Touroku Sakai Gekka Nakiri 180mm
About Touroku Sakai - Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly.
Man, this knife feels so good to handle; perfectly balanced, as all things should be. A little extra steel in the handle gives it more weight than the average Japanese-style handle, but less so than the classic riveted, full-tang handle. The blade is thin and razor sharp, but relatively rugged and low maintenance, thanks to it being made from VG10 stainless steel.
About the Shape -Ā A Nakiri is a vegetable knife. Underutilized in the Western kitchen, the Nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an 'accordion', vegetables that are still connected like a paper doll after you're ādoneā cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
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Shipping & Returns
Description
About Touroku Sakai - Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly.
Man, this knife feels so good to handle; perfectly balanced, as all things should be. A little extra steel in the handle gives it more weight than the average Japanese-style handle, but less so than the classic riveted, full-tang handle. The blade is thin and razor sharp, but relatively rugged and low maintenance, thanks to it being made from VG10 stainless steel.
About the Shape -Ā A Nakiri is a vegetable knife. Underutilized in the Western kitchen, the Nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an 'accordion', vegetables that are still connected like a paper doll after you're ādoneā cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
