TSUNEHISA AUS10 Damascus Nakiri 165 mm tomatosharp

Nakiri 165 mm, TSUNEHISA AUS10 Damascus Nakiri

Name: Nakiri 165 mm, TSUNEHISA AUS10 Damascus Nakiri
Brand: Tsunehisa
SKU: TH-A10-DAMA-165N
Price: 2190.0 NOK
Availability: InStock
Rating: 5.0 (2 reviews)

2 190,-

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

In stock

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, TSUNEHISA AUS10 Damascus Nakiri

2 190,-

Description

The TSUNEHISA AUS10 Damascus Nakiri 165 mm makes cutting vegetables a pleasure. The flat edge lets you chop and slice evenly and precisely, and the tall blade gives good control and confidence.

The Damascus pattern in the AUS10 steel gives the knife a distinctive look, and it stays sharp for a long time and stands up to daily use. A vegetable knife that works well and looks good in the kitchen, for anyone who likes Japanese craft.

Made by

Tsunehisa · Tosa, Seki og Sakai, Japan

Tsunehisa gathers knives from several of Japan's knife regions. The idea is simple: each region has its own steel and its own way of making a knife.

All knives from Tsunehisa

Specifications

Knife type: Nakiri (vegetable knife)
Steel: AUS10, stainless steel
Blade length: 165 mm
Handle: Western wooden handle
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): TH-A10-DAMA-165N
Weight: 159 g

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: AUS10

A stainless steel known for durability and ease of sharpening. Gives very good corrosion resistance and is a good choice for those who want a sharp, low-maintenance, dependable knife. Clean and dry after use; avoid long exposure to moisture. Resistant to patina.

Care: easy care

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

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