A very hard, white metal (Shirogami 2 from Hitachi Metals), yields stability with each cut. This rigid core is layered with a softer metal and tempered into the shape of the knife. The result is a razor sharp edge that lasts, yet is easy to sharpen, and overall a very easy to knife to handle.
Nenohi Japanese Chefs' Knives have one of the highest reputations in the world.

The precision blades of the Nenohi Japanese chefs’ knives are crafted using traditional techniques which have been perfected and handed down for ages. While many Japanese chefs’ knives these days are simply mass produced, Nenohi remain committed to the true traditional art of knife crafting, through the arduous steps in low heat processing, to the meticulous sharpening of each individual blade. Nenohi offers the best in Japanese chefs’ knives - the best in quality, durability, and performance. And with each blade, genuinely strive to deliver a personalized and long lasting customer satisfaction.
In the Japanese culinary world, good knives are necessary tools of the trade that are essential for a chef to execute the exacting cutting techniques required in Japanese cooking. The saying goes, "the better skilled a chef becomes, the more knives he’ll require." And for these dedicated chefs who regard their knives as the extension of their culinary spirit, Nenohi pledges to produce truly the best knives available. Nenohi will continue perfecting the old traditional crafting methods, and will explore new techniques to create unique products.
Manufacturing Process
The craftsmen behind the Nenohi knives are the top in their field, master artisans who relentlessly dedicate their lives to their craft. For example, in order to inhibit damage to the metal, each raw material bar is heated at a low temperature and for an extended period. Though there's no noticeable difference in the product's appearance for taking the extra and uncompromising measures, once it's put into use, the quality difference is significantly apparent in the blade's flexibility and in superb cutting ability.

Final sharpening
The sharpener who works on our traditional Japanese style knives is Mr.Ino. His job includes adjusting blade shape and managing the quality of knives. Mr.Ino is a traditional craftsman certified by the government.

These Nenohi knives are made as a classic Japanese single-sided profile. Single sidedness is the last great secret on your knife adventure.
  Yanagiba 270mm

Single sided

$485
Blade 270mm - White steel
Magnolia Handle - octagonal
Buffalo ferrule
HRC 61

Price includes Magnolia Saya
  Yanagiba 300mm

Single sided

$560
Blade 300mm - White steel
Magnolia Handle - octagonal
Buffalo ferrule
HRC 61

Price includes Magnolia Saya
Deba 180mm

Single sided

$555
Blade 180mm - White steel
Magnolia Handle - octagonal
Buffalo ferrule
HRC 61

Price includes Magnolia Saya
Deba 195mm

Single sided

$646
Blade 195mm - White steel
Magnolia Handle - octagonal
Buffalo ferrule
HRC 61

Price includes Magnolia Saya
Usuba 195mm

Single sided

$499
Blade 195mm - White steel
Magnolia Handle - octagonal
Buffalo ferrule
HRC 61

Price includes Magnolia Saya
Usuba 210mm

Single sided

$570
Blade 210mm - White steel
Magnolia Handle - octagonal
Buffalo ferrule
HRC 61

Price includes Magnolia Saya
 
Click knives to enlarge
Nenohi Shiro-Ko Kasumi - Hontanren-Hongasumi
Nenohi (Nenox) Shiro-ko Kasumi
Nenox/Nenohi 1000/4000 Whetstone.
In a country where whetstones are a dime a dozen, the Nenox 1000/4000 combination whetstones, stands out ahead of the pack.

Extreme care is taken to make this stone one of the premier quality stones on the market, sold only by Nenox distributors. These stones are good enough to sharpen Nenox/Nenohi knives and we don't recommend many stones which are that good.
NEN10/40
Nenox 1000/4000 combo
Whetstone
$99
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Fine Japanese chef's knives to Australia since 2007