Real beauties. Stainless steel wrapped around razor sharp Aogami #2 Blue Carbon blades with a nashi finish said to resemble the rough texture of a Japanese pear. The walnut handle 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 quite heavily pitted - this is not a fault, but shows the hand of the maker, and prevents food from sticking to the blade.
Get these Japanese kitchen knives if you want the sharpest steel coupled with stainless protection, a nice familiar handle and a great deal of style.
- Aogami blue paper steel
- Nashi finish stainless steel cladding
- Walnut handle
- Double bevelled
Niwaki Tip: Sharpen every few weeks with a Niwaki Combination Stone.
|Type||Use||Blade Length||Total Length||Weight|
|Paring 90mm||small peeling & paring||90mm||200mm||46g|
|Gyuto 210mm||general chef's use||210mm||350mm||197g|