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The perfect knife for chopping vegetables!
17cm blade in molybdenum-vanadium stainless steel
Hardness of 57 HRC: sharp, long-lasting cutting edge
Tsuchime finish: hammering on the upper part of the blade
Oval magnolia wood handle - Black synthetic bolster
Made in Seki, Japan
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This nakiri knife features a handle made from magnolia wood, a precious material characterized by its light, creamy color. Traditionally used for Japanese sword scabbards, this wood is prized for its lightness, softness to the touch and resistance to humidity.
The handle is cut in an oval shape, which adapts perfectly to the palm of your hand. This ergonomic shape guarantees optimum comfort when cutting, making it the knife of choice for prolonged sessions, reducing the sensation of fatigue.
A black synthetic bolster completes the handle and makes the transition to the blade. The purpose of the bolster is to give your knife optimum balance.
To wash your Satake knife, use only a non-abrasive sponge. Dry immediately after cleaning and store in a dry place. Never put it in the dishwasher or leave it to soak in the sink.
The nakiri is a Japanese knife distinguished by its high, rectangular blade for rapid vertical cutting of vegetables and herbs. The 17cm blade ensures easy, perfectly sliced, professional-style vegetables. Carefully avoid cutting hard foods, as the blade may break.
The alloy chosen for the blade is a stainless steel enriched with molybdenum and vanadium, which enhances its resistance to shock and corrosion. With a hardness of 57 HRC on the Rockwell scale, this alloy makes your Satake knife both easy to sharpen and long-lasting.
When the need arises, we recommend sharpening your knife with a stone, or more regularly with a sharpening gun, to maintain its optimum cutting edge. Such hardness ensures a good compromise between cutting performance and ease of maintenance.
This knife has been laser-sharpened to be ready for use as soon as you receive it. The upper part of the blade has a hammered finish, known as Tsuchime, which reduces the adherence of wet or greasy foods. The blade has also been polished and engraved with kanji, giving it a traditional yet elegant look.
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