{"product_id":"hatsukokoro-san-mai-nakiri-170mm","title":"Nakiri","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eNakiri with a 17 cm long blade.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Stainless VG-10 with 2 layers of stainless cladding (HRC: 60-62)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade length: 170 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade height: 48 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade spine thickness: 1.8 mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWeight: 167 grams\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlade finish: Mirror-polished tsuchime with a misty transition to the highly polished core steel.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Octagonal ebony\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife series is the result of a close collaboration between Hatsukokoro and one of the largest and most respected knife manufacturers in Seki City, Japan. We are highly impressed by this knife series, which offers both beautiful finish and very thin, fine edges with consistent quality. We strongly recommend this knife!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is made from high-performance VG10 stainless steel. Around the core steel are 2 layers of softer steel, hammered (tsuchime) and mirror-polished. The polished finish transitions to a misty kireha, meeting the highly polished core steel and creating a pleasing contrast. The handle is octagonal and made of ebony.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e\u003cbr\u003ePlease note that the edge is hard and very thin. Therefore, be careful not to subject the edge to stress, especially sideways. When using a Japanese knife with a thin blade, the edge should always be in motion when cutting. Under no circumstances should you push the blade through an ingredient without the edge being in motion. Nor should you twist or wiggle the blade to pry ingredients apart.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you press, twist, or wiggle the blade – in short, force it – sideways stress can easily occur on the thin edge. An edge usually tolerates quite a lot when cutting straight down, while moving forward or backward. This is because you have the entire blade above the edge supporting it, absorbing and distributing the stress. With a sideways force, there is only the paper-thin edge, and very little material to absorb the force. The hard edge will therefore flex as much as it can, but when the load becomes too great, a chip will come out of the edge, or a piece of the tip will break off. We often see this type of damage when cutting hard cheeses, avocado pits, frozen fillets, bones, butternut, etc.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":57775368208732,"sku":"SanMai-NA170-HK","price":122.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/sanmai-hk-nak-6.jpg?v=1780314421","url":"https:\/\/stage.cleancut.eu\/products\/hatsukokoro-san-mai-nakiri-170mm","provider":"Cleancut","version":"1.0","type":"link"}