Shun Premier Nakiri 14cm
Shun Premier Nakiri 14cm by Kai Shun
This is a special order product
Quite simply, "nakiri" is Japanese for vegetable knife. Great for salad or stir-fry preparation.
If you haven’t used Japanese-style knives before, the Nakiri is sure to attract your attention due to its interesting shape. Yet this blade shape is quite practical, too.
With its blunt tip, the Shun Premier Nakiri is safer to use in the kitchen, but without sacrificing any of the slicing and dicing power you need when processing vegetables.
Because of its straight blade, edge, and spine, the Nakiri isn’t rocked like a chefs knife. Instead, use a push cut by moving the knife down and forward while keeping the edge parallel to the cutting surface.
Presentation: All Shun Premier knife purchases come in a beautifully presented gift box.
Cutting Technique: Kai knives are designed to be used in a smooth, slicing motion - never in an up and down “chopping”, piercing or stabbing motion.
Please do not use Kai knives on: hard materials such as bones, joints, frozen foods or very hard vegetables like pumpkin. Use on these or similar items can damage the cutting edge or cause the blade to fracture and break.
Specifications:
- Cutting Edge: Hand-sharpened 16° double-bevel blade
- Steel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding
- Hammered tsuchime finish helps release food easily when cutting
- Hardness: 60 HRC
- Blade Length: 14cm
- Walnut finish, contoured Pakkawood handle; offers comfort and control; resists moisture
- Origin: Handcrafted in Japan
Cutting Surface:
The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.
Care: Hand-wash your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.
Storage:
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.
Sharpening:
In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a Kai Seki Magoroku Whetstone, or sending your knives to a professional sharpener.
