Sakai Takayuki Kurouchi Nakiri Knife 165 mm / 180mm
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
Weight: 155 / 166 g
Blade Width: 53 / 55 mm
Blade Thickness: 3 / 3 mm
Handle Length: 133 / 133 mm
Handle Thickness: 26 / 26 mm
Boost your cooking with a high carbon Nakiri knife
The blade has a stunning custom finish with stately atmosphere. Black finish is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of traditional Yasugi hagane / steel. This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
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Sakai Takayuki Kurouchi Nakiri Knife 165 mm / 180mm
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
Weight: 155 / 166 g
Blade Width: 53 / 55 mm
Blade Thickness: 3 / 3 mm
Handle Length: 133 / 133 mm
Handle Thickness: 26 / 26 mm
Boost your cooking with a high carbon Nakiri knife
The blade has a stunning custom finish with stately atmosphere. Black finish is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of traditional Yasugi hagane / steel. This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
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Description
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
Weight: 155 / 166 g
Blade Width: 53 / 55 mm
Blade Thickness: 3 / 3 mm
Handle Length: 133 / 133 mm
Handle Thickness: 26 / 26 mm
Boost your cooking with a high carbon Nakiri knife
The blade has a stunning custom finish with stately atmosphere. Black finish is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of traditional Yasugi hagane / steel. This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
