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Saya Knife Cover – Nakiri 165mm
Saya Knife Cover – Nakiri 165mm

The design of the Japanese saya cover has not changed much for hundreds of years. Japanese Magnolia wood is traditionally used for these covers as it does a great job protecting the blade. Its soft, moisture-resistant and contains no strong resins that might cause corrosion in high carbon steel.

Please note that each product my vary in appearance because of the Magnolia wood used for the saya Covers. The saya you receive will be unique and slightly different from the image.

 

  • Each wooden saya covers fit varies slightly due to the natural factors (humidity, dryness etc.), also each knife shape is unique, your knife may not fit this wooden saya. To purchase saya for knives you own, please bring your knives in to the JPN Concept Store in Salt River, Cape Town. We will personally fit your knife with a saya.

 

 

  • Kitchen Samurai does not accept returns, exchanges or refunds of saya covers. All sales of saya covers are final.

 

FREE SHIPPING for orders over R500

not rated R585.00 R355.00 Add to cart
Tojiro – Hammered Kurouchi Nakiri
Tojiro – Hammered Kurouchi Nakiri

Tojiro Knives
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied.

Our knives are produced by traditional techniques and combines modern industrial technology are held in the highest regard not only in Japan, but around the world.

 

The Tojiro Hammered Series features a 3-ply clad construction with a core of VG-10 super steel. This formula of steel results in 60 Rockwell Hardness and provides a 9-12 degree blade angle for scalpel-like sharpness.

The handle is made from Japanese magnolia, which has a smooth texture and is moisture-resistant. The closed rein collar allows for full and complete sharpening of the blade. Each knife is hand-finished by an artisan craftsman.

 

Tojiro is exclusively distributed in South Africa by Kitchen Samurai.

 

About the Nakiri
Under-utilized in the western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won’t be turning the vegetable into an ‘accordion’, pieces that are still connected by a thread after you’ve cut them.

The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you.

The Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables – a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.

Recently, many Nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers.

 

FREE SHIPPING for orders over R500

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R2,550.00 Add to cart
Tojiro Shirogami – Nakiri 165mm
Tojiro Shirogami – Nakiri 165mm

Tojiro Knives

Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.

Nakiri:

Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single bevel usuba which is also designed specifically for use on vegetables.

Shirogami #2 or White Carbon Steel #2:

Shirogami or White Carbon steel is one of the most pure types of carbon steel. Its made from Iron sand made in Japan.

White Carbon steel is most definitely the easiest steel to sharpen and to achieve an incredible smooth “silky” cutting edge.

These knives do however require special care as they are the most reactive of the carbon steels, after a strong patina has formed on the blade they are less likely to rust.

Knife Specifications:  

Knife Shape: Nakiri

Blade Length: 165mm

Steel Type: Shirogami #2 / White Carbon # 2

Rockwell Hardness: 61:63

Handle Material: Wa (Japanese) Handle

Delivery time: 3 to 5 Working days

FREE SHIPPING for orders over R500

We use Payfast and EFT as payment method.

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R1,550.00 Add to cart
Tsunehisa AS – Nakiri 165mm
Tsunehisa AS – Nakiri 165mm

This Blade is made from Aogami Super ( Blue Super Steel ) is an improved version of Blue # 1. For Blue Super (Aogami Super or AS) they add more carbon for hardness. Te extra Vanadium gives extra toughness and creates smaller carbides. Blue Super is often considered by blacksmiths, to be the best carbon steel for knife making in Japan.

Nakiri:

Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single bevel usuba which is also designed specifically for use on vegetables.

Delivery time: 3 to 5 Working days

FREE DELIVERY ACROSS SOUTH AFRICA

We use Payfast and EFT as payment method.

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R3,250.00 Add to cart
Walnut Japanese Knife Stand
Walnut Japanese Knife Stand

These beautifully handcrafted 3 tier knife stand will elevate your displayed knives.

Made from dark walnut with hexagonal pegs, finished in Danish Oil. Made to display 3 knives.

** Knives pictured are not included

Supplier: Slant Wood

 

https://youtu.be/B4iCDH1LufI

R1,300.00R1,750.00 Select options