Wasabi Knives is home to an extensive, albeit exclusive, range of knives, each of which uphold their own unique attributes and thus, strengths. Not only do they feature differing aesthetics, they are also best suited to different cutting techniques and different ingredients to one another.
Read on to discover the many distinctive qualities of our very own Wasabi Knives. If you like a knife, you can click on the photo or scroll down to check it out.
The Naruto Gyuto is the ultimate multipurpose knife. Whether vegetables, fish, or meat, it can be relied on to cut through foods of all varieties. Its blade is hand forged and curved, making it especially effective using the rock chop technique, whilst it remains just as competent at all other cutting methods.
The Naruto Gyuto’s blade is exceptionally sharp and features aesthetically pleasing hammer marks which help the knife to release food without difficulty.
Finally, its attractive octagonal rosewood handle is both ergonomic, non-slip, and particularly proficient when used in the pinch grip hold.
Thanks to its weighty nature and thick spine, the Abunai is adept at cutting robust pieces of meat and bones with ease. Its innate durability makes it perfect for outdoors adventures such as camping and hunting and fortunately, its ergonomic handle ensures that even the lengthiest cutting sessions are easy as pie.
Both the Abunai’s handle and blade are entirely handmade, hence its manufacturing process is on the complex end of the spectrum and typically takes a few weeks. Subsequently, the knife is routinely out of stock and really ought to be snapped up when it’s shown to be available.
The Tsumiwakashi precision knife offers utmost versatility. Made from high carbon steel through a high quality hand forging process, it can be depended on to remain sharp and chip free for a long period of time. Its ergonomically friendly full tang handle only serves to further its durability and robustness.
The hand formed hammer marks found on its blade add to its charm whilst pragmatically reducing the adhesion of food to it.
Finally, its tip enables optimal precision whilst its curved blade cements its all rounded proficiency; from removing bones and tendons from meat, to cutting much smaller ingredients, and skillfully so.
The Harumi knife is composed of German tungsten steel with a wooden full tang handle, making it one of the most well-balanced yet weighty knives around, with excellent sharpness and edge resistance too.
Its unique shape enables it to cut even and thin slices, whilst it remains equally adept at the many alternative cutting techniques, namely the rock chop.
Blue Edition Paring Knife
The Blue Edition Paring knife is truly unique. Comprised of VG10 steel in 67 damascus layers, its sharp blade only rarely requires resharpening.
Its shape is perfect for taking on small ingredients, and is just as adept on a chopping board as well as when used in hand. No doubt, this knife can be put to creative use.
Finally, its handle not only looks noble, but its D shape also makes for a snug fit in one's hand, in turn ensuring longevity of its performance.
The Yakiire knife is a butcher’s knife, as evidenced by its large, hard, pointed blade. It can cut effortlessly through tough meats and is just as capable of thin slicing, dicing, and chopping.
Its manganese steel blade offers exceptional sharpness, and its stainless nature is truly convenient from a maintenance perspective.
The cherry on top? The Yakiire’s unique and authentic aesthetic guarantees its place as the centre of conversation at dinner parties.
The Okinawa is synonymous with high performance. As with the Blue Edition Paring Knife, it is composed of VG10 steel with 67 damascus layers through a skillful hand forging process and heat treatment, ensuring its relentless sharpness, edge retention, and chip resistance. The fact that it is sharpened by hand from the moment of its very production ensures that its quality is evident upon purchase.
The Okinawa’s laser-like thin blade can be trusted to glide through all shapes and sizes of ingredients. It can cut thin slices without difficulty, and skilled chefs will find the knife to be capable of a range of techniques, as well as quick cutting.
Designed with comfort in mind, the Okinawa is light and thus, requires little human exertion. The small notch at the heel of its blade means it can be used in the pinch grip position with ease.
Aesthetically speaking, each Okinawa knife is inherently unique. Its handle undergoes an individual dying process, thus each knife handle winds up with its own individual colouring.
Conveniently, the steel blade is stainless making it a breeze to maintain.
Another all rounded knife, both the Asuka’s authentic look and pragmatic sharpness are a product of the high manganese clad steel material from which it’s made.
Its full tang handle ensures the knife’s durability and well balanced nature.
The Asuka is the ideal candidate for cutting vegetables and meat, whilst it is also perfectly suited to the rock chop technique by way of its curved blade.
The Tatara is a renowned bestseller, and with good reason. Hand forged from high carbon steel through a labour intensive heat treatment process, the knife can be sharpened to a supremely sharp edge, and retain the sharpness for a considerable amount of time thereafter.
The shape of its blade resembles a combination of a Chinese cleaver and a Nakiri, resultantly deeming it a fantastic multi-performer. Not only does its grind ensure that it can easily cut large, tough ingredients with ease, it is also capable of incredibly fine cutting, as is often required for ingredients such as herbs.
Its durability and resilience is only furthered by its full tang ebony wood handle.
Perhaps most interestingly, the more the Tatara is used, the better it looks. Hence, it is made extra special by the fact that its aesthetic ultimately showcases its history.
Last but not least, the Tatara Evolution is the successor of the original Tatara. Quite differently to the original, it is hand forged from 5Cr15MOV stainless steel, making its maintenance entirely fuss free and uncomplicated. Additionally, its steel blade retains its sharpness for a long time, and maintains very high sharpness potential.
Moreover, its blade is truly one of a kind. The first three quarters of its length are ground extremely thinly to ensure its unparalleled fine slicing performance. The remaining quarter of its blade is thicker, enabling the knife to cut through the toughest of ingredients, including carcasses and the like, without difficulty. Plus, it’s radial curve means it can be used effectively in the pinch grip technique.
Finally, its ebony wood handle not only looks great and offers comfort, but it also features a non-slip surface thereby ensuring that the knife can be used safely, time and time again.
Wasabi Knives has a blade for every occasion, and every ingredient. Each knife offers distinct benefits, from those of a very specific nature, to all round competence.
Despite their inevitable differences, our knives are manufactured thoughtfully with utmost quality in mind; their common sharpness and edge resistance speaks to this.