Chef's Knife 21 cm Narihira Basis Black

Narihira Basis Chef's Knife 21 cm – Sharp Quality at a Sensible Price

This Narihira Basis chef's knife at 21 cm gives you Japanese cutting quality at an attractive price. The knife is crafted from hard steel with a hardness of 59 HRC, ensuring good sharpness and durability. With its black ECO handle and a weight of 275 g, the knife sits comfortably in the hand during all kitchen tasks.

Ideal for everyday cooking where you need a versatile knife for chopping, slicing, and carving meat, vegetables, and fish.

Japanese Quality for Everyday Use

The Narihira series is Tojiro's budget range, where the knives are produced under licence. Although the steel is not quite as hard as in Tojiro's more expensive series, you still get a knife with excellent cutting performance. One of the great advantages of this knife is that it is easier to maintain with an ordinary honing steel compared to harder Japanese knives. This makes it particularly well suited to both home cooks and professionals who want good quality without investing in the most expensive models.

A Practical Balance Between Sharpness and Maintenance

With its 21 cm blade in a single layer of hard steel, the knife gives you exactly the right balance between sharpness and durability. The black ECO handle ensures a secure grip even with wet hands. The knife's weight of 275 g provides sufficient heft for effective cutting without feeling heavy during extended use. The blade hardness of 59 HRC means the knife stays sharp for a long time whilst remaining relatively easy to maintain.

Technical Specifications

The knife has a blade length of 210 mm and weighs 275 g. The blade is crafted from a single layer of hard steel with a hardness of 59 HRC, providing a good balance between sharpness and durability. The black ECO handle ensures a secure and comfortable grip during use.

Remember to:

• Always wash the knife by hand – never in the dishwasher
• The knife can easily be maintained with an ordinary honing steel
• You get Japanese cutting quality at a very sensible price

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

Frequently Asked Questions

How often should I sharpen my Narihira chef's knife?
This depends on use, but regular maintenance with a honing steel extends the time between sharpenings. With normal use, professional sharpening is recommended once or twice a year.

Can the knife be used for both meat and vegetables?
Yes, this chef's knife is designed as a versatile tool that works well for meat, fish, and vegetables alike.

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