The Nihei's Collection MOTOYUKI Ai Deba Japanese Chef's Knife Hand]made 165mm Shirogami/high carbon steel

Description

Japanese kitchen knives are designed to make very specific cuts, because the Japanese are so careful about the appearance of their food. Precise slicing and filleting is important, so their knives hold an incredible edge. The special technique to forge Japanese knife has been developed from KATANA in the age of SAMURAI. The traditional process of forging, quenching, and grinding has been taken over from generation to generation. //The NIHEI's collection by HAMONO NO YAKATA in Fukushima: The master of black smith in HAMONO NO YAKATA is 4th generations. Now he has combined the tradition and the metallurgy, as a result, he can make top rank items stably. He is also the master of knife grinder. The work of knife grinder is one of the most important works to make good quality knife, since the result of grinding finally decides everything. Even though using the best material, if the knife grinder's work is not good, the quality of Japanese knife is also not good. All NIHEI's collection is finished by the master of knife grinder, who can grasp the character of material deeply and finish in the best quality of JAPANESE KNIFE. //The price is higher than that of normal knife, and you could probably buy a whole set of branded kitchen knives with the price of NIHEI's collection, but once you witnessed its sharpness gliding through materials without breaking a cell once you witnessed, you'll never go back.