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In order to produce this vegetable cleaner from the Japanese Nakiri series of knives , we again connected with a supplier of Damask knives who are concerned with quality. The smiths have maintained traditional techniques and know-how for blades like Hidukuri Hot Forgeage for generations. The goal is to create quality knives that can be passed down from generation to generation and allows much to discover and appreciate its superior cutting performance and the soul of traditional Japanese craftsmanship.
The blade core is made of very pure Japanese carbon steel and hardened with a hardness of 60 hours. This core has been forged (Tan-Petsu) with an external layer of low-carbon stainless steel with a single surface structure, known in Japan as "Nashiji" - microstructure ("Edge Steel") and thinner and more resistant. This secret explains why forged knives have more durable and sharp cutting edges than production knives. To facilitate maintenance, the outer layer in soft stainless steel offers good resistance to rust (only the blade core is subject to discoloration or rust) and increased resistance to bending and breakage. </P>
Collections: damask knife, Japanese knives, Nakiri knife - cleaver