Japanese Kitchen Knife | Nakiri | VG10 Core | Damascus Wave Pattern

Japanese Nakiri kitchen knife with VG10 core, 16-layer Damascus wave pattern, and a rectangular shape, ideal for precise vegetable slicing and chopping.. Buy it from j-oini in Malta

175.00€

The Nakiri knife, with its straight-edged, rectangular blade, is expertly crafted for precision vegetable cutting, making it ideal for slicing, chopping, and dicing produce without crushing.

This Nakiri is as visually captivating as it is functional, featuring a 16-layer Damascus wave pattern.

Features of This Knife

Blade Design: The 170mm Damascus blade features a VG10 high-carbon stainless steel core, celebrated for sharpness, edge retention, and durability. With a hardness of 60-61 HRC, this blade makes intricate slicing easy and smooth.
16-Layer Damascus Wave Pattern: Crafted with a unique 16-layer Damascus wave pattern, the blade’s beautiful, polished finish prevents food from sticking and adds elegance to every slice.
Traditional Japanese Craftsmanship: Stamped with the brand Minamoto no Hisahide, this Nakiri represents refined Japanese artistry and practicality, ensuring that each knife is not only a tool but a work of art.

What We Love About This Nakiri Knife

Distinctive 16-layer Damascus wave design for a one-of-a-kind look on each blade
Precise, straight edge crafted specifically for vegetable preparation
VG10 stainless steel core, providing lasting sharpness and resilience, paired with a comfortable handle for control and balance

Categories: Cookware & Kitchen tools, Father's day, Japanese Kitchen Knives Availability: Only 1 left in stock

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Description

Japanese Kitchen Knife | Nakiri | VG10 Core | Damascus Wave Pattern

Size	290mm full length, 180g
Size	170mm blade
Material	Stainless Steel (3 layers)
Surface:	Damasucus Stainless Steel (8 layers x 2)
Core material:	VG10 (stainless steel)
Handle:	Black Compressed Plywood

Made in Japan

Care Instructions:

After each use, wash the knife gently, wipe it with a cloth, and ensure it is completely dry.
For long-term storage, coat the blade lightly with a plant-based oil and wrap it in a tea towel.
Maintain blade sharpness by sharpening approximately every 10 days or as needed for optimal performance.

Cautions and Tips for Longevity:

Use only for food preparation, avoiding non-food tasks.
Whenever possible, use a wooden cutting board to reduce wear on the blade.
Avoid cutting hard items like frozen foods, bones, crab shells, or dense vegetables (e.g., pumpkin) with this knife; use a specialized knife instead to prevent chipping or cracking.
Avoid direct contact with the blade; handle carefully to prevent injury.
Do not expose the knife to direct flame or strike it with hard objects.
Store securely and keep out of reach of children.