Shibamasa V5 – Nakiri

(1 customer review)

R725.00

 

Shibamasa Santoku is made out of Seki, Japan.

 

The blade is made from VG5 Stainless steel, part of the V Gold stainless steel line. VG5 is similar to VG-10 but with a slightly larger grain structure which results in a higher vanadium content making the knife a bit more durable. VG10 also contains cobalt, which is not added to VG5. Its a durable steel that will hold an good edge and is relatively easy to sharpen.

The thin grind of the Shibamasa makes for a pleasurable cutting feel! The Walnut handle is sturdy, solid and comfortable in the hand.

Well balanced over all and would definitely say great value for money.

 

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.

 

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.

In stock

1 review for Shibamasa V5 – Nakiri

  1. Ivan Richards

    Wow, another great buy!!!

    This bad boy is super light, I really love the old school walnut handle. I usually use a pinch grip which sometimes can irritated the skin where the blade touches my index finger. Not in this case. Because the knife is light but sturdy and the ergonomics of the handle is great I can actually keep a normal/hammer grip.

    Out of the box sharpens MADNESS!!!! Im really happy with this Nakiri

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