They say a chef is only as good as his tools! And we don't think they are wrong. 

Japanese forged carbon chef’s knives: we have personally learned that upgrading to a quality knife makes ALL THE DIFFERENCE in your cooking experience. Keep in mind that 1-3 really nice knives is plenty for most kitchens. Its all about deciding which style is right for the type of food you prepare. 

KNIFE GUIDE : 
A Nakiri knife is best known for cutting vegetables, but it can also be used on boneless proteins as well. The Nakiri bears a resemblance to a Chinese cleaver. We recommend this knife as a first in your quality knife collection, similar to a Santoku or Gyuto especially if you have a larger amount of vegetables in your diet. 

A very classical Japanese knife that has a great blade quality for the price. Carbon steel holds an edge much longer than hard stainless steels but require more care and attention.  They are heavier in weight (as prized by Westerners) and more substantial in handle volume. They also need to be kept dry after each use so as not to rust, if not using daily oil blade as you store. 

materials -  white paper shirogami steel wrapped in a softer jigane steel with octagonal walnut handle 

***PLEASE keep in mind this collection is a full carbon blade and will oxidize and rust if not cared for properly - clean, dry thoroughly and wipe with a little oil if not using daily. 

size - 6.5 inches long by 2.3" tall blade length, 12" overall length including handle