Yoshihiro Aoko Stain Resistant Steel Nakiri Japanese Vegetable Knife (6.5'' (165mm) & Saya)


Free Shipping Included! Yoshihiro Aoko Stain Resistant Steel Nakiri Japanese Vegetable Knife (6.5'' (165mm) & Saya) by Yoshihiro at Self Trained Chef. Hurry! Limited time offer. Offer valid only while supplies last. Knife Features → Blade Material: Blue Steel #2 Core →Edge Angle: Double Edged →Grade: Warikomi Clad →Handle Shape: Western →Handle Material: Black Pakkawood →HRC:62-63 →Knife Style: Nakiri Vegetable Knife →Saya Cover: Optional but recommended →Stain Resistant: Yes, except along the blade's edge The inner core is forged of high carbon Blue Steel #2 and is sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rock


Yoshihiro Aoko Stain Resistant Steel Nakiri Japanese Vegetable Knife (6.5'' (165mm) & Saya) by Yoshihiro
4.7 out of 5 stars with 42 reviews
Condition: New
Availability: In Stock
$139.99


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Product Description & Reviews

Knife Features → Blade Material: Blue Steel #2 Core →Edge Angle: Double Edged →Grade: Warikomi Clad →Handle Shape: Western →Handle Material: Black Pakkawood →HRC:62-63 →Knife Style: Nakiri Vegetable Knife →Saya Cover: Optional but recommended →Stain Resistant: Yes, except along the blade's edge The inner core is forged of high carbon Blue Steel #2 and is sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 62-63, Blue Steel #2 is prized for its ability to form extremely sharp edges and its excellent edge retention. The stainless steel exterior provided by the cladding is non-corrosive and minimizes the level of maintenance required to care for the blade. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string.Proudly made in Japan. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

Features & Highlights

  • The inner core is forged of high carbon Blue Steel #2 and is sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 62-63, Blue Steel #2 is prized for its ability to form extremely sharp edges and its excellent edge retention. The stainless steel exterior provided by the cladding is non-corrosive and minimizes the level of maintenance required to care for the blade.
  • One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string.
  • Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
  • Proudly made in Japan. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.
  • Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

Additional Information

Brand:
Yoshihiro
Manufacturer:
Yoshihiro
Category:
Usuba & Nakiri Knives
UPC:
758093267939
Size:
6.5'' (165mm) & Saya
Publisher:
Yoshihiro
Package Weight:
1.05 pounds
Package Size:
3.8 x 2.9 x 15.7 inches

 


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