Brings pleasure to the chopping board
Beautiful, highly practical kitchen knives from Sanjo, with the weight and feel of a western-style knife, but with a Japanese blade. Blue paper aogami steel, wrapped in an outer layer of stainless is some of the finest steel around. The handle is pakka wood - resin treated, laminted hardwood.
These are a perfect choice as all-rounders for every day use, especially if you're new to Japanese knives.
- Gyuto - all round chef's knife
- Nakiri - veg knife
- Aogami Blue Paper Steel blades
- Stainless Steel cladding for protection
- Double bevelled
Niwaki Tip: Treat your knives well and they'll repay you- hand wash, store separately and sharpen every couple of weeks with a whetstone.
|Gyuto||all rounder||7" (18cm)||12" (30.5cm)||136g|
|Nakiri||veg and general use||7" (18cm)||12" (30cm)||164g|