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Tamahagane Bamboo japanese nakiri knife 18cm VG5 3-layer steel blade

Tamahagane

Cut your vegetables with this Tamahagane Bamboonakiri knife!

18cm rectangular blade in 3-layer VG5 steel

VG5 steel core: hardness 59 HRC on the Rockwell scale

Shaped bamboo handle, ergonomic satin-finish stainless steel

Supplied in a black presentation box

Made in Japan

114,90€
Out of stock


Product Details

Material
Stainless steel
Handle
Inox
Manufacturing
Japan
Hardness HRC
61
Blade finish
3 layers
For right- or left-handed use
Symmetrical
Steel
VG5
Blade size
18cm
Dishwasher
No
Product ID
HLWTOJ-TK-1165

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Description

Let yourself be tempted by the Tamahagane Bamboo all-steel range and renew your old equipment!

The nakiri knife is a vegetable knife which, thanks to its wide rectangular blade, can easily cut all types of fruit and vegetables, large or small. Whether you're a chef or a passionate amateur, this Tamahagane Bamboonakiri knife will help and satisfy you every day! At last, slice thinly without straining your blade.

Its 18cm blade is made of VG5 steel, enriched with 0.7 to 0.8% carbon. Thanks to the high carbon content, the blade has a Rockwell hardness of 59 HRC,compared with 54-56 for standard steels. This hardness will enable you to cut your tomatoes, zucchinis and eggplants finely without tearing the fibers. What's more, you won't need to sharpen your knife too frequently, as hard steels have the advantage of retaining their sharpness over a long period.

This steel has many points in common with VG10(a steel widely used in Japan), particularly when it comes to sharpness: it's excellent and long-lasting. This VG5 core is enveloped by SUS410 steel on the sides, which is why it's known as 3-layer steel. This softer steel protects the core from impact and corrosion(note that it is not stainless).

A stainless steel bamboo rod serves as the handle, recalling the knife's Japanese origins. Stainless steel is antibacterial, so it's easy to maintain! The ergonomic design makes it pleasant to hold.

Care instructions: wash your knife by hand and wipe dry with a cloth immediately after use: do not let it air-dry, as this may damage the blade. We recommend sharpening your blade with a grit stone between 3000 and 8000 grit.

It's so nice to have a kitchen knife that cuts food in the blink of an eye without forcing you! Choose this Tamahagane Bamboo nakiri knife to work on your vegetables at home or at work!

Discover other ranges of Tamahagane Japanese knives on KnifeLeader.eu!

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High-quality, long-lasting cutting edge.
language rating 10
Cutting vegetables is a real treat with such a tool. My slicing knives are a thing of the past... The oriental shape of makiri takes some getting used to, but in the end the shovel-knife aspect brings many advantages, and the sharper-angled Japanese edge quickly becomes indispensable to those who have tried it. As an enlightened (non-professional) amateur, I'd have no hesitation in recommending this knife to anyone who wants to try it. The quality of the metal means that maintenance is limited to the use of the rifle, with only occasional resharpening with a stone. (once a month max for intensive use).
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