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A nakiri knife for optimal vegetable cutting!
Blade in San Maï structure: superposition of 3 layers of steel
VG10 Japanese steel core: high carbon content of around 1%.
Stainless steel outer layers for greater strength
Rockwell hardness of 60HRC: long-lasting cutting edge
Light, thin blade for high-precision cutting
Delicatehammering and polished blade surface - Elegant design
Octagonal-shaped handle: ergonomic and ambidextrous
Made of rosewood with a quince bolster
Handcrafted by Kanetsugu, Japan
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The nakiri knife is specially designed for slicing vegetables! With its wide blade, you can easily slice a wide variety of fruits and vegetables. Dice, slice or cut into sticks! Just be careful not to use it on hard foods such as squash or frozen foods.
This Japanese nakiri knife has been handcrafted by the Kanetsugu brand, in the town of Seki. This Japanese town is famous for being a mecca for cutlery. Kanetsugu was founded decades ago, inheriting the know-how and experience of the craftsmen of yesteryear. Today, it forges quality knives!
This Japanese kitchen knife features a typically Japanese San Maï blade (meaning "3 layers"). This technique consists of forging a core of rigid steel, which is then covered by a layer of softer steel that folds over itself to form the 3 layers.
The core of this blade is made from Japanese VG10 steel, a popular alloy produced by the renowned Takefu Special Steel. This steel has a high carbon content of up to 1%, the element that increases the steel's hardness. Your blade therefore has a hardness of 60HRC on the Rockwell scale: it has excellent edge retention and an efficient cutting edge!
VG10 steel also contains around 15% chromium, ensuring greater resistance to oxidation. However, your Japanese knife still needs to be carefully maintained to avoid any risk of corrosion.
To finish the San Mai, a softer layer of stainless steel is added around the core for optimum protection. This layer also adds suppleness to make your blade less brittle in use by balancing out its hardness. In fact, you can see the superposition of steels all along the cutting edge, where a fine, randomly patterned wave emerges.
The cutting surface of this blade has been polished for an elegant look! To add an extra aesthetic touch, this knife has been finely hammered. As well as being visual, this hammering is also practical, as it acts like dimples to prevent your food sticking to the blade when cutting. It is this hammering that gives the Tsuchime range its name.
The handle of this handcrafted Japanese knife is made from rosewood, an exotic species that is tough and durable. Traditionally, magnolia wood is used to make artisanal knives, but rosewood is used here for its greater resistance to humidity! This wood features warm nuances for a warm visual effect, and a grain that is unique to each Yuzo knife!
The handle is completed by a bolster in quince, another solid wood. The bolster is joined to the rest of the handle by a thin white ring, adding a touch of refinement and contrast to your Japanese kitchen knife.
The handle is octagonal in shape to suit the hands of all cooks, left- or right-handed! It offers an ergonomic grip for comfortable use and assured handling, especially when used for long periods!
Finally, wood putty has been added where the blade joins the handle to fill any small gaps. This ensures a watertight seal and prevents small food items from slipping inside.
To care for your handcrafted Japanese knife, wash only by hand with a soft sponge, avoiding getting the handle wet. Once washed, dry it immediately with a clean cloth to remove all moisture and store it in a dry place. Do not use the dishwasher, or leave to soak in the sink!
Find the rest of the Yuzo Tsuchime VG10 Japanese knife range on KnifeLeader.eu!
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