MIYABI NAKIRI KNIFE 6.5′

Nakiri – that’s what a vegetable cutter is called in Japan. And as the name suggests, the traditional Japanese knife is ideal for chopping vegetables and herbs. Its shape is reminiscent of a meat cleaver, but should not be confused with this. The sharp, finely ground blade is not suitable for chopping. With the noble Nakiri knife from the MIYABI 5000MCD series, Far Eastern aesthetics and tradition move into your kitchen. The core of MC63 micro-carbide powder steel is surrounded by 100 layers of steel in two different grades of different hardness. In addition, the 17 cm long blade was hardened in the specially developed CRYODUR process. The Nakiri knife gets its special sharpness from the classic Japanese Honbazuke trigger, which offers a symmetrical cutting edge with an angle of approx. 19 degrees.