KITCHEN KNIVES NENOX

Since its establishment in 1975, NENOHI has been devoting all the energy to produce high quality knives. Thanks to the great effort, NENOHI’s knives have been highly-praised both at home and abroad not only for high quality but exceptional beauty. NENOX is a Western-style knife line produced by NENOHI which combines functionality and beauty. A wide range of processes are being hand-done by NENOHI’s skillful craftsmen. Among NENOX’s four types, we introduce two types, G-type and SW.

NENOX G-type G-type is a NENOX’s standard model.

NENOX G-type

Blade

The G-type’s sharp blade, made of rust-resistant high-carbon special steel, provides great and stable performance.
The blade’s well-balanced shape, thinner and lighter toward the tip, makes cutting job easy and does not make the user tired easily even after a long use. The blade is not totally flat but rather roundish so that it slides through the cutting object smoothly and avoid the object from sticking.
Angle Ratio (right : left) : about 55:45
HRC: about 61

Handle

The handle is made of black P Micarta, a hygienic and durable material.
Carefully designed based on ergonomics, the handle fits comfortably in the user’s hand. P-Micarta is a durable material and does not wear out easily. The handle parts are not being welded but carefully put together by hand.

02-1 NENOX G-type Gyuto210mm NENOX G-type Gyuto210mm JPY 24,000
02-2 NENOX G-type Gyuto 240mm NENOX G-type Gyuto 240mm JPY 28,000
02-3 NENOX G-type Petty 150mm NENOX G-type Petty 150mm JPY 15,000
02-4 NENOX G-type Sujihiki 230mm NENOX G-type Sujihiki 230mm JPY 24,000

*Other types and sizes are also available. Please e-mail us at askkuriya@japanesekitchenware.jp.

inquiry list

NENOX SW SW is one of NENOX’s high grade models.

NENOX SW

Blade

The blade, made of higher grade rust-resistant high-carbon special steel, excels in long lasting sharpness. This carefully-selected material is tough and it has resistance to abrasion.
The blade’s well-balanced shape, thinner and lighter toward the tip, makes cutting job easy and does not make the user tired easily even after a long use. The blade is not totally flat but rather roundish so that it slides through the cutting object smoothly and avoid the object from sticking.
Angle Ratio (right : left): about 55:45
HRC: about 61

Handle

he handle is made of Dupont Corian, a hygienic and durable material.
Carefully designed based on ergonomics, the handle fits comfortably in the user’s hand and the ivory color Dupont Corian gives a sense of warmth. The handle parts are not being welded but carefully put together by hand.

03-1 NENOX SW Gyuto210mm NENOX SW Gyuto 210mm JPY 39,000
03-2 NENOX SW Gyuto 240mm NENOX SW Gyuto 240mm JPY 45,000
03-3 NENOX SW Petty 150mm NENOX SW Petty 150mm JPY 23,000
03-4 NENOX SD Sujihiki 230mm NENOX SW Sujihiki 230mm JPY 41,000

*Other types and sizes are also available. Please e-mail us at askkuriya@japanesekitchenware.jp.

inquiry list

If you look for other NENOHI products, please ask us at askkuriya@japanesekitchenware.jp.

Dear customers in USA, please contact Korin if you are interested in NENOHI products because we are not authorized to sell them to customers in USA. (http://korin.com/site/home.html)

WESTERN-STYLE KNIVES

There are many styles of Western-style knives. Please choose knife styles and sizes according to your purpose. Here are four major styles and many cutting jobs can be done with them.

Gyuto
Gyuto

It can be translated as Chef’s knife. Originally having being created to cut meat, it can be used for many other purposes such as cutting vegetables. With one Gyuto a number of cutting jobs can be performed.

Petty
Petty

It is a small knife used especially for cutting fruits and peeling.

Sujihiki
Sujihiki

It is used to slice meat or fish fillets. Because of the thin blade, it can be used to make Sashimi slices.

Santoku
Santoku

It is a general purpose knife. Not only in cutting fish, but also in cutting meat, vegetables, it can be used for all-purposes. The blade is shorter but wider than Gyuto blade.

Do you want to learn more about Western-style knives? If so, please feel free to e-mail us at askkuriya@japanesekitchenware.jp.

GOOD CARE IS REQUIRED

Japanese knives are known for the excellent sharpness thanks to the quality material and the shape. To avoid chipping and rusting, here are some dos and don’ts;

  1. Please do not cut hard objects such as frozen food and fishbone.
  2. Please use it at a correct angle. Don’t twist.
  3. Please cut by sliding a knife through a cutting object. Do not press it hard.
  4. Please hand-wash gently after use. Wipe off moisture well.
  5. Please do not use dish washer and dryer.
  6. Please make sure the knife is dry before storing.
  7. Please sharpen your knife sometimes to keep it sharp to avoid injury and adjust the blade shape when necessary.
  8. Rust-resistance blade does not mean rust-free. Please wash off especially acid and salt well.