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Japanese Chef Knives

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Scorched magnolia handles with a black pakkawood collar.

Notes
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Blue steel carbon core with a stainless steel outer laminate.

Notes
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Canvas blade guard.

Notes
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Japanese Chef Knives

Forged in Sanjo exclusively for Best Made, our triple-laminate Japanese Chef Knives have stainless surface layers with a high-carbon core: the perfect balance of resilience and performance.

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$98 - $458
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Forged in Sanjo exclusively for Best Made, our triple-laminate Japanese Chef Knives have stainless surface layers with a high-carbon core: the perfect balance of resilience and performance.

Story

Forged in Sanjo exclusively for Best Made, our triple-laminate Japanese Chef Knives have stainless surface layers with a high-carbon core: the perfect balance of resilience and performance. The laminate steel is formed by forge-welding two piece of stainless steel on either sides of the Aogami blue steel center layer. When the laminated steel is shaped into a knife, the high-carbon steel is exposed only around the edge, where the benefits of high-carbon are needed: hardness for a sharper, longer-lasting edge. Most of the remaining surface area is a tougher stainless steel, contributing both strength and corrosion resistance, limiting overall maintenance. The magnolia handles are scorched for increased moisture resistance, and the pakkawood collars offer sanitary properties superior to natural wood. As with all our exclusive Japanese blades, the Japanese Chef Knives are stamped with the “Best Made” Japanese emblem, and each knife ships with a canvas blade guard, for protection from moisture and chipping while in storage.

Specs
  • Triple-laminate steel
  • Gyuto: 8.27” blade
  • Overall: 14.5"
  • Santoku: 6.50" blade
  • Overall: 12"
  • Nakiri: 6.50” blade
  • Overall: 12"
  • Petty: 5.25" blade
  • Overall: 10"
  • “Best Made” Japanese stamp
Materials
  • Blue steel carbon core
  • Stainless steel outer laminate
  • Scorched magnolia handles
  • Black pakkawood collar
  • Canvas blade guard
Origin
  • Handcrafted in Japan
Notes
  • Ships with our Knife Handbook with information on care and sharpening
Care
  • Knives should never be run through the dishwasher
  • The high-carbon edge will tarnish if left wet. Dry immediately after use, apply a thin coat of oil to protect long-term. A unique patina will form as the knife is exposed to acids and oils
Notes
Types of Japanese Kitchen Knives