Nashi Blue Paper Knife Range

Tadafusa

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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.

Knife Use Blade Length Weight
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
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