Do you find that you could use a specific knife to handle all of the vegetables you cook?
The Misuzu Hamaono Damascus AUS-10 stainless steel Nakiri is designed to have extra clearance for you hand as you chop, is a perfect place to start. This stunning piece of art is thin and efficient, dispatching the cabbage with ease.
Ideal for:Chopping, slicing, dicing, and mincing.
Useful on food types:All vegetables.
Nakiri Knife Blade Material: 45 Layer Damascus AUS-10 Stainless Steel core Blade Length: 165 mm (6.5") Edge Type: Double Bevel Magnolia Handle with buffalo-horn ring
Weight: 118 g Blade Width: 45 mm Blade Thickness: 1 mm Handle Length: 135 mm Handle Thickness: 25 mm
This is a Misuzu Hamono Western style series made out of AUS-10 stainless steel that is resistant to rust. The blade has a beautiful, 45 Layer, Damascus patterning that is stunning. Not only functional, this knife can be displayed as artwork while not in use.
Nakiri Japanese vegetable knives are double bevel knives designed specifically for use with vegetables. The double bevel vegetable knife is a great option for breaking down any fruits or vegetables.
Misuzu is a small family run blacksmith located in Miki within the Hyogo prefecture. They are specifically known for the Misuzu Hamono knife which is a versatile knife invented by the founder, Shinji Suzuki, in 1946. The current blacksmith, Yamato Miyawaki, married into the family and is now the third-generation knife maker. All knives are made by him personally. Since they are all hand-made, he can only make a limited amount each month.
For maintenance we recommend whetstone sharpening. If you are interested check out our whetstone collection.
*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.
Japanese Nakiri knives have long, broad, and flat design allows for ease-of-use when implementing rocking, chopping, cutting, and mincing motions. The double bevel, wide blade allows cooks to prep whole cabbages with ease and the handle clearance allows plenty of room for your hand while working. Easy to work with, it is understandable why the Nakiri chef knife is first up when daikon, cabbage, or other vegetables reach the countertop.
Chef knives, on the other hand, are usually longer and heavier, with thicker blades and curved edges. This design makes them better suited for tasks such as chopping meat or crushing garlic cloves.
The Japanese Nakiri knife cannot be used to cut bone or frozen food, as it may chip. You should also avoid using a dishwasher to clean it.
Get the ultimate cutting experience with Hasu-Seizo
Japanese chef knives are popular worldwide for their sharpness and precision. At Hasu-Seizo, we're passionate about sharing the joy of Japanese knives with amateur and professional chefs alike.
Check out our catalog today to find the perfect Japanese Nakiri knife for your kitchen! If you have any questions about Japanese chef knives or anything else related to Hasu-Seizo, please don't hesitate to contact us — our team will be more than happy to assist you.
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