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Key features:
The Nakiri knife is the vegetable knife in Japanese cuisine. Besides its characteristic vertical tip, the straight blade touches the cutting surface entirely with a single motion. The length of the blade is ideal for fine chopping even on the countertop of a home kitchen, where space is usually more limited, while its light weight makes it comfortable for continuous use.
Additionally, it features grooves to prevent food from sticking to the blade.
The blade is made from a single piece of surgical steel containing chromium-molybdenum-vanadium (X50 Cr MoV 15).
X50 Cr MoV 15 is a widely used steel in many kitchen knives, and its composition includes approximately 0.5% carbon (X50), which provides hardness to the knife edge, and approximately 15% chromium (Cr), which gives corrosion resistance.
Additionally, it contains a small percentage of molybdenum (Mo) and vanadium (V), which offer improved wear resistance and edge retention.
The Wusthof knife is designed to provide reliable cutting performance and long-lasting durability.
The blade hardness is rated at 58 (±1) HRC (a knife with hardness above 56 HRC is considered good).
The handle is ergonomically designed and made from a material called Polyacetal Copolymer F20-03 BKF, also known as POM (Polyoxymethylene). POM is a type of plastic widely used for making knife handles and is known for its durability, abrasion resistance, and corrosion resistance. The three rivets on the handle of the knife contribute to increased stability and control during use.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is initially, after some use it needs sharpening, something you can achieve with a sharpener, whetstone, or honing rod.
You can determine if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut a sheet of paper. Conversely, a knife that needs sharpening will struggle and the cut will be jagged.
It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade's edge and to maintain its sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.