Item 1 of 56

Onryō-Kei Kuro Nakiri (Vegetable knife), 165 mm

€ 89,00 (including VAT)
This item is sold out.

Onryō-Kei Kuro Nakiri,

Japanese style vegetable knife with a core of Japanese Shirogami # 2 carbon steel. Equipped with a black (Kuro) protective layer and with the logo of an Onryō (怨 霊) -Kei engraved (Japanese mythological spirit). This knife is completely hand-forged 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: 320 mm
  • Weight: 100 grams
  • Steel type: core steel: Japanese Shirogami # 2 steel (non-stainless) with 2 layers of non-stainless steel with black protective coating.
  • Hardness: 62-63 (Rockwell C)
  • Handle: Traditional Ho wood and plastic bolster

Like all Japanese knives, Onryō-Kei's handmade knives are not dishwasher-proof, cleaning and drying after each 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.

  • Stand straight in front of the cutting board, firmly on 2 legs with the shoulders backwards.
  • Hold the knife as if you were giving someone a hand. Keep the knife when cutting in the extension of your forearm.
  • Let the knife go straight down during cutting. Then move the knife along the finger joints of the non-intersecting hand.
  • 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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