Sakai Takayuki Homura Guren Urushi Nakiri 180 mm
The Homura Guren Range by Sakai Takayuki is Handcrafted by Master Black smith Itsuo Doi.
Itsuo Doi was thought by his father Keijiro Doi who is very well known for his superb single bevel knives and specially for forging steel at much lower temperatures then other Blacksmiths. This assists in decarbonation of the steel and enlargement of the steel’s grain size making his knives more durable. He passed this skill over to Itsuo Doi.
The Homura Guren range is forged with Aogami # 2 – cladded in soft Iron then heat-treated to 62-63 HRC for amazing edge retention. The blade has a amazing edge geometry to ensure superb cutting performance. The Japanese handle is made of burnt Japanese Oak, coated with Urushi. Urushi is a Japanese lacquer and known as a highly prized material that has been refined for over 7000 years.
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.
Type: Western Style
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
Please make sure to wash and dry the knife properly after use. The Iron cladding is reactive steel so will oxidize with use. If you are some that leave their knife out for a while without cleaning it we definitely don’t recommend getting this knife. We also recommend getting a rust eraser and camellia oil for maintaining your knife properly.
- 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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