| Blade Length | 165 mm |
| Total Length | 305 mm |
| Steel | VG-10 |
| Handle | Walnut |
| Ferrule | Pakka |
| Rockwell | 61-62 |
| Height Spine to heel | 50 mm |
| Width at Spine | 2 mm |
| Weight | 148 grams |
Shigeki Tanaka started his blacksmith journey when he apprenticed in the Takefu knife village near Echizen city for three years. A region renowned for it's cutlery making and forging techniques he learned the intricacies of hand forging blades used for food production there. He later moved back to Miki City to continue his work at his Family's shop where they primarily made sickles and other agricultural tools. Now the shop focuses on Kitchen knives and has gained a reputation worldwide for producing some of the best knives available.
The Nakiri is a vegetable cleaver, great to fly through huge amounts of prep with a chopping or push cutting technique due to its flat blade profile and great board contact. You can also use it in place of a bench scraper to pick up and move your veg around once they've been processed!
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
