Narihira Saku – Nakiri 165mm

R550.00

Narihira

Narihira knives are manufactured by Fuji Cutlery Co., Ltd.

The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control  to obtain great knives suitable for chefs, home cooks and professionals at a great price.

 

About the Nakiri

Under-utilized in the western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won’t be turning the vegetable into an ‘accordion’, pieces that are still connected by a thread after you’ve cut them.

The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you.

The Nakiri blade shape is a traditional Japanese knife shape, designed for the task of cutting vegetables – a knife that will be appreciated in the hands of a prep cook with mountains of veggies to prepare every day.

Recently, many Nakiris find their way into home kitchens – it’s a perfect knife for vegetarians and veggie lovers.

 

Molybdenum Vanadium Stainless steel:

AUS 8 is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.

It has added Vanadium to give the steel more hardness. This steel is very easy to sharpen to a razor edge but it will dull relatively quickly compared to high-carbon.

 

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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