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. Please note: Like all Japanese knives, the Nakiri is thin and should never be used as a meat cleaver to cut through bone.
The core of the blade is in high-end VG-10 steel, capable of supporting a very precise grind while maintaining its edge much longer than common steels. This precious steel in the center of the knife is protected by 17 layers of damascus stainless steel.
The occidental-style handle is made of rosewood.
Which is the blade height and thicknes?. And the blade lenght is 160 or 170?
The blade has a length of 170mm, height of 45mm and the thickest part is 2mm.
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|Country of origin||Japan|
|Finish||Damascus 33 & Hammered|
|Material||VG10 Stainless steel|