Japanese Nakiri Knife for Sushi and Sashimi Chefs

Key Features:

• Carbon Steel Blade: Sharp and durable, ideal for precise slicing.
• Nakiri Design: Specialized for vegetable preparation and sushi tasks.
• Lightweight and Balanced: Easy to handle for extended kitchen use.
• Ergonomic Handle: Provides a comfortable and secure grip.
• Japanese Craftsmanship: Made with attention to detail and quality.

Product Description:

The Japanese Nakiri Knife for Sushi and Sashimi Chefs is a kitchen essential for chefs who demand precision and quality in their tools. This nakiri knife features a high-carbon steel blade that remains sharp over time, making it perfect for slicing delicate vegetables, sushi, and sashimi with ease. The straight edge of the knife allows for clean, smooth cuts without crushing or bruising ingredients, which is essential for Japanese cuisine.

Designed with balance and comfort in mind, the knife’s ergonomic handle provides a secure grip, even during extended periods of use. The lightweight construction of this nakiri chef knife makes it easy to control, reducing hand fatigue while ensuring accurate, consistent cuts. Whether you're a professional sushi chef or an at-home cook, this nikiri knife will quickly become an indispensable tool in your kitchen.

Made with traditional Japanese craftsmanship, the Japanese Nakiri Knife is not only functional but also visually striking. Its sleek design, combined with its superior performance, ensures it stands out among other knives in your kitchen collection.

Product Specifications:

• Blade Material: Steel
• Handle Material: Wood
• Blade Length: 6.15 inches
• Overall Length: 11.15 inches
• Food Compatibility: Vegetables, Fish, Sushi
• Set Includes: 1 Nakiri Knife
• Country/Region of Manufacture: Japan

Care Instructions:

1. Hand wash the knife with warm, soapy water immediately after use.
2. Dry the blade thoroughly to prevent rust or corrosion.
3. Regularly apply food-safe oil to maintain the blade's sharpness.
4. Store in a dry place, preferably in a sheath or knife block.
5. Avoid using the knife on hard materials like bones to preserve its edge.