santoku knife

Santoku benefits

Santoku knives are similar to traditional, western chefs’ knives in shape and size; however, the lighter weight and a thinner blade facilitate precise and nimble cutting. The knives are made by craftspeople at Sakai Takayuki, in Osaka following traditional sword making methods. These blades are forged by folding hand-selected steel several times resulting in ultra sharp, functional works of art. The handle is made from Keyaki wood, a Japanese Elm (Botanical name: Zelkova Serrata), commonly found in taiko drums. The double edge blade is hammered from Damascus steel, known for its strength and sharpness. Sized at 170mm, our mid-size knife combines comfort, balance and precision resulting in a great choice for general, all-purpose use. This blade should not to be used on bones or frozen foods. Please hand wash only.

Nakiri benefits

Nakiri knives are traditional vegetable knives for home users. It’s style and function is based on the single bevel, Usuba vegetable knife used by professionals chefs. Nakiri literally means “leaf cutter” or “knife for cutting greens”. This knife if best used for chopping, slicing, dicing and mincing vegetables and fruits quickly and efficiently. The tall height of the blade allows for nice knuckle clearance when chopping and the square, blunt tip has the appearance of a small meat cleaver. This knife is also made by the craftspeople at Sakai Takayuki. The blade is forged by folding hand-selected steel and the octagonal handle is also crafted from Keyaki wood. Sized at 160 mm, this double bevel, uniquely shaped knife is a great compliment to any kitchen tool kit. This blade is designed for vegetable use only and not to be used on bones or frozen food. Please hand wash only.

Petty benefits

Smaller than the Santoku, the Petty knife is a nimble Japanese paring knife great for peeling fruits and vegetables. It’s slightly longer length than a traditional western paring knife, makes it perfect for accomplishing the tasks of a paring knife as well as the tasks of a smaller chef’s knife; peeling, slicing, dicing, mincing smaller fruits, veggies, herbs and garnishes.

Sized at 150 mm, double bevel, well balanced blade is a perfect compliment to your knife collection, and extremely useful for chefs with smaller hands who like to perform more intricate and precise cutting tasks. It is said that the Japanese adapted the Petty from the western utility knife and the Petty knife got its name from the French word ‘petite’, meaning ‘little’ or ‘small’.