Santoku Knife with Birch Handle 175mm

Nakiri knife with birch wood handle for precise vegetable cutting

This 155 mm FUKAKURYU KAI nakiri knife is crafted to the highest quality with an elegant birch wood handle. The knife features a wide, rectangular blade specifically designed for cutting vegetables with a precise and clean edge. The Japanese steel ensures long-lasting sharpness and durability.

Perfect for chopping, slicing, and carving vegetables with high precision in both professional kitchens and at home for culinary enthusiasts.

Cutting precision that makes work easier

The straight edge and rectangular shape of the nakiri knife allow you to cut all the way down to the cutting board in one motion. This makes it particularly suited for fine cuts and precise vegetable carvings. The wide blade also acts as a practical "shovel" for gathering and transferring the chopped ingredients directly from the cutting board to the pot.

Comfort and control throughout the preparation

The ergonomic birch wood handle fits naturally in your hand, providing full control even during extended use. The natural texture of the wood ensures a secure grip, even with wet hands. The balance between the blade and handle is carefully calibrated to reduce wrist strain and minimize fatigue, even after prolonged use in a busy kitchen.

Japanese knife tradition in your kitchen

The FUKAKURYU KAI nakiri knife represents centuries of Japanese knife tradition. The durable steel maintains its sharpness for a long time and is easy to maintain. The traditional nakiri shape is specifically designed to create clean cuts that preserve the structure and flavor of vegetables, which is especially important in both Asian and modern European cooking.

Key benefits of the FUKAKURYU KAI nakiri knife:

• 155 mm specialized blade for precise vegetable cutting
• Durable and comfortable birch wood handle
• Japanese steel that retains sharpness and is easy to maintain

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

FAQ

How do I best maintain my nakiri knife?
Wash the knife by hand with mild soapy water and dry it thoroughly after use. Avoid the dishwasher. Regularly hone the knife with a water stone to maintain the sharpness, and store it in a knife block or with a blade protector.

What is the difference between a nakiri knife and a regular chef's knife?
The nakiri knife has a straight, rectangular blade without a point, making it ideal for vertical cutting of vegetables. Chef's knives typically have a pointed and curved edge that is better suited for rocking cutting motions and all-purpose use.

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