Haruyuki Kuma Nakiri 165mm

Haruyuki


The Haruyuki SRS15 series helped start what would become the company known as Knifewear. Many years ago, in a far off land known as London, England, Knifewear founder Kevin Kent purchased a Haruyuki SRS15 Santoku while working at the famed St. John restaurant. His life in the kitchen would be changed, for the better, forever. Still a shop favorite, this line offers one of the best factory forged nakiri we’ve found. Simple and elegant, the Haruyuki SRS15 stainless steel nakiri is available in both a classic western handle design and a stunning rosewood wa (Japanese) handle version, which is my personal favorite.

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.

Knife Shape Nakiri
Blade Length 165mm
Steel Type SRS15 Stainless Steel
Rockwell Hardness 62:64
Handle Shape Oval
Handle Material Rose wood handle with Pakka wood collar
Knife Line Haruyuki Kuma
Manufacturer Haruyuki

Care Instructions

Care for stainless steel knives

  • To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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