Kintaro White #2, 170mm or 6.7" Kurouchi Bunka





BUNKA KNIFE – This Bunka knife is the general purpose knife that is the same as the Santoku. The Santoku profile permits for a much the same utilization as the Santoku such as in meats, fishes and vegetables, while having that more pointed tip, finer aids in precision slicing that is as much as mukimono or the fine cutting like the brunoise and the julienne.





Kintaro White #2, 165mm or 6.5" Kurouchi Nakiri





NAKIRI KNIFE - Nakiri is the duo-bevel variation of the conventional single-bevel Usuba. The profile seemed to be flatter, even when it is compared to the flat-profile already of the Japanese Gyuto; the flatness lends them well to push the cutting tasks since lots of the knives will contact the panel at one time. This is really very common for the Nakiri to have the most degrees of curvature to a core of the blade and so there will be a lesser risk of initiating recurved to the blade though sharpening and to accommodate also inconsistencies and the low spots on the cutting board that will impact the ability of the knife to make the full cut. As its name implies, the Nakiri is the best for veggies and any slicing tasks not requiring anything or heavily profiting from having the sharp tip for a precise work.













Kintaro White #2, 165mm or 6.5" Kurouchi Santoku





SANTOKU KNIFE – This Santoku in Japanese these transliterates as "3 virtues" so that they are otherwise identified as "3 purpose" knives. The 3 purposes that a Santoku has been meant to accomplish is cutting fish, meat, and vegetables. Its’ diminutive size with the unique shape had made it very famous at home and not just in Japan, but within the United States too, as lots of home cooks are discovering its versatility appealing with no need to commit to the larger or to the specialized knife.





Kintaro White #2, 150mm or 5.9" Kurouchi Petty





PETTY KNIFE – It is a tiny multipurpose petty/paring knife used to cut, cut, de-seed, tourney and peel fruits and vegetables, as well as doing other tasks such as de-veining shrimp. This is the most important tool for the bartenders who served fresh fruit garnishes.





Kintaro VG-10 Nakiri 165mm or 6.5" Nickel Damascus





NAKIRI KNIFE - Nakiri is the double bevel variation of the traditional solo-bevel Usuba. The profile seemed to be flat, even when it is compared to the flat-profile already of the Japanese Gyuto; the flatness lend themselves well to push it cutting tasks since there are more knives that will contact the cutting board at one time. It’s common for the Nakiri to have most degree of curvature into the core of the blade and so that there will be lesser danger in introducing recurve to the blade during the sharpening time and to accommodate inconsistencies, low spots in the slicing board that can impact the knife’s capability to create the slice. As the name denotes, the Nakiri is great for vegetables and with any cutting jobs that is not required or benefiting heavily from having the sharp tip for the precise work.









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