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Masakage Yuki Kamagata (vegetable knife), 110 mm

€ 229,00 € 189,00 (including VAT)
This item is sold out.

Masakage Yuki Kamagata,

This Japanese Kamagata knife has a core of Japanese Shirogami #2 white carbon steel. This double-sided sharpened knife has a Nashiji pattern which gives the knife a snowy appearance, hence the name Yuki which means snow 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 and has no thickenings which makes sharpening very easy. This short vegetable knife is very suitable for mincing herbs and smaller fruit and vegetables.Lemmetlengte: 110 mm

  • Blade length: 255 mm
  • Total length: 120 gram
  • Height: 60 mm
  • Steel type: core steel: Japanese Shirogami # 2 White steel with 2 layers of non-stainless steel.

  • Hardness: 62-63 (Rockwell C)
  • Handle: Oval Magnolia wood and crop of red 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.Er zijn geen houten saya`s beschikbaar voor dit mes.

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 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.

If a recipe mentions that meat or fish must be chased, it is not the intention to fine cut them.

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