Keyaki "Rust-resistant"

It is a Japanese Style Knives using the powdery special steel including the carbon(The ingredient that the influence is strong in the sharpness) of 3 times of the kitchen knife of the steel. It is the kitchen knife which a steel materials ingredient is minute, and is very sharp. The durability of the sharpness is particularly good, and there is the durability to be able to call several times of this fried kitchen knife of the steel.

Includes white eight-sided wooden handle, wooden sheath or ebony wooden sheath, and a high-carbon mirrored blade.


Our Japanese Chefs' Knives hold one of the highest reputations in the world.

The precision blades of the Nenohi Japanese chefs’ knives are crafted using traditional techniques which have been perfected and handed down for ages. While many Japanese chefs’ knives these days are simply mass produced, we remain committed to the true traditional art of knife crafting, through the arduous steps in low heat processing, to the meticulous sharpening of each individual blade. Nenohi offers the best in Japanese chefs’ knives - the best in quality, durability, and performance. And with each blade, we genuinely strive to deliver a personalized and a long lasting customer satisfaction.

Fine crafted Japanese knives command world acclaim

The production of the Japanese chefs’ knives is derived from the traditional art form of sword making dating back to the ages of the Samurai warriors. Not limited to its cutting ability, but the grueling steps required in its manufacturing, as well as the pure beauty of the blade, has earned its stature as one of the premiere tools in the world. And in the Japanese culinary world, good knives are necessary tools of the trade that is essential for a chef to execute the exacting cutting techniques required in Japanese cooking. The saying goes, "the better skilled a chef becomes, the more knives he’ll require." And for these dedicated chefs who regard their knives as the extension of their culinary spirit, Nenohi pledges to produce truly the best knives available. Nenohi will continue perfecting the old traditional crafting methods, and will explore new techniques to create unique products.

Hizumi-tori

Hizumi-Tori is a process that ensures a precise, straight aligned construction of the blade and the handle. This is a basic process that goes into making a knife to assure ease in handling.

Ago-migaki

Upon completing each blade, it's immediately assembled with the handle. This too is a step that's very basic in knife making that assures a quality performance from every piece. The spot that the fingers meet the metal is called "Ago". Extra care is taken in polishing this spot in order to deliver the most comfort when handing the knife. All areas that a chef finds uncomfortable are isolated, then aggressively investigated for solutions.

E-ume

In fusing the blade to the handle, the gap is filled using the same material as the handle. Furthermore, a waterproof wax material is added to prevent any chance of moisture entering through even a minuscule of spaces. E-Ume deters problems arising from the metals rusting inside the handle core due to moisture.

Ha-mon (tempered line)

Neohi hand forged knives display a beautiful tempered line on the blade. It comes from another improvement measure where a soft metal is used in conjunction with the hard. And where the two types meet, a luminescent line forms, each with its "signature" wavy pattern all of its own. The Ha-Mon resembles a genuine Japanese sword.

Manufacturing Process

The craftsmen behind the Nenohi knives are the top in their field, master artisans who relentlessly dedicate their lives to their craft. For example, in order to inhibit damage to the metal, each raw material bar is heated at a low temperature and for an extended period. Though there's no noticeable difference in the product's appearance for taking the extra and uncompromising measures, once it's put into use, the quality difference is significantly apparent in the blade's flexibility and in superb cutting ability.