YOSHIKANE HAMONO SKD Nashiji Nakiri 165 mm tomatosharp

Nakiri 165 mm, YOSHIKANE HAMONO SKD Nashiji Nakiri

Name: Nakiri 165 mm, YOSHIKANE HAMONO SKD Nashiji Nakiri
Brand: Yoshikane Hamono
SKU: YK-SKD-KN-210KG
Price: 4290.0 NOK
Availability: OutOfStock

4 290,-

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

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

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,-

Description

YOSHIKANE HAMONO SKD Nashiji Nakiri 165 mm

Made by

Yoshikane Hamono · Sanjo, Niigata

Led by fourth-generation knife maker Kazuomi Yamamoto, Yoshikane Hamono is a Japanese knife maker with over 100 years of history, based in Sanjo City in Niigata.

All knives from Yoshikane Hamono

Specifications

Knife type: Nakiri (vegetable knife)
Region: Sanjo, Niigata
Steel: SKD (SKD-12), semi-stainless steel
Blade length: 165 mm
Handle: Teak and buffalo horn
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): YK-SKD-KN-210KG

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: SKD (SKD-12)

SKD12, often just called SKD, is a semi-stainless Japanese knife steel equivalent to the American A2 tool steel. It contains around 1 % carbon and moderate amounts of chromium, along with molybdenum and vanadium among others, which gives the steel a good combination of hardness, wear resistance and stability. All knife steels contain carbon, which is essential for edge retention, but since SKD has well under 13 % chromium it is not considered fully stainless.

In use, SKD12 is known for very good edge retention and for being easy to sharpen, which makes it a dependable choice for kitchen knives. As a semi-stainless steel it can develop a natural patina over time, but this is rarely a problem. At Tomatosharp we see SKD as a well-balanced steel that combines high performance with relatively easy maintenance, for keen home cooks and professionals alike.

Care: needs a little attention

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