Sakai Takayuki 45-layer Damascus AUS10 Nakiri vegetable knife 160mm (6.3 ") Magnolia/Italian resin handle
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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!
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|Knife Style||Old Japanese Traditional|
|Blade Bevel Grind||Double-edged|
|Total Knife Lenth (mm/inch)||0/0|
|Blade Lenth (mm/inch)||160/6.3|
|Blade Height at Base/Heel (mm/inch)||0/0|
|Blade Thickness above heel (mm/inch)||0/0|
|Blade Thickness above tip (mm/inch)||0/0|
|Blade Steel / Core steel||AUS10|
|Blade Core Hardness||59-60HRC|
|Blade Construction / Structure||Damascus|
|Knife Handle Material||Magnolia/Italian resin|
|Total Knife Weight (g/Oz)||0/0|
|Place of Origin||Sakai Japan|
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.