Professional Japanese Knife Stainless Steel MADE IN JAPAN

The Japanese Knife line represents the excellence of traditional Japanese cutlery, entirely made in Japan to meet the demands of the most discerning sushi and Asian cuisine chefs. Each piece is designed for a specific task, using high-quality materials that guarantee precise, clean cuts that respect the cellular structure of the food.

GENERAL CHARACTERISTICS

• All knives in this line are manufactured in Japan following traditional Japanese design standards for sushi and sashimi preparation.
• The blades are forged from SUS 420J2 Japanese stainless steel, a material that perfectly balances corrosion resistance and edge durability.
• Each piece features a high-quality poplar wood handle that offers a natural, lightweight feel and superior ergonomics during prolonged use.
• The blade hardness reaches approximately 53 HRC, providing the necessary flexibility for technical cuts without the risk of breakage.
• The complete set covers all stages of Japanese cuisine: from butchering and filleting to fine vegetable chopping and fish slicing.
• Due to the nature of natural materials and specialized steel, these knives are not dishwasher safe to preserve their integrity.

AVAILABLE MODELS

• Santoku Knife (MBH845035): The Japanese equivalent of the chef's knife, with a double-edged blade. Ideal for the "three virtues": slicing, dicing, and mincing with a firm downward motion.
• Deba Knife (MBH845097): A robust knife with a single-edged blade. Specially designed for cleaning and filleting fish, poultry, and meats with small bones.
• Nakiri Knife (MBH845028): Square and thin double-edged blade. It is the perfect tool for slicing vegetables into paper-thin slices effortlessly.
• Sashimi Knife (MBH845042): Long, narrow, and thin single-edged blade. It allows for slicing fish for sushi and sashimi in a single motion, preventing cellular damage.

TECHNICAL CHARACTERISTICS PER MODEL

• Santoku: 165 mm blade | Total length 290 mm | Thickness 1.5 mm
• Deba: 150 mm blade | Total length 275 mm | Thickness 3.0 mm
• Nakiri: 165 mm blade | Total length 290 mm | Thickness 1.5 mm
• Sashimi: 240 mm blade | Total length 375 mm | Thickness 2.5 mm