Nakiri 170mm Matsubara Aogami#2 - Tsuchime Finished, Walnut Handle
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Nakiri - The traditional Japanese vegetable knife with special blade surface
This hand-forged Nakiri has a blade length of 165mm. 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 cut and chopped, which allows for very fine work with herbs and garlic without squeezing the cut material. After chopping, the vegetables can be optimally "scooped" into the pot or pan with these blades. This chef's knife has its center of gravity towards the tip of the blade, so less force is required when cutting compared to western chef's knives, which have their center of gravity at the handle. This Nakiri has a special surface finish called Tsuchime finish. The surface finish of the blade is concise and makes the knife so special. The mantle steel of this blade is hammered with a special anvil developed by Mr. Tanaka, which creates this special surface pattern. In addition to the great look, this surface also has the benefit that the unevenness created allows the cut material to detach well from the knife. The core of the blade is made of the very edge-holding Blue #2 steel with a hardness of about 62 HRC. A layer of softer stainless steel is welded around the blade core using the San Mai method. The softer stainless steel on the blade not only protects the inner steel core, but also gives the blade a degree of flexibility. The chef's knife is forged by Tanaka-san from the Matsubara forge in Japan.
- Knife Type: Nakiri Knife
- Length blade: 170mm
- Height blade: 57mm
- Length handle: 128mm
- Length knife: 310mm
- Weight: 164g
- Handle: Walnut
- Hardness grade core steel: HRC 62
- Sheath steel: Stainless steel with hammered surface
- Blade construction: 3 layers 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 placed in the dishwasher and must be hand rinsed and dried after each use for long service 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.