Included is this set are the following knives :
Petty 130 mm
Nakiri 165 mm
Gyuto 210 mm
Takeshi Saji is a master craftsman working out of the famed Takefu knife village, an co-op of incredible craftspeople renowned for it's kitchen knife production. In 1992 he was recognized by the Japanese government as a "Traditional Master Craftsman" and he was one of the founding members of the Takefu knife village. He hand forges each of his knives using the traditional methods passed down through the generations over the past 700 years.
The petty knife is great for all the little things. Working off the board in the hand, trimming and garnishing jobs like cleaning Brussels sprouts or strawberries, butchery tasks like breaking down chicken and small fish or as a general purpose knife that you can leave out on the counter if you're a home cook or use during service as your line knife if you're a professional. We would argue it's an essential for the home cook and professional.
The Nakiri is designed for vegetable chopping. It has a flat profile (less curved blade) that helps the knife make consistent contact with the cutting board when using an up and down chopping motion, helping to avoid pesky accordions of stuck together ingredients. Any well rounded kit should contain a Nakiri, but if this is your first knife you might consider a Gyuto, Santoku or Bunka, as their pointed tips makes them more versatile.
The gyuto is the Japanese equivalent to the western chef's knife. It is an all purpose knife that you can do every task in the kitchen with, from slicing, dicing, chopping, rocking, you name it, this knife can do it. At the shop we recommend a 210 (8 inch) gyuto as the first knife someone adds to their collection.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
- 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.
