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Ittetsu Nashiji Three piece kit + Free magnetic rack
Ittetsu Nashiji Three piece kit + Free magnetic rack
Ittetsu Nashiji Three piece kit + Free magnetic rack
Ittetsu Nashiji Three piece kit + Free magnetic rack
Ittetsu Nashiji Three piece kit + Free magnetic rack
Ittetsu Nashiji Three piece kit + Free magnetic rack
Ittetsu Nashiji Three piece kit + Free magnetic rack
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  • Load image into Gallery viewer, Ittetsu Nashiji Three piece kit + Free magnetic rack
  • Load image into Gallery viewer, Ittetsu Nashiji Three piece kit + Free magnetic rack
  • Load image into Gallery viewer, Ittetsu Nashiji Three piece kit + Free magnetic rack
  • Load image into Gallery viewer, Ittetsu Nashiji Three piece kit + Free magnetic rack
  • Load image into Gallery viewer, Ittetsu Nashiji Three piece kit + Free magnetic rack
  • Load image into Gallery viewer, Ittetsu Nashiji Three piece kit + Free magnetic rack

Ittetsu Nashiji Three piece kit + Free magnetic rack

Regular price
$514.97
Sale price
$514.97
Regular price
$670.80
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Click the links below for more information and pictures of each knife.

Petty 120 mm

Nakiri 155 mm

Gyuto 210 mm

Forged by a group of blacksmiths working out of Sanjo City, Japan. Ittetsu Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find. 

The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done wit your gyuto or chef knife and everything in hand is done wit the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.

The Nakiri is designed specifically for chopping vegetables. It's tall blade provides lots of travel for the guide fingers of the user when using an up and down chopping motion. The flat profile allows almost the entire edge to contact the board when copping meaning less pieces of vegetables remaining connected. The flat spine of the knife can be used as an effective bench scraper and because of the large surface area of the blade it can be used as an effective scoop as well.

Gyuto's are a great all purpose knife. Inspired by the traditional western style chef's knife these knives can do it all. This particular Gyuto Features a more curved profile than most Gyuto's you'll see making a great option for those who like to use a rocking motion when cutting. 

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.

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