Information This Miyabi Nakiri, or Japanese vegetable knife, is ideal for juliennes, brunoises and other precision knife cuts for vegetables. It is also a great tool for cutting into very hard-skinned produce like pumpkins and squash. Both blade and handle are crafted from the most precious materials, which shape their exquisite appearance. Each blade goes through an ice-hardening process that locks in the long-lasting sharpness. Dimensions: 17cm Material: FC61 Fine Carbide Steel, Pakka Wood Features: Ice-hardened blade 48-layer flower Damascus design Traditional 3-step Honbazuke hand-honed edge Ergonomic Japanese Pakkawood handle 61 Rockwell Hardness Stainless steel mosaic pin and end cap Care Instructions: Hand Wash only Store in a dry, moisture- free area to avoid rusting or discoloration If the knives are not used for an extended period of time, wrap them in a dry cloth or newspaper and store in a dry place Miyabi knives should only be sharpened with a professional sharpening stone About Miyabi Knives: It takes more than 100 steps and 42 days to make one knife worthy of the MIYABI brand. Each knife goes from the hands of skilled artisans to yours—ensuring you get the finest calibre. You get the best of both worlds: German engineering and Japanese craftsmanship, for long-lasting durability and scalpel-like sharpness. Making you the master of precision cuts.
