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Wusaki Nakata BS2 Japanese Nakiri Knife 16.5cm

Great quality delivered by true Japanese craftmanship.

Essential for cutting vegetables.

139,90 €

More info

Traditional, Japanese expertise

The Wusaki Nakata BS2 nakiri knife 16.5cm is entirely made in Japan, which is a country known for its ancient expertise in the manufacturing of knives. Its blade is forged by hand in the city of Sanjo in the Japanese province of Niigata using ancestral methods that blacksmiths have developed thorughout several generations. With this knife, you finally get a tool that perfectly combines a good look with an excellente cutting performance.

High-end carbon steel

Ideal to cut vegetables, the blade of this knife is made of Blue Steel n°2. This Japanese steel is enriched with 1.2% of carbon, which enables the blade to reach a hardness of 63 HRC in the Rockwell scale. Such level of hardness allows the blade to remain sharp for a long time. Even after daily usage, the blade remains sharp, and despite its rigidity, it remains easy to hone whenever needed. Around the core, there is a layer of stainless steel that protects the carbon steel from corrosion, and it makes it less brittle.

Beautiful handle

Made of walnut wood, the handle is resistant to heat and humidity. It has a round shape that is suitable for both right and left handed cooks. The surface has been polished to guarantee a soft touch that enables a pleasant grip. The link between the handle and the steel blade is made by a black bolster made of Pakkawood.

One of a kind

The Nashiji finish on the surface of the outer stainless steel blade gives the knife a truly unique look.

In addition, the blade is sharpened by an expert that uses a whetstone holding the blade at a highly acute angle. This sharpening technique guarantees a remarkable cutting performance.

The quality of every cut as well as its traditional look make this knife a special piece of cutlery that every cook would love to have in his or her kitchen.

Care tips: wash the knife by hand and dry it immediately with a soft cloth to prevent humidity traces on the steel. Store it in a safe, dry place. Avoid as much as possible to wet the handle, even when washing the blade. Along the surface close to the blade's edge, it is possible that the steel changes its colour to a dark blueish tone. This is a natural reaction of the steel, and it does not represent any danger for your foods.

Couteau nakiri 16.5cm Wusaki Kanjo AS carbone

A piece of Japan in your kitchen