Nakiri

The Fujiwara family started as blade forgers over 130 years ago. Following a long tradition of smithing, Fujiwara-san creates kitchen knives that can only be described as imperfectly perfect. After WWII, the production of swords was severely limited and the family turned to knives for production industries. Teruyasu Fujiwara IV turned to making kitchen knives as a way to regain some of the family’s previous glory.

Current generation Fujiwara IV, full of knowledge that his forefathers left him in forging, heat treating and tempering, knives and swords, created his own line of stainless clad carbon steel knives. His knives are known by culinary enthusiast all over the world.

The rugged look and the feel of the blades are offset by Superior sharpness that will blow any chefs mind.

This knife is made from Shirogami #1 (white carbon) steel clad with stainless steel that eases the maintenance requirements.

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.

Knife Specifications

Knife Type:                 Nakiri
Material:                     Shirogami #1 (white carbon) steel clad with stainless steel
Blade Length:            165 mm
Rockwell Hardness:   64:65

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.
• This knife fully carbon steel, meaning the whole blade can rust. Over time a patina will form protecting the knife. To help prevent this, you can oil your blade with Camellia Oil after use.
• 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.

Yoshimi Kato first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village.

VG10 Stainless

The blade is made from VG10 Stainless. Its a very popular stainless steel for knife makers in Japan. It is produced by Takefu Special steel Co. Ltd. VG10 is specifically designed for kitchen knife making. Its’s relatively easy to work, has great edge retention, hardness and ductility. VG10 is usually hardened to 60-61 HRC.

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.

Knife Specifications: 

Knife Shape: Nakiri

Blade Length: 165mm

Steel Type: VG10 Stainless

Rockwell Hardness: 61

Handle Material: Rosewood with pakka wood collar

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.

Katsushige Anryu

Knifemaking is in Anryu san’s blood. His family started as knife makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years. Anryu San is also one of the founders of Takefu Knife Village in Echizen, Japan.

The blade is made from Aogami # 2 (Blue Paper # 2 ) steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion.

You can also purchase a Sabitoru Rust Eraser and Camellia oil for maintenance.

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.

Knife Specifications: 

Knife Shape: Nakiri

Blade Length: 165mm

Steel Type: Aogami # 2 (Blue Steel # 2)

Rockwell Hardness: 61:63

Handle Material: Rosewood 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 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.

Katsushige Anryu

Masakage Koishi:

The blade is made from Aogami Super  – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness. The super hard steel is then cladded in a softer stainless steel to help lower the possibility of rusting.

The Koishi(Pebble) line is made by Yoshimi Kato who first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village.

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.

Knife Specifications: 

Knife Shape: Nakiri

Blade Length: 165mm

Steel Type: Aogami Super with Stainless Glad

Rockwell Hardness: 63:64

Handle Material: Wa (Japanese) Handle, Octagon Cherry wood handle with Pakka wood collar

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, 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.

Masakage Mizu:

Masakage Mizu Collection is handmade by Anryu san. Knifemaking is in Anryu san’s blood. His family started as knives makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years.

The Blade of the Masakage Mizu is super thin and cuts like a razor. The Hard Aogami #2 steel is laminated between softer layers of carbon steel.

These knives have been named Mizu (water) as the blue/black Kurochi finish gives the impression of cold, deep water. Paired with an oval cherry wood handle these knives represent excellent bang for the buck.

Because the blade is not stainless it requires a bit more care. Keep the blade dry to avoid tarnish and if you ever see a bit of rust on the blade remove it immediately with a coarse dish scrubber and soapy water.

You can also purchase a Sabitoru Rust Eraser and Camellia oil for maintenance.

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.

Knife Specifications: 

Knife Shape: Nakiri

Blade Length: 165mm

Steel Type: Aogami # 2 (Blue Steel # 2)

Rockwell Hardness: 61:63

Handle Material: Wa (Japanese) Handle, Oval Cherry wood handle with plastic collar

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.

 

 

There’s always a high demand from professional chefs and culinary students for good quality, durable knife at an affordable price.

The Tojiro Color Series is a great choice. The knives use Molybdenum Vanadium steel with Tojiro’s great grinds and nice sharpness out of the box. The handles are made from a durable elastomeric resin with antibacterial finish.

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.

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.

Knife Specifications: 

Knife Shape: Nakiri

Blade Length: 165mm

Steel Type: Molybdenum Vanadium Steel

Handle: Elastomeric resin with antibacterial finish

Rockwell Hardness: 56-59

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.

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.

VG10 Stainless

The blade is made from VG10 Stainless. Its a very popular stainless steel for knife makers in Japan. It is produced by Takefu Special steel Co. Ltd. VG10 is specifically designed for kitchen knife making. Its’s relatively easy to work, has great edge retention, hardness and ductility. VG10 is usually hardened to 60-61 HRC.

Knife Specifications:  

Knife Shape: Nakiri

Blade Length: 165mm

Steel Type: VG10 Stainless

Rockwell Hardness: 60:61

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.

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.

Yoshimi Kato first apprenticed at Kanehiro Hamono and then apprenticed under the guidance of Hiroshi-San (his Father in Law) who has also taught great blacksmiths like Yu Kurosaki. Yoshimi Kato strives to continuously improve his skills day by day working from Takefu knife village.

Aogami Super Steel:

The blade is made from Aogami Super  – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness. The super hard steel is then cladded in a softer stainless steel to help lower the possibility of rusting.

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.

Knife Specifications: 

Knife Shape: Nakiri

Blade Length: 165mm

Steel Type: Aogami Super

Rockwell Hardness: 63:64

Handle Material: Rosewood with pakka wood collar

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.