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Tojiro DP Nakiri 165mm F-502

Tojiro DP Nakiri 165mm F-502

$128.00 CAD
$128.00 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.
Le couteau idéal pour commencer. Ce couteau est un excellent choix pour les chefs qui recherchent fiabilité, performance et faible entretien sans se ruiner.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de la forme - Un couteau Nakiri est un couteau à légumes. Peu utilisée dans les cuisines occidentales, la lame plate du Nakiri est conçue pour la coupe de légumes en poussant et en tirant. Puisque tout le tranchant 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 en 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 découpe vous épatera.

À propos de TOJIRO - La série TOJIRO CLASSIC propose un couteau pour chaque besoin culinaire. Avec un design magnifique et discret, une netteté chirurgicale et une facilité à aiguiser, ces couteaux sont inoxydables, robustes et faciles à entretenir. Ils sont très populaires auprès des chefs, des étudiants en cuisine, ou de toute personne souhaitant acquérir un couteau incroyable avec un budget limité.

Shape Nakiri
Maintenance Level
Blade Length 165 mm |
Blade Height 44,8 mm
Thickness 2 mm
Weight 205 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche occidental - Matériau laminé renforcé Mitre en métal
Knife Line TOJIRO CLASSIQUE
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, 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. 

Barcode: 4960375015022
SKU: F-502

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.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

Comment puis-je retourner une commande en ligne?
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Overall rating: 4.8969073 / 5 from 97 reviews.

AI Generated Review Summary

The TOJIRO CLASSIC Nakiri 165mm F-502 is a highly praised vegetable knife known for its exceptional value, clean cuts, and fantastic feel in the hand. Customers appreciate its amazing design and edge retention, making it a popular choice among chefs and cooking enthusiasts.

Summary topics

  • Feel in Hand: 8%
  • Nakiri Knife Performance: 7%
  • Value for Money: 13%
  • Design Aesthetics: 7%
  • Cutting Performance: 5%

Review topics: ["weight","fit","quality","handle","finish","design","value","edge","balance","feels","service","use","price","works","knife","nakiri","cuts","blade","tool","tip","starter","chopping","knifewear","advice","keeps","vegetables","transition","sharpness"].

Review highlights

  • "Simple and elegant knife that holds its edge super well for its price range." — Kevin B.
  • "Has a good weight and feels fantastic in the hand." — Trevor C.
  • "Beautiful handle, great value, and super sharp." — Asif Z.

Reviews

Nakiri Intro to Japanese Kitchen Tools!

"Excellent starter, easy to get comfortable with a pinch grip die to the great design and still a familiar western style handle. Excellent edge out of the box, vegetables do not stand a chance of loitering on my cutting board any longer!"

— Gary W. (1/5)

New nakiri fan

"This Tojiro nakiri knife from their Classic series is my first nakiri knife so I can't compare it with others, but I can say it is balanced, fairly light and agile for a wide blade and very sharp. I have quickly adapted to the push style of cutting using this nakiri and it makes short work of a large pile of veg. I went with this nakiri because it was rated highly on cooking webites and here at Knifewear. No regrets - it's a great knife for cutting vegetables."

— Paula A. (5/5)

Great knife

"Love the way it cuts up vegetables with ease"

— Brad D. (5/5)

Nakiri

"This knife is badass"

— Cameron S. (5/5)

Excellent knife

"Arrived extra ordinarily sharp, so much so you could shave with it, much weightier than most Japanese knives which makes using it a pleasure. Wish I'd got one years ago!"

— Julia F. (5/5)

I appreciate the quality and

"I appreciate the quality and sharpness of this wonderful blade. I intend to add more such quality knifewear to my collection"

— Terrence D. (5/5)

Exceptional knives

"These knives are simply scalpel sharp, and the nakiri glides through an onion, slicing it cleanly and efficiently. I cannot recommend the Tojiro knives highly enough."

— Michel B. (5/5)

great knife, fabulous service

"such a wonderful selection of excellent knives and cookware"

— A P. (5/5)

Great product. Veggies taste better ;)

"Great knife. Feels great in the hand, feels quite balanced, extremely sharp, intuitive to use."

— Blair T. (5/5)

Excellent knife!

"Only lost 3 fingertips so far! Very sharp! Clean very easily. Balanced and great for chopping veggies."

— Ryan H. (5/5)

Q&A

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