※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Nakiri Blade length: 180mm Steel material: Aogami Super The recommended points are that the highest grade steel material ``Aogami Super'' is used, and when the knife is finished, the blade is polished from a black state to a silver finish, but we deliberately removed the black part. By leaving it on, you get an extra layer of film, which protects you from rust. Compared to other knives, the line of the blade is straight, making it much easier to shred cabbage, cut kagami mochi for New Year's, pumpkin, lotus root, sweet potato, etc. This product is highly recommended for those who cut vegetables such as corn. In addition, the handle is a laminated Wentz pattern, which is more water resistant than a regular plain wood handle, making it a pattern that can be used for a long time.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Nakiri Blade length: 165mm Steel material: DP gold This knife is made of stainless steel, so it is less likely to rust compared to steel knives. This product is highly recommended for those who cut kagami-mochi for the New Year or vegetables such as pumpkins, lotus roots, sweet potatoes, and corn. Also, the blade is straighter than other knives, making it easier to shred cabbage.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Nakiri Blade length: 180mm Steel material: White Steel (Hitachi Yasugi Steel White Paper No. 2) A suminagashi nakiri knife made from Hitachi Yasugi Shirogami No. 2, which has a reputation for its sharpness. Suminagashi is a blade made of steel with many layers of soft steel on both sides to create sharpness in the center of the blade. It refers to a technique in which many layers of blade patterns emerge by sharpening the blade. This product is highly recommended for those who cut kagami mochi for New Year's, or vegetables such as pumpkin, lotus root, sweet potato, corn, etc. The cutting edge is straighter than other knives, making it much easier to shred cabbage.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Nakiri Blade length: 180mm Steel material: Aogami When the knife is finished, the blade is polished from a black state to give it an overall silver finish, but by intentionally leaving the black part, an extra layer of coating is added, which protects it from rust. Compared to other knives, the line of the blade is straight, making it much easier to shred cabbage, cut kagami mochi for New Year's, pumpkin, lotus root, sweet potato, etc. This product is highly recommended for those who cut vegetables such as corn.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Miki City, Hyogo Prefecture (Banshu Miki Uchihamono) Classification: Nakiri Blade length: 165mm Steel material: V gold No. 10 Structure: Laminated structure Pattern: black plywood A nakiri knife made by Kazuyuki Tanaka Knife Manufacturing in Miki City, Hyogo Prefecture. Of course it cuts well Seiki's unique knives are full of originality that cannot be found anywhere else. The recommended point is that the blade has a laminated structure in which hard stainless steel is sandwiched between hard stainless steel and thinned stainless steel in a mille-feuille shape in order to achieve sharpness. It will be completed. These knives are sharpened one by one by a craftsman, so no two knives are exactly the same, and each knife is unique in the world.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Miki City, Hyogo Prefecture (Banshu Miki Uchihamono) Classification: Nakiri Blade length: 165mm Structure: silver paper Pattern: black plywood It is a high-grade stainless steel cutlery developed by Takefu Special Steel, and is used not only for Echizen cutlery, but also for It is a widely used steel material. Made of rust-resistant stainless steel that contains a lot of chromium. It is differentiated from V Gold No. 1.2.5.7.8.10, V Gold Special, and Gold 2 based on the content of carbon and chromium. Among them, V Gold No. 10 is made using carefully selected raw material iron with high purity and the best steelmaking technology. It is tough and has excellent workability and forgeability. Moreover, there is no corrosivity caused by harmful impurities. In addition, excellent wear resistance properties are a major feature of the "V Gold" series. It also has cobalt added to it, which makes it easier to sharpen the blade.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Nakiri (Sickle type/West type) Blade length: 180mm Steel material: Yasugi steel white steel Pattern: Plastic pattern, chestnut type White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Nakiri (Sickle type/West type) Blade length: 210mm Steel material: Yasugi steel white steel Pattern: Plastic pattern, chestnut type White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Nakiri (thin blade type/East type) Blade length: 180mm Steel material: Yasugi steel white steel Pattern: Plastic pattern, chestnut type White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Nakiri (thin blade type/East type) Blade length: 210mm Steel material: Yasugi steel white steel Pattern: Plastic pattern, chestnut type White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Nakiri (mukimono) Blade length: 180mm Steel material: Yasugi steel white steel Pattern: Plastic pattern, chestnut type White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Nakiri (thin blade type/East type) Blade length: 270mm Steel material: Yasugi steel blue steel Pattern: buffalo pattern Yasugi Steel is manufactured by Hitachi Metals in Shimane Prefecture. Among them, this Nakiri knife is made of blue steel, which is used as a high-quality knife steel. The blade length is also quite long at 270 mm, making it the perfect knife for those who are worried that their regular Nakiri knife doesn't have enough blade length.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Nakiri (Sickle type/West type) Blade length: 210mm Steel material: Yasugi steel white steel Pattern: buffalo pattern White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Nakiri Blade length: 180mm Steel material: White steel (Yasugi steel white paper No. 2 manufactured by Hitachi) Shirogami is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. You can create ideal knives that are easy to sharpen. There is a rank among blank papers, and if the number is low, such as "White Paper No. 3", "White Paper No. 2", or "White Paper No. 1" The lower the carbon content, the higher the carbon content, which affects the blade's height (sharpness) and abrasion resistance (longevity). For high-quality knives, Shiragami No. 2 and No. 1 are often used, but Shiragami No. 1 has higher hardness, but It is also said to be difficult to handle because it is fragile. Also, people tend to think that it will rust quickly, but if you store it with moisture removed, it will not rust easily. Above all, it has excellent sharpness, so it is used by many professional chefs.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Nakiri Blade length: 165mm Steel material: White steel (Yasugi steel white paper No. 2 manufactured by Hitachi) Shirogami is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. You can create ideal knives that are easy to sharpen. <BR> There is a rank among blank papers, and if the number is low, such as "White Paper No. 3", "White Paper No. 2", or "White Paper No. 1" The lower the carbon content, the higher the carbon content, which affects the blade's height (sharpness) and abrasion resistance (longevity). For high-quality knives, Shiragami No. 2 and No. 1 are often used, but Shiragami No. 1 has higher hardness, but It is also said to be difficult to handle because it is fragile. <BR> Also, people tend to think that it will rust quickly, but if you store it with moisture removed, it will not rust easily. Above all, it has excellent sharpness, so it is used by many professional chefs.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Miki City, Hyogo Prefecture (Banshu Miki Uchihamono) Classification: Nakiri knife Blade length: 165mm Steel material: V gold No. 10 Structure: Laminated structure Pattern: Fully penetrated black plywood with base The recommended point is that the blade has a laminated structure in which hard stainless steel is sandwiched between hard stainless steel and thinned stainless steel in a mille-feuille shape in order to achieve sharpness. It will be completed. These knives are sharpened one by one by a craftsman, so no two knives are exactly the same, and each knife is unique in the world.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Seki City, Gifu Prefecture (Seki cutlery) Classification: Nakiri knife Blade length: 160mm Steel material: 10A (AUS-10 stainless steel) Pattern: Octagonal buffalo pattern This knife has a laminated structure and is made by craftsmen one by one by hand, making it difficult to reproduce the pattern on the edge of the knife, resulting in a one-of-a-kind pattern. The flat part of the blade has a hammered pattern, which creates a gap between the food and the blade, making it very easy to separate the food. In addition, the handle has a laminated structure, and by layering and compressing thinned wood, the density inside the handle is increased, making it a handle with excellent water resistance. AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) are stainless steel made by Aichi Steel. By increasing the amount of carbon and adding vanadium, molybdenum, etc., it improves hardness, wear resistance, and tempering. This is a steel with further improved resistance. Main uses include high-grade cutlery, scissors, pocket knives, medical instruments, food machinery, and machine parts. This is the steel material that is used, and we also use it in our stainless steel Japanese knives.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Miki City, Hyogo Prefecture (Miki cutlery) Classification: Nakiri Blade length: 165mm Steel material: DP gold (V gold No. 1) Pattern: rosewood pattern The blade has a straight shape, increasing the contact area with the cutting board. This is a knife that can cut green onions without leaving any scraps. The side (flat) side of the blade has a rough finish called nashiji, which creates a gap between the food and the blade, making it difficult for food to stick together. The handle (handle) is also made of rosewood, making it highly water resistant and resistant to deterioration. The steel used is DP Gold, which is a standard stainless steel knife, and has a rust-resistant finish that is well-regarded for its sharpness, making it an authentic and easy-to-handle knife.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Miki City, Hyogo Prefecture (Miki cutlery) Classification: Nakiri Blade length: 165mm Steel material: DP gold (V gold No. 1) Pattern: Half-medium mabogany plywood pattern with base A hammered nakiri knife with a thick and durable blade that prevents food from sticking. DP Gold, a standard stainless steel cutlery, is made of steel. This is an authentic and easy-to-handle knife with a finish that has a reputation for being rust-resistant and sharp. In addition, the blade has a ``hammer'' process that is bumpy on the side of the blade. This process creates a gap between the food and the blade, making it difficult for them to stick together. A long-established store that has been in Miki City, Hyogo Prefecture, famous as a town of hardware since 1935. "Miki Knife Manufacturing" This is an authentic stainless steel knife made in. Santoku knives have the ``traditional sharpness'' that only a long-established store can offer. This knife will completely change the impression that "stainless steel knives cannot cut".

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Nakiri Blade length: 170mm Steel material: Ginshi No. 3 (Ginsan) Pattern: Buffalo pattern (wood: Hou) This knife is made of stainless steel, so it is less likely to rust compared to steel knives. This product is highly recommended for those who cut kagami-mochi for the New Year or vegetables such as pumpkins, lotus roots, sweet potatoes, and corn. Also, the blade is straighter than other knives, making it easier to shred cabbage.