Miyabi KOH nakiri 180mm - The Cook's Edge
Miyabi KOH nakiri 180mm - The Cook's Edge
Miyabi KOH nakiri 180mm - The Cook's Edge
Miyabi KOH nakiri 180mm - The Cook's Edge
Miyabi KOH nakiri 180mm - The Cook's Edge
Miyabi KOH nakiri 180mm - The Cook's Edge

Miyabi KOH nakiri 180mm

Regular price
$250.00
Sale price
$250.00
Unit price
per 

Nakiri: A double bevel knife designed specifically for taking care of vegetable prep. Nakiris are quite recognizable by their flat profile and squared off nose, which aid in the push/pull chopping style. Generally these knives are ground quite thin for refined chopping.

Steel FC61 AKA:Sandvik 13C26
HRC 60:61
Length 140mm
Height at heel  49mm
Spine thickness 1.2mm
Weight 189 grams
Handle Black pakka-wood w/steel collar
Place of origin Seki CIty

 

Stainless Steel Knife Care:
1. Wash and dry the blade by hand immediately after use. Do not use a dishwasher.
2. Use a soft sponge or cloth to wash the blade. Avoid abrasive dish scrubbers and powders as they can damage the finish of the blade.   
3. Do not cut through bones. This can chip the blade.
4. Never use this knife to cut frozen food, use an old knife or one with softer steel.
5. Never twist, cleave or pry the blade out of food if it gets stuck.
6. Always use a wooden (end grain Larchwood is best) or plastic cutting board. Never cut on glass, marble, slate, a plate, china, or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
7. Store knives in a way that the blades will not knock into each other.
8. Use a ceramic honing rod or leather strop for the edge maintenance. Never use coarse steel honing rod or diamond rod.   
9. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on water stones
10. Never scrape the blades edge across the cutting board.

Contact: Adam Sweet – adam@thecooksedge.com