Vegetable Knife - Hard Steel - Black - 165mm

santoku knife with hard steel - precision for everyday cooking

The Narihira Basis Santoku Knife combines Japanese craftsmanship with economic sensibility. With a blade length of 16.5 cm and an ECO handle in black, this vegetable knife offers professional cutting ability without breaking the bank. The knife is made in the East and undergoes quality control in Japan.

Ideal for chopping, slicing, and dicing vegetables, meat, and fish in your kitchen. Its versatile shape makes it a perfect choice for everyday cooking.

Balanced combination of quality and price

The Narihira series is Tojiro's budget-friendly knife line, focusing on providing excellent cutting performance at a reasonable price. The knife has a hardness of 59 HRC, offering a good balance between sharpness and durability. While the steel is not as hard as that found in Tojiro's more expensive series, you still get a knife with outstanding cutting capabilities. Weighing 247 grams, it provides a good balance in hand without feeling heavy during extended use.

Easy maintenance in busy kitchens

One of the major advantages of this knife is its ease of maintenance compared to those made with harder steel. It can be easily sharpened on a regular honing steel, making it ideal for both home cooks and professionals who want a reliable tool without complicated upkeep. The knife is made from a single layer of specially developed Japanese steel, providing strength and durability. Remember to hand wash the knife after use and dry it thoroughly to maintain the edge and extend its lifespan.

Technical specifications

This Narihira Basis vegetable knife features a 16.5 cm long blade made of hard steel with a hardness of 59 HRC. The black ECO handle provides a good grip, and the total weight of 247 grams ensures excellent balance during use. The knife is constructed with one layer of steel, making it both strong and easier to maintain.

With this Narihira Santoku knife, you get:

• Excellent cutting performance at an advantageous price
• Easy maintenance with a regular honing steel
• Ergonomic design with a good balance between blade and handle

You are always welcome to contact our customer service at web@hw.dk for further information.

Frequently Asked Questions

How do I best maintain my Narihira knife?
Always hand wash the knife with mild soap, dry it thoroughly after use, and regularly use a honing steel to keep the edge sharp.

What is the difference between a santoku knife and a regular chef's knife?
A santoku knife typically has a shorter, wider blade with a flat edge and a blunt tip, making it suitable for chopping, slicing, and dicing with an up-and-down motion.

AI has assisted with the text, and thus errors may be present.