Carving Knife - Hard Steel - Black - 270mm - 290g

Narihira carving knife - precise cutting in economical quality

The Narihira Basis carving knife with a 27 cm blade brings you Japanese cutting artistry at an attractive price. This knife is crafted from high-carbon steel with a hardness of 59 HRC and weighs only 290 grams, providing excellent balance during use. With its black ECO handle, it combines functionality with a sleek design.

Ideal for precise slicing of roasts, fillets, and larger cuts of meat, where you desire thin, uniform slices.

Economical Japanese quality with practical advantages

The Narihira series is Tojiro’s economical line, produced under license. The knives are processed in the East and quality-controlled in Japan, ensuring a good product at an attractive price. The steel is specially manufactured for the Narihira series, providing excellent sharpness. A significant advantage of this knife is that it is easier to maintain with a honing steel compared to harder Japanese knives, making it particularly suitable for busy kitchens.

Concrete benefits in your daily work

With this carving knife, you get a tool that cuts efficiently through meat without tearing the fibers. The 27 cm long blade offers a good reach for larger pieces of meat, while the moderate hardness of 59 HRC balances sharpness with durability. The black ECO handle provides a secure grip, even with wet hands. Weighing 290 grams, the knife reduces wrist fatigue during extended use while providing sufficient stability for precise cuts.

Technical specifications and maintenance

The carving knife is made from a single layer of high-carbon steel with a hardness of 59 HRC. The blade length is 27 cm, and the total weight is 290 grams. To maintain the knife's sharpness, hand wash it and regularly use a honing steel. Avoid the dishwasher, as it will damage both the blade and handle. With proper maintenance, this knife will be a reliable companion in the kitchen for many years.

Remember these important points:

• Japanese quality knife at an economical price
• Easy to maintain with honing steel
• Perfect for precise meat slicing

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 carving knife?
Wash the knife by hand after use, dry it thoroughly, and regularly use a honing steel to keep the edge sharp. Avoid the dishwasher, as it damages both the blade and handle.

What is the difference between the Narihira series and other Tojiro knives?
Narihira is Tojiro's economical series with slightly softer steel (59 HRC), making the knives easier to maintain with honing steel, but they do not retain their edge quite as long as Tojiro's more expensive series.

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