Yoshihiro Kurouchi High Carbon White Steel #2 Nakiri Japanese Vegetable Knife with Camphor Handle

*Recommended to purchase with Custom-Cut Saya Knife Cover Sheath

**KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE

White Steel #2 with a hardness on the Rockwell scale of 62 to 63, is intricately forged with iron to create a Black-Forged Kurouchi finish on the blade and consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. 

One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Nakiri. Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes.

From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special.

 
Care & Sharpening 

• Sharpening and honing should be done with only whetstones
• Hand wash and dry only, and doso immediately if working with acidic ingredients
• Do not use on objects such as bones, nutshells, and frozen foods