A nakiri has a narrow, rectangular blade and is used for slicing vegetables. Unlike the usuba, it has a 50/50 sharpening angle and the slightly curved edge makes it easy to chop on a board.
This blade is in “san-mai” VG-10 steel. “San-mai” involves applying a layer of soft steel to the hard core. This method allows the blacksmith to make the core of the steel harder when it is tempered. VG-10 is a high-tech alloy distributed by Takefu Co. It is now widely used for cutlery owing to its technical properties. Compared with classical stainless steel, it resists wear and strain better, and the razor edge remains sharpened longer. This steel is also very resistant to oxidation and stains.
The magnolia-wood handle is “D-shaped” to prevent it from slipping in the hand. It is painted golden with white marbling, and then varnished for protection. This very successful finishing truly makes this knife beautiful while delivering a touch of originality.
*Weight : 126g / 4.44oz
*Blade length : 165mm / 6.49inch
*Total length : 310mm / 12.2inch
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