TESSHU Japanese Nakiri Knife 6-1/2" (165mm) - AUS-10 Stainless Steel Vegetable Cleaver
[DESCRIPTION]
A Nakiri knife is a traditional Japanese knife made for cutting vegetables.
It has a straight edge and a squared-off tip, allowing smooth and precise cuts.
This knife is ideal for slicing, chopping, and dicing vegetables with ease.
Best for:
-
Daikon radish
- Cabbage
- Chinese cabbage
- Carrot
- Cucumber
- Tomato
- Eggplant
- Sweet potato
- Komatsuna (Japanese mustard spinach)
- Green onion
Not recommended for:
- Hard foods such as bones
- Frozen foods
[SPECIFICATION]
- Blade Length (from the tip to the heel); 6-1/2" (165mm)
- Handle Length; 5-1/4" (130mm)
- Total Length; 12-1/4" (325mm)
- Knife weight; 5.8oz.(166g)
- The heel part of the spine width is 1/16" (2 mm) wide.
- The width from the heel to the spine; 2" (51mm)
- HANDLE; Water Buffalo ferrule and Octagonal Shaped Ho(Japanese Magnolia) Wood handle
- HRC: 59
- BLADE: AUS-10 Core Stainless steel/SUS-10 stainless Cladding blade (Sanmai style)
- AUS-10 Stainless steel (C; 0.95-1.10%, Cr.; 13.00-14.50%, Mo.; 0.10-0.30 V; 0.10-0.25, Ni.; 0.49, Si.; 1.0%, Mn; 0.50, P; 0.04, S; 0.03)
- Maker of the knife: Takeshi Aoki (Aframes Tokyo)