Cutting the muscle fibers in meat with the niXaX can make meat incredibly tender.
The niXaX is a meat tenderizer made up of 20 wood carving blades, which are produced by a carving knife manufacturer.
By just applying the niXaX on the meat with light pressure, 20 blades positioned in a cross pattern on the niXaX cut muscle fibers that are running in all different directions.

 
•    Practical blade edge shape
The blade shapes of conventional meat tenderizers are designed like a prong-shaped tip, a cutting knife, a carving knife, or a flat knife. They tend to slip off the muscle fibers and often just make holes in the meat but do not completely cut through the fibers.
The tip of the niXaX blade is a rounded U-shape, so it cuts through meat without  hardly missing any of the fibers.

•     Blades Hand-finished individually
Each blade is carefully sharpened by craftsmen in Seki, Japan's best blade producing town.
 
•    Smart guide pins
The guide pins at both ends, which are longer than the carving blades, protect the cutting edge as well as the cutting board from damage.
 
•    Easy to keep clean
It can be disassembled, washed and is even dishwasher-safe.

Our Mutekibasami eats into slippery and hard foods even like frozen meat with a smooth cut.

Mutekibasami has two serrated blades that can grip slippery and hard foods like frozen meat and provide a clean cut. It can also cleanly cut even soft vegetables with a large amount of moisture such as tomatoes, cucumbers and so on. Mutekibasami can be taken apart and is dishwasher safe. Mutekibasami can make your cooking easy and fun.

• Double-serrated blades that hold foods firmly

The saw-like teeth of the edge of both blades can grab and hold foods firmly. This helps the grip power transmit directly into the cutting point and leads to a clean cut.

• Avoiding slips while cutting hard foods

There are many kitchen scissors which have a serrated edge on just one blade, but not both. When we first developed prototypes, we found that often each serrated blade would easily interfere with each other. We repeatedly tested various models until we found the best intervals of serrated teeth and the best angle between blades when they are overlapping.

• Hand-finished by skillful craftsmen in the sword town Seki, Japan

Mutekibasami is produced in Seki where the traditional Japanese techniques of sword-making has been passed down, and is one of the best blade production areas in the world. Each Mutekibasami is adjusted and finished by the hands of skillful craftsmen.

• A wave washer in the joint produces a smooth cut

Inserting a wave washer in the joint part can keep the specific angle between blades at every single working point and makes it so that either serrated blade does not interfere with each other. In addition, since it plays a role as cushioning, it prevents wobble while cutting and cuts both hard and soft foods smoothly with minimal power required.

• Thick and non-slip handle

To cut hard food easily, we carefully considered the handle design : shape, thickness, anti-slip surface finishing and easy transmission of grip force.

• Easy disassembly and dishwasher safe

As Mutekibasami can be taken apart into two parts and is dishwasher safe, it is easy to keep clean.

The VgSTON provides a stress-free clean cut and impressive cooking experience

We have specialized in kitchenware for over 60 years and have placed a lot of kitchen knives in the market. It is no-brainer that any kitchen knife is sharp but we have been pursuing an even keener cut experience than our most popular model gives us. We would like to say VgSTON is a masterpiece among kitchen knives.

• Blade material: 100% high quality VG10 made

The material of the blade is 100% VG10, which leads to long-lasting sharpness and rust resistance quality.

Composition of VG10: VG10 can give the blade higher hardness and keep the sharpeness longer by reinforcing its matrix (material) with a composition of Cr(chromium), Mo(molybdenum), V(vanadium) and Co(cobalt). Due to the miniaturization of its constitution by Vanadium and the generation of a large quantity of hard carbide by the elements of Cr, Mo and V, abrasion resistance of the blade improves more.

As VG10 is high quality and expensive, knives making with VG10 usually have combined structure; a core made of VG10 and surfaces made of stainless steel. Our VgSTON is 100% VG10 made.

long-lasting cutting: One of the reasons why knives get dull is that the edge gets flatter as the minute notches on the edge are being worn away. Even soft and ripe vegetables like tomatoes can be cut because the brand-new knife has notches on the blade like a saw. The longer knives are being used, the worse the sharpness gets.

Since VgSTON is made of VG10 which is a higher hardness material, it does not get abrasions easily and keeps sharpness much longer.

• Combination of the cutting-edge machine and traditional

Grinded by a high precision machine with 0.01mm increments. Completed at the hands of skillful workers who have preserved the traditional techniques in the city of Seki, a traditional location for sword-making dating back to the 13th century.

high precision machine: The machine provides optimum gradient thickness of the blade from the spine to the edge.

Sharpening by craftsmen: After the blades are coated, they are sharpened and finished by hand over several processes. VgSTON needs about 3 times more processes than ordinary knives.

Both the gradient thickness design by the skillful craftsmen with abundant experiences and the accuracy that the cutting-edge machine implements gives VgSTON its sharp cut.

•  Thinness and shape of the edge of the blade

The blade edge thinness of VgSTON is only about 0.15mm, that gives it outstanding sharpness. The clamshell shaped edge, which is applied to Katanas, enables it to make low friction clean cuts. Sharpening the blades and rounding the squarish points one by one by hand gives it a sharper and cleaner cut.

• 6-layer unique coating on both sides of the blade

High density 6-layer Stone barrier coating: Each surface has a 6-layer fluororesin coating we have named “Stone barrier coating”.

Light cut, easy to wash and rust resistant: The stone barrier coating gives it an uneven surface and a low friction clean cut even with sticky food such as cheese and potatoes. It has a rust resistant quality and it’s easy to clean.

• The quantitive measurement of sharpness

The machine for measuring sharpness: We designed an original equipment to show how well VgSTON can cut under more practical conditions.

Conventional knife - The deeper it cuts into the target, the more power is needed because the contact area between the surface of the knife and the cross section of the object becomes bigger and the friction gets higher. 

VgSTON - The moment when the edge of the blade touches the surface of the object requires the most power. Then without any additional effort you can cut through the object. This is possible because of the non-stick effect of the coating.

• User friendly shape of the blade

The angle of the spine makes it easier to have a better view of the cutting process.

• Simple, beautiful and well-thought-out handle

Natural color handles are made of Natural wood from Gifu prefecture (which Seki is located in) and grey color handles are made of laminated reinforced wood. We are committed to the quality and design, which is easy to grip and hard to corrode.

Adding a metal cap between the blade and the handle prevents from water invasion into the handle and keeps anti corrosion. Adjusting the weight balance of the knife itself by using a metal cap helps to transfer our hand power to the object and makes it easy to cut with lower power.

The caps are pegged with metal pins. It is hard to see where pins are because the craftsmen hammer them in straightly and polish them up.