Japanese Knives / Chef's Knives-5
Blade Material: High Carbon Blue Steel #2 / Edge Angle: Double Edged / Grade: Kurouchi / Handle Shape: Octagonal / Handle Material: Rosewood / HRC: 62-63 / Knife Style: Nakiri Vegetable Knife / Saya Cover: Optional Magnolia Saya Knife Cover / Stain Resistant: No, Knife can be oxidized without proper care / Made in Japan
High-Quality Construction Our handmade Yoshihiro Kurouchi Series is unparalleled in performance. The blade features a black forged 'Kurouchi' finish, enhanced by carbonized coating during heat treating. This unique finishing process gives the blade a rustic aesthetic while highlighting its durability and longevity.
Durable and Easily Sharpenable Crafted from high carbon blue steel with a Rockwell hardness range of 62-63, this knife retains its edge exceptionally well. The traditional Warikomi technique, where the blade is sandwiched between carbon steel, adds to its robustness and ease of sharpening.
Dual-Purpose Kitchen Tool A must-have for any cook today, the Japanese vegetable knife or Nakiri is a versatile double-edged blade with a flat cutting edge. Perfect for chopping, slicing, and dicing, its flat profile ensures the entire blade contacts the surface of the cutting board, providing greater control and precision.
Handcrafted and Eco-Friendly Proudly made in Japan and not mass-produced, this knife is complemented by a traditional Japanese Wa-style, handcrafted octagonal handle. Lightweight and ergonomically designed to fit comfortably in your hand, it offers seamless use. An optional and recommended protective wooden sheath, the Magnolia Saya Knife Cover, can be purchased to protect and enhance the appearance of your knife when not in use.
Care and Maintenance Traditional Japanese knife making values a sharp edge, requiring your attention and care to maintain. Use only water whetstones for sharpening and honing. Hand wash and dry the knife immediately after use, especially if handling acidic ingredients. Avoid using the knife on bones, nutshells, or frozen foods. Regularly dry and oil the knife to prevent oxidation, as high carbon steel can oxidize if not properly maintained.
Experience the superiority of our handcrafted Japanese Nakiri knife, designed to meet your culinary needs and enhance your kitchen routine.
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