HADO (SUMI) 165mm Nakiri Japanese Pantry The tough edge of the

The tough edge of the blade can withstand repeated blows directly into thick meat and dense cartilage

Koikuchi soy sauce is mainly used in the Kanto region – an eastern region of central Honshu

This honey comes from the flowers on the east side of Lake Pedder that blossom from early November through to early January

This fermented chilli paste (called Kanzuri after the family who produces this paste) is made by the artisan producer Tojo in an alpine region of Niigata Prefecture

The Large Carving Axe has a relatively long

HADO (SUMI) 165mm Nakiri Japanese Pantry The tough edge of theThe Nakiri is a traditional style of Japanese knife. It is characterised by a straight profile, double bevelled edge and large face These characteristics make it excellent for slicing, dicing, and chopping vegetables and fruits. The Nakiri has a similar shape to a cleaver. However the Nakiri has a thinner blade than other knives, and should not be used for tasks normally performed by a cleaver. The blade of this knife is hand forged by blacksmiths and