Chef's Knife - Hard Steel - Black - 210mm - 275g

Narihira Basis Chef Knife 21 cm - Sharp quality at a reasonable price

This Narihira Basis chef knife at 21 cm offers you Japanese cutting quality at an attractive price. Made from high-carbon steel with a hardness of 59 HRC, this knife ensures excellent sharpness and durability. With its black ECO handle and a weight of 275 grams, the knife feels comfortable in your hand for all kitchen tasks.

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

Japanese quality for everyday use

The Narihira series is Tojiro's economical line, with knives produced under license. While the steel isn't as hard as that found in Tojiro's premium series, you still get a knife with outstanding cutting properties. One of the main advantages of this knife is that it’s easier to maintain with a regular honing steel compared to harder Japanese knives, making it particularly suitable for both home cooks and professionals seeking quality without investing in the most expensive models.

Practical balance between sharpness and maintenance

With its 21 cm long blade made from a single layer of high-carbon steel, the knife offers just the right balance between sharpness and durability. The black ECO handle ensures a secure grip, even with wet hands. Weighing in at 275 grams provides enough heft for effective cutting without feeling heavy during prolonged use. The blade's hardness of 59 HRC means the knife stays sharp for a long time, while still being relatively easy to maintain.

Technical specifications

The knife features a blade length of 210 mm and weighs 275 grams. The blade is crafted from a single layer of high-carbon steel with a hardness of 59 HRC, providing a good balance between sharpness and durability. The black ECO handle ensures a safe and comfortable grip during use.

Remember to:

• Always wash the knife by hand - never in the dishwasher
• The knife can be easily maintained with a regular honing steel
• You get Japanese cutting quality at a very reasonable price

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

Frequently asked questions

How often should I sharpen my Narihira chef knife?
It depends on usage, but regular maintenance with a honing steel extends the time between sharpenings. For normal use, professional sharpening is recommended 1-2 times a year.

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

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