Yoshihiro VG10 46 Layers Hammered Damascus Nakiri Japanese Vegetable Knife (6.5” (165mm) Rosewood Handle)Fashion

Blade Material: VG10 Stainless Steel / Edge Angle: Double Edged / Grade: Damascus / Handle Shape: Octagonal / HRC: 60 / Knife Style: Nakiri Vegetable Knife / Saya Cover: Natural Magnolia Wood / Stain Resistant: Yes / Made in Japan

Forged and hammered with 46 layers of steel in the Damascus tradition with a VG10 Core, the VG10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value.

Buy Yoshihiro VG10 46 Layers Hammered Damascus Nakiri Japanese Vegetable Knife (6.5” (165mm) Rosewood Handle) and support your favorite team at the same time. Find your favorite players Yoshihiro VG10 46 Layers Hammered Damascus Nakiri Japanese Vegetable Knife (6.5” (165mm) Rosewood Handle) and get it today.

One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string.

Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Buy Yoshihiro VG10 46 Layers Hammered Damascus Nakiri Japanese Vegetable Knife (6.5” (165mm) Rosewood Handle) and support your favorite team at the same time. Find your favorite players Yoshihiro VG10 46 Layers Hammered Damascus Nakiri Japanese Vegetable Knife (6.5” (165mm) Rosewood Handle) and get it today.

Proudly made in Japan. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.