Nakiri 165mm HAP40 Silverback - Tsuchime Finish, Complite Handle Red
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HAP40 Nakiri vegetable knife
HAP40 is an exceptional steel that has not been used for chef's knives for too long. It belongs to the group of powder metallurgical steels which, by melting pure metal powder under pressure, obtain a more uniform steel structure than cast steels. Particularly noteworthy is the extreme hardness of the HAP40 steel used for this blade. Through a special heat treatment with salt baths, the steel achieves a hardness of HRC 65-67.
Currently, HAP40 is only processed by a few Japanese blacksmiths in the traditional way, so the supply of HAP40 blades is still very limited. We are therefore proud to offer our own HAP40 series. We have the Silverback HAP40 knives forged for us by specialists in and around Seki, Japan, according to our specifications and are pleased to be able to offer this series at attractive prices. Each knife in this series is engraved with the Silverback "銀 背" (Japanese for silverback) and is therefore unique and only available from us.
The HAP40 core of this Silverback Knives Nakiri is surrounded by a 404 stainless steel sheath. This sheath steel has been machined so that the surface in the upper blade area has a hammered surface. This surface structure is called Tsuchime and serves on the one hand the optics, at the same time, however, food sticks less during cutting, because small air pockets between blade and cut material arise during cutting.
The sheath steel is forged around the core steel using the San Mai method. This chef's knife is lightweight and perfectly balanced. The blade, which is very fine compared to other traditional Japanese knives, is often referred to as a laser blade. After hardening, the blade is ground on both sides and set into the Complite handle. This is made of high quality reinforced wood, resulting in excellent robustness and durability.
The Nakiri has a blade length of 165 mm. Characteristic of the knife type Nakiri is the relatively high blade. This feature makes these blades optimal vegetable knives, even when cutting large vegetables such as cabbage shows how well these knives can be guided. Smaller vegetables can be both sliced and chopped, which allows for very fine work with herbs and garlic without bruising the cut material. This chef's knife has its center of gravity toward the tip of the blade. This means that less force is required for cutting compared to western chef's knives, which have their center of gravity at the handle.
The high degree of hardness of the steel allows an extremely sharp blade, which will remain with you for a long time. Look forward to your first paper test at home! This kitchen knife should not be used like a hatchet, it is not suitable for chopping hard and frozen foods such as bones.
- Length blade: 165mm
- Height blade: 49mm
- Length handle: 140mm
- Length blade: 315mm
- Weight: 177g
- Handle: Complite red
- Hardness grade core steel: HRC 66-67
- Sheath steel: Stainless steel 404 with polished surface
- Blade construction: 3-ply according to the San Mai method
- Double sided grinding of the cutting edge
Product and care instructions
- This knife is not suitable for hard cuts such as bones and frozen foods.
- These knives should never be put in the dishwasher and must be hand rinsed and dried after each use for long life.
- If not properly cared for, these blades tend to rust.
- In addition, regular treatment with oil is recommended.
- Since the knives are handmade, each one is unique. This also means that the knives may differ slightly from each other visually.