A nakiri is a Japanese-style vegetable knife. The deeper blade allows you to rest the flat side of the blade against your knuckles while slicing for comfort and safety. The flat edge of a nakiri makes more complete contact with the cutting board giving you cleaner cuts through vegetable skins. Miyabi knives blend Japanese craftsmanship and German engineering. They are beautifully polished to a mirror finish and the ice-hardened blades are extremely durable and corrosion resistant.
- Features:
- Authentic, thin Japanese blade profile.
- Ergonomic, triple riveted POM handle.
- Rounded spine and heel.
- Handcrafted in Seki, Japan.
- Construction:
- Fabricated from FC61 fine carbide steel with 61 Rockwell hardness.
- Ice-hardened FRIODURx2 blade for edge retention and corrosion resistance.
- Cleaning:
- Hand washing recommended, dishwasher chemicals can damage the surface of the steel.
- Clean under warm water with mild soap and non-scratch cloth or sponge.
- Dry immediately
- Use & Storage:
- To maintain a sharper cutting edge, use a sharpening steel, preferably each time after youÕve used a knife.
- Do not cut through bone unless using a meat cleaver, as bone could damage the knife blade.
