Yakell Tsuchimon Nakiri is a traditional Japanese vegetable knife designed to impress both hobbyists and professional chefs. These culinary knives are renowned for their exceptional sharpness and edge retention, making them ideal for precise chopping and slicing.
The handles are made of black micarta, a durable material composed of linen and epoxy resin, which is odorless and provides a comfortable grip. The end cap and core of the handle are crafted from high-quality stainless steel CNS 18/10, ensuring additional durability and longevity.
Knives from the Tsuchimon series feature a distinctive hammered design. Their wavy blade surface not only enhances aesthetics but also prevents food from sticking during slicing.
Elegant and incredibly sharp, these knives come with a practical Primo blade guard for protection and safe handling.
Specifications:
Blade Length: 18 cm
Hardness: 61-62 HRC (Rockwell)
Blade Height: 4.8 cm
Blade Thickness: 2 mm
Weight: 221 g
Blade Material: 3 layers of steel
Handle Length: 12 cm
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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