The name of the new Gai series from Tojiro in Japanese means "armor" and is clearly influenced by its distinctive handle.

Key features:

• Blade with 37 layers of Damascus stainless steel and VG10 core
• Extremely high sharpness and hardness with low weight
• Highly durable, long-lasting edge
• Hand-sharpened for excellent performance from the first use
• Ergonomic, comfortable Micarta handle
• Authentic Japanese craftsmanship

The Nakiri knife is the vegetable knife in Japanese cuisine. Apart from its characteristic vertical tip, the straight blade rests entirely on the cutting surface with a single motion. The length of the blade is ideal for fine chopping even on the home kitchen counter.

Distinctive blade: The blade of the Gai is made from Damascus stainless steel, renowned for its sharpness and durability, as well as the impressive appearance created by its characteristic "waves." The core of the blade consists of the innovative Japanese stainless steel alloy VG10, encased by distinct layers of Damascus steel.

Comfortable and strong grip: The uniquely designed handle of the Gai is characterized by a robust surface. It is made from Micarta, a material particularly hard and resistant to continuous and tough use. This handle offers a comfortable, strong grip.

Made In Japan: The Japanese tradition in knife making draws from the techniques perfected in the crafting of samurai swords. Tojiro is among the top five Japanese culinary knife manufacturers.

Additional features:

• Weight: 165 gr
• Rockwell Hardness: HRC 60±1
• Spine thickness at the base: 1.8 mm
• Total length: 29.5 cm

Hand washing in warm water and quick drying is recommended to maintain the quality of the knife.