KOBO Seattle | since 1995
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The Nakiri style of knife is designed for chopping, slicing, dicing, and mincing vegetables. This blade is think and deep, the tip of the blade is flat and square.In Japan, this type of knife is specifically useful when cutting vegetables such as daikon or carrot into julienne strips, this method is called katsura-muki.
This is a Sakai Takayuki Western style series from Hasu-Seizo. It is resistant to rust. The blade has a hammer eye pattern that features a beautiful ripple. Can be used for a wide variety of food prepping from home to professional.
Please do not cut bone or frozen food. It may cause chipping or other damaged.
Made in Japan.
Damascus 45 Layer (AUS 10 core)
160 mm Nakiri Knife/Vegetable
Handle: Walnut
Damascus Steel:
Damascus steel is a beautifully patterned steel material that was originally produced in the Damascus region of Syria since it was said to be called warts steel. The current Damascus steel produces an elegant ripple to alternately superimpose and polish two kinds of steel materials. Often times the Damascus steel is wrapped around a core metal such as VG-10 or Silver-3 to give the knife additional qualities, whether that be functional or aesthetic.
VG-10:
VG-10 is a grade of stainless steel produced in Japan primarily focused on cutlery. The name stands for V Gold 10 where "gold" refers to the quality. The approximate content is Carbon: 1%, Vanadium: .1-.3%, Chromium: 14.5-15.5%, Molybdenum: .9-1.2%, Cobalt: 1.3-1.5%, Manganese: .5%, and Phosphorus: .03%.
This steel has good edge retention and has very good corrosion resistance. In Damascus style knives it is often used as the core, with the Damascus steel wrapped around.