• Tojiro Large Multipurpose Nakiri 345mm FG-3000 from Tojiro
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Fuji Grand Couteau Nakiri Multiusage 345mm FG-3000

Fuji Grand Couteau Nakiri Multiusage 345mm FG-3000

$89.00 CAD
$89.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos de la forme - Un Nakiri est un couteau à légumes. Peu utilisée dans les cuisines occidentales, la lame plate du Nakiri est conçue pour hacher les légumes en poussant/tirant. Puisque tout le bord plat du couteau touche la planche à découper en une seule fois, 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 hachage vous époustouflera.

À propos de Tojiro - Tojiro est un géant de la fabrication de couteaux au Japon. Bien qu'ils possèdent une petite usine qui produit d'incroyables couteaux forgés à la main, leur véritable spécialité est les couteaux fabriqués en usine. Au Japon, « fabriqué en usine » ne correspond pas à ce que la plupart des gens pensent. Bien que les lames soient laminées et estampées, une grande partie du travail est effectuée à la main, y compris les étapes de meulage et de finition. Tojiro travaille principalement avec le VG-10, un acier inoxydable apprécié pour sa facilité d'affûtage et son entretien aisé, mais ils utilisent également le VS2, le SK85 et d'autres.

Shape Nakiri
Maintenance Level
Blade Length 300 mm |
Blade Height 67,1 mm
Thickness 1,4 mm
Weight 321 g
Steel Type Molybdenum Vanadium Stainless Steel Monobloc Acier
Dureté Rockwell 57 - 59
Edge/Bevel Double (50/50)
Handle Poignée de l'Ouest - Bois de Pakka Mitre en métal
Brand TOJIRO
Made in 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: 4960375053000
SKU: FG-3000

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.

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Overall rating: 4.6923075 / 5 from 13 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["knife","fruits","nakiri"].

Review highlights

Reviews

Becoming a Tojiro knife nerd

"Bought this because of the sale and that the classic 7" nakiri was still out of stock. First usage was cutting a watermelon. Did a great job. I did the checkerboard cut. Family says watermelon and pizza have met their match!"

— FREDERICK H. (5/5)

Big Effing Nakiri!!

"I bought this specifically for cutting large fruit and veggies, as well as slicing up large meats like Brisket! Pizza is next!! Works fantastic for all of the above!! Edge is so sharp, and being stainless steel, less maintenance than most Japanese knives. Big and cumbersome, but practically fell through a watermelon rind!!"

— Bradley M. (5/5)

out of reach

"I sadly cannot purchase this knife! unable to ship to the states?! Maybe one day. ."

— Christopher (3/5)

Unofficial pizza knife

"Hands down best thing to a Pizza with, everything else I ever used pales in comparison."

— TIFFANY F. (5/5)

Tojiro 345 mm Nakiri knife

"A little too much flex in the blade as the back of the knife is not thick enough. I will probably cut the blade down in length to remedy the problem."

— David C. (4/5)

Very handy

"Very sharp, nice weight. Very little pressure is needed to cut through most anything."

— Jason B. (5/5)

This knife is extremely cool looking!!!

"Very long almost feels like a pizza knife,surprisingly sharper than I thought it would be. Good knife and value."

— Jordan W. (4/5)

Great for Pizzas

"Awesome for cutting pizzas"

— Dawson S. (5/5)

Great store, awesome people, amazing products.

"This knife is rediculous, we love it. A must have for pizza parties and large fruits and melons, slice up steaks from full cuts. It's also a fun knife to talk about."

— Marin (5/5)

Works for what I needed

"Works for what I needed"

— Kevin D. (5/5)

Q&A

I was looking for a traditional Nakiri and happened upon this one. I was surprised by the substantial length and was wondering if this might be a good brisket slicer? I’ve been looking for a brisket knife longer in length than the typical 12”.
Hey there, this knife certainly is unique, it would work for brisket, I should note it isn't the best steel in the world, so if you are looking for something a little more hard working, I would check out this one here: https://knifewear.com/products/sakai-takayuki-brisket-knife-300mm - Ellie
What is the weight in U. S. format LBS/OZ? What is the blade thickness in MM at the top where handle meets blade?
Hey there! This knife weighs about 11.4 oz. The thickness at the spine is a more or less consistent 1 - 1.2 mm wide.
What's the steel type and rockwell hardness of this knife please?
Hey there, it made from a softer molybdenum vanadium type steel, so we'd say 58-59ish, Tojiro sadly doesn't provide a lot of information on this knife. - Ellie

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