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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 blacksmith Yoshimi Kato made this gorgeous knife. The blade is made in #2 Shirogami Steel, also known as white carbon, with a soft stainless steel clad. The knife has been named Yuki (Japanese word for "snow") because of the blade's finish that is reminiscent of a snow blizzart. Its handle is made of Magnolia wood and red pakka wood.
All knives from Masakage are handmade by master blacksmiths of Takefu Knife Village and are 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.
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|Country of origin||Japan|
|Handle||Magnolia & Red Pakka|
|Rockwell hardness||HRC 62-63|