Nakkiri
Nakkiri Knives are Japanese-style vegetable knives. They differ from the Deba Knives in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also much thinner. While the Deba Knives is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The Nakiri bōchō and the Usuba bōchō have a much thinner blade. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables.
Nakiri bōchō are knives for home use, and usually have a black blade. The shape of the Nakiri bōchō differs according to the region of origin, with knives in the Tokyo area being rectangular in shape, whereas the knives in the Osaka area are called kamagata Nakiri and have a rounded corner on the far blunt side. There are also Kamagata usuba. The cutting edge is angled from both sides, called ryōba in Japanese. This makes it easier to cut straight slices.
Usuba bōchō are vegetable knives used by professionals. They differ from the Nakiri bōchō in the shape of the cutting edge. While the Nakiri bōchō is sharpened from both sides, the Usuba bōchō is sharpened only from one side, a style known as Kataba in Japanese. The highest quality kataba blades have a slight depression on the flat side. This Kataba style edge gives better cuts and allows for the cutting of thinner slices than the Ryōba used for Nakiri bōchō, but requires more skill to use. The sharpened side is usually the right side for a right hand use of the knife, but knives sharpened on the left side are available for left hand use. The usuba bōchō is heavier than a Nakiri bōchō, although still much lighter than a Deba bōchō.
Inabayama of knives uses the same Molybdenum Vanadium -8A- that is featured in there pro series (shown above) offering a high quality finish and excellent edge retention. A beautifully polished pakka wood handle is fitted on these full tang knives and the butt is fitted with a mirror finished end cap. These knives do not have a bolster allowing Zanmai to offer a knife with professional quality blade at a good price.
This is full-tang. Zanmai incorporate the most desired feedback form the chef on this products. So, the balance of the weight is proper and it’s durable. Zanmai are very careful to design the mechanism even invisible part for the professional use.
The handle is polished by our craftsman. It is a type of craft which has incorporated contemporary trends with the traditional craftsmanship. It is worked piece by piece with high technique and fine work fits your grip perfectly.
180mm $170.00
-Wa Nakkiri-
While wrapped in stainless steel for ease of maintenance, the carbon core of the knife will discolor with normal use and could rust if abused.
180mm $265.00
Model Damascus 33`s Layer
Damascus refers to metal with a visible grain pattern or something with a texture. Folding and twisting while hammer forging controls the striped pattern.
160mm $265.00
Damascus 17`s Layer
Damascus refers to metal with a visible grain pattern or something with a texture. Folding and twisting while hammer forging controls the striped pattern.
180mm $250.00
Student Modle S/S
Student Modle'knife is pretty awesome for the price. The blade is made from totally respectable s/s stainless steel enhanced with molybdenum and vanadium.
size180mm $110.00
Damascus Wa-Nakkiri
Damascus refers to metal with a visible grain pattern or something with a texture. Folding and twisting while hammer forging controls the striped pattern.
180mm $285.00
Kurouchi Usuba -Warikomi-
This is a very practical. The blade is double-ground to handle light tasks such as cutting vegetables and paring vegetables and fruit.
White Steel
size150mm ＄135.00
size165mm ＄145.00
Kurouchi Usuba -Warikomi-
This is a very practical. The blade is double-ground to handle light tasks such as cutting vegetables and paring vegetables and fruit.
Blue Steel
size150mm ＄165.00
a:11054 t:4 y:0
