Sumikama Kasumi VG10 Pro Nakiri Vegetable Knife 17cm 54017
This nakiri vegetable knife by Sumikama Kasumi will ensure clean cuts every time. The blade is made of solid VG-10 cobalt high-carbon steel, which is the most popular knife steel in Japan. As a stainless steel, the blade is less prone to rust and chipping, but still sharp and very durable.
The handle is artificial marble, which is comfortable to hold and easy to clean.
Nakiri knives are traditional Japanese knives that were developed in the middle of the Edo period for cutting vegetables. Western chefs have gotten used to using multi-purpose knives, but many Japanese chefs still use single-purpose knives they select depending on the job.
Single-purpose vegetable knives are underutilized in western cooking, but they’re growing in popularity. Chefs can produce clean, uniform cuts with a nakiri through even large and thick vegetables such as Chinese cabbage and daikon radishes. Nakiri knives have double-bevel blades, so they’re easy for people used to western knives to learn.
Details
- Materials: VG-10 alloy steel (blade), artificial marble (handle)
- Model number: 54017
- Full length: 310mm
- Blade length: 170mm
- Weight: 189g
- Hand wash only
- Made in Japan
Original: $316.05
-65%$316.05
$110.62More Images
Sumikama Kasumi VG10 Pro Nakiri Vegetable Knife 17cm 54017
This nakiri vegetable knife by Sumikama Kasumi will ensure clean cuts every time. The blade is made of solid VG-10 cobalt high-carbon steel, which is the most popular knife steel in Japan. As a stainless steel, the blade is less prone to rust and chipping, but still sharp and very durable.
The handle is artificial marble, which is comfortable to hold and easy to clean.
Nakiri knives are traditional Japanese knives that were developed in the middle of the Edo period for cutting vegetables. Western chefs have gotten used to using multi-purpose knives, but many Japanese chefs still use single-purpose knives they select depending on the job.
Single-purpose vegetable knives are underutilized in western cooking, but they’re growing in popularity. Chefs can produce clean, uniform cuts with a nakiri through even large and thick vegetables such as Chinese cabbage and daikon radishes. Nakiri knives have double-bevel blades, so they’re easy for people used to western knives to learn.
Details
- Materials: VG-10 alloy steel (blade), artificial marble (handle)
- Model number: 54017
- Full length: 310mm
- Blade length: 170mm
- Weight: 189g
- Hand wash only
- Made in Japan
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This nakiri vegetable knife by Sumikama Kasumi will ensure clean cuts every time. The blade is made of solid VG-10 cobalt high-carbon steel, which is the most popular knife steel in Japan. As a stainless steel, the blade is less prone to rust and chipping, but still sharp and very durable.
The handle is artificial marble, which is comfortable to hold and easy to clean.
Nakiri knives are traditional Japanese knives that were developed in the middle of the Edo period for cutting vegetables. Western chefs have gotten used to using multi-purpose knives, but many Japanese chefs still use single-purpose knives they select depending on the job.
Single-purpose vegetable knives are underutilized in western cooking, but they’re growing in popularity. Chefs can produce clean, uniform cuts with a nakiri through even large and thick vegetables such as Chinese cabbage and daikon radishes. Nakiri knives have double-bevel blades, so they’re easy for people used to western knives to learn.
Details
- Materials: VG-10 alloy steel (blade), artificial marble (handle)
- Model number: 54017
- Full length: 310mm
- Blade length: 170mm
- Weight: 189g
- Hand wash only
- Made in Japan
