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Nakiri knife for vegetables Migaki 165 mm

509

258,80 € tax incl.

The Nakiri knife has a square blade, traditionally used for cutting vegetables. Its wide blade is useful to gather the sliced food and add them to your preparation. It is very used for slicing herbs. The nakiri is close to the usuba knife but it is used more easily. Indeed, the usuba is traditionally with a simple bevel and make even slighter cuts. 

Knives with double bevels are knives sharpened on both sides of the blade. It is the kind of knife used in Europe. Our knives with double bevels are the perfect match between double bevels and traditional Japanese blade. The blade enables a precise and clear cut.

The material used for the blades is a mix of steel and iron. It means that the blades require special care in order to keep them in a good condition and avoid rust. The blades must be well dried after use. They also must be sharpened with water whetstone available on our website.

Blade length : 165 mm

Sharpener : Tahara Shunichi

White steel «Shiro Nigo» : it's a more delicate and harder steel that gives a blade really sharp.

HRC hardness : 64-65, a blade of amazing quality, the edge is extremely sharp and make a precise and clear cut without tearing the flesh.

«Migaki» polished steel finish

Octogonal handle

Water buffalo horn ferrule

Monsieur Tahara, sharpener master

The knife passion started a 100 years ago in the Tahara family with Mr Tahara's grandfather. For more than 50 years M. Tahara has been working the traditional Japanese knife. He sharpens and puts together blades forged by hand by others craftsmen of the same town, Sakai (Osaka). His large experience of sharpening gave him an amazing sensibility and an exceptional savoir-faire. Mr Tahara is well-known by the profession as a sharpen master and he was recognized as a Master of traditional crafts for knife sharpening by the Japanese government and the Osaka prefecture.

!Événement :

Availability : This product is no longer in stock


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