OUL Tsuchime Nakiri 165mm

The OUL Tsuchime Nakiri 165 mm is a beautiful vegetable knife with a hammered finish and a traditional magnolia handle with buffalo horn. It will glide through any root vegetable you may have with its razor-thin blade.

NOTE : The Nakiri should not be confused with a meat cleaver, and should only be used carefully on boneless foods. It has a very thin blade that should glide easily through root vegetables and other delicate foods.

Tsuchime is a Japanese word meaning "hammered". The Tsuchime technique is used to hammer or strike the surface of the metal to create a unique texture and pattern. This can be both decorative and functional. The hammered surface makes it visually interesting and can help increase the strength and durability of the knife.

Steel
Shirogami #2, also known as White steel #2, is a type of high carbon steel with a lower carbon content than Shirogami #1, making it slightly softer. Overall, it is a high quality carbon steel that offers exceptional sharpness. It is a popular choice among those who appreciate hand-forged knives.

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.