Traditional Japanese cook's knife

The smith uses solely SK5 carbon steel with iron for this series, as it was used be his ancestors for centuries. The advantage is that the blade remains sharp for a very long time and can be relatively easily re-sharpened. The 2-3 layer-blade is of SK5 carbon steel with iron. The handle is of magnolia wood. The blade is not stainless. And is especially sturdy.

Price incl. 21% VAT: 69

Availability: In stock 1pcs!

Price of the selection: 69
info Foreseen earliest delivery on 6. March.
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  • Product No: 4370

Traditional Japanese cook's knife

Traditional Japanese cook's knife "Nakiri" knife for vegetables ground from one side.

Parameter

  • Blade length 165 mm
  • Overall length 290 mm

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Advisory Service: Questions and Answers

What is the difference between industrially rolled and hand-forged blade?

In the case of hand-forged blade our blacksmith takes the already rolled spring steel and forges it with hand on the anvil or under the monkey (drop hammer). By forging becomes the steel more compacted (denser). Industrially rolled spring steel blades are made by cutting steel plate into strips under drop shears. Then they are ground or milled/grooved and without further forging directly put into the annealing furnace and hardened in oil bath. The qualities of both kinds of blades do not differ from each other much since the industrial rolling is already very good. On forged blades usually have forge traces, which give them an authentic and unique look.

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