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Daimonya Kuroichi Nakiri (vegetable knife) 155 mm

SKU: DKT-W13
€ 69,00 € 49,00 (including VAT)

Daimonya series Kuroichi Nakiri.

Blade made of laminated (3-layer) non-stainless steel core. The blade is thin and manually sharpened and has no thickenings, which makes sharpening very easy. This vegetable knife has been developed for embossing vegetables and fruit.

  • Blade length: 155 mm
  • Total length: xxx mm
  • Weight: 144 grams
  • Steel type: core steel is Japan Carbon steel (not rust resistant)
  • Hardness: 61 (Rockwell C)
  • Handle: Traditional Honoki handle. The handle is fitted with a black plastic bolster

Special features: This knife has a traditional handle with a double-sided sharpened non-rust-resistant blade
Like all Japanese knives, the Daimonya knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.

There are no wooden sayas available for this knife.

Cutting techniques for a nakiri

Emboss is a cutting technique that is mainly used for leafy vegetables, herbs and softer vegetables (such as cucumber, mushroom, zucchini and pickle). The technique is characterized by the fact that the knife comes completely free from the cutting board when cutting.

This makes embossing a form of chopping and always takes place at high speed. The technique requires a lot of practice and a razor-sharp knife.

Stand straight in front of the cutting board, standing firmly on 2 legs with shoulders back.
Grasp the knife as if you were shaking someone's hand. Keep the blade in line with your forearm when cutting.
Let the blade go straight down while cutting. Move the knife along the phalanges of the non-cutting hand.
Cut quickly, pulling fingers back evenly so that the slices become evenly thick. When embossing leafy vegetables and herbs, first roll the leaves into a cigar-like shape. You can then cut these lengthwise into very fine strips.
If a recipe states that meat or fish must be hammered, it is not the intention to cut it finely. In that case, embossing means superficially carving the meat or fish. With fish, this prevents the fish from warping or the skin unsightly bursting open. Meat is slit to promote cooking and prevent shrinkage.

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