Misuzu Hamono VG-10 Nakiri 170 mm / 6.7" Magnolia Handle
Do you find that you could use a specific knife to handle all of the vegetables you cook?
The Misuzu Hamono VG-10 stainless steel Nakiri, 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, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
VG-10 Nakiri Knife 170 mm (6.7") Magnolia Handle with buffalo-horn ring
Weight: 150 g Blade Width: 47 mm Blade Thickness: 2 mm Handle Length: 130 mm Handle Thickness: 25 mm
This is a Misuzu Hamono Western style series made out of VG-10 stainless steel that is resistant to rust. The blade has a beautiful 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.
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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. We accept several payment methods for your convenience, including Visa, Mastercard, PayPal, Google Pay, Discover, Apple Pay, and more. Plus, we offer free standard USPS shipping within the U.S for orders over $150.
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