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Damascus Vegetable Knife Nakiri Kanetsu
Are you looking for a tool that transforms vegetable cutting into pure joy and an artistic experience? The Damascus Vegetable Knife Nakiri Kanetsu is a classic Japanese gem that brings centuries of bladesmithing tradition directly to your kitchen. With its help, you can effortlessly master lightning-fast herb chopping, precision vegetable slicing, and the preparation of Asian specialities. The blade, with its fascinating Damascus steel pattern, and the ergonomic handle made of precious wood make this knife an indispensable partner for any lover of high-quality gastronomy. Further product information ...
Damascus Vegetable Knife Nakiri Kanetsu – 33 Layers of Mastery for Your Kitchen
Premium Materials and Japanese Craftsmanship
The heart of this masterpiece is a core of high-carbon stainless VG-10 steel, achieving an exceptional hardness of 60-61 HRC. This ensures extreme and long-lasting sharpness. The core is protected by nickel and silver layers and clad with 15 layers of Damascus steel on each side (33 layers in total), providing the blade with optimal flexibility and a unique appearance. The upper part of the blade features hammer marks (Tsuchime), which create air pockets to prevent food from sticking to the knife while slicing.
The handle is designed in a traditional "chestnut" profile using a combination of premium Pakkawood and Coccobolo. This ergonomic shape ensures a secure and comfortable grip, preventing fatigue even during extended periods of food preparation.
Master the Art of Asian Cooking with Japanese Knives
Product Specifications
| Parameter | Value |
|---|---|
| Knife Type | Nakiri (traditional vegetable knife) |
| Blade Material | Damascus steel (33 layers), VG-10 core |
| Steel Hardness | 60-61 Rockwell (HRC) |
| Handle Material | Pakkawood and Coccobolo |
| Blade Length | 190 mm (approx. 7.5") |
| Overall Length | 310 mm (approx. 12.2") |
| Blade Thickness | 2.4 mm (approx. 0.1") |
| Weight | 174 g (approx. 6.1 oz) |
| Origin | Japan |
Historical Significance of the Nakiri Knife
The Nakiri knife (meaning "leaf cutter") is the most popular tool for vegetable preparation in Japanese households. Unlike Western chef's knives, the blade has a straight edge and a blunt tip, allowing for a clean cut with the entire blade surface without requiring a rocking motion. This design originated from the need to quickly and precisely process large quantities of fibrous vegetables, which form the base of the Asian diet. The traditional Damascus finish refers to techniques used in Katana samurai sword production, where layering steel provided the weapon with both resilience and lethal sharpness.
Maintenance and Safety Instructions
To ensure your Kanetsu Nakiri serves you for generations, we recommend following these principles:
- Hand Wash Only: Never put the knife in a dishwasher. Harsh chemicals and high temperatures will irreversibly damage the wooden handle and the delicate Damascus structure.
- Drying and Storage: Rinse the knife immediately after use with lukewarm water, dry with a soft cloth, and store in a knife block or on a magnetic strip.
- Sharpening: Use exclusively high-quality water whetstones for sharpening. Avoid cheap pull-through sharpeners, which can chip the brittle edge.
- Sharpening a Knife Correctly
- Avoid: The blade is very thin and hard. Do not use the knife for chopping bones, frozen foods, or for prying, as there is a risk of the edge chipping or the blade breaking.
- Safety: The knife is extremely sharp. Always work with focus and at your own risk to prevent serious injury.
We recommend pairing this knife with a professional Japanese whetstone and a wooden cutting board that is gentle on the fine edge of your new knife.
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