Nakiri 16,5 cm Tsukasa Hinoura Shirogami#2

Vegetables, herbs and the rest of the broadly understood "greens" are an extremely important element of any diet, providing our bodies with vitamins and microelements that are lacking in all kinds of meat. Therefore, it should come as no surprise that a specialized knife shape was created for cutting vegetables. In this case, it is nakiri. "Nakiri bocho" in Japanese means exactly a knife for cutting vegetables, and its history dates back to the 17th century, where, next to a deba (one-sided sharpened fish-processing knife), it found its place in practically every household.

Nakiri is characterized by a rectangular, wide blade (but not as wide as a Chinese knife) with a very slight curvature of the cutting edge known as the "belly". It has no tip, the cutting edge at the knife's forehead rises in a small arc. The standard height of the blade for this shape is about 5 centimeters, but there are exceptions to this rule - for example, nakiri made by master Yoshimi Kato under the Masakage manufactory, the Koishi series is a whole centimeter wider. Perhaps it does not look impressive on paper (unless we go to the surface of the blade - the standard 16 cm nakiri is about 80 cm2, and the Nakiri Koishi - over 100 cm2), but the difference in work is immediately visible. The width of the nakiri is important for functionality. The shape of the blade allows for easy handling of the sliced ​​ingredients, which facilitates the work in the kitchen.

It can also be found under the names Shiro-Ko 2 and Shiro-ni-ko. Its composition is similar to Shirogami 1 steel, only the carbon content differs. It is a high-carbon steel with the highest level of purity. It has a very simple chemical composition, does not contain a lot of carbides, but a lot of elemental carbon. High cleanliness and simple composition translates into extremely easy sharpening,
thanks to which the blade can be made to have a mirror effect and
reduce the sticking of the cut products to the knife surface. However, this steel can be hardened to very high hardness, thanks to its high hardness and abrasion resistance it can stay sharp for a long time. Note, like all carbon steels, it can rust, so it's worth spending time and attention on its maintenance - cleaning and oiling. Covering the knife with a patina prevents corrosion.

Carbon steel requires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is
to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina.After wiping the knife dry, it is best to lubricate it with a small amount of camellia oil, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the appearance of small spots of rust. It is completely unacceptable to wash the knives in a dishwasher, chemicals and high temperature will negatively affect the handle and
the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip.When cutting, do not twist the knife from side to side, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the
knife and possible nicks. The knife shouldonly be used as a cutting tool, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.