Miki VG1 Nakiri knife 160mm (6.3") Black Pakkawood handle - Knife-Life - Best Japanese Knife Store
Double click for enlarge
SKU: MK#M104-NA160VG1
0 reviews

Miki VG1 Nakiri knife 160mm (6.3") Black Pakkawood handle

NEW
Availability: In stock

Beautiful Nakiri knife made by Japanese Miki Knife Company. With 160mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG1 as the central core. Western Black Pakkawood handle.

Woldwide Shipping!
Flat Rate at US $23.00

Log in to leave a review.

Beautiful Nakiri knife made by Japanese Miki Knife Company. With 160mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG1 as the central core. Western Black 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 and it is an excellent first knife for people who wants to start using a Japanese knife. 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) 280/11,02
Blade Lenth (mm/inch) 160/6,3
Blade Height at Base/Heel (mm/inch) 46/1,82
Blade Thickness above heel (mm/inch) 2/0
Blade Thickness above tip (mm/inch) 2/0
Blade Steel / Core steel VG1
Blade Core Hardness 60-61HRC
Blade Construction / Structure San mai
Knife Handle Material Black Pakkawood
Handle Bolster Yes
Handle style Western
Total Knife Weight (g/Oz) 172/6,07
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.

To Top