Grønnsakskniv 170 mm, SAISEI IRO Jordbær Nakiri tomatosharp

Nakiri 170 mm, SAISEI IRO Jordbær Nakiri

Name: Nakiri 170 mm, SAISEI IRO Jordbær Nakiri
Brand: Saisei
SKU: SS-IRO-JORDBÆR-170N
Price: 1499.0 NOK
Availability: InStock
Rating: 5.0 (1 reviews)

1 499,-

For those who cut a lot of vegetables: cabbage, onion and root vegetables.

Saisei IRO: Japanese blade in SLD steel, handle designed by us and cast by hand in Trondheim. No two are alike.

Re-stocking soon

Ships when it is back in stock
Free delivery in Norway over 2 500,-
30-day returns
Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Nakiri 170 mm, SAISEI IRO Jordbær Nakiri

1 499,-

Description

We designed the handle ourselves after years of sharpening in the workshop: octagonal, like a Japanese handle. Plasteriet in Trondheim casts it by hand to our design, from collected plastic, one at a time. The colour will be as in the picture, but the marbling is your own. In the workshop we fit the handle to the blade and adjust it.

Specifications

Knife type: Nakiri (vegetable knife)
Steel: SLD, semi-stainless steel
Blade length: 170 mm
Handle: Recycled plastic (PP)
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): SS-IRO-JORDBÆR-170N

About the knife type: Nakiri (vegetable knife)

A nakiri is a vegetable knife with a short, straight, wide blade and no tip. It gives fine, even cuts when you chop, slice and julienne.

A nakiri is not a cleaver. Do not chop through bone or frozen food.

See all knife types

About the steel: SLD

A semi-stainless tool steel from Hitachi, originally designed for cutting other steels. It combines the sharpness of carbon steel with the easy care of stainless steel. Needs some maintenance to prevent corrosion.

Care: needs a little attention

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See all Saisei