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Masakage Kumo Nakiri (vegetable knife), 170 mm

€ 339,00 € 319,00 (including VAT)
This item is sold out.

Masakage Kumo Nakiri 17 cm, 

This Japanese vegetable knife has a core of Japanese VG-10 stainless carbon steel with a very nice damask pattern. The double-sided sharpened blade has the appearance of storm clouds, hence the name Kumo which means cloud in Japanese. 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. It has no thickenings which makes sharpening very easy.

  • Blade length: 170 mm
  • Total length: 320 mm
  • Weight: 162 gram
  • Steel type: core steel: Japanese VG-10 steel with a protective layer of Damask with a beautifully etched surface so that the damask layers come out very nice.
  • Hardness: 61-62 (Rockwell C)
  • Handle: Octagonal dark Rosewood 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.

There are no wooden sayas available for this knife.

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. Then 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.
  5. If you mention a recipe that meat or fish must be chased, it is not the intention to cut them fine. With embossing, in that case the superficial scoring of the meat or fish is meant. With fish, the fish is prevented from warping or the skin bursts ugly. Meat is cut to promote the yarn and prevent shrinking.
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