Description
It is vastly better than the all-purpose European chef��s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons. The solution is the Milk Street Nakiri. It��s light, thin and sharp, with a design that resembles a mini cleaver��2 inches deep with a squared-off tip. A very thin blade, just 1.6 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without bending. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. The blade is embossed with a nonstick file pattern that replicates the kourochi (blacksmith) or tshuchime (pear skin) finish to traditional nakiris, so sliced ingredients fall right off. A gentle curve accommodates fingers when choking up tight for control, and the handle has been designed to provide a nonslip grip. Specifications Net Weight: 6 ouncesDimensions: 6.75 inch blade Materials: -Blade: 1.4116 German Steel -Handle: Black Polymer Care and Use Care: The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. To maintain the blades edge, sharpen the Nakiri at a 17 degree angle. [/accordions_break] Milk Street Nakiri Kitchen Knife | Milk Street Store
- Blade: 1.4116 German Steel.
- Handle: Black Polymer Care and Use Care: The knife must be washed by hand and dried after each use immediately to ensure no staining occurs.
