Kumokage Nakiri 165mm - The Cook's Edge
Kumokage Nakiri 165mm - The Cook's Edge
Kumokage Nakiri 165mm - The Cook's Edge
Kumokage Nakiri 165mm - The Cook's Edge
Kumokage Nakiri 165mm - The Cook's Edge
Kumokage Nakiri 165mm - The Cook's Edge
Kumokage Nakiri 165mm - The Cook's Edge
Kumokage Nakiri 165mm - The Cook's Edge
Kumokage Nakiri 165mm - The Cook's Edge

Kumokage Nakiri 165mm

Vendor
Hatsukokoro
Regular price
$215.00
Sale price
$215.00
Unit price
per 

Nakiri: A double bevel knife designed specifically for taking care of vegetable prep. The nakiri is quite recognizable for its flat profile and squared off nose. This shape is designed for the push/pull chopping and slicing style. Generally these knives are ground quite thin for refined chopping, an entremetier essential.

Knife Specs:

Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.

  • Steel: Blue #2
  • HRC: 62~63
  • Edge Length: 165mm
  • Height at heel: mm
  • Spine thickness above heel: mm
  • Weight: grams
  • Handle: Octagonal Teak w/Buffalo Horn Collar 
  • Shape: Nakiri
  • Finish: Kurouchi
  • Cladding: Soft Iron
  • Construction:San Mai
  • Edge Bevel: 50/50
  • Knife Line: Kumokage
  • Maker: Hatsukokoro 
  • Place of Origin:  Tosa (土佐市), Kōchi
Carbon steel knife care
-Please note, this knife is made with high carbon steel.
-Carbon steel knives are amazing, they get super sharp, and are easy to sharpen.
-However, they are more likely to rust than their stainless counterparts.
-Please wipe clean and dry immediately after use.
-Always wash with mild detergent by hand.
-Avoid very acidic foods like lemons, limes, and tomatoes.
-After time you will develop a grey hue on your knife, this is called patina. The healthier the patina, the less likely it is your knife will develop rust.
-If you happen to notice rust forming, please use a soft sponge and soapy water to remove. Dry and oil your blade afterwards.
-Be mindful of your cutting surface, this knife likes end-grain wood cutting boards best. If you do not own one, please use a plastic board only.
-A fine edged knife like this likes to be used in a forward and backward motion only, do not move this knife laterally across the cutting board.