KAI WASABI BLACK Nakiri 165 mm

KAI Wasabi Black Nakiri is well suited for cutting and chopping vegetables. Comfortable and ergonomic handle that gives good control during cooking.

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

Made in Japan

En nakiri er en grønnsakskniv med et kort, rett og bredt blad uten tupp, som gjør den ideell for hakking og kutting av grønnsaker. Nakiri-kniven er spesielt designet for å oppnå fine og jevne kutt, som er viktig for oppgaver som hakking, skiving og julienning av grønnsaker. Med sin spesialiserte design og egenskaper er en nakiri en perfekt kniv til all grønnsaks-prepping på kjøkkenet.

NB: Nakiri er ikke en kjøttøks og skal ikke brukes til å hakke gjennom bein eller frossen mat.

Use
Japanese knives are typically thinner and more delicate than Western knives, so they are not suitable for cutting through bones, frozen foods, or hard objects. Use a softer cutting board made of wood, plastic, or rubber and cut with a rolling motion rather than pressing down forcefully.

Washing and storage
Wash the knife by hand with mild soap and warm water immediately after use. Dry the knife with a soft cloth or kitchen towel to prevent rust. Store the knife in a safe, dry place when not in use. Consider using a knife block, magnetic knife holder, or knife sheath to prevent damage to the blade. Read more

Maintenance
We recommend using a ceramic sharpening rod in combination with a leather strap to maintain/sharpen the edge. This will keep the knife sharp for much longer before it needs to be sharpened on a stone. When sharpening, we recommend wet sharpening stones for the best results while removing minimal material.