By buying this product you can collect up to
13990
points.
Your cart will total 13990
points that can be converted into a voucher of
€7.00.
For buying this product you should have
279800
points.
Your current number of points is
0 points
.
The Japanese nakiri knife for cutting vegetables!
San Mai 3-layer technique: Blue Steel core surrounded by mild steel
Blade core in highly resistant Japanese Aogami Blue Steel n°2
1.2% carbon content: careful maintenance required (see details below)
Hardness 62-63 HRC Rockwell: exceptional, long-lasting cutting quality
Hand-forged knife with rough Nashiji finish
Long-lasting edge and easy stone sharpening
Walnut handle and pakka bolster | Comfortable grip
Handcrafted in Niigata, Japan, by Tadafusa
You might also like
Wusaki Nakata BS2 knives are dedicated to lovers of quality Japanese blades. They combine all the advantages of a good kitchen knife: excellent cutting quality, long-lasting edge, ergonomic design and authentic look.
Wusaki Nakata knives are entirely hand-forged in Japan. From blade forging and assembly to handle polishing and manual blade sharpening, the renowned Tadafusa cutlery factory takes care of everything. The cutlery factory was founded in 1948, in the heart of the town of Sanjo (Niigata prefecture),known for its 350-year history of blacksmithing. The town is also known as "The City of Blacksmiths". Each knife is handcrafted by experts. Tadafusa has won several awards for its impeccable workmanship, in the worthy tradition of the blacksmiths of yesteryear.
A unique, handcrafted design: the San Maï Nashiji
The blade is made of 3 layers of steel. This Japanese technique is called San Maï, which means 3 layers:
- The heart is made of Japanese Blue Steel n°2, called Aogami in Japanese. This steel takes its name from the blue paper in which Hitachi packages it. Its special composition is enriched with carbon, chromium and tungsten. Its carbon content is around 1.2%, higher than the average (the latter lies between 0.5 and 1% for Western and Japanese blades).
- This core is then surrounded by a layer ofmild stainless steel on each side (i.e. 2 layers + core = 3 layers of steel), to protect the blade from oxidation and prevent it from breaking easily. It is this layer of mild steel that gives the blade its full Nashiji raw finish.
All these techniques give these knives a unique, hand-crafted look that perfectly matches their manufacturing methods.
The rustic look of the wooden handle blends perfectly with the rough hammered blade.
A razor-sharp edge worthy of the greatest blades
The blade's high carbon content gives it great strength, reaching 62-63 HRC on the Rockwell scale. This hardness, one of the highest in cutlery, results in an incredibly fine blade edge for excellent cutting quality.
The blade is sharpened on both sides at a very acute angle, allowing you to minimize effort when using the knife.
Low need for sharpening: long-lasting cutting edge
The second advantage of such a high level of hardness is the long life of the cutting edge. In fact, harder steel wears less, so the edge stays sharp longer and the need for sharpening is much less frequent.
For normal home use, it is not necessary to sharpen your knife more than 2-3 times a year.
Easy, time-saving sharpening
It's very rare to reach such a high level of hardness without making the knife difficult to sharpen. This is the case with high-carbon stainless steels, which are sometimes hard to sharpen and require a great deal of patience.
Japanese carbon steels such as the Aogami #2 used for this range are highly prized by the Japanese for their ease of sharpening. In fact, despite their long-lasting cutting edge, they are very quick to sharpen and require very little time.
The base of the blade is wider (at the level of the bolster), offering greater resistance over time and good grip.
An ergonomic handle for a comfortable grip
The walnut handle is resistant to moisture and heat. Its polished finish ensures a soft touch. As for its round shape, it gives you the most comfortable grip, for firm control of the knife during use. The pakka bolster is an extension of the handle.
This knife is ideal for both left-handed and right-handed users.
Care and maintenance
We recommend washing your knife by hand after each use, using a neutral detergent and a soft sponge. Wipe dry immediately after washing to limit discoloration and prevent marks. Don't put your knife in the dishwasher, soak it in water or let it air-dry (even if it's stainless steel).
Please note: thanks to the stainless steel outer layers, the vast majority of the blade is protected against oxidation. Only the cutting edge (you can easily see the demarcation in the photos) leaves the carbon steel exposed, unprotected against oxidation. It's perfectly normal for the surface near the edge to become darker and darker blue. This presents no danger.
This Wusaki Nakata 16.5cmnakiri knife is a must-have for cutting vegetables. It will surprise you with its performance, ergonomics and design.
All Wusaki Japanese knives are on KnifeLeader!
|
|
"To clean, wash by hand in lukewarm water and wipe immediately afterwards with a soft cloth! The knife must be kept away from humidity to keep all its splendor :) " |
You might also like
(11)
(1)
(0)
(0)
(0)
(0)
