Yoshihiro White Steel #1 Stainless Clad Nakiri Vegetable Knife

Product Description

Our White Steel Santoku knife with Stainless steel Cladding is designed for multipurpose use and is great for home or professional use. Handcrafted with consideration for all tasks, this knife has a good balance of length, curve, and height. It’s great for slicing, chopping, and dicing and for use with meat, fish, and.

Our White Steel Santoku knife with Stainless steel Cladding is designed for multipurpose use and is great for home or professional use. Handcrafted with consideration for all tasks, this knife has a good balance of length, curve, and height. It’s great for slicing, chopping, and dicing and for use with meat, fish, and vegetables. The white steel #1 high carbon steel core, with an HRC of 64, provides an extremely sharp edge that is able to maintain its sharpness over extended period of time.

The stainless steel cladding allows much of the blade to be more forgiving to exposure of water while still having the superior edge retention and sharpness intact. 

One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Nakiri. Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Care & Sharpening: Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

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Forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value. One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge.

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