Tojiro Hammered Nakiri 165mm
Tojiro Hammered Nakiri 165mm
Tojiro Hammered Nakiri 165mm
Tojiro Hammered Nakiri 165mm

Tojiro Hammered Nakiri 165mm

Regular price 14,700.00 RSD
Sale price 14,700.00 RSD Regular price
Tax included. Shipping calculated at checkout.

Pickup available at Be Sharp Beograd

Usually ready in 1 hour

Tojiro Hammered Nakiri 165mm

  • Be Sharp Beograd

    Pickup available, usually ready in 1 hour

    27. marta
    15
    11060 Beograd
    Serbia

    +381612405551

The Tojiro Hammered series of knives represents a combination of tradition and modern steel processing techniques.
This series is characterized by a black forging finish that is very difficult to achieve on stainless steels, then hammer marks and a coating of edible varnish that is responsible for initially preserving the steel from rusting.

Nakiri is a knife specially designed for chopping and processing vegetables. It becomes especially useful when vegetables need to be cut into equal cubes or pieces, because the very shape of the knife leads you to precise work. The entire length of the blade comes into contact with the worktop, so you will enjoy chopping chives and other herbs. In addition to this, you can use the nakiri for other tasks in the kitchen. The thin and straight blade is extremely easy to sharpen and is often the sharpest knife in the kitchen.

The blade consists of 3 layers of steel. A hard core of VG-10 steel, and outer layers made of stainless steel, refined with the "Tsuchime" and "Kurouchi" techniques. This softer steel protects the hard core layer, resulting in a compact blade with high strength and long-lasting sharpness.

The handle is made of Japanese magnolia wood, which is extremely resistant to water, and the collar at the junction of the blade and the handle is made of polypropylene resin.

After repeated use and regular washing, the outer lacquered layer will slowly come off and reveal the final look of this beautiful blade.

Specifications

Manufacturer: Tojiro
Blade type: Nakiri
Blade length: 165mm
Total length: 305mm
Knife weight: 155 years
Blade type: Double bevel
Back thickness: 2.3 mm
Steel: VG10
Hardness HRC: 61 ±1

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher
- Cutting frozen foods
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

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How to choose the first Japanese knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a perfect gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

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