Do you find that you could use an extremely sharp knife for some of your denser vegetables? Or just to make short work of the cabbage?
This handcrafted Nakiri from Isamitsu made out of Shirogami #1 (White Steel #2) is going to be a welcome addition to your kitchen. The master blacksmiths have refined their craft and put their own unique take on this beautiful Nakiri.
Ideal for: Chopping, slicing, dicing, and mincing.
Useful on food types: All vegetables.
The blade has a stunning custom finish with stately atmosphere. The hammered black finish (Kurochi) is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade.
This blade is made of Shirogami #1 (White Steel #1) with excellent sharpness and durability. White steel has increased carbon content and reduced impurities, making for an incredible blade and increased hardness, similar to ancient katana. With few impurities and the high carbon content, this type of knife can have excellent sharpness and is easy to re-sharpen.
This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
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.
This knife maker is from the Ibaraki Prefecture outside of Tokyo region. With two master blacksmiths, Isamitsu is a smaller company focused on unique handcrafted designs using high quality materials. They design their knives with high carbon steel such as Aogami Super (Blue Super Steel), shirogami (white steel #1), and aoniko (blue steel #2) along with locally sourced wood such as maple and burberry.
*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.
Category: High Carbon, Kurouchi, Nakiri, New, Shirogami, White Steel No. 1
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.
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