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Suzuki Uchihamono Kuro Nakiri-Maru (vegetable knife), 165 mm, Shirogami
Suzuki Kuro Nakiri-Maru (Vegetable Knife)
Japanese-style vegetable knife with a core of Japanese Shirogami #2 carbon steel. It has a black (Kuro) protective layer. This knife is entirely hand-forged and unique. The blade is very thin and hand-sharpened, with no bevels, making it very easy to sharpen.
Made by Suzuki Uchi Hamono, a renowned Japanese forge led by Tsukasa Suzuki, known for his exceptional skill in forging unique kitchen knives. Hailing from Yamagata Prefecture, a region renowned for its long tradition of forging, he learned the art of forging from his father and has practiced it for over 40 years.
This knife is single-edged, meaning it has a bevel on only one side of the blade. An advantage of this geometry is that food falls off the blade with minimal effort, a feature especially useful for precision cutting tasks where the chef's control over the edge is crucial. This knife has a distinctive blade thickness profile: the spine, also known as the "ear" of the knife, is relatively thick at approximately 5 mm, while the rest of the blade is extremely thin at just over 1 mm. The thick spine not only provides strength and rigidity but also prevents food from accumulating on the blade, a feature especially useful when working with ingredients that tend to stick to the knife. This knife should not be used to cut through bones and should be used in a slicing motion. The blade length of this knife is 165 mm. Hand wash only and dry immediately.
This knife is made of carbon steel, which retains sharpness better than stainless steel. However, it will develop rust stains if it gets wet or is kept damp and will naturally discolor with use. Dry it after use and oil it regularly to keep it in good condition.
- Blade length: 165 mm
- Total length: 320 mm
- Weight: 136 grams
- Steel type: Core steel: Japanese Shirogami #2 ("White Paper Steel") steel with two layers of non-stainless steel with a black protective coating (blade is single-sided sharpened)
- Hardness: 61-62 (Rockwell C)
- Handle: Traditional octagonal Spalted Beechwood (this wood has a very beautiful grain due to a certain fungus)
- This knife is only suitable for right-handed use.
Like all Japanese knives, Tsukasa Suzuki's handmade knives are not dishwasher safe. Cleaning and drying them after each use is the best way to care for these exclusive products.
Cutting techniques for a nakiri
Chiseling is a cutting technique primarily used for leafy greens, herbs, and softer vegetables (such as cucumbers, mushrooms, zucchini, and gherkins). The technique is characterized by the blade's complete separation from the cutting board when cutting.
Chiseling is a form of chopping and is always done at high speed. The technique requires a lot of practice and a razor-sharp knife.
Stand directly in front of the cutting board, firmly on both legs with your shoulders back.
Grip the knife as if shaking hands. Keep the knife in line with your forearm while cutting.
Slide the knife straight down while cutting, moving it along the knuckles of your non-cutting hand.
Cut quickly and retract your fingers evenly so that the slices are evenly thick. When slicing leafy vegetables and herbs, first roll the leaves into a cigar shape. You can then cut these lengthwise into very fine strips.
If a recipe calls for slicing meat or fish, it's not meant to be finely chopped. In that case, slicing refers to making superficial incisions in the meat or fish. With fish, this prevents the fish from warping or the skin from splitting open. Meat is scored to promote cooking and prevent shrinkage.
