The Nakiri is a traditional Japanese vegetable knife for home cooking. It is short and easy to handle. The width of the blade allows you to scoop diced food from the chopping board and transfer it into the pan. Less known in western countries, the Nakiri is as terrific performer and a pleasure to use, not to mention safer than most with a straight square tip.
Please note: Like all Japanese knives, the Nakiri is thin and should never be used as a meat cleaver to cut through bone.
Handmade Masakage Yuki knives are made of carbon steel clad with stainless steel. Therefore they combine chracteristics of carbon steel (an edge that stays sharp for a very long time and easy to sharpen) and stainless steel (easy to maintain, reduced risk of rusting).
The handle is made of Magnolia wood and red pakka wood.
The knife has been named Yuki (Japanese term for "Snow") because of the blades finish that reminds of snow flakes.
All knives from Masakage are handmade by master blacksmiths of Takefu's village and hand sharpened by one of Japan's best knife sharpeners, Takayuki Shibata san. When these knives come out of their box, they have an amazing sharpness and will stay sharp for an extremely long time due to Shibata san's masterful technique. Alambika is extremely happy to import and retail Japanese knives (from Takefu village) in Canada. The whole kitchen knife collection can be seen and handled in our Montreal store.
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