Shape | Nakiri |
---|---|
Blade Length | 165 mm |
Blade Height | 45 mm |
Blade Thickness Above Heel | 2 mm |
Weight | 183 g |
Steel Type | ZA18 Stainless Steel with Stainless Steel Cladding |
Edge/Bevel | Double (50/50) |
Handle | Western Handle - Pakkawood Metal Bolster |
Knife Line | Haruyuki Soba |
Rockwell Hardness | 60–62 |
Made in | Seki, Gifu, Japan |
Brand | Haruyuki |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
About the Shape - A Nakiri is a vegetable knife. 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 kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
About Haruyuki Soba - These knives are the perfect gateway into Japanese knives and make a perfect gift. They look great, and have a familiar feel because of the western style handle and the performance of the steel will blow you away. They feel rugged, yet agile and will make you a better cook!
These are forged out of ZA18, stainless steel that is harder than your average kitchen knife but not quite as hard as some of the carbon and high-tech steel of Japan. In normal speak, it will keep an incredible edge for a long time but is more durable than some higher-end knives. As you get used to using one of these knives, you will find that the fine edge requires less force when cutting. Using less force translates into better edge retention over time. The handle is made from Pakkawood, a durable material made of wood that has been heat-treated with resin. It looks like wood but is way more durable. The edge has been sharpened by hand with a Western-style 50/50 bevel making it suitable for almost any kitchen task.
The kanji on the knife blade “春幸” means “Haruyuki”.