Origin Osaka, Japan
Dishwasher Incompatible
Usage Ideal for slicing and finely chopping vegetables and herbs. Its wide blade makes it easy to transfer cut food to dishes. Perfect for everyday use in Japanese or Western cuisine, thanks to its double bevel and precise cutting edge.

Nakiri

Nakiri vegetable knife Migaki 165 mm

Nakiri vegetable knife Migaki 165 mm
269,70 €
269,70 €

Ref. 509

Traditional Japanese Nakiri knife with a square blade, ideal for slicing vegetables and herbs with precision, combining artisanal know-how and European handling.

Low stock

Description

The Nakiri is a Japanese knife with a square blade, specially designed for cutting vegetables. Its height allows for precise slicing of vegetables and herbs, while its width makes it easy to transfer food directly into your preparations. More accessible than the Usuba (a single-bevel knife used by Japanese chefs for ultra-fine cuts), the Nakiri remains a versatile and easy-to-use essential.

This model is forged from Shiro Nigo white steel, a harder and more delicate alloy that gives the edge a remarkable sharpness. With an HRC hardness of 64-65, it guarantees a clean, tear-free cut. The double-beveled blade, common in Europe, combines Western ease of use with the demands of traditional Japanese cutlery. The polished Migaki steel finish gives it an elegant and refined appearance. Its octagonal wooden handle and Asian buffalo horn ferrule ensure a stable, comfortable, and elegant grip.

INTERVIEW

The material used for the blades is a mixture of iron and'steel. This means that'Special maintenance is necessary to keep the blades in good condition, in particular to prevent them from'They rust. The blades must therefore be thoroughly dried after use. They must also be sharpened with water stones, available for sale on our website.

INGREDIENTS
  • White steel
DIMENSIONS

Blade length: 165 mm

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Origin Osaka, Japan
Dishwasher Incompatible
Usage Ideal for slicing and finely chopping vegetables and herbs. Its wide blade makes it easy to transfer cut food to dishes. Perfect for everyday use in Japanese or Western cuisine, thanks to its double bevel and precise cutting edge.
Tahara Shunichi
The producer

Tahara Shunichi

For over 50 years, Tahara Shunichi sharpens and assembles hand-forged knives by Sakai artisans, in the Osaka metropolitan area, a historic city of cutlery. Master of traditional craftsmanship recognized by the Japanese government and Osaka Prefecture, his sensitivity and unique know-how guide him in the design of tools of exceptional quality. Secluded in his small workshop filled with machines, some of which he designed himself, Mr. Tahara single-handedly sharpens a very varied range of knives intended for all types of use: the single-bevel yanagiba for cutting slices of sashimi without crushing the flesh, the deba for lifting fish fillets, the nakiri with its wide blade for slicing and removing food, the versatile gyuto or the petty, reminiscent of the European paring knife.