Vegetable Knife 16.5 cm Narihira Basis Black

Santoku Knife with hard steel – precision for everyday cooking

The Narihira Basis Santoku Knife combines Japanese knife-making craftsmanship with economic sense. With a 16.5 cm blade and a black ECO handle, this vegetable knife gives you professional cutting performance without breaking the bank. The knife is manufactured in the East and undergoes quality control in Japan.

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

A balanced combination of quality and price

The Narihira range is Tojiro's economy knife line, focused on delivering excellent cutting performance at a reasonable price. The knife has a hardness of 59 HRC, providing an excellent balance between sharpness and durability. Although the steel is not as hard as in Tojiro's more expensive ranges, you still get a knife with outstanding cutting performance. It weighs 247 grams, which provides good balance in the hand without feeling heavy during extended use.

Easy maintenance in busy kitchens

One of the great advantages of this knife is that it is easier to maintain than knives with harder steel. It can easily be honed with an ordinary honing steel, making it ideal for both home cooks and professionals who want a reliable tool without complicated maintenance. The knife is made from a single layer of specially developed Japanese steel, giving it strength and durability. Remember to wash the knife by hand after use and dry it thoroughly to preserve the edge and extend its service life.

Technical specifications

This Narihira Basis vegetable knife has a 16.5 cm hard steel blade with a hardness of 59 HRC. The black ECO handle provides a secure grip, and the total weight of 247 grams ensures good balance during use. The knife is constructed with 1-layer steel, making it both strong and easy to maintain.

With this Narihira Santoku Knife you get:

• Outstanding cutting performance at a competitive price
• Easy maintenance with an ordinary honing steel
• Ergonomic design with a good balance between blade and handle

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

Frequently asked questions

How do I best maintain my Narihira knife?
Always wash the knife by hand with mild washing-up liquid, 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 an ordinary chef's knife?
The santoku knife typically has a shorter, wider blade with a flat edge and blunt tip, making it well suited to chopping, slicing, and cutting with an up-and-down motion.

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