The ideal Japanese knife for cutting vegetables.
From Japan to your kitchen.
The nakiri knife 16.5cm of the Wusaki Kanjo AS series is made in Japan, which is a country known for its ancient expertise in the manufacturing of high quality knives. The blade is forged by hand in the city of Takefu with ancient methods that were used by blacksmiths throughout several generations. You can thus be sure that this is an authentic piece of cutlery of excellent quality. You'll quickly love remarkable cutting performance as well as its traditional design.
Its core is made of Blue Super Steel, which is produced by Hitachi steelworks and is enriched with 1.5% of carbon. The high carbon content of this Japanese steel makes the blade ultra hard (65 HRC). With such high level of hardness, the blade's edge can remain sharp for a long time (you will only have to hone it no more than 2 or 3 times per year). Even after daily usage, the blade remains sharp and delivers a remarkable cutting performance. Another advantage of this steel is that it is easy to hone, which isn't always the case for steels this hard. The core is covered by a stainless steel layer that enhances the blade's resistance to corrosion and makes it less rigid.
Made of hard honoki wood (also known as magnolia), the handle of this knife has an octagonal shape that adapts to left and right handed cooks. It is made in the Japanese province of Niigata, which is proof of its authenticity. The wood has been polished to have a surface that is soft to touch and thus ensure a pleasant grip. Finally, the handle is connected to the blade through a black bolster.
Hammered by hand, the external stainless steel layer of the blade has tiny dimples on its surface that are unique to each knife. The hammering is not so deep because the blade is quite thin, which ensures precise cuts that penetrate with ease your foods (for a deeper hammering, a thicker blade would have been needed).
In addition, the blade is sharpened by an expert at a very acute angle on a whetstone. This sharpening technique enhances even more the cutting performance of the blade.
Finally, the traditional Japanese look of the knife is appareciated by countless cooks. It is a piece of Japanese art for your kitchen.
The blade must be washed by hand and dried immediately with a soft cloth. Store the knife in a safe place free of humidity. Avoid as much as possible to wet the handle, even when washing the blade. It is possible that the surface of the blade close to the edge changes its colour after some time. This is absolutely normal, and it doesn't represent any risk for the foods cut with this knife.