The best of both worlds: double bevelled, high carbon steel blades (aogami blue paper steel) wrapped in an outer layer of stainless steel. The stainless cladding protects the sharper carbon cutting edge. The nashi (Japanese pear) design refers to the finish: in true Japanese spirit the rough marks show the hand of the maker and also prevent food from sticking to the blade. Magnolia obovata handle with ferrule of laminated hardwood.
Forged by Tadafusa Kobo in Sanjo, Niigata.
- Santoku: alll rounder
- Nakiri: veg
- Sashimi: fish slicer (double bevel)
- Aogami #2 Blue Paper Steel
- Stainless Steel cladding
- Magnolia obovata handles
- Double bevelled
Niwaki Tip: Protect the cutting edge, and sharpen every few weeks with Shapton Stones.
|Santoku||all rounder||6.5" (16.5cm)||12" (30.5cm)||128g|
|Nakiri||veg||6.5" (16.5cm)||12" (30.5cm)||149g|
|Sashimi||fine slicing||6.5" (16.5cm)||12" (30.5cm)||115g|