Wusthof Classic 7'' Hollow Edge Nakiri Knife with Blade Guard Fits Up To 8'' Cook Knife and Santoku

The Classic Nakiri Knife combines the features of a chef's knife with the versatility of a vegetable cleaver. Granton-edge blade, angled on both sides for slicing and chopping, is 30% sharper and holds its edge 30% longer than ordinary Asian-style blades. Keep your best knives in mint quality for years of precise chopping and dicing with this Wusthof Gray Blade Guard! This guard accommodates cook's and santoku knives with up to an 8-inch blade for safe handling and drawer storage. After the cutlery is clean and dry, simply slide the blade into the Wusthof knife sleeve and set aside without the risk of finger cuts or blade damage. Using a blade guard will help maintain the knives sharp edge for longer, which is perfect for both the occasional cook or the full time chef with high knife standards. 2-piece set includes: 7-inch hollow edge nakiri knife and blade guard fits up to 8-inch cook knife and santoku

Specifications:◆Blade Material: Japanese AUS-10 Stainless Steel◆Thickness: 2.5mm◆Rockwell Hardness Scale (HRC): 62+◆Handle Material: Red G10 Features and Benefits:★Ergonomic design focused on comfortable usage.★Well-balanced with an excellent grip.★Premium natural pakkawood handle.★Great for cutting, mincing, slicing, and dicing.★Includes a beautiful gift box perfect for any giving occasion. What's In The Box:✔1 x 7-inch Kiritsuke Knife✔1 x Gift Box After-sale service：We

The Wusthof Classic Ikon Creme Hollow Edge Nakiri Knife is used for slicing, dicing and chopping large fruits and vegetables. Combines the features of a chef's knife with the versatility of a vegetable cleaver. The blade shape finds its origin in Japan. The thin and wide blade produces very fine and even cuts. Features a hollow edge blade which provides less drag while cutting.Wusthof Classic Ikon Creme SeriesForged from one piece of high carbon stainless steel, the Wusthof Ikon Creme series fea

The Classic Ikon Nakiri Knife from Wusthof combines the features of a chef's knife with the versatility of a vegetable cleaver. The hollow-edge blade, angled on both sides for slicing and chopping, is 30% sharper and holds its edge 30% longer than ordinary Asian-style blades. The no-stick hollow edge makes a cut that forms air pockets, allowing food to release easier from the blade. Meats will cut deli-thin for sandwiches, or for stir-frying. When it comes to chopping, slicing and mincing fresh

Each elegant MIYABI Koh knife is crafted in Seki, Japan. There, MIYABI artisans merge rich Japanese tradition with expert German engineering and state-of-the-art steels to produce these ultimate kitchen knives.Advanced FC61 fine carbide stainless steel - 61 hardness on the Rockwell scale - provides unsurpassed corrosion and chip resistance. This cutting-edge steel ensures the hand-honed blades retain their impressive sharpness for a long time. Thanks to an innovative, ice-hardened process, the F

Material: Knife Body part: 3CR13 with mirror hammer Knife Edge Part: 67-layer VG10 Damascus steel Knife Handle part: 430 double steel head + G10 Size: 296 * 62 * 24 mm Package size: 367*90*35mm【High Quality Damascus Steel & 67 Layers】Contains the premium Damascus stainless steel and 67 high carbon layers painstakingly hammering laminated to ensure exceptional strength, durability and stain resistance, up to a Rockwell hardness rating of 59/60 HRC comes with unrivaled performance and incre

Knife Features→ Blade Material:Blue Steel #2 Core→Edge Angle:Double Edged →Grade:Kurouchi Stainless Clad→Handle Shape:Octagonal→Handle Material:Shitan Rosewood→HRC:62-63→Knife Style:Nakiri Japanese Vegetable Knife→Saya Cover:Optional Lacquered Magnolia Wood Cover→Stain Resistant:Yes, except along the knife's edgeKurouchi translates as ''Black-Forged'' and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade.With a HRC

Yoshihiro- aoko (blue#2) high carbon steel center core and stain resistant jackets knives. The Blue steel center core holds the sharpest cutting edge. Both side stain resistant jackets makes easy maintenance. The surface of the blade has the tsuchime pattern which is unique Japanese design with indention that prevents food from sticking on the blade surface. This results in knives with HRC 62, sharp edge and great edge retention. Handles are made of Pakka wood with high carbon steel bolster. The