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Nakiri is Japanese for vegetable chopper. The Nakiri is a traditional vegetable cleaver, ideal for chopping greens and all kinds of vegetables. Despite its cleaver shape, these knives aren't suitable for chopping meat or bones. The KAI Seki Magoroku Pakka Wood Series includes 12 different blade shapes. The high-quality steel with a hardness of 58 HRC and the finely polished blade edge give the knives a high cutting performance. The handle is made of Pakka wood — a dark hardwood, which is very oily and water resistant. It has a traditional chestnut shape. A polished black polypropylene ferrule complements the modern look of the wood.
- Japanese Nakiri knife for chopping vegetables with an up and down motion on the chopping board
- Blade made of a carbon 1K6 stainless steel with a hardness of 58 (±1) HRC with long lasting edge retention and excellent sharpness
- Handle with a traditional chestnut shape made of Pakka wood
- High quality resins added to the wood make it exceptionally hardy and moisture resistant
- Handle and blade are inserted into each other and firmly connected by a shiny black plastic ferrule
KAI is one of the world leaders in the manufacture of premium level chef's knives, used by top-class professionals and ambitious hobby cooks. For over 100 years, KAI has pushed the boundaries of aesthetic design, technical innovation and outstanding quality, enjoying cult status in Japan. These amazing razor-sharp knives are created in Seki City, Japan’s 700-year-old centre for Samurai swords.
- Blade length: 16.5cm
- Handle length: 13.4cm
- Always wash the knives by hand in order to protect them and maintain long lasting sharpness
- Never place the blades in the dishwasher
- Use only wooden or plastic boards with medium resistance
- Keep the knives in a blade protector, either in a knife block, on a wall magnetic board
- Blades are absolutely not suitable for cutting bones (including fish) or frozen foods
Customer Reviews & Ratings
Took me too long to realise (can't return) that I messed up buying this knife in early December. The manufacturer calls this a nakiri but this knife is in fact closer to an usuba hybrid with all the bad qualities of both a nakiri and usuba.
1. The knife is very thick towards the spine therefore it breaks open vegetables
2. Still trying to figure out of this is double/single beveled, Read more
I would not recommend this product to a friend.