High Performance SLD Japanese Vegetable Knife Set

Yoshihiro SLD Stainless Clad Nakiri & Petty Utility Knives

Key Features: - Blade Length: - Nakiri: 6.5" (165mm) - Petty: 5.3" (135mm) - Blade Material: - High Performance SLD Stain Resistant Steel - Edge Angle: - Double Edged - Grade: - Kurouchi Stainless Clad Nashiji - Handle Shape: - Octagonal - Handle Material: - Ebony - Hardness (HRC): - 63-64 - Knife Style: - Japanese Nakiri Vegetable Knife & Petty Utility Knife - Saya Cover: - Magnolia Saya Knife Cover - Stain Resistant: - Yes - Made in Japan: - Crafted in Japan for durability and quality

High Performance SLD Steel: Our Yoshihiro SLD Stainless Clad Knives are clad in 2 layers of stainless steel, ensuring durability and protection while maintaining a sharp cutting edge. SLD steel, part of Japan's new generation of advanced steels, offers exceptional wear resistance and superior stain resistance, rivaling that of carbon steel.

Japanese Nakiri Knife: The traditional Japanese vegetable knife, known as the Nakiri, is highly sought after and now a must-have in your kitchen. This versatile knife, reminiscent of a small cleaver, is perfect for chopping root vegetables, slicing delicate tomatoes, and prepping ingredients for salads or main dishes. Handcrafted for beauty and functionality, the Nakiri knife elevates even the simplest of kitchen tasks.

Petty Utility Knife: Sometimes called a utility knife, the Petty is a smaller version of a chef's knife but larger than a paring knife. It excels in those tight spots that require dexterity while handling tasks that a paring knife can't manage. The Petty knife will soon become your go-to utility tool, essential in any modern kitchen.

Quality and Usage: Perfecting delicious meals starts with high-quality ingredients and tools. Whether you're preparing fresh produce from a farmer's market or slicing a roasted chicken straight from the oven, a handcrafted knife like the Nakiri or Petty enhances every task. The beauty and functionality of these Japanese knives are evident in every cut.

Care and Maintenance: Traditional Japanese knife-making emphasizes maintaining a sharp edge, which requires proper care and attention. Sharpening and honing should be done using only water whetstones. Hand wash and dry immediately after use, especially if working with acidic ingredients. Avoid using the knife on hard surfaces like bones or frozen foods.

Shop now and elevate your kitchen to new heights with the exceptional Yoshihiro SLD Stainless Clad Nakiri & Petty Utility Knives.