Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm
Masutani Kokuryu VG10 Nakiri 165mm

Masutani Kokuryu VG10 Nakiri 165mm

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Buy it with

Ceramic Honing Rod Black 10"

$47.00

 

Blade Guard

$5.60$7.00

20% Off

 

Specifications

Style: Nakiri
Blade Length: 165mm
Overall Length: 300mm
Weight: 173g
Blade Height @ Heel: 51mm
Bevel: Double Bevel
Spine Thickness @ Mid: 1.9mm
Blade Material: VG10, Stainless Tsuchime Clad
Handle Material: Western Pakka Wood

 

Introducing

Tsunehisa

Masutani Knives aren't your usual "pakka wood western handle" kind of knives, there's a lot more going on here that meets the eye. The magic with these is in the rigorous heat treatment, the grinds, and the handles! Oh how comfortable these handles are. These knives are hand ground to an extremely fine edge, without being overly fragile, and hold a superb edge with their VG10 core.

Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

Steel Type

VG10 is perhaps the most common of the stainless steels found in Japanese knives. Made by Takefu Special Steel, it’s quality and all round high performance make it a great choice for a knife with good edge holding, low maintenance, and low fragility. VG10 is slightly softer than it’s high-carbon steel counterparts, and as such can be more robust and hard-wearing.

For mor information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use the fastest shipping for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

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