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Masakage Shimo Nakiri (vegetable knife), 165 mm

€ 259,00 € 199,00 (including VAT)
This item is sold out.

Masakage Shimo Nakiri, 

This Japanese vegetable knife has a core of Japanese Shirogami #2 "white paper" non-stainless carbon steel with a very nice damascus pattern. The double-sided sharpened blade has a damascus pattern with straight x-shaped angles made with a specially developed hammer. This gives the effect of ice flowers on a window. The name "Shimo" means frost in Japanese. This knife is completely hand-forged by the young master smith Yu Kurosaki and is unique in its kind. The blade is very thin and manually sharpened and has no thickenings which makes sharpening very easy.

  • Blade length: 165 mm
  • Total length: 315 mm
  • Weight: 153,5 gram
  • Steel type: core steel: Japanese Shirogami #2 steel with a protective layer with beautiful x-shaped damascus layers. Non-rust resistant.
  • Hardness: 61-63 (Rockwell C)
  • Handle: Octagonal light Honoki (Japanese Magnolia) wood and bolster of black pakka wood.

Like all Japanese knives, the 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

Chopping 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.

Chopping 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 chopping 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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