Sakai Sutenresu VG10 Suminagashi Nakiri Knife 165mm

This stunning range of stainless suminagashi knives from Japan have a 33 layer (16-1-16) laminated construction with a core layer of VG10 high carbon stainless steel. The full-tang triple riveted handles are made from black pakkawood, a high quality resin stabilised laminate with excellent heat and water resistance.Not to be confused with the single bevelled usuba, also used for taking thin slices from vegetables, the nakiri is a double bevelled knife designed to make straight cuts through them. If you tried to cut a potato in half with a single bevelled knife it would keep veering offline, whereas the nakiri will pass through it in a nice straight line.Nakiri are not cleavers, by all means apply pressure to the top of the blade with the heel of your hand but please don’t bring it down from a height in a chopping action – this will damage the edge.The edge retention, balance and geometry of these knives are absolutely gorgeous. I wouldn’t dream of putting a knife of this quality in a dishwasher, but if they are left wet or immersed in the sink no harm will come to them. Core Steel: VG10 1% Carbon, 15% Chromium, 1% Molybdenum, 0.2% Vanadium, 1.5% Cobalt, 0.5% Manganese.Body Steel: SUS-0410Double bevelJapanese knives have thinner blades and harder edge steel than western knives, they are absolutely exquisite to use but require slightly different care.Always use a wooden or bamboo chopping board.Never sharpen a Japanese knife on a steel or pull through sharpener with steel disc, instead use a fine waterstone, ceramic stone or a strop.Never use a Japanese knife to cut bones or frozen foodJapanese knives are designed to slice or mince food, they should never be used with a chopping action like a cleaver.

SKU:

500112

UPC:

Type:

Kitchen Knife