Hard wearing, everyday Stainless Steel kitchen knives - a great way to get into the feel and balance of Japanese knives, without the necessary discipline - they’ll survive the odd outing in the dishwasher. The stainless steel is rust proof, and sharpens quickly and easily.

We encourage you use Shapton Stone to sharpen the edge every few weeks or so. The beauty of stainless steel knives is they wont rust but the slight downside is they don't hold their edge as long as a carbon blade. 

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. 

materials - DSR-1KR Stainless Steel blade with octangular poplar handle

size - 6.5 inches long by 2 inches tall blade length, 11.75" overall length including handles