Name: Nakiri
Brand: Hatsukokoro
SKU: Hikari-170NA-wenge-custom
Price: 200.95 EUR
Availability: InStock

Nakiri

€200,95 EUR

VAT included for EU orders.

Hikari-170NA-wenge-custom

Nakiri vegetable knife with a 170 mm blade.
This particular knife features a custom handle made from wenge wood with a spacer of dyed and stabilized curly birch.

Steel: Semi-stainless SLD with two layers of stainless steel cladding (60–62 HRC)
Blade length, tip to heel: 170 mm
Sharpened edge length: 161 mm
Blade height: 52 mm
Blade thickness: 1.8 mm
Weight: 140 g

Blade finish: Bright, slightly hazy blade sides contrasting with the mirror-polished core steel.
This knife series is the result of a close collaboration between Hatsukokoro and one of the largest and most respected knife manufacturers in Seki City, Japan. We are genuinely impressed by this series. The excellent SLD steel, beautiful finish, exceptionally thin blades, and very competitive price make these knives some of our strongest recommendations.
SLD is a highly wear-resistant steel that offers excellent edge retention, particularly when the edge is not polished too finely but retains a slight toothiness. We recommend finishing the edge on a 1000–3000 grit sharpening stone for an excellent combination of sharpness, bite, and long-lasting cutting performance.
SLD is SEMI-STAINLESS, meaning it offers good resistance to rust but is not completely stainless. Over time, the exposed core steel will darken slightly, creating a beautiful contrast between the core and the stainless steel cladding.
Important:
Keep in mind that the cutting edge is both hard and thin. Take care not to subject it to excessive stress, particularly lateral forces.
When using a thin-bladed Japanese knife, the cutting edge should always be moving as it passes through the ingredient. Never force the blade straight down through food without a slicing motion. Likewise, never twist, rock sideways, or lever the blade to pry ingredients apart.

Manufacturer: Hatsukokoro
Model: Nakiri
Length: 170 mm
Steel: SLD
Semi-rostfritt stål | Rostfri kappa
HRC: 60-62 HRC
Forging:
Handle material:

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.