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.
Care: 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.
Location: Handcrafted in Ono, Japan. An area that has a long history of hand crafting knives.