Banshu Hamono Nakiri Knife
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Banshu Hamono Nakiri shape is a thin, long blade with rectangular head and ‘chin’ at the base. It’s great for chopping, slicing and shredding vegetables.
Traditionally known as ‘mum’s knife’ in Japan up until Meiji Era (~1860), when vegetables were a large part of the diet. This shape blade has been used less since, as it is not as well suited as Santoku to cut meat. Nakiri directly translates to cutting vegetables. Nakiri is becoming popular amongst vegetarian and vegan cooks. Peeling large vegetables (like daikon raddish) and cutting bulky leafy vegetable (like cabbage, kale, spinach, etc) is made easy because of the long blade and wide chin.
Dimensions: Blade length 170mm, total length 310mm, weight 134g
Materials: The handle is made from magnolia wood, finished with urushi (natural lacquer produced from trees, which has antibacterial qualities). The blade is carbon steel.
Location: Handcrafted in Ono, Japan. An area that has a long history of hand crafting knives.
Banshu Hamono knives and secateurs are handcrafted in Ono, Hyogo, Japan.
This region is one of last of Japan where craftsman are still making knives with traditional knife making skills and practices. Each craftsman works collaboratively to ensure the tradition is kept alive and passed onto the next generation.
Knife care: Please wash and dry the knife straight after use and never put it in dishwasher. Heating the blades will cause stretching and is detrimental to the quality. Please store in a dry and cool spot.
Secateurs care: Carefully clean and wipe dry blades after use. You can use an oil (such as the traditional camellia oil) to oil blades to help in preventing rust.
Made in Japan.