• Tamahagane San Nakiri 160mm SN-1116 from Tamahagane
  • Tamahagane San Nakiri 160mm SN-1116 from Tamahagane
  • Tamahagane San Nakiri 160mm SN-1116 from Tamahagane
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Tamahagane San Nakiri 160 mm SN-1116

Tamahagane San Nakiri 160 mm SN-1116

$180.00 CAD
$180.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary
Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de la forme - Un Nakiri est un couteau à légumes. Sous-utilisée dans la cuisine occidentale, la lame plate du Nakiri est conçue pour hacher les légumes par un mouvement de va-et-vient. Puisque tout le tranchant plat du couteau touche la planche à découper en même temps, vous ne transformerez pas le légume en accordéon. Les légumes en accordéon sont toujours connectés comme une poupée de papier après que vous ayez "fini" de les couper. Pour vraiment comprendre la génialité d'un Nakiri, nous vous recommandons de préparer une soupe à l'oignon la première nuit avec le couteau. La facilité de hachage vous époustouflera.

À propos du fabricant - Tamahagane est un fabricant de couteaux de Tsubame Sanjo, connu pour créer des lames de haute qualité à un prix très raisonnable. Leurs couteaux présentent une esthétique moderne et minimale qui aura fière allure dans n'importe quelle cuisine, ce qui en fait des cadeaux parfaits. Les chefs les adorent pour leur durabilité et leur facilité d'entretien, tandis qu'ils sont populaires parmi les cuisiniers amateurs qui débutent dans le monde des couteaux japonais en raison de leur superbe tranchant.

Cette série de Tamahagane est fabriquée en acier inoxydable VG5. Similaire à son cousin, le VG10, le VG5 conserve un excellent tranchant mais le VG5 est plus durable et plus facile à aiguiser que les autres aciers inoxydables japonais. Cela le rend parfait pour les personnes qui sont plus dures avec leurs couteaux, ou pour une utilisation dans une cuisine commerciale où quelqu'un d'autre pourrait emprunter votre couteau. Le manche en Micarta stratifié est à la fois magnifique et super durable.

Shape Nakiri
Blade Length 160 mm |
Blade Height 45 mm
Thickness 1,8 mm
Weight 170 g
Steel Type VG5 Stainless Steel avec un habillage en acier inoxydable
Dureté Rockwell 60-61
Edge/Bevel Double (50/50)
Handle Manche occidental - Pakkawood Mitre métallique -
Made in Tsubame-Sanjo, Niigata, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: SN-1116

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.live/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Indepth on the Tamahagane San Nakiri 160 mm SN-1116

  • Tamahagane San Nakiri 160mm SN-1116 from Tamahagane

    Nakiri

    A Nakiri is a vegetable knife. Underutilised in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
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Overall rating: 5.0 / 5 from 5 reviews.

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feels good in my hand

"I've had this nakiri for a few months now, and I use it quite frequently. I feel that the blade does not hold the edge as long as my VG-10 knifes, even if they have the same nominal hardness. However, the handle feels very confortable in my hand and it's very nicely balanced (it seems to have a metal rod in the handle to push the balance back a bit), so I find myself reaching for it more frequently than my gyuto, which feels a bit sharper."

— Ivan F. (5/5)

Great knife

"Was able to trim a beef tenderloin with little loss or meat. Was able to slice the Silver skin with no effort. Will for sure be buying another in the near future"

— Scott B. (5/5)

Tamahagane San nikiri

"Lightweight,well balanced,and feels good in my hand"

— Scott M. (5/5)

Love it!

"Love it!"

— Francine G. (5/5)

This knife was a birthday

"This knife was a birthday present! I LOVE it!! The handle is smooth and the wood is very rich looking. Feels very good to handle and cuts like a dream… thin very fine julienne slices!! I think I might need another one!!!"

— Linda F. (5/5)

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