Nakiri model knife for cutting vegetables, matte stainless steel MA5MV, 2.5 mm, national walnut handle, stainless steel pins about 10 hours of work
Handcrafted with precision and designed for balance, this knife will become your go-to for all your vegetable prep needs. elevate your cooking game!
Handcrafted with precision and designed for balance, this knife will become your go-to for all your vegetable prep needs. elevate your cooking game!
Handcrafted with precision and designed for balance, this knife will become your go-to for all your vegetable prep needs. elevate your cooking game!
Une touche d'Extrême-Orient Laissez-vous enchanter par la fascination de l'Extrême-Orient et découvrez notre performance SET, composée d'un Santoku et d'un Nakiri. Ces couteaux damassés sont parfaitement adaptés aux besoins de la cuisine et permettent de travailler efficacement et sans effort avec une grande variété d'aliments. L'ensemble comprend le Santoku polyvalent et le couteau spécialisé Nakiri , idéaux pour diverses utilisations en cuisine. Chaque couteau présente un grain unique grâce à l'acier Damas, ce qui le rend non seulement fonctionnel mais aussi esthétique. Les poignées ergonomiques des couteaux assurent une prise confortable et sûre, permettant une manipulation précise et une utilisation facile. L'ensemble comprend : 1x Santoku 1x Nakiri
Handcrafted with precision and designed for balance, this knife will become your go-to for all your vegetable prep needs. elevate your cooking game!
Ideal for julienning zucchini, dicing shallots, mincing herbs and more, this Japanese-style vegetable knife makes quick work of meal preparation. Thinner and lighter than most chef’s knives, the versatile blade boasts a razor-sharp edge that effortlessly dices, minces and chops vegetables. A common sight in commercial kitchens and designed to meet the exacting
冬デート😈 #百鬼絵巻
Nakiri / Chukabocho (なきり)(Cleaver) knife with a double-edged blade and accompanying safety knife sheath. Because of the straight blade, this knife is excellent for julienne and brunoise allumette cuts for vegetables. It's also a great tool for cutting into very hard-skinned produce and meat. Hand-forged and hardened the process involves quenching tempering and hammering. The quenching splash temperature is 780 degrees and the tempering is 180 degrees-200 degrees, the finished result produces a knife that has a life span of anything from 15-20 years. High carbon steel blade ensures a long-lasting sharp knife. The high heat quenching technique increases the durability and wear of the knife. Ideal for delicate vegetable work or heavy chopping. You should ensure to keep the blades clean and dry thoroughly to avoid rust or staining. Hand washes only. This knife is not suitable for cutting bones or frozen foods. Dimensions: Full length: 33 cm Blade length: 18 cm Blade width: 10 cm (The widest point) Blade thickness: 4 mm Net weight: 435 g
This Nakiri Knife with a wood handle is a beautiful and practical addition to your kitchen. Its unique make it perfect for slicing and chopping vegetables
When it's time to mince onions, slice zucchini for stir fries or shred cabbage for a slaw, this handcrafted nakiri knife is the proper tool for the job. The flat knife—nakiri bocho is Japanese for "knife for cutting greens"—cuts vegetables of all kinds with a simple downward push, much like a cleaver cuts meat. The blade is supported by 68 layers of stainless Damascus cladding, with a hammered tsuchime finish that reduces drag and helps release vegetables smoothly as they are sliced. The grained, walnut-hued PakkaWood handle contrasts beautifully with the shimmering blade while providing a comfortable grip. Each exquisite Shun knife is carefully crafted in a 100-step process inspired by ancient sword smiths. The amazing razor-sharp blades are created in Seki City, Japan's 700-year-old center for samurai swords. Need help choosing? Here's your essential guide to choosing the best knife View all Shun products Price Match Guarantee Shun ® Premier 5.5" Nakiri Knife 5.5"D Handcrafted Proprietary VG-MAX steel cutting core 68 total layers of stainless Damascus cladding 16° double-bevel blade (32° comprehensive) Hammered tsuchime finish Full composite tang Contoured walnut PakkaWood ® handle Hand wash and dry Due to Shun's recent logo update, your cutlery's logo may differ from the photos Made in Japan Item Number: TDM0742 Warranty Available View the manufacturer's warranty (PDF)
“人間様、だーいすきだ余 #百鬼絵巻”
De Japanse Nakiri Kuro is uniek door zijn grof gehamerde lemmet. Dit lemmet bestaat uit hoogwaardig VG-10 staal dat maar liefst 8 keer bewerkt is. Deze intensieve bewerking zorgt voor extra hardheid en scherpte. Het gehamerde lemmet in combinatie met de gebrande houten handgreep met bolster maakt de Kuro messen een vreugd om mee te werken. Perfecte grip, balans en scherpte! 67 lagen Damascus VG-10 staal die 8x is bewerkt 100% met de hand gesmeed Komt in een prachtige houten geschenkbox Ontworpen voor kracht, balans en precisie ComfortabelAlle messen zijn extreem scherp. Door de perfecte grip, balans en stabiliteit liggen ze altijd comfortabel in je hand. Het snijden van eten was nog nooit zo makkelijk en leuk! Handgemaakt tot in detailDe messen zijn handgemaakt, hierdoor kunnen we letten op elk klein detail om jou zo te kunnen voorzien van de beste kwaliteit Japanse messen. De lemmeten zijn met de handgeslepen en 8x bewerkt, dit levert een ultra scherp mes op die met gemak door jouw ingrediënten heen snijdt. Het beste voor jouw gerechtEen scherp randje zorgt voor lekkerder en gezonder eten. Een fijner snijvlak helpt voorkomen dat de ingrediënten tijdens het koken kleur, smaak, sap en elasticiteit verliest. Daarnaast zorgt een scherpe rand ervoor dat gesneden ingrediënten langer houdbaar zijn en niet de smaak van andere dingen in de koelkast aannemen. Een mooi cadeauDe messen worden altijd geleverd in een prachtige houten geschenkdoos. Deze zorgt er niet alleen voor dat de messen onderweg worden beschermd, maar ook dat het een lach op je gezicht toont als je het ontvangt.
The Shun Classic Nakiri is a traditional Japanese vegetable knife. It is a particularly well balanced knife suitable for chopping, mincing, cutting, dicing and peeling vegetables. Nakiri is simply Japanese for "vegetable knife." Once you get the Shun Classic Nakiri in your hands, you'll soon see why both professional chefs and good cooks around the world choose this beautiful and extremely useful tool whenever they have fruits or vegetables to prepare. With its straight blade, edge, and spine, the nakiri isn't rocked like a chefs knife. Instead, use a simple push cut and enjoy the clean, swift work it makes of vegetables of all kinds. For daily salad preparation or slicing vegetables for stir-fry, it can't be beat. Finely dicing onions is fast, easy, and with the Shun Classic Nakiri's blunt end, and safer too. Features: Cutting Edge: Hand-sharpened 16 degree double-bevel blade Steel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding Hardness: 60 HRC Blade Length: 16.5cm Handle: D-shaped ebony PakkaWood Origin: Handcrafted in Japan From the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, today's highly skilled Shun artisans produce blades of unparalleled quality and beauty. Use and Care: Cutting Surface.The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.Cleaning.As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.Storage.After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.Sharpening.In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.
Handcrafted with precision and designed for balance, this knife will become your go-to for all your vegetable prep needs. elevate your cooking game!
This Nakiri Knife with a wood handle is a beautiful and practical addition to your kitchen. Its unique make it perfect for slicing and chopping vegetables
Nakiri / Chukabocho (なきり)(Cleaver) knife with a double-edged blade and accompanying safety knife sheath. Because of the straight blade, this knife is excellent for julienne and brunoise allumette cuts for vegetables. It's also a great tool for cutting into very hard-skinned produce and meat. Hand-forged and hardened the process involves quenching tempering and hammering. The quenching splash temperature is 780 degrees and the tempering is 180 degrees-200 degrees, the finished result produces a knife that has a life span of anything from 15-20 years. High carbon steel blade ensures a long-lasting sharp knife. The high heat quenching technique increases the durability and wear of the knife. Ideal for delicate vegetable work or heavy chopping. You should ensure to keep the blades clean and dry thoroughly to avoid rust or staining. Hand washes only. This knife is not suitable for cutting bones or frozen foods. Dimensions: Full length: 33 cm Blade length: 18 cm Blade width: 10 cm (The widest point) Blade thickness: 4 mm Net weight: 435 g
ZWILLING TWIN Fin II 6.5-inch, Nakiri Knife ►Free shipping on orders above $59 ✓ Order now directly from the manufacturer✓
Top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance.More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by 100 layers of steel. MIYABI's innovative, ice-hardening process locks in the long-lasting sharpness of the CRYODUR blades. Beneath its beautiful exterior, the flower Damascus pattern provides added durability.The scalpel-like blade is complemented by an equally striking Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look.Handcrafted in Seki, Japan
This Nakiri Knife with a wood handle is a beautiful and practical addition to your kitchen. Its unique make it perfect for slicing and chopping vegetables
About Moritaka Hamono: To talk about Moritaka knives is to talk about history. Moritaka Hamono was founded in 1293, which means the Moritaka family has been working as blacksmiths on the southern Kyushu for more than 720 years. Yes, every man in the family has been making knives for 27 generations. The Moritakas forge-weld their own warikomi steel (triple laminated) rather than buying it pre-laminated from the factory, because they prefer to stick with traditional methods that are proven. Everything about their knives is rooted in tradition.
Tokihiko SAKUMA:Greetings, my name is Tokihiko Sakuma. I am the head butler of the Nakiri family and I am pleased to welcome you to our humble... AI Chat
Grand couteau nakiri aux performances exceptionnelles Comme tous les couteaux Tabata, ce couteau Nakiri est disponible à un prix raisonnable. Il s'agit d'un nakiri forgé à la main, avec une longueur de lame de 18 cm, provenant de la forge Hon-Tanegashima. Tanegashima est une île située au sud du Japon et la forge est dirigée par une famille qui pratique l'artisanat traditionnel. Le couteau a un centre de gravité clair en direction de la lame. C'est donc un véritable outil de travail pour traiter rapidement et efficacement les fruits ou les légumes. La belle surface Kurouchi ne sert pas seulement à l'aspect du couteau, mais protège aussi mieux la lame contre l'oxydation. Le kurouchi est un procédé ciblé pour traiter la surface et est très répandu sur les véritables couteaux japonais. Le couteau nakiri est utilisé au Japon comme couteau à légumes. C'est donc un couteau idéal pour découper des légumes volumineux, mais aussi des herbes ou des fruits. La lame haute est extrêmement prégnante et ne doit pas être confondue avec un hachoir chinois. La lame est en effet très fine et donc extrêmement tranchante.Longueur de la lame : 180mmHauteur de la lame : 51mmLongueur du manche : 128mmLongueur de la lame : 324mmPoids : 204gDureté de l'acier du noyau : HRC 62-63Acier de gaine : Acier au carbone non inoxydableConstruction de la lame : 3 couches selon la méthode San MaiAffûtage du tranchant des deux côtésManche : palissandreFerrule : bois de pakka noir Conseils sur le produit et l'entretien Ce couteau n'est pas adapté aux aliments durs à couper, comme les os et les aliments congelés.Ces couteaux ne doivent en aucun cas être mis au lave-vaisselle et doivent être rincés et séchés à la main après chaque utilisation pour être conservés longtemps.Si ces lames ne sont pas entretenues correctement, elles ont tendance à rouiller.Comme les couteaux sont fabriqués à la main, chacun d'entre eux est unique. Cela signifie également que l'aspect des couteaux peut légèrement différer les uns des autres.
Existing at the intersection between a nakiri and gyuto knife, a bunka (meaning culture) knife is an all-purpose workhorse that may just be your next favorite chef's knife. With its easily maneuverable 6.5" length, it will make quick work of vegetables, fish, meat, and even some detail work using its triangular tip area. The blade is made of a high carbon stainless steel honed with Sumikama’s "zero edge" pre-sharpening technology that gives it both lasting sharpness and rigidity right out of the box. About Seki CitySumikama Cutlery is located in Seki City, a city synonymous with knife production in Japan. Over 780 years ago, the city attracted swordsmiths whose creations were revered throughout the country. When swords fell out of fashion, the industry turned its attention to cutlery that holds the same level of reverence as the swords of the past. Materials: Blade: High Carbon Stainless Steel, Handle: Cherry Wood, Clasp: Stainless SteelDimensions: Full length: 12”; Blade length: 6.5”, Weight: 3.53 oz.Care: Always use caution when handling. Avoid cutting through or on hard materials. Handwash with mild soap and dry immediately. Maintain sharpness with regular honing and sharpen when necessary.Seki City, Japan
Nakiri / Chukabocho (なきり)(Cleaver) knife with a double-edged blade and accompanying safety knife sheath. Because of the straight blade, this knife is excellent for julienne and brunoise allumette cuts for vegetables. It's also a great tool for cutting into very hard-skinned produce and meat. Hand-forged and hardened the process involves quenching tempering and hammering. The quenching splash temperature is 780 degrees and the tempering is 180 degrees-200 degrees, the finished result produces a knife that has a life span of anything from 15-20 years. High carbon steel blade ensures a long-lasting sharp knife. The high heat quenching technique increases the durability and wear of the knife. Ideal for delicate vegetable work or heavy chopping. You should ensure to keep the blades clean and dry thoroughly to avoid rust or staining. Hand washes only. This knife is not suitable for cutting bones or frozen foods. Dimensions: Full length: 33 cm Blade length: 18 cm Blade width: 10 cm (The widest point) Blade thickness: 4 mm Net weight: 435 g
