Miyabi Koh Nakiri Knife,Black/Stainless Steel,6.5''

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 FRIODURx2 blades offer remarkable durability, sharpness, and cutting performance.The stunning blades are finished with a true katana edge, homage to the samurai swords made in Seki centuries ago, and feature an embossed MIYABI logo. Stylishly stamped with a silver mosaic pin, the exquisite octagon-shaped handle feels as good as it looks. The Pakkawood handle supports both Western chopping and Asian rocking cuts - experience ergonomic perfection with each slice.

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

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 t

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