Japanese knives

Elegant Japanese knives, limited edition, specially made for Hendi.

Sashimi knife is a type of long, thin knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood). Nakiri are knives for home use, and sometimes have a black finish, or Kurouchi, blade. The cutting edge is angled from both sides, called ryoba in Japanese. This makes it easier to cut straight slices. Like the nakiri, the santoku is an everyday knife found in most kitchens throughout Japan. The santoku is a general-purpose knife, and its name translates to "three uses". These three uses are: mincing, slicing and dicing. The santoku's blade is slightly curved, which allows for a rocking motion when cutting.

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