T he most widespread and traditional Japanese handle is made of wood from the honoki tree, a species of magnolia wood.

If you never had the chance to try one of the products made by Tojito, then this Chef Knife 21cm is the perfect one to begin with. An additional advantage of magnolia wood handles is that they are easy and inexpensive to rehandle as there is an abundance of magnolia handles on the market. If you're looking for the sharpest knives available, the Japanese kitchen knife might just be the one for you. NEW* An extremely light weight and well balanced Japanese Nakiri with a beautiful 'Suminagashi' pattern, giving it an almost a marble appearance. For a more detailed exploration of Japanese wa handle shapes and their significance, you can read our companion article UNDERSTANDING JAPANESE KNIFE WA HANDLE SHAPES!With use, the surface of the handle will lose its smoothness and shine, giving it an even better grip. Mostly the Japanese blade shape Gyuto, Santoku , Nakiri knife or Petty is used to declare the knife as a Japanese kitchen knife.

Each knife features a comfortable grip on its ergonomic Olive handle to enhance precision as well as minimize fatigue, finger numbness or aches when food preparation. Prestigious ‘wa’ handles are often made from ebony, and are most often topped with a water buffalo horn ferrule. Pakka wood is often used for ‘wa’ handles because of its affordability, ease of processing, and endless design possibilities.Wood is a raw material of natural origin so it is not always available in the quantities required by modern demand for Japanese knives. Complete with a 'western' style green pakka, full tang handle and a more traditional VG10, hammered blade with engraving. The rougher handle is more secure in the hand and it ensures that a greasy, wet, and/or slippery hand does not slip forward on the blade during use. The second most common ferrule type, it is often made of black plastic, but recently a white marble look has been gaining popularity.

It’s important to note that you should not send the item back to the address provided on the parcel packaging. Kuchiwa “口輪” is another way of saying Kakumaki/Tsunomaki “角巻”, but in recent years the term Katsura “桂” has become more widely used to refer to ferrule. Or, maybe you were out at your favorite sushi spot and the chef’s knife caught your eye, and as you watched him prepare the sushi, it looked super effective. v=1696415025"}},"requires_selling_plan":false,"selling_plan_allocations":[]},{"id":42926887108853,"title":"3.Our first super hard R2 powdered steel knife with almost unrivalled edge retention, combined with high corrosion resistance.

The shorter profile makes this knife ideal for more precise prep - so get dicing, chopping and filleting! Moreover, the handle was made with an egonomic shape so that you can have a comfortable grip while cutting your ingredients. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, Nao Yamamoto went on to further apprenticeship with Kamotou Hamono in Takefu. individual layers of premium Damascus Steel are folded over either side to add strength and a beautiful texture.For over one thousand years Japan has been at the leading edge in the crafting of breathtaking blades. It is the idea that the masters of their craft should strive to achieve perfection in all aspects of their services and creations - not only in terms of external aesthetics, but also their functionality, usability, sophistication, and durability.