The Nakiri knife resembles a cleaver in appearance, but unlike a cleaver, it has a thin blade that is practically made for slicing and chopping vegetables. If you\u2019re a fan of chopping, this is the knife for you. Kanetsugu Miyabi Issin is a series of elegant knives made of high-carbon AUS-8 stainless steel in a SAN-MAI \u2013 \u201cthree-layer\u201d construction. The SAN-MAI technique means that the center of the knife (\u201chard core\u201d) is made of high-carbon \u201cAUS-8\u201d steel, which has been clad with soft \u201cSUS-410\u201d steel. Thanks to this method, the hard core of \u201cAUS-8\u201d steel is protected by outer layers of soft \u201cSUS-410\u201d steel, which also provides additional flexibility. In the hardening process, Miyabi Issin knives achieve a hardness of 57-58 HRC, thanks to which they will hold their sharpness longer than most popular European knives. The ergonomically shaped handle is made of brown rosewood and reinforced with two rivets. The wood used to produce the handle is properly impregnated, so it remains resistant to water and moisture. The knives from the Miyabi Issin series are a great choice for professionals and cooking enthusiasts who are just starting their adventure with Japanese knives. Seki Kanetsugu is one of the oldest and most recognized kitchen knife manufacturers from Seki in Japan. The company was founded over 100 years ago by Matsujiro Kawamura, a descendant of Kanetsugu, a famous maker of samurai swords, who lived from 1336-1392.<\/p>\n","protected":false},"excerpt":{"rendered":"