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Nenohi blades offer the durability and sharpness of a traditional Japanese carbon steel knife
BLADE & HANDLE
It also holds that sharpness much longer than most others
Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks
The sujihiki is a Japanese-style slicing knife with a thinner
Sekisou Kiritsuke WaGyuto 24cm Mirror Finish Nenohi blades offer the durabilityGYUTO KNIFEThe gyuto is the Japanese version of the classic Western chefs knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit. BLADE & HANDLEHinaki san of Sukenari takes the core ZDP189 and wraps it in a layer of soft stainless steel to protect the inner core and damping factor to the fragile inner core. Of course both layers are fully stainless so maintenance is kept to a
