Kotobuki Teruhisa Nakiri Japanese Kitchen Knife
Sword making history in Japan dates back over 1,000 years, when master sword smiths practiced their craft making weapons for warriors. Modern Japanese kitchen knives are a descendant of these renowned swords, as evidenced in the details, ideals and spirit that have been passed down through generations that go into each tool. This particular knife has a santoku shape. Santoku shaped knives have a flatter cutting edge than a traditional western chef's knife, with very little upward curve at the tip. Therefore, this knife excels at tasks that require a single downward cut rather than a rocking motion, making it a good choice for prep work such as slicing, dicing and mincing.