|Blade Length||165 mm|
|Total Length||305 mm|
|Height Spine to heel||52 mm|
|Width at Spine||2 mm|
Kurosaki-san was inspired by Fujin, The god of Wind in Japanese mythology for the design of these knives and we think he's done a remarkable job of capturing the essence of the God of wind in the Tsuchime (hand hammere) finish on these knives.
These are easily some of the most beautiful knives we have at the shop. Made by Master Blacksmith Yu Kurosaki who works out of a newly constructed shop just steps from the Takefu knife village community centre. He began his blacksmith journey in 2002 at Kanehiro and now only 17 short years later he has been awarded his Master Blacksmith designation by the Echizen Blacksmith Foundation. His knives represent the future of Blacksmithing in Japan as he focuses on traditional technique while using innovative and progressive design's and finishes that have garnered the attention of many chef's around the globe. Simply put his knives are stunning to look at and dare we say perform even better than they look.
The Nakiri is designed to chop vegetables using an up and down chopping motion. The tall blade provides lots of travel for the users guide hand and the flat profile means most of the edge comes in contact with the board when using that up and down chopping motion. The flat spine can be used to scrape ingredients across the board without damaging the edge and the large surface area makes it a good scoop.
Knife Care (Stainless Clad)
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.