Nakiri 165 mm (6.5 in) White#1
- Type: Nakiri
- Finish: Kurouchi
- Blade Length: 165 mm (6.5 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Shirogami (White) #1
- HRC (Rockwell Hardness): 60-61
- Handle: Magnolia
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
Made up of Carbon: 1.25 – 1.35%, Manganese: .20 - .30%, Phosphorus: .025%, Sulfur: .004%, Silicon: .10 - .20% Almost identical to Blue No.1 steel except for the absence of Chromium and Tungsten, this is a very pure Carbon steel alloy.
These knives take an extremely fine edge, but do not tend to have the edge retention of other alloys. It is very reactive so wiping down and drying should be done after every use.
* This is handmade product, so there may be slight difference from the actual image.
- Type: Nakiri
- Finish: Kurouchi
- Blade Length: 165 mm (6.5 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Shirogami (White) #1
- HRC (Rockwell Hardness): 60-61
- Handle: Magnolia
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
Made up of Carbon: 1.25 – 1.35%, Manganese: .20 - .30%, Phosphorus: .025%, Sulfur: .004%, Silicon: .10 - .20% Almost identical to Blue No.1 steel except for the absence of Chromium and Tungsten, this is a very pure Carbon steel alloy.
These knives take an extremely fine edge, but do not tend to have the edge retention of other alloys. It is very reactive so wiping down and drying should be done after every use.
* This is handmade product, so there may be slight difference from the actual image.
| Purpose | Vegetable knife |
|---|---|
| Steel | High Carbon Steel |
| Blade Finish | Kurouchi |
| Purpose | Vegetable knife |
|---|---|
| Steel | High Carbon Steel |
| Blade Finish | Kurouchi |