-22%

Item 1 of 9

Fujiwara san Denka no Hoto Nakiri (vegetable knife), 210 mm

€ 769,00 € 599,00 (including VAT)
This item is sold out.

Fujiwara san Denka no Hoto Nakiri,

This large vegetable knife has a hand-blown blade with a core of extremely hard Japanese Aogami Super Blue steel. This knife is completely hand-forged and is unique in its kind, the blade is equipped with a beautiful hammer-blow pattern (Tsuchime) and black Kurochi protective layer. The blade is very solid and hand-sharpened and has no thickenings, making sharpening very easy. A Nakiri is primarily suitable for cutting / chipping vegetables.

The Fujiwara family is an old and well-known Samurai family, 140 years ago the family started making swords and knives. Fujiwara Teruyasu san is the 4th generation and is known worldwide for its excellent knives and is considered both in Japan and beyond as one of the best knives.

  • Blade length: 210 mm
  • Lemmethight: 70 mm
  • Total length: 345 mm
  • Weight: 402 grams
  • Steel type: core steel: non-rustproof Aogami Super Blue steel with 2 layers of stainless steel.
  • Hardness: 65-67 (Rockwell C)
  • Handle: black pakka wood with forged bolster.

Like all Japanese knives, these hand-made knives from Fujiwara san are not dishwasher safe, after every use cleaning and drying 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.

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 the 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.

© 2012 - 2024 Japaneseknives.eu | sitemap | rss