Moritaka Ishime Mega Nakiri 165mm

The Moritaka 165mm Mega Nakiri. For the cook who is serious about prepping their veg. Great for cutting larger veggies, bigger stacks of veggies, or as a substitute for a Chinese style cleaver for tofu and the like.

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 your “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
Blade Height: 85mm
Steel Type: #2 Aogami (Blue carbon) Steel
Rockwell Hardness: 62:64
Handle Shape: D Shape
Handle Material: Rose wood handle with Pakka wood collar
Knife Line Moritaka Ishime
Blacksmith Moritaka Hamono

Care Instructions

Care for fully carbon 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.
  • This knife fully carbon steel, meaning the whole blade can rust. Over time a patina will form protecting the knife. To help prevent this, you can oil your blade with Camellia Oil after use.
  • 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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