Kanetsune 11 layers Nakiri 165mm
SPECIFICATIONS
Knife Style: Nakiri
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Damascus
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Red Sandalwood (D-Shaped for Right-Handed)
Blade Length: 165mm
Heel Height: 53mm
Spine Thickness: 2.60mm
Weight: 131g
A precision-crafted Japanase kiritsuke that seamlessly blends tradition and innovation. This knife features a distinctive white steel #2 core also known as shirogami wrapped in an 11-layer Damascus blade, featuring an exquisite "Zen-Bokashi" finish. The high-carbon steel cutting core, rated at HRC 61 (+/-1), ensures superior edge retention. Complementing the blade is a Japanese traditional D-shaped red sandalwood handle, providing both functionality and aesthetic appeal for right-handed chef's.
Nakiri knives are highly known for their long and flat blade. They tend to be fabricated with a higher heel compared to other models and are extremely popular for chopping vegetables. They are the ideal candidate for cutting long veggies in a single chop, but also great for a push or pull cut into harder vegetables. The square shape allows you to easily grip your fingers around the handle with no fear of busting your knuckles when chopping your vegetables.
Many chefs that regularly work with vegetables and fruits consider their Nakiri a primary knife in the kitchen.
Original: $141.07
-70%$141.07
$42.32
Description
SPECIFICATIONS
Knife Style: Nakiri
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Damascus
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Red Sandalwood (D-Shaped for Right-Handed)
Blade Length: 165mm
Heel Height: 53mm
Spine Thickness: 2.60mm
Weight: 131g
A precision-crafted Japanase kiritsuke that seamlessly blends tradition and innovation. This knife features a distinctive white steel #2 core also known as shirogami wrapped in an 11-layer Damascus blade, featuring an exquisite "Zen-Bokashi" finish. The high-carbon steel cutting core, rated at HRC 61 (+/-1), ensures superior edge retention. Complementing the blade is a Japanese traditional D-shaped red sandalwood handle, providing both functionality and aesthetic appeal for right-handed chef's.
Nakiri knives are highly known for their long and flat blade. They tend to be fabricated with a higher heel compared to other models and are extremely popular for chopping vegetables. They are the ideal candidate for cutting long veggies in a single chop, but also great for a push or pull cut into harder vegetables. The square shape allows you to easily grip your fingers around the handle with no fear of busting your knuckles when chopping your vegetables.
Many chefs that regularly work with vegetables and fruits consider their Nakiri a primary knife in the kitchen.
