Kanetsune Nakiri

A Japanese knife designed for cutting herbs and vegetables. The thin, rectangular blade allows you to obtain translucent slices and transfer the chopped ingredients to a salad bowl or pan. The straight cutting edge is used for cutting primarily in a vertical line, using many different techniques, such as julienne or chiffonade.

Blade - VG-2 stainless steel Handle - pakka wood Hardness - 58-59 HRCD Total length - 29 .0 cmBlade length - 16.5 cmBlade width - 4.5 cmBlade thickness - approx. 1.3 mmSharpening method - double-sided symmetrical cutWeight - approx. 118 g