Nenox chef knives are bevelled at 55/45
Nenox G Series knives
Nenox S Series knives
Nenox IW Ironwood knives
The craftsmen behind the Nenohi Nenox Japanese chef knives are the top in their field, master artisans who 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 its superb cutting ability.
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, Nenox 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 Nenox offers the best in Japanese chefs' knives - the best in quality, durability, and performance, which will last a lifetime.
16 parts are assembled by hand.
The material used for NENOX blades is high carbon stainless steel and is rust-resistant. The material is carefully selected and excels in sharpness over many types of stainless steel. It is one of the best material steels used for knives made in Japan. As for the high grade models, SD, SW and IW, we specially select the top material which excels not only in the sharpness but also in abrasion resistance(long lasting sharpness). HRC for both materials is close to HRC61.
There is no welding on NENOX. If welded, the high heat occurring could damage the quality of the knife. The better the material is, the more sensitive it is to heat.
Nenox knives use natural materials, complete with MIMA resin. Every blade is scientifically constructed to be the best, and more durable. While rigorous wear and tear may cause other brands to corrode quickly beyond use, demanding chefs will appreciate Nenox quality - built to outperform and outlast.
• Water does not affect the Nenox blade, using materials that prevent oxidization. In addition, its colour is unaffected by ultraviolet rays.
There are no harmful substances in the Nenox knife - no dioxin, nor formaline VOC.
Quality High-Carbon Steel
The material used for NENOX blades is high carbon stainless steel and is rust-resistant. We carefully select the material which excels in sharpness over many types of stainless steel. It is one of the best material steel used for knives made in Japan. As for the high grade models, SD, SW and IW, we specially select the top material which excels not only in the sharpness but also in abrasion resistance(long lasting sharpness). HRC for both materials is close to HRC61.Nenox uses the highest quality steel available to ensure the best for the customers. As a result of this high quality standard, their products have gained the reputation of having the most durable and sharpest blade in the market. Also through the meticulous heating, forging, and polishing procedures, all imperfections in the metal are virtually eliminated.
We don't grind the material steel at once. We take time and grind it little by little so that the material doesn't get damaged by heat and its high quality is maintained. Most of this process is done by hand. We do a step-by-step grinding and make both sides of the blade slightly round, not totally flat. When you cut food, the blade slides through food smoothly by reducing its chances of sticking thanks to its roundness.?
No welding on NENOX. If we weld, the high heat occurring in welding could damage the quality of the knife. Better the material is, the more sensitive it is against heat.
The Nenox grip is contoured to fit snugly, comfortably in one's hand. Its construction allows ease in handling to maximize one's knife handling skill and to minimize fatigue after long use. The handle consists of 16 parts, assembled by hand.
Incredibly well balanced
Truly find joy in using the perfectly balanced knife - easy to handle and less fatigue from long use. The blades hold sharp edges, and for longer period of time, so less care's required between sharpenings.
Fine Japanese chef's knives to Australia since 2007