A practical blade for cutting
This nakiri knife is perfectly suited to cutting vegetables! With its wide blade, you can cut your vegetables in many different ways: into sticks, cubes or even slices. Be careful not to use it on hard foods such as squash or frozen foods.
The blade of this Japanese kitchen knife is made of stainless steel enriched with vanadium and molybdenum, giving it superior resistance to shock and corrosion. With a hardness of 57HRC on the Rockwell scale, this steel is easy to sharpen and retains its edge well.
This hardness allows you to sharpen your knife with a stone or a Sharpening steel, ensuring an ideal balance between ease of sharpening and cutting performance.
Ready for use as soon as you receive it, this Japanese knife features a laser-sharpened blade. What's more, this blade features a nashiji finish and fine hammering that adds a touch of authenticity to your Japanese knife.
The nakiri knife with ambidextrous handle
The handle of this Satake knife is made of black pakkawood, a composite material appreciated for its strength. Composed of resin and hot-pressed laminated wood, this material combines the durability of composite with the authentic look of wood, thanks to its natural grain.
Then, 2 stainless steel rivets securely fasten the blade to the handle, guaranteeing your Japanese nakiri knife knife's reliability.
Designed in a Western shape, this handle is suitable for both left- and right-handed cooks. It offers an ergonomic grip, guaranteeing comfort of use even during long kitchen sessions.
To care for your knife, wash only by hand with a non-abrasive sponge. After cleaning, dry immediately to remove all traces of moisture and store in a dry place. It's important not to put it in the dishwasher or let it soak in the sink.
Find the rest of the Satake Nashiji range on KnifeLeader.eu!