Your Cart is Empty
FREE SHIPPING IN NORTH AMERICA ON ORDERS OVER $200
About the shape - Under utilized in the western kitchen, the nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife ktouches the cutting board at once, you wont be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you! Masakage nakiris are made taller than the average nakiri so they last longer and work better for folks with large hands.
About Masakage Kiri - Masakage’s Kiri (mist) line are hand forged from VG-10, a high carbon, stainless steel created for knife making and then laminated with 49-layer Damascus. Truly useable art! Paired with an oval handle made of white magnolia and red pakka, the balance and overall feel is something that a serious cook craves.
VG-10 is a steel designed to make knives; it brings sharpness, toughness and stain resistance together in the best combination possible. You’ll never see your food discolour or have to pick up a rusty knife.
| Knife Shape | Nakiri |
|---|---|
| Blade Length | 165mm |
| Steel Type | VG10 Stainless Steel |
| Rockwell Hardness | 60:62 |
| Handle | Wa (Japanese) Handle, Oval Magnolia wood handle with pakka wood collar |
| Blacksmith | Yoshimi Kato |
| Knife Line | Masakage Kiri |
