Santoku & Nakiri's

A true work of art, the maple burl handle leads into 132 layers of steel, precision ground to expose an exquisite flower Damask pattern and a cutting core of ultra-hard Micro-Carbide MC66 powdered steel.

ZWILLING, Kramer, Euroline Stainless Damascus, 6.5" Nakiri, 34892-173

Similar to the Santoku knife, or a cleaver, the Nakiri performs tasks in a chopping motion. Additionally, the blade tip is not sharp, making it safer to use than many other kitchen knife styles.

The Santoku is a general-purpose kitchen knife similar to the chef's knife. The blade of the Santoku is not as curved as a chef's knife, resulting in more of a chopping motion instead of a rocking motion. It performs well at slicing, dicing, and mincing.

The Santoku is a general-purpose kitchen knife similar to the chef knife. The blade of the Santoku is not as curved as a chef's knife, resulting in more of a chopping motion instead of a rocking motion. It performs well at slicing, dicing, and mincing.

The Santoku is a general-purpose kitchen knife similar to the chef's knife. The blade of the Santoku is not as curved as a chef's knife, resulting in more of a chopping motion instead of a rocking motion. It performs well at slicing, dicing, and mincing.

Designed for precise chopping, slicing, dicing, and mincing, the Nakiri knife originated in centuries-old Japan, where the predominant diet consisted of seafood, rice, and vegetables.

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.