Nakiri 170mm Ko-deba

Nakiri 170mm Ko-debaThis San ma Nakiri (Japanese vegetable cleaver) feature a tall and thin blade, with a glossy kurouchi. It give to this blade very good cutting performance to power through a lot of vegetable. The handle is made from Bog Oak ferrule and Elm. Blade materials : San ma 26C3 core with Pure iron cladding (0% C) Bevel : double, flat, 50 50 with kurouchi Finish : Kasumi ish Hardness : 63 64 HRC Handle length : Wa, 130mm (octogonal) Handle materials : Bog Oak

The harden cladding give a lot of stiffness to the blade

San Maï hand forged from 135Cr3 Core and Soft steel clad in Sheffield

Wa handle made from Box wood

Gyuto 215x42mm

Enough thickness to make it strong with a thin edge for cutting performance

Weight : 181 gr / Balance point : blade forward 40mm from the heel

Short and thick butcher knife with a nimbe tip

Handle materials : Brown Bog Oak (5500 years Old)

6mm - 3mm - 0

Outdoor knife 120x25mm

This San-maï Gyuto (Japanese chef knife) feature a short

I designed the program for people that want to build up skills and understand the fundamentals of the trade