-64 →Knife Style: Nakiri Japanese Vegetable Knife →Saya Cover: Lacquered Magnolia Wood Knife Cover →Stain Resistant:Yes High Performance SLD is among the new generation of steels being engineered in Japan that endeavor to surpass the capabilities of existing metals. Its main features

WÜSTHOF'S best-selling collection for generations, CLASSIC full-tang knives are precision-forged from a single piece of an exclusive high-carbon stainless steel. CLASSIC knives feature a new handle design made of a highly durable synthetic material - Polyoxymethylene (POM) - which has a tighter molecular structure to resist fading and discoloration. The CLASSIC 5'' Nakiri Knife is designed with a thinner blade than the traditional cleaver, at a 10° cutting edge, and features a long straight ed

High carbon content (1%) combined with special production techniques give exceptional hardness (HRC 60-62) to the core. The hardness allows the thinner blade edge, resulting in razor sharpness. High chromium content (14%) and other alloy components make it stainless. The hard VG-1 Gold is clad in softer stainless steel. This gives the blade an added toughness and durability. Handcrafted in Sakai Japan, where the master craftsmanship has been handed down generation to generation for centuries.

Wusthof Classic Nakiri Knife chops and slices fruits, vegetables as well as meats with precision and ease. The Nikiri edge is angled on both sides for slicing and chopping. The Nakiri combines the features of a chef's knife and versatility of a vegetable cleaver. The blade in is 30% sharper and holds its edge 30% longer than ordinary Asian-style blades. The handle uses compression rivets to secure the high-impact handle to the full tang for superior balance and maneuverability. Meats will cut de

The Miyabi Mizu SG2 Nakiri Knife is ideal to mince, slice, and dice vegetables for stir-fry, salads, soups, and more. Miyabi Mizu SG2 starts off with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000

• High-Carbon, Stain-Free Steel Blade • Polyoxymethylene Handle • Hollow Edge with Vertical Indentations • Thinner than Traditional Cleavers.

Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcraf

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If You Could Only Have One Knife, This is The One.Without question, the most essential and versatile knife in any chef's arsenal, the classic chef knife is the- ''if I were on a deserted island and could only have one knife''- knife.Benefits of the chef knife design:The versatile curvilinear blade performs well at: mincing, slicing, and chopping vegetables, slicing meat, filleting fish, cutting gourds, disjointing large cuts, and much more.The flat portion of its blade aids in chopping, while th

Made from VG-10 stainless steel, Shun knives are specially constructed to be harder, less brittle, but also more flexible than traditional steel formulations. The VG-10 core is then clad with 16 full layers of SUS410 high-carbon stainless steel on each side, for a total of 33 layers. These layers not only protect the VG-10, they create an exquisitely-detailed surface reminiscent of Damascus or pattern-forged steel, the kind once used for Samurai swords. As a result, the knives are simply stunnin

Resembling a narrow rectangular cleaver; designed for slicing and chopping vegetables, this balanced piece carries enough heft to handle thick-skinned pumpkins while avoiding being too unwieldy for delicate tomato-slicing tasks.Calphalon katana cutlery 7-inch nakiri knife. Features: knife construction: VG-1 Japanese steel for exceptional sharpness and ultimate edge retention; Key performance: exceptional sharpness, rigidity and edge retention; hand wash. Blade: Clad with 33 stainless steel layer

Thin and ultra-sharp, the Premier Nakiri knife is perfect for slicing vegetables and fruits paper-thin. This dynamic knife features a 5.5 inch blade that glides through crisp vegetables or delicate fruits like tomatoes like butter. Elegant and beautiful, the Shun Premier line of knives are unlike any knives you've owned. Featuring layered Damascus steel for strength, the hand-hammered finish (known as 'tsuchime' in Japanese) lends not only to the beauty, but creates the hollow-ground feature tha

Little Known Ways to Choose Your Perfect Vegetable KnifeChoosing a good Japanese chef knife involves finding a right balance between quality, usability and price. With our Usuba you can have ALL-IN-ONE kitchen knife: rust resistant high carbon steel and ergonomic Pakkawood handle- QUALITY: high carbon steel, in particular, German steel is the secret to Pro chef knife quality, allowing to maintain a perfect edge. Usuba knife is rust resistant and you can easily sharpen and hone vegetable knife's

Nakiri is Japanese for ‘vegetable knife’; and with the Classic 6.5-inch Nakiri Knife, Shun delivers a vegetable knife that combines the beauty of an elegant design with the practicality of a sharp, clean and durable kitchen tool. The flowing patterns of the Damascus stainless-steel cladding, revealed through a process of grinding and bead-blasting, pairs elegantly with the classic lines of the D-shaped, ebony PakkaWood handle for a knife which offers as much in aesthetics as it does in funct