Crude Japanese Nakiri Utility Knife - Carbon Steel Handmade Thin Light

Key Features:

• Hand-Forged Carbon Steel Blade: Thin and sharp for precise cuts.
• Lightweight and Durable: Perfect for everyday kitchen tasks.
• Traditional Nakiri Design: Ideal for chopping vegetables and herbs.
• Ergonomic Wooden Handle: Comfortable grip for long-term use.
• Handmade Craftsmanship: Each knife is individually crafted for unique performance.

Product Description:

The Crude Japanese Nakiri Utility Knife - Carbon Steel Handmade Thin Light is a versatile kitchen tool designed for precision and ease. This nakiri knife features a super-thin carbon steel blade, making it perfect for slicing vegetables, fruits, and herbs with minimal resistance. Whether you're finely chopping greens or preparing a stir-fry, this knife's sharp, lightweight design ensures a seamless cooking experience.

Unlike heavier knives, the nikiri knife is easy to handle, reducing fatigue during long chopping sessions. The traditional nakiri chef knife shape, with its straight blade edge, allows for clean, efficient cuts without damaging delicate ingredients. Paired with an ergonomic wooden handle, this knife offers a comfortable, secure grip, making it an essential tool for home cooks and professional chefs alike.

The Crude Japanese Nakiri Utility Knife is handmade, ensuring that each blade is crafted carefully and carefully. This nakari knife not only delivers exceptional performance but also embodies the artistry of Japanese knife-making. Built to last, it's the perfect combination of functionality and craftsmanship, offering practicality and style for your kitchen.

Product Specifications:

• Blade Material: Carbon Steel
• Handle Material: Wood
• Blade Length: 6 inches
• Overall Length: 11.5 inches
• Set Includes: 1 Nakiri Knife

Care Instructions:

1. Hand wash the knife in warm, soapy water immediately after use.
2. Dry thoroughly to prevent rust or corrosion.
3. Apply food-safe oil to the blade regularly to maintain sharpness.
4. Store in a dry place, ideally in a knife block or sheath.
5. Avoid cutting through hard materials like bones to extend the blade's life.