Knife fever Nakiri

And again a beautiful Santoku that does its name and the chef in question proud. A Santoku is one of the few Far Eastern kitchen knives that are equipped with a so-called multi-purpose blade. It serves as a useful "fish slicer" as well as a vegetable knife (Usuba) and is traditionally bevelled.

Nakiri for universal work in the gourmet kitchen

And yet another beautiful Nakiri that does its name and the chef in question proud. A Nakiri is one of the few Far Eastern kitchen knives that are equipped with a so-called multi-purpose blade. It is just as useful as a meat knife as it is as a vegetable knife and is traditionally rectangular. Our Nakiri is made from high-speed AISI T5 steel and has a blade that is 21 cm long and 4.7 cm high. With a hardness of 63 to 65 HRC, the Nakiri is extremely sharp. Such a beautiful blade demands a worthy knife handle.

Since the Nakiri is a kitchen knife for universal use, the master chefs wanted to demonstrate this with the knife handle made of impressive material. A very robust and handy Werzalit handle was used here. An absolute eye-catcher. This makes each one unique, just like the individual cooking skills of the maitre. This water and heat-resistant handle makes it ideal for use in both hobby and professional kitchens. This handle also has antibacterial properties, which ensure great hygiene in the kitchen.

Treat yourself to this beautiful Nakiri knife for the kitchen.

• Blade 21 cm long, 4.7 cm high
• Style Nakiri
• High speed AISI T5 steel
• Werzalit handle
• Hardness 63-65 HRC
• Extremely sharp
• Black cardboard
• Weight 230g
• Made in TR