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Choose a Japanese knife for easy vegetable cutting
Excellent edge retention thanks to high rigidity (-+63 HRC)
High carbon content (1.6%) in a Japanese SLD steel core
Elegant damascene surface with unique, delicate patterns
SLD alloy for easy sharpening when you need it
Clear Pakkawood bolster and octagonal rosewood handle
Japanese manufacture: team of highly skilled experts
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This nakiri knife Tsunehisa SLD Damascus 16.5cmnakiri knife is made from top-of-the-range materials, and will be with you for a long time, making your work in the kitchen always a pleasure.
With its high, rectangular blade, it enables you to cut vegetables with precision. The gesture is quick and sure, and you get even slices in a matter of seconds. Once you've finished cutting, you can also use the flat side of the blade to gently move the cut items to another container (e.g. from the cutting board to the Frying pan for cooking). The nakiri knife is a typically Japanese knife, and all Japanese chefs use them.
Knife specifications :
If we break down the blade, we can see that it has a core of Japanese SLD steel, produced by Hitachi steelworks (whose reputation is well established in Japan).
Initially, this is SKD11 alloy, a standard but very hard steel used, for example, in machines that stamp metal parts. It's popular for this kind of tough work, as it doesn't crumble easily, even under regular pressure.
Hitachi therefore decided to modify this SKD11 to optimize it and adapt it to the world of cooking. Its composition was thus modified to obtain a carbon content varying between 1.4 and 1.6%, which is very high compared to the Western average of 0.5%. The impact is as follows: the knife has a very rigid cutting edge, enabling it to retain its sharpness much longer. This rigidity also enables it to endure a razor-sharp finish, which you can achieve when you go to sharpen it.
In addition, the alloy contains between 11 and 13% chromium, and it is said that above 13% of this precise component, a steel is considered "stainless". We're not going so far as to talk about pure stainless steel here, but we can say that it is fairly resistant to oxidation, given its high carbon content (which is oxidizable).
This SLD core is then surrounded by a multitude of interlocking softer steels. This creates the damascus pattern, which is unique to each piece.
As well as being aesthetically pleasing, damascus balances the rigidity of the core, making the blade slightly softer (it doesn't become flexible, strictly speaking, but it is more resistant to impact).
All in all, the cutting performance of this knife's blade is close to that of a knife made from Aogami Super (one of the best steels available), while being slightly more resistant to corrosion.
The knife's handle is made of rosewood, a hard, aesthetically pleasing wood. Its grit remains fine and its color varies in warm hues. The veins you see are unique to each knife. Its octagonal shape makes it easy to grip (ambidextrous use). It also remains lightweight, for ease of use over time.
A clear Pakkawood bolster links the blade to the wood. Pakkawood or Pakka wood is a robust composite material, often used in the kitchen. It is considered antibacterial, and stands up well to temperature variations and humidity. Its light color contrasts perfectly with the warm wood and damask blade.
Finally, wood paste fills the gap between blade and handle, to prevent liquid or waste from seeping inside.
Care and maintenance :
Wash the knife by hand (dishwashers are forbidden, as is soaking it in the sink) and wipe it with a soft cloth immediately afterwards for complete care. This will preserve it for a long time, because even though it has a good chromium content, it is highly enriched in carbon (which is oxidizable). It is also possible for the wire to become discolored with use, and this is perfectly normal, as carbon reacts to the acidity of cut food or the humidity of the air.
A few words about the team:
As we all know, Japan is a country of tradition, and many blacksmiths still use manufacturing methods based on the ancient techniques of Samurai sword smiths. Tsunehisa Japanese knives are made there by a small team of skilled experts.
Note that the manufacturer emphasizes the efficiency of the cutting edge of its blades. It allows you to appreciate Japanese expertise while benefiting from an authentic, yet timeless design, suitable for all cooks. Professionals and passionate amateurs alike will be delighted by the performance offered by the brand's knives.
Several models of Tsunehisa Japanese knives await you on our site!
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