• Haruyuki Mugi Nakiri 165mm from Haruyuki
  • Haruyuki Mugi Nakiri 165mm from Haruyuki
  • Haruyuki Mugi Nakiri 165mm from Haruyuki
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Haruyuki Mugi Nakiri 165mm

Haruyuki Mugi Nakiri 165mm

$175.00 CAD
$175.00 CAD
En vente Épuisé

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

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Bridging the gap between Japanese and Western knives, the Mugi’s looks, feel, and sturdy steel make this a fantastic choice for someone used to Western-style knives, but wanting to take things to the next level.

Owned & Operated in Canada Ships from Calgary
Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos du Haruyuki Mugi - Le Haruyuki Mugi est forgé à partir d'un acier inoxydable moderne spectaculaire appelé AUS-8, parfait pour ceux qui veulent un couteau haute performance qui n'est pas trop fragile. Il est super affûté et tient très bien son tranchant, mais il ne demande pas autant d'entretien que certains aciers japonais traditionnels. Cela signifie que vous pouvez vous perdre dans le plaisir de cuisiner sans vous soucier de laver tout de suite.

Je suis un grand fan de cette finition « tsuchime » brute et martelée. Elle témoigne de l'amour qui entre dans la fabrication du couteau et son aspect est tout simplement magnifique. Le manche « yo » de style européen du Mugi lui confère une sensation familière qui inspire confiance à ceux d'entre nous qui ont grandi avec des couteaux occidentaux. Ensemble, ces éléments créent un couteau d'une beauté exceptionnelle que j'adore.

Les couteaux Haruyuki sont fabriqués d'une manière qui combine la tradition japonaise ancienne avec une technologie moderne efficace : les lames sont forgées à la machine pour une précision, une uniformité et un prix abordable inégalés. Des artisans qualifiés complètent 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 destinée à la coupe des légumes par mouvement de poussée/traction. Étant donné que le bord plat entier 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 en papier après que vous ayez « fini » de les couper. Pour vraiment comprendre la génialité d'un Nakiri, nous vous recommandons de faire de la soupe à l'oignon votre première nuit avec le couteau. La facilité de découpe vous épatera.

 

Shape Nakiri
Maintenance Level
Blade Length 165 mm |
Blade Height 51 mm
Thickness 2 mm
Weight 189 g
Steel Type AUS-8 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 58 - 59
Edge/Bevel Double (50/50)
Handle Manche Ouest - Bois de Pakka Mitre en métal
Knife Line Haruyuki Mugi
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: HAKU165NA

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.894737 / 5 from 19 reviews.

AI Generated Review Summary

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Review topics: ["knife","blade","service","price"].

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Reviews

Great knife !

"This knife is great , going from just standard Kraft knife set to this is night and day. Stays share for so long and cuts soo smooth makes me want to cook / chop vegetables"

— Vito D. (5/5)

This thing is amazing

"I have a henckels set and they simply dont get used. This nakiri is simply awesome, and it stays stupid sharp. It feels and handles great!! You would be wise to get one j.s."

— Dave G. (5/5)

Excellent knife

"I thought I had decent knives until I purchased this one - my first Japanese knife. I love it and can't use anything else."

— Marie C. (5/5)

Great knife

"Great weight, keeps its edge really well, has become my go to for most kitchen jobs. Thanks Knifewear Ottawa, great service and patient salesperson."

— Allan Z. (5/5)

Excellent vegetable knife

"Great ergonomics, edge geometry, and a beautiful overall design. Would highly recommend this to anyone on the market for a nakiri!"

— Matthew B. (5/5)

Love this knife, works beautifully

"Love this knife, works beautifully and slices cleanly."

— Carole Z. (5/5)

Great Knife

"I never used this kind of knife before. I love the wide blade as I can rock it on my knuckles to ensure the balance as I cut my produce. Buy this style of knife."

— Orest H. (5/5)

Haruyuki Mugi Nakiri

"Gifted my daughter’s wedding and they said love it and awesome knife. Thanks for your recommends that knifes 👍"

— Wayne W. (5/5)

Choppity chop!

"I bought this knife for my husband as a Father's Day gift, I chose it because it was a nice mid-range priced Nakiri and is absolutely gorgeous. Chopping with this bad boy (when I get the chance, hubby is always hogging it) is a dream, it literally makes chopping up vegetables for a stirfry fun. I start to feel like I'm a world class chef because I can chop stuff so fine and fast, and the nice thick blade makes a perfect scooper when I'm done. Haven't lost a finger yet, so bonus!"

— Cheri C. (5/5)

fairly good knife

"A sturdier knife, but struggles with things like tomatoes."

— Eleanor L. (3/5)

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