Comceived to cut vegetables, thinner and easier to handle if compared to traditional Japanese knives. Thanks to its double sharpening it does not swerve on one side, so you won’t need to keep correcting your movements while slicing. It is also easier to maintain. Maybe it is for this very reason that nakiri knives have gained ground in Japanese domestic kitchens, and – just as santoku knives – it is spreading widely in Western countries. It is often forged using the awase style, a feature which ensures strength, sharp blades and flexibility. Ideal for julienne and chiffonade.
- Its wide blade allows a better handling.
- Ergonomic handle made with Micarta resin, resistant to high temperature and humidity.
- Cardboard box equipped with magnetic clasp, perfect to store the knife and/or as a gift.
- Total knife length: 29.5cm; Blade: 16.5cm; Handle: 13cm; Blade Width: 6cm; Blade Thickness: 2.7mm
TOTIKO JAPAN KNIVES. A series of Japanese knives combining exceptional sharpening, easy maintenance and practicality. Their highly ergonomic Western-style handles, suitable for any type of cut, match perfectly with Japanese-style blades. Our chef’s knives are manufactured with care, following a semi-artisanal process using high-quality material. A manufacturing process which takes more than 60 days to be carried out. Polishing is completely handmade, revealing a magnificent damascus texture. The VG-10 steel core is rich in carbon, and has an enhanced crystal structure which is obtained thanks to a precise cryogenic tempering process with liquid nitrogen. This increases strength, flexibility and hardness, giving a sharpness which can be compared to the one of a particularly elastic scalpel. The blade is resistant, with a long-lasting sharp blade