Miki VG1 35 Layers Damascus Nakiri knife 165mm (6.5") Mahogany Pakkawood handle - Knife-Life - Best Japanese Knife Store
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SKU: MK#M144-NA165VG1
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Miki VG1 35 Layers Damascus Nakiri knife 165mm (6.5") Mahogany Pakkawood handle

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Beautiful Nakiri knife made by Japanese Miki Knife Company. With 165mm long, blade made from stainless Damascus steel, using high-purity steel VG1 as the central core. Western-style Mahogany Pakkawood handle.

177 USD

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Beautiful Nakiri knife made by Japanese Miki Knife Company. With 165mm long, blade made from stainless Damascus steel, using high-purity steel VG1 as the central core. Western-style Mahogany Pakkawood handle. This blade shape and steel will guarantee a very good cutting ability, sharpness, and easy maintenance at the same time. High corrosion resistance. Miki Nakiri knife is a perfect choice for home "Everyday" cooking. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Nakiri
Brand Miki Hamono
Knife Style Western Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 291/11,46
Blade Lenth (mm/inch) 165/6,5
Blade Height at Base/Heel (mm/inch) 45/1,78
Blade Thickness above heel (mm/inch) 3,5/0
Blade Thickness above tip (mm/inch) 3,5/0
Blade Steel / Core steel VG1
Blade Core Hardness 60-61HRC
Blade Construction / Structure Damascus
Knife Handle Material Mahogany Pakkawood
Handle Bolster Yes
Handle style Western
Total Knife Weight (g/Oz) 173/6,1
Hand-sharpened Yes
Place of Origin Hyogo Japan
Japanese Nakiri knife - a specialized knife that's designed for slicing, dicing, and chopping vegetables. Nakiri has a rectangular shape blade (most common 165mm long), very thin and straight what is ideal for an up-and-down motion during slicing vegetables. Quick dicing or "brunoise" onions - no problem, "Julienne" (in French - thin strips of vegetables) vegetables or Chiffonade (Shredding) the herbs - easy as pie. Japanese Nakiri knife is a perfect choice for cutting vegetables!

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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