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Masakage Koishi Nakiri (vegetable knife), 170 mm

€ 349,00 € 299,00 (including VAT)
This item is sold out.

Masakage Koishi Nakiri, 17 cm 

This Japanese knife has a core of Japanese Aogami Super carbon steel. This double-sided sharpened knife is provided with a black (Kurochi) protective layer and a beautiful hammered (Tsuchime) pattern that has been beaten by hand. This knife is completely hand-forged by master smith Hiroshi Kato and is unique in its kind. The blade is very thin and manually sharpened and has no thickenings which makes sharpening very easy. A nakiri has been developed for the embossing of fruit and vegetables.

  • Blade length: 170 mm
  • Total length: 315 mm
  • Weight: 170 gram
  • Steel type: core steel: Japanese Aogami Super steel with 2 layers of stainless steel with black protective coating.
  • Hardness: 63-65 (Rockwell C)
  • Handle: octagonal American cherry wood and crop of black Pakka wood.

Like all Japanese knives, Masakage handmade knives are not dishwasher safe, clean and dry after every use is the best treatment for these exclusive products.

Cutting techniques for a nakiri

Embossing is a cutting technique that is mainly used for leafy vegetables, herbs and softer vegetables (such as cucumber, mushroom, zucchini and gherkin). The technique is characterized by the knife being completely detached from the cutting board during cutting.

Embossing is thus a form of chopping and is always done at high speed. The technique requires a lot of practice and a razor-sharp knife.

  1. Stand straight in front of the cutting board, firmly on 2 legs with the shoulders backwards.
  2. Hold the knife as if you were giving someone a hand. Keep the knife when cutting in the extension of your forearm.
  3. Let the knife go straight down during cutting. Move the knife along the finger joints of the non-intersecting hand.
  4. Cut quickly and pull the fingers back evenly so that the slices are just as thick. When embossing leafy vegetables and herbs, first roll up the leaves into a kind of cigar. You can then cut these into very fine strips.
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