MASUTANI VG1 Tsuchime Nakiri 165 mm tomatosharp

Nakiri 170 mm, MASUTANI VG1 Tsuchime Brown Nakiri

Name: Nakiri 170 mm, MASUTANI VG1 Tsuchime Brown Nakiri
Brand: Masutani
SKU: MT-VG1-170N
Price: 1345.0 NOK
Availability: InStock
Rating: 5.0 (1 reviews)

1 345,-

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

Only 2 units 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 170 mm, MASUTANI VG1 Tsuchime Brown Nakiri

1 345,-

Description

Nakiri (vegetable knife) of 170 mm from Masutani in Takefu. The straight, wide blade gives even cuts in cabbage, onion and root vegetables.

The blade is VG1, a stainless steel, with a hammered tsuchime finish. The handle is Western (yo) in brown pakkawood. The edge is sharpened 50/50, so the knife suits both right- and left-handed use.

VG1 is easy to look after: wash by hand and wipe dry. A nakiri is not made for bones or frozen food. We sharpen it in the workshop when it needs it.

Made by

Masutani · Takefu, Fukui

Masutani was born in 1944 in Takefu and learned the trade by watching his father from the age of 15. At 30 he opened his own forge.

All knives from Masutani

Specifications

Knife type: Nakiri (vegetable knife)
Region: Takefu, Fukui
Steel: VG1, stainless steel
Hardness: 59-60 HRC
Blade length: 170 mm
Handle: Brown pakkawood
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): MT-VG1-170N

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: VG1

A high-quality stainless steel known for hardness, durability and resistance to wear and rust. Gives a sharp edge with little maintenance. Clean and dry after use; avoid long exposure to moisture. Does not usually develop a patina, as it is stainless.

Hardness 59-60 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