• Haruyuki Nagisa Nakiri 165mm from Haruyuki
  • Haruyuki Nagisa Nakiri 165mm from Haruyuki
  • Haruyuki Nagisa Nakiri 165mm from Haruyuki
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Haruyuki Nagisa Nakiri 165mm

Haruyuki Nagisa Nakiri 165mm

$222.00 CAD
$222.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos de Haruyuki Nagisa - Haute performance, faible entretien.

Le Haruyuki Nagisa est forgé à partir d'un acier inoxydable moderne de haute technologie appelé AUS-10, et j'en suis un grand fan. Il peut prendre et garder un tranchant, comme l'acier au carbone japonais traditionnel, sans être une source de rouille !

Cette magnifique lame présente une finition martelée « tsuchime » qui passe à un biseau poli avec des couches d'acier Damas. Le mot « Nagisa » fait référence à l'endroit où les vagues s'écrasent sur la plage, inspiré par l'intersection des motifs Damas et tsuchime. J'aime ce manche japonais « wa handle » car il concentre tout le poids du couteau dans la lame. Cela lui permet de faire plus de travail pour vous, de sorte que trancher une pile de légumes semble n'être rien du tout.

Les couteaux Haruyuki sont fabriqués de manière à combiner l'ancienne tradition japonaise avec une technologie moderne efficace : les lames sont forgées à la machine pour une précision, une constance et un prix abordable inégalés. Des artisans qualifiés réalisent chaque étape avec amour, du polissage et de l'affûtage de la lame à la fixation de son manche.

À propos de la forme - Un Nakiri est un couteau à légumes. Sous-utilisé dans la cuisine occidentale, la lame plate du Nakiri est conçue pour couper les légumes par poussée/traction. Étant donné que tout le bord plat du couteau touche la planche à découper en même temps, vous ne transformerez pas le légume en accordéon. Les légumes en accordéon sont toujours connectés comme une poupée de papier après que vous ayez "fini" de les couper. Pour vraiment comprendre la génialité d'un Nakiri, nous vous recommandons de préparer une soupe à l'oignon votre première nuit avec le couteau. La facilité de coupe vous époustouflera.

 

Shape Nakiri
Maintenance Level
Blade Length 165 mm |
Blade Height 51 mm
Thickness 2 mm
Weight 146 g
Steel Type AUS-10 Stainless Steel avec un habillage en acier inoxydable
Dureté Rockwell 60 - 61
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Chêne
Knife Line Haruyuki Nagisa
Brand Haruyuki
Made in Tosa, Kochi, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: HAEN165NA

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

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Overall rating: 4.967742 / 5 from 31 reviews.

AI Generated Review Summary

The Haruyuki Nagisa Nakiri 165mm knife is highly regarded for its beauty, ease of use, and sharpness. Customers praise its ability to make smooth and natural cuts, making it ideal for vegetable chopping.

Summary topics

  • Knife Beauty and Ease of Use: 72%
  • Cutting Performance: 18%

Review topics: ["fit","maintenance","feels","service","knife","cuts","blade","edge","nakiri","gift"].

Review highlights

  • "This beautiful knife is so easy to use, fits my small hand well and chops like a dream." — Sam S.
  • "The staff was enthusiastic, friendly and knowledgeable, buying my knife was a pleasant adventure." — Bob S.
  • "We're new to using great quality handmade knives but we're definitely sold on them." — Sam S.

Reviews

Lightweight knife, very sharp out

"Lightweight knife, very sharp out of the box. Takes a bit of getting used to. The blade truly does solve the problem of accordion cuts in tomatoes and other veggies."

— Dror E. (5/5)

A must have Veggie knife

"This knife is especially good for beginners or professionals. Very easy to use, especially on veggies. Just the right length, good fit in most peoples hands and easy, easy to keep sharp and clean"

— Robert H. (5/5)

My knife

"Nice knife cuts extremely well and is well balance"

— Tushar S. (5/5)

Good First Japanese Knife

"Great fit and finish, razor sharp, and well balanced. I’d only used European knives until I bought this knife, and I think this is a great first step into Japanese knives. The steel feels great and seems to hold an edge well, but food likes to stick to the mirror finish."

— Maxime B. (5/5)

Hostess gift

"My friend loves her gift……enjoys the size, it’s edge and uses it daily!"

— Kathy J. (5/5)

knife

"Very shiny"

— Jae R. (5/5)

haruyuki nagisa

"I love my knife! It’s made cooking easier and more enjoyable."

— Nealy T. (5/5)

Nakiri knife

"The knife is extremely beautiful, very comfortable to hold and maneuver; and has a nice sharpness out of the box. I have a blast going through my veggies now which is exactly what I wanted considering that I am usually dealing with squash, yams, potatoes which are sturdy and this knife does the majority of the work for me. Very happy, the only reason I don’t give a 5 is because I have the impression that it could be sharpen even more."

— Juanjo O. (4/5)

Perfect for a newbie knife user

"We're new to using great quality handmade knives but we're definitely sold on them. This beautiful knife is so easy to use, fits my small hand well and chops like a dream. Plus, the service we got from the team at the Whyte Ave store was amazing. Looking forward to our next visit."

— Sam S. (5/5)

What was I doing before this thing?

"We consume a lot of vegetables regularly and often leafy greens and such. And it never once occurred to me that the shape of the knife would have some impact on the way things come out and how easy it is (thus reducing my frustration). Once I heard about the nakiri knife, I just knew i had to get one. This one in particular is beautiful as well as very functional it is balanced just right with a heavier blade portion to make chopping easier and my cuts are always turning out the way I expected them to. The maintenance so far (only a month in) is easy with the honing rod and I"m happy that we went with this once with a balance to aesthetic, purpose, ease of use and budget point."

— Deborah K. (5/5)

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