I am a Chef. I got this Nakiri, a Santoku of the same steel, and an Usuba (blue #2) to replace an old kit. They where shipped in a timely fashion. The knives arrived nice and sharp. So far they have been and awesome set. My co-workers often want to borrow them cause of how easy they are to use.
This knife is really good for butchering your prey. Separation of bones is a breeze. Good for 2-3 young boys before it needs sharpening.
Beautiful home cook knife
What a great knife. Nice balance. Always impressed by by how sharp Japanese are.
I am really happy with the quality of this knife and it really is beautiful to look at. Well worth the money, the balance is perfect! Could not be happier
With the traditional forging process, the molecules of the iron material are finely tuned, leading to the completion of a "living kitchen knife" that breathes.
The process of heating and forging each material for mold making is repeated three or four times to quickly shape the blade and create durability before the carbon is released from the steel causing it to lose its original strength.
The blade is the most important factor in achieving the best possible sharpness. It is polished in our own blade factory to produce uncompromising sharpness.
The highest priority is placed on sturdiness, a sense of luxury, and a shape that is easy to grip and does not cause fatigue even after long hours of use.
|Sliver steel #3||★★★★||★★★★||★★★★||★★★★|
|White steel #1||★★★★★||★||★★★★||★★★|
|White steel #2||★★★★||★||★★★||★★★★|
|Blue steel #1||★★★★||★★||★★★★★||★★|
|Blue steel #2||★★★★||★★||★★★★||★★★|
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