Real beauties. Stainless steel wrapped around razor sharp Blue Carbon blades (Aogami #2) with a nashi (Japanese pear) finish. The Bubinga handle (African hardwood) is shaped in a Western style giving a familiar feel, but with a lovely Japanese balance. The stainless 'nashi' coating is irregular, and some knives can appear heavily pitted. This is not a fault, but shows the hand of the maker, and prevents food from sticking to the blade.
Get these if you want the sharpest steel coupled with stainless protection, and a nice familiar handle.
- Bubinga handles
- Aogami #2 Blue Paper Steel
- Stainless Steel nashi jigane cladding
- Double bevelled
Niwaki Tip: Beware! Many a man has been lost to the seductive mysteries of the nashi finsh.
|Gyuto 180||all rounder||7" (18cm)||12.5" (32cm)||144g|
|Gyuto 210||all rounder||8.25" (21cm)|
|Nakiri||veg||6" (15cm)||11.5" (29cm)||182g|
|Sujihiki||carving||9.5" (24cm)||15" (38cm)||172g|
|Petty||paring||5" (12.5cm)||9" (23cm)||59g|