Sakai Kikumori NAB Nakiri 165mm

R2,500.00

Sakai Kikumori 

With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.

 

The NAB range from Sakai Kikumori is machine forged with a blue carbon steel # 2 Steel core and cladded with stainless steel.  It’s important to note that a bit of extra care will be needed on the blade’s cutting edge. This is where the High Carbon steel is exposed. The rest of the blade face is stainless steel and super easy to maintain. Over time, the cutting edge will form a beautiful patina that will protect the blade from corrosion. Wash the blade properly after use and make sure to dry correctly. We always use a paper towel to dry our knives as it absorbs all the moisture from the edge.

Blue carbon steel is known for its good edge retention, sharpness and ease of sharpening.

 

Nakiri

Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.

The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.

The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.

 

Best for: Vegetables

Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types

 

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.
  • Never twist or cleave 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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