Gyuto • 210 mm • High carbon special steel • black micarta handle • for left and right handed use

Features of the NENOX S series

Nenohi applies the skills and techniques of the traditional Japanese knives to the Western knives. Great attention to detail in every step of the production process. Much of the process is done by hand. All knives are also thoroughly inspected before they go out the door. The blade is cooled at a slow speed, with great care so that the steel does not get heated and as a consequence the hardness is not affected. The handle is fixed between the bolster and the steel balance point at the end of the handle. The bolster is attached with steel pins, just like the handle. It is not welded, so it does not affect the hardness here either. The blade is completely convex sharpened, also called "hamaguri grind" and finished with a micro bevel, which is sharpened by hand on a #12000 whetstone. The result: an edge that can only be described as: "Silky soft".

The colored handles are a feast for the eyes and stand on a pedestal in the professional kitchen. 

Elwin de Veld about Nenohi

The Nenohi brand was founded in 1993 in Japan, basically because there was a high demand for western style stainless knives. At that time many chefs from Tokyo used the robust stainless knives of European brokerage, but often complained about the enormous difference in sharpness and sharpness retention compared to the Japanese carbon steel.

After many years of design, shape testing and testing of steel alloys, Nenohi launches its first western style knives under the name Nenox Premium.

Nenox adheres to the philosophy of continuous improvement of quality, innovation, attention to detail and the use of top quality materials. Nenohi belongs to the absolute top of professional knives and is highly appreciated among the elite of chefs from Tokyo and now also the United States.

Rangelrooij is proud to be the assigned official agent for the Netherlands.