Nakiri knife, VG10 Stainless Steel, Damascus finish - Miki Hamono
A fantastic range of entry level knives with easy to look after Japanese steel.
SHAPE: Nakiri. A traditional shape used for cutting vegetables and most certainly not bones. Definitely has more than a whiff of resemblance to a mini Chinese cleaver.
STEEL: VG10. A premium high carbon Japanese stainless steel capable of impressive hardness. This is the premier product in the V Gold series made by Takefu steel.
FINISH: Damascus or suminagashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: Western style Pakkawood brown handle
BLADE LENGTH: 165mm.
MAKER: Miki Hamono - Miki city
BEST FOR: Easy to look after entry point with a familiar handle. The quality Japanese steel making it a great easy to look after first choice knife.
SAUNDERS SAYS:"This is a great first Japanese knife for a keen cook at a fantastic price. Easy to take care of making it such good bang for you buck"
A fantastic range of entry level knives with easy to look after Japanese steel.
SHAPE: Nakiri. A traditional shape used for cutting vegetables and most certainly not bones. Definitely has more than a whiff of resemblance to a mini Chinese cleaver.
STEEL: VG10. A premium high carbon Japanese stainless steel capable of impressive hardness. This is the premier product in the V Gold series made by Takefu steel.
FINISH: Damascus or suminagashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: Western style Pakkawood brown handle
BLADE LENGTH: 165mm.
MAKER: Miki Hamono - Miki city
BEST FOR: Easy to look after entry point with a familiar handle. The quality Japanese steel making it a great easy to look after first choice knife.
SAUNDERS SAYS:"This is a great first Japanese knife for a keen cook at a fantastic price. Easy to take care of making it such good bang for you buck"
Description
A fantastic range of entry level knives with easy to look after Japanese steel.
SHAPE: Nakiri. A traditional shape used for cutting vegetables and most certainly not bones. Definitely has more than a whiff of resemblance to a mini Chinese cleaver.
STEEL: VG10. A premium high carbon Japanese stainless steel capable of impressive hardness. This is the premier product in the V Gold series made by Takefu steel.
FINISH: Damascus or suminagashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: Western style Pakkawood brown handle
BLADE LENGTH: 165mm.
MAKER: Miki Hamono - Miki city
BEST FOR: Easy to look after entry point with a familiar handle. The quality Japanese steel making it a great easy to look after first choice knife.
SAUNDERS SAYS:"This is a great first Japanese knife for a keen cook at a fantastic price. Easy to take care of making it such good bang for you buck"
