KAI WASABI BLACK Nakiri 165 mm tomatosharp

Nakiri 165 mm, KAI WASABI BLACK Nakiri

Name: Nakiri 165 mm, KAI WASABI BLACK Nakiri
Brand: KAI
SKU: 6716N
Price: 849.0 NOK
Availability: InStock
Rating: 5.0 (1 reviews)

849,-

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

Only 1 unit left

Delivery in 1–3 working days in Norway
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 165 mm, KAI WASABI BLACK Nakiri

849,-

Description

KAI Wasabi Black Nakiri is well suited to cutting and chopping vegetables. A comfortable, ergonomic handle gives good control while you cook.

The KAI Wasabi Black series combines function, quality and style at an affordable price. The knives are made of stainless steel with a higher carbon content, which makes the steel hard and the knives sharper. The water-resistant handle is made of powdered bamboo and plastic, and has natural antibacterial properties.

Made in Japan

Made by

KAI · Seki, Gifu

KAI is the large industrial maker in our range. The company from Seki combines modern production technology with Japanese knife principles, in series that cover everything from a first everyday knife to the professional kitchen.

All knives from KAI

Specifications

Knife type: Nakiri (vegetable knife)
Region: Seki, Gifu
Steel: 1K6, stainless steel
Hardness: 57-58 HRC
Blade length: 165 mm
Handle: PP with bamboo
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): 6716N

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: 1K6

A stainless steel with high carbon content, known for staying sharp for a long time with good rust resistance. Often used in Japanese kitchen knives from KAI

Hardness 57-58 HRC · Care: easy care. HRC is the hardness of the steel: harder holds the edge longer, softer is easier to sharpen.

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 how to care for the knife · How to sharpen it yourself

See all knives