NipponKitchen Online Catalogue

Tojiro DP Range These knives have composite blades made from very pure stain-resistant high-carbon steel alloyed with Molybdenum, which is then plated with 13 chrome stainless steel, leaving just the cutting edge of the inner blade exposed. The result is a blade that will take and hold an extremely sharp edge, but is protected by the stainless outer layer. The DP series has double-bevel blades (the cutting edge is angled on both sides of the blade), the style to which most UK cooks are accustomed. Handles are of laminated hardwood impregnated with resin.

Gift Sets We have packaged some of our most popular knives in two and three-knife sets. To encourage you to splash out, we have also priced the sets below the cost of buying the knives individually.

Hamada Range The wooden handles of these elegant knives are finished in durable black lacquer flecked with golden brown, a style known as kurokincha in Japanese. The double-bevel blades are laminated, with softer steel cushioning and protecting the hard core blade. The blades are of traditional Japanese high-carbon steel. High carbon steel is not stainless, and does tarnish, but is prized in Japan for the ease with which it can be sharpened to an extremely good edge.

Tojiro Pro DP These knives have double-bevel blades of the same composite construction and materials as the Tojiro DP range, but with Vanadium added to the core blade, allowing them to be sterilised at high temperature. The attractive handles are of 18/8 stainless steel, and are ribbed to provide good grip (a common problem with metal-handled knives). Like all of our Tojiro knives, those in the Pro DP range are hand-sharpened to honbatsuki standard, the ultimate edge demanded by the Japanese professional.

Tojiro DP Damascus The core blade and double-bevel cutting edge of the DP Damascus series is made from the same pure stain-resistant high-carbon steel alloyed with Molybdenum as the standard DP series. However, in the Damascus series this is overlaid with 36 separate fine layers of steel, the layers alternating between high-carbon and low-carbon stainless, giving the knife exceptional strength. These layers are forged and polished to create a very subtle, shimmering patterning effect to the blade surface. The effect of this technique is called kasuminagashi in Japanese, which translates as floating mist. Handles are of laminated hardwood impregnated with resin.

Tojiro SD Range Blades of high-quality steel alloyed with Molybdenum and Vanadium.These knives have single-bevel blades i.e. the cutting edge is angled on the right side of the blade only. This type of edge is used by Japanese chefs to ensure that, when cutting, the food is not crushed by the angle of the blade. The nature of one-sided blades means they are more suited to right-handed people. Left-handers can, of course, use them, but will not enjoy the additional benefit that the single-sided blade brings. Handles are of laminated hardwood impregnated with resin.

Tojiro Pro SD Sushi Knives Specialist sushi knives, these all metal designs have single-bevel blades of Molybdenum Vanadium stainless steel. The unique handle design is ribbed on one side to allow maximum grip for the fingers, while the other side is shaped to fit snugly in the palm.

Narihira Sushi Knives With single-bevel blades of quality stainless steel and magnolia wood handles, these sushi knives combine traditional styling with modern blade-making technology. Priced from just £13.99, and available in both deba (chopping/filleting) and yanagiba (slicing) models, these knives offer great value to the cook looking for traditionally styled sushi knives.

Knife Sharpeners We recommend that you use either diamond or ceramic tools for sharpening our knives. We offer both ceramic whetstones and easy to use ceramic disk sharpeners.