The Nakiri is a traditional Japanese vegetable knife for home cooking. It is short and easy to handle. The width of the blade allows you to scoop diced food from the chopping board and transfer it into the pan. Less known in western countries, the Nakiri is as terrific performer and a pleasure to use, not to mention safer than most with a straight square tip. Like all Japanese knives, the Nakiri is thin and should never be used as a meat cleaver to cut through bone.
Handmade Fujiwara Nashiji Nakiri knives are made of extremely hard white carbon steel, clad with stainless steel. Therefore they combine characteristics of carbon steel (extreme hardness, an edge that stays sharp for a very long time and is easy to sharpen) and stainless steel (easy to maintain, reduced risk of rusting).
The line has been named Nashiji (Japanese term for "pear skin”), in reference to the blade's finish.
The Fujiwara family started as blade forgers over 130 years ago. First farm tools then swords. After WWII the production of swords was severely limited and the family turned to knives and scissors for production industries.
All knives from Masakage are handmade by master blacksmiths of Takefu's village and hand sharpened by one of Japan's best knife sharpeners, Takayuki Shibata san. When these knives come out of their box, they have an amazing sharpness and will stay sharp for an extremely long time due to Shibata san's masterful technique. Alambika is extremely happy to import and retail Japanese knives (from Takefu village) in Canada. The whole kitchen knife collection can be seen and handled in our Montreal store.
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