KATABA news letter Vol.1
Hello, this is Tomomi :)
I hope you all are having great time.
The weather is getting colder and more rainy days.
We will probably stay at home more, so don't we try to cook at home with one of our Japanese knives and have cosy time with your friends/family?
Today I am happy to introduce 3 of our latest collections! (Especially what I like better because of their looks and durability)
1. KICHIJI ZAD AUS-10 45 LAYER DAMASCUS NAKIRI 160MM OCTAGONAL AKATSUKI (BURNT & DYED) HANDLE
For those who already have santoku or gyuto knives (which are general purpose knives) and cut/chop lots of vegetables.
This nakir is stainless-steel made so easier to maintain and comes with a beautiful blue & dyed coloured handle.
On the first sight, once you open the box, the knife is surprisingly stanning! So, it will be nice as a gift as well :)
2. KICHIJI 440C HAMMERED DAMASCUS GYUTO 180MM OAK/BAIKOKU HANDLE
Gyuto as known as chef knife is must-have knives for your home or probably more for commercial kitchen.
That enables you to cut most of the ingredients such as fish, meat and vegetables.
This knife has beautiful combinations of damascus and hammered finishing, and that is what I really like because it has less food sticking.
Also, it is stainless-steel blade.
(Also, I personally like the black oakwood handle.)
3. KICHIJI SLD WASHIJI SANTOKU OCTAGONAL BURNT OAKWOOD HANDLE
If you are looking for a knife that needs less maintenace like stainless steel but sharpeness like carbon steel, this is the one!
SLD which is semi-stainless steel is like a hybrid steel.
I can recommend those who have some Japanese knives already and take a bit more challenging.
Even though you have never had any before, you still can choose the one. (just a little bit more care required ;))
For more information, we are happy to help you to choose the one you like the most!
So, please feel free to come in our store or call/email us.
Have a great day!
Tomomi